Mashed Sweet Potatoes

Prep: 10

Cook: 25

Total Time: 35

Yield: 8 servings

Course: Side

Cuisine: American

Calories: 169kcal

The holiday dinner table is not complete without creamy mashed sweet potatoes, just make sure to have enough for guests to grab seconds.

Brown the Surface - Heat a large pot or Dutch oven over medium heat. Immediately add the butter. Once melted, add the sweet potatoes and salt. Cook until the surface is lightly browned and the potatoes are fragrant, stirring frequently to prevent sticking, about 5 to 7 minutes.
Cook the Potatoes - Carefully add the water and stir. Cover and reduce the heat to medium-low. Cook until the potatoes are fork-tender, about 10 to 13 minutes. Stir every 5 minutes to prevent sticking and burning on the bottom of the pot. Turn off the heat.
Mash - Use a potato masher to crush the sweet potatoes into a smooth puree with some small chunks. Alternatively, add to a food processor and pulse until smooth.
Add Flavor - Add the heavy whipping cream, maple syrup (if using), cinnamon, and nutmeg. Stir to combine. Adjust the seasonings to taste. Add more water or vegetable stock if a thinner consistency is desired. Rewarm mashed sweet potatoes if needed.

Recipe Yield: About 4 cups
Serving Size: ½ cup
Using pumpkin pie spice: Add 1/2 teaspoon of pumpkin pie spice instead of cinnamon and nutmeg.
Using vegetable stock: Add unsalted vegetable stock instead of water for a savory taste.
Make it Dairy-Free and Vegan: Use margarine, olive oil, avocado oil, or coconut oil instead of butter. Substitute heavy whipping cream with canned coconut milk.
Make it Paleo: Use olive oil, avocado oil, or ghee instead of butter. Use coconut milk instead of cream.
Storing: Cool and store in an airtight container in the refrigerator for up to 5 days.
Reheating: Cover and microwave on high setting in 30-second increments until hot, stirring in between. On the stovetop, stir and warm over medium-low heat until hot. Add water if needed to make it less thick.

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