Creamy Mashed Sweet Potatoes
These velvety, naturally sweet mashed potatoes are the perfect comforting side dish for any holiday meal or weeknight dinner.
Ingredients
- •2 lbs (900g) sweet potatoes, peeled and cut into 1-inch cubes
- •4 tablespoons (60g) unsalted butter
- •1/4 cup (60ml) whole milk or heavy cream
- •1/2 teaspoon ground cinnamon
- •1/2 teaspoon kosher salt
- •1 tablespoon maple syrup (optional)
Instructions
- 1
Place the cubed sweet potatoes in a large pot and cover with cold water by about an inch.
- 2
Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
- 3
Drain the potatoes thoroughly in a colander and return them to the warm pot for one minute to allow excess moisture to evaporate.
- 4
Add the butter, milk, cinnamon, salt, and maple syrup to the pot.
- 5
Use a potato masher or an electric hand mixer to blend the potatoes until smooth and creamy.
- 6
Taste and adjust the salt if necessary, then serve warm.
💡 Chef tips
- For a pareve version, substitute the butter with a high-quality vegan butter stick and the milk with full-fat coconut milk or soy milk.
- To make ahead, prepare the mash completely and store in an airtight container in the fridge for up to 3 days; reheat gently on the stove with a splash of milk.
- Avoid using a food processor, as it can make the sweet potatoes gummy; a hand masher provides the best texture.
✅ How it should turn out
The finished dish should be vibrant orange, silky smooth in texture, and offer a perfect balance of earthy sweetness and rich, buttery flavor.