Mashed Sweet Potatoes

"This is our version for Thanksgiving. Wonderful fresh taste! Not for those who want a marshmallow covered sweet potato! Recipe can be double but you must allow for more cooking time."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Baby Kato photo by Baby Kato
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Baby Kato photo by Baby Kato
Ready In:
55mins
Ingredients:
6
Serves:
4
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ingredients

  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 2 tablespoons heavy cream
  • 12 teaspoon salt
  • 1 teaspoon sugar
  • 2 lbs sweet potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4 inch-thick (about 2 large or 3 medium-small potatoes)
  • salt & freshly ground black pepper
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directions

  • Combine butter, cream, salt, sugar, and sweet potatoes in large saucepan.
  • Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork.
  • This will take between 30 to 45 minutes.
  • Take off heat and mash sweet potatoes in saucepan with potato masher.
  • You can also put potatoes into kitchen aid mixer and mix.
  • Stir in salt and pepper to taste.
  • Serve immediately.

Questions & Replies

default avatar
  1. Amy N.
    How do I know how much water to use if I'm putting the cream and butter in the pan as they boil til done? There won't be any water draining? Wasting the butter and cream?
     
  2. nevrndingstry
    Can you make this the day before and reheat?
     
  3. nanberg321
    Would like to make these a day ahead of time and then reheat for Easter dinner. Anyone tried this?
     
  4. dmw2130
    do you have to use a heavy cream, to make sweet potatoes into mash potatoes I got my answer from the most helpful, thanks anyways
     
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Reviews

  1. schanbacher5
    Delicious! Tried other mashed sweets, but couldn't find the right mix, til now! Being lazy, I didn't even cut the pieces small, just in big chunks, and used 1% milk instead of heavy cream. Whipped them in the Kitchenaid mixer and they were perfect! Thanks for the recipe.
     
  2. ITRIEDIT
    I tried it and these are great!! You have to trust that eventually they will soften. Leave the heat on low and keep busy but keep your nose open. Mine didn't burn like some of the other reviewers. I think if you become impatient or lose trust and up the fire then you'll run into those problems. At the end of about 45 mins. I went to mash and they mashed perfectly and with ease. I added nutmeg, cinnamon, salt and pepper. Fab!! I substituted the heavy cream for 2 percent milk. Excellent!! Thanks for posting.
     
  3. ericakellyr
    I almost didn't make this recipe because I thought it was odd that the sweet potatoes weren't boiled first. I am so glad I made these. After using the originally recipe a few times I now use whole milk instead of cream and low fat margarine to make these healthier and they taste the same. I make these atleast once a month now as well as for holiday meals. Even my anti-vegetable husband eats this as well as my toddler.
     
  4. Inspector Gadget
    This was the top hit at our Thanksgiving. We added Orange-Ginger flavoring: combine 2 tbsp grated ginger, zest from 1/2 orange and 2 tbsp of bourbon. After potatoes are cooked and whipped, fold in the orange-ginger mixture. Serve with a sprinkle of nutmeg or cinammon.
     
  5. SculptorOfHumanFlesh
    Very good, even with the low fat butter that I used. With regular butter I bet it would have simply rocked! Do not doubt the cooking instructions, the potatoes will indeed cook following the directions in the time period said. I was so skeptical that I started it earlier than I should have (was also making applesauce meatloaf and low fat cornbread) and ended up cooking it for longer than I was supposed to (had to turn the heat done to almost nothing), but it still worked. If you cook it for long enough and keep stirring the potatoes will keep falling apart and will almost looked mashed without even using a masher. I wasnt sure I understood how big the pieces were supposed to be, so I just cut them into pretty small cubes and used a dutch oven (I think thats what they are called) because I didnt have a saucepan big enough. Definitely double this recipe if you are cooking for more than 2.
     
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Tweaks

  1. Maria Miiz
    Evaporated Milk Brown Sugar
     
  2. Ashley J.
    Great! Love that the recipe doesn't call for very much added sweetener like many other sweet potato recipes do. I used 2% milk instead of cream and they turned out great.<br/><br/>Very easy recipe, I highly recommend.
     
  3. Jonathan Melendez
    Finished off with a pat of butter on top because butter pools on mashed potatoes are delicious.
     
  4. Naiomi H.
    This year I added a few carrots to the pot, lighten things up a little. Yum. The only way to mash sweet potatoes.
     
  5. Naiomi H.
    I skipped the sugar and went for salted butter.
     

RECIPE SUBMITTED BY

I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
 
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