Mashed Sweet Potato Recipe
Sweet potatoes are native to Central and South America, with evidence showing they’ve been cultivated for thousands of years. While the traditional mashed potato made with regular potatoes is more common in Europe and North America, sweet potatoes gained popularity as a flavorful and nutrient-rich alternative.
Equipment
- Large pot
- Vegetable peeler
- Sharp knife
- Colander or strainer
- Potato masher or fork
- Mixing spoon
- Measuring cups and spoons
Ingredients
- 4 medium-sized sweet potatoes
- 3 tablespoons unsalted butter
- 1/4 cup milk (for a dairy-free version, use almond or coconut milk)
- Salt to taste
- Freshly ground black pepper, to taste
- Optional: 1/4 teaspoon cinnamon or nutmeg for a touch of warmth
Instructions
- Begin by peeling the sweet potatoes with a vegetable peeler. Rinse them under cold water to remove any residual dirt.
- Cut the sweet potatoes into evenly sized chunks (about 1-2 inches). This ensures they cook quickly and evenly.
- Place the cut sweet potatoes in a large pot and cover them with water.
- Add a pinch of salt to the water for added flavor.
- Bring the pot to a boil over high heat, then reduce the heat to medium and let the sweet potatoes cook for about 15-20 minutes, or until they are fork-tender.
- Once the sweet potatoes are fully cooked, drain them in a colander.
- Transfer the drained sweet potatoes to a large mixing bowl.
- Use a potato masher or fork to start mashing the sweet potatoes while they’re still hot. This makes the mashing process easier and smoother.
- Add 3 tablespoons of butter and 1/4 cup of milk to the bowl. For creamier mashed sweet potatoes, feel free to add a little extra milk.
- Continue mashing until you achieve your desired consistency – some people like a few chunks, while others prefer it completely smooth.
- Season with salt and freshly ground black pepper.For an added depth of flavor, try adding a sprinkle of cinnamon or nutmeg. Stir well to ensure the spices are evenly distributed.
- Transfer your mashed sweet potatoes to a serving bowl, and enjoy while they’re warm!