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Perfect Mashed Sweet Potatoes Easy

This recipe provides a foolproof method for creating creamy, flavorful mashed sweet potatoes. It focuses on understanding sweet potato starch and employs techniques to prevent a watery or grainy texture, resulting in a perfectly balanced side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds sweet potatoes, peeled and cubed
  • 1/2 cup whole milk or unsweetened almond milk
  • 4 tablespoons unsalted butter or coconut oil
  • 2 tablespoons maple syrup or honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt, or to taste
  • Pinch of cayenne pepper optional

Equipment

  • large pot
  • Potato masher or electric mixer
  • Measuring cups
  • Measuring spoons
  • Stovetop

Method
 

  1. Place the cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
  2. Reduce heat to medium and simmer for 12-15 minutes, or until the sweet potatoes are fork-tender. Be careful not to overcook them.
  3. Drain the sweet potatoes thoroughly and return them to the pot. Place the pot back on the stovetop over low heat for 1-2 minutes to evaporate any excess moisture.
  4. Remove the pot from the heat. Add the milk, butter, maple syrup, cinnamon, nutmeg, salt, and cayenne pepper (if using). Mash the sweet potatoes with a potato masher until smooth. For an even smoother texture, you can use an electric mixer on low speed. Be careful not to overmix.
  5. Taste and adjust the seasonings as needed. Add more milk for a creamier consistency, or more maple syrup for a sweeter flavor.
  6. Serve immediately and enjoy!

Notes

For a smoother texture, use an electric mixer, but be careful not to overmix. You can substitute honey for maple syrup. A pinch of cayenne pepper adds a subtle warmth. To avoid watery mashed sweet potatoes, ensure they are thoroughly drained and dried over low heat after cooking. For a roasted sweet potato variation, cut the sweet potatoes in half, face down, and roast at 400F for 45 minutes.