Mashed Sweet Potatoes Recipe

Mashed Sweet Potatoes are super delicious and so easy to make that you'll want to serve them all through the holidays. A perfect side dish for fall and lovely for Thanksgiving, they're creamy, rich and packed with warm flavors and two large silver serving spoons.

5 from 4 votes

Mashed Sweet Potatoes are super delicious and so easy to make that you'll want to serve them all through the holidays. A perfect side dish for fall and lovely for Thanksgiving, they're creamy, rich and packed with warm flavors.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Keyword: great for Thanksgiving, sweet potato sides

Servings:

Calories: 269kcal

Author: Valentina K. Wein

Equipment

Ingredients

2½ pounds sweet potatoes
4 tablespoons unsalted butter
2 tablespoons ginger pulp, freshly grated*
1 teaspoon brown sugar
¼ teaspoon ground cinnamon
¼ cup heavy cream
salt to taste

Instructions

Prep ingredients. Peel the sweet potatoes and cut them into bite-sized pieces, about 2-inch cubes. Grate the ginger into a pulp and set both aside.
Steam and mash. Put a large steamer into a large pot with the water level just below it. Over high heat, bring the water to a boil and then add sweet potatoes to the rack. Turn the heat to low, cover, and steam until the sweet potatoes are very tender, about 25 minutes. (You can stick a fork into one of the pieces to see how tender it is -- it should easily slide right out when they're done.) Remove them from the pot and then pour out the water.
Return the sweet potatoes to the pot and mash them with a potato masher.
Add other ingredients. Add the butter, cream, ginger, brown sugar, and cinnamon and mix well. Season to taste with salt. The potatoes can be as smooth or as chunky as you'd like -- mine are mostly smooth with a few chunks. (This must be done while they're still hot, so that the butter melts in nicely.)
Serve!

Notes

Nutritional information is only an estimate.

Nutrition