Description
A simple and delicious recipe for creamy mashed sweet potatoes, perfect as a side dish for any meal. Easy to customize with optional spices for added flavor.
Ingredients
Scale
- 2 pounds sweet potatoes (about 2–3 medium), peeled and cut into 1-inch chunks
- 1/4 cup unsalted butter, softened
- 1/4 cup milk (whole or 2% recommended)
- 1 tablespoon pure maple syrup (optional)
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of ground nutmeg (optional)
Instructions
- 1. Prepare the sweet potatoes by rinsing the peeled and chopped chunks under cold water.
- 2. Place sweet potato chunks in a large pot, cover with water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until very tender.
- 3. Drain the sweet potatoes thoroughly in a colander and let them sit for a few minutes to allow excess moisture to escape.
- 4. Return drained sweet potatoes to the warm pot or a large bowl. Add softened butter, milk, maple syrup (if using), salt, cinnamon (if using), and nutmeg (if using).
- 5. Mash the ingredients together using a potato masher, whisk, or electric mixer until smooth and well combined, reaching your desired consistency.
- 6. Taste and adjust seasoning as needed, adding more salt or milk if desired. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop, in the microwave, or in the oven. For stovetop reheating, add a splash of milk or water and heat over low to medium-low heat, stirring occasionally. For microwave, use medium power for 1-2 minutes, stirring halfway through. For oven, bake at 350°F (175°C) for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g