Table for two from last year or the year before
A true comfort food, mashed sweet potatoes are delicious, and so simple to make. I have made this recipe for about 7 years or more, since I was a college student. I have been using the America’s Test Kitchen recipe for the whole time, and I love it. It only uses 5 ingredients, if you count the salt and pepper. Doesn’t take a lot of work, most of the time it’s cooking will be covered. So you have plenty of time to cook everything else that needs to be done!
Prep time: 5 minutes (time it takes to chop them up)
Total time: 50 minutes
This recipe can be doubled with two provisions: Use a large dutch oven and double the cooking time
- 2 pounds of sweet potatoes (3 medium)
peeled , quartered lengthwise, sliced 1/4 thick
- 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
*Do not use anything other than real butter, preferably unsalted as it affects the flavor significantly*
- 2 tablespoons heavy cream
*I’m using half and half tomorrow as it’s cheaper, I’ve used milk before too, but the creamier the better*
- 1 teaspoon sugar
- 1/2 teaspoon salt
- pinch of pepper
- Combine the sweet potatoes, butter, cream, sugar, salt, and pepper in a large saucepan.
- Cover and cook over low heat, stirring occasionally, (check every 10-15 minutes) until the potatoes fall apart when poked with a fork, about 40 minutes.
- Remove the pan from the heat and mash potatoes with a potato masher until smooth. Serve and enjoy!
For the best flavor, braise sweet potatoes in butter and cream BEFORE mashing them.
It’s crucial to keep the potatoes covered, as part of the process of softening the sweet potatoes is key. The moisture in the potatoes circulates throughout the pan almost like a self steamer/pressure cooker. Just trust me, it totally works!
By cooking it this way it doesn’t boil away the flavor or nutrients that disappear when boiling. Just make sure you allow enough time for it to cook, it takes longer than you think, because it’s working hard to cook itself.
Let me know if you try my favorite recipe :)