Have you ever tried mashed sweet potatoes? It’s easy to fall in love with this ultra-creamy mashed sweet potato with butter and a hint of cinnamon. These are on the savory side, but I’ve shared some sweeter variations below. Skip to the Mashed Sweet Potatoes recipe or read on for our crafting tips.
How to make the best mashed sweet potatoes
Mashed sweet potatoes are as easy as regular mashed potatoes. Because the sweet potatoes already have a silky consistency, they’ll be mashed into an absolutely delicious sauce.
Our recipe below is quite salty. I love to add a bay leaf to the water when I’m cooking the potatoes to give it more flavor and keep the puree simple with some butter, cinnamon, salt, pepper and if I want it extra creamy I add sour add cream.
How to choose and prepare sweet potatoes
Red and orange sweet potatoes Make the best mashed sweet potatoes (sometimes misnamed yams in the US). These taste sweeter and have a creamier texture than drier, more starchy varieties of sweet potatoes, such as B. Brown or purple-skinned sweet potatoes.
The skin should be tight and smooth. I also prefer to buy small to medium sized sweet potatoes as they tend to have slightly less starch than very large sweet potatoes.
To prepare the sweet potatoes, I use a vegetable brush to scrub the dirt off the skin. If you don’t have a vegetable brush or scouring pad, you can crumple up a sheet of aluminum foil and use it to scrub the potatoes.
How to cook sweet potatoes for puree
My favorite method is to boil them in water. – just like I do with regular mashed potatoes. Slow cooking on the stove is quick and easy.
I place diced and peeled sweet potatoes in a large saucepan and cover with about an inch of water. I add a generous amount of salt along with a bay leaf, then bring the water to a boil and cook until tender. The salt gives the potatoes fantastic flavor and the bay leaf adds a little extra flavor. I sometimes substitute a sprig or two of fresh thyme or rosemary for the bay leaf.
Alternative Methods: Use the Oven, Microwave, or Pressure Cooker (Instant Pot)
In the oven, the sweet potatoes need between 40 and 60 minutes. To do this, preheat your oven to 400 degrees Fahrenheit, then wrap whole unpeeled sweet potatoes with bay leaves in a large sheet of aluminum foil. Place the foil pouch on a baking sheet and cook until the potatoes can be pierced with a fork. The cooking time is 40-60 minutes. Unwrap the roasted sweet potatoes and when cool enough, peel and discard.
When using a microwave, you will probably need to cook the potatoes in two batches. Prick the unpeeled sweet potatoes several times with a fork. Place 2 or 3 sweet potatoes on a microwave-safe plate and cover with a damp paper towel. Microwave, turning once, or until potatoes can be easily pierced with a fork, 8 to 12 minutes. When cool enough to touch, peel and discard the skins.
Cook the sweet potatoes in the pressure cooker (Instant Pot), it takes about 35 minutes. Insert a stainless steel trivet into the bottom of the pressure cooker (ours comes with one). Add a cup of water, then pile the whole sweet potatoes on the trivet (ours holds 4-5 potatoes). Close the lid, then cook under high pressure for 16 minutes and let the pressure cooker naturally release, which takes about 10 more minutes. When cool enough to touch, peel and discard the skins.
How to make mashed sweet potatoes
The most obvious way to mash sweet potatoes is with a potato masher. If you don’t have one in your kitchen, don’t worry, a fork will do just fine. Use a potato masher or fork to create a creamy mash with some texture.
For the smoothest, silkiest mashed sweet potatoes, use a food processor or vegetable grinder with the smallest grinding wheel.
Peel sweet potatoes. I love mashed potatoes with their skins on, but I find the skins on sweet potatoes a bit chewy. If you bake or microwave sweet potatoes, you can remove the skin after cooking.
Make them extra creamy with sour cream or heavy cream.. I like to add sour cream. The spiciness of the sour cream balances the sweetness of the sweet potatoes. Whipped cream, milk, or half and half also add to the creaminess. Buttermilk would be great too.
if you like garlicCrush a few cloves of roasted garlic – this is our favorite way to roast garlic.
For a sweeter versionAdd some brown sugar, maple syrup or honey.
More sweet potato recipes
Easy and creamy mashed sweet potatoes
This easy mashed sweet potato is quite salty, but feel free to add a few extra ingredients for a sweeter version. Please see our tips in the Notes section below for our suggestions.
You can slow cook the sweet potatoes, bake them, cook them in the microwave, or use a pressure cooker. Our favorite method is to simmer the potatoes because it takes about the same amount of time in the pressure cooker as it does in the microwave and less time than in the oven. We’ve included the steps for cooking sweet potatoes in the oven, microwave, and pressure cooker in the previous article.
Makes 6 servings (about 5 1/2 cups)
3 pounds sweet potatoes, cleaned (5-6 small to medium sized)
1 1/2 teaspoons fine sea salt, plus more to taste
1 bay leaf, optional or replace with a sprig of fresh thyme or rosemary
3 tablespoons of butter
1/8 teaspoon ground cinnamon or more to taste
3 tablespoons sour cream, cream, milk or half and half, optional
Herbs and freshly ground black pepper to taste
- Boil sweet potatoes
- mashed sweet potatoes
Peel the sweet potatoes and cut into 1 cm cubes. Place in a large saucepan and add enough water to cover them with about an inch of water. Add salt and bay leaf.
Bring water to a boil, reduce heat, and simmer until potatoes are easily pierced with a fork, 10 to 12 minutes. Drain well, then return the potatoes to the pot. Or if you want to use a food processor, put it directly into the bowl of the food processor. (A food processor makes extra silky mashed potatoes.)
Add butter, cinnamon, black pepper and a pinch of salt. Mash the sweet potatoes with a potato masher to desired consistency. If using a food processor, blend until desired consistency.
For extra creamy sweet potatoes, add sour cream or a little heavy cream, milk, or half and half. Serve with additional butter and chopped fresh herbs (optional).
Advice from Adam and Joanne
- Prep Tips: Mashed sweet potatoes can be made up to 3-4 days in advance. Store them tightly closed in the refrigerator. They can also be frozen for up to a month or more (a tablespoon of lemon juice will help prevent browning).
- Mashed Sweet Potatoes: Add 2 tablespoons brown sugar or maple syrup to cooked potatoes before mashing. We also like to increase the cinnamon by 1/4 teaspoon. Serve with some extra maple syrup and if you like nuts, add a handful of pecans or toasted walnuts.
- Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: Part About 3/4 cup / calories 257 / total fat 6.7g / Saturated Fatty Acids 4.2g / cholesterol 17.4mg / sodium 711.1mg / carbohydrates 46.2g / fiber 6.9g / total sugar 9.5g / protein 4.1g
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Source : inspiredtaste.net
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