Mashed Sweet Potato
These velvety, buttery mashed sweet potatoes strike the perfect balance between naturally sweet and savory.
Ingredients
- •3 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch chunks
- •4 tablespoons unsalted butter, softened
- •1/4 cup heavy cream or whole milk
- •2 tablespoons pure maple syrup
- •1 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1/4 teaspoon ground cinnamon (optional)
Instructions
- 1
Place the peeled and cubed sweet potatoes in a large pot and cover them with cold salted water by at least an inch.
- 2
Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are completely tender and easily pierced with a fork, about 15 to 20 minutes.
- 3
Drain the sweet potatoes thoroughly in a colander and return them to the warm pot to let any excess moisture evaporate for 2 minutes.
- 4
Add the unsalted butter, heavy cream, maple syrup, kosher salt, black pepper, and cinnamon to the pot with the potatoes.
- 5
Mash the mixture using a potato masher or an electric hand mixer until smooth and creamy, being careful not to overmix.
- 6
Taste and adjust the seasoning with more salt or maple syrup if needed, then transfer to a warm serving bowl.
💡 Chef tips
- For an even smoother texture, use a hand-held immersion blender or a food mill instead of a standard potato masher.
- You can roast the sweet potatoes whole in their skins at 400°F for 45 minutes instead of boiling them to concentrate their natural sweetness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and gently reheated on the stovetop with a splash of milk.
✅ How it should turn out
The finished dish should be ultra-smooth, creamy, and vibrant orange, with a comforting aroma of butter and warm cinnamon and a subtly sweet, rich flavor.