Mashed Sweet Potatoes
No matter who you're serving, these mashed sweet potatoes are guaranteed to be a hit! They're smooth, creamy, and full of sweet and savory flavor.
Mashed Sweet Potatoes Recipe IngredientsMy favorite thing about this recipe is that it really lets the sweet potatoes shine. Unlike in a sweet potato casserole or some other mashed sweet potatoes recipes, you won’t find any marshmallows, brown sugar, or maple syrup here. The sweetness comes from the potatoes themselves. Then, these ingredients add richness and depth of flavor:
How to Make Mashed Sweet PotatoesLike in my mashed cauliflower recipe, I don’t actually mash the sweet potatoes here. Instead, I puree them in a food processor to achieve a super smooth, creamy texture. If your desired consistency is chunkier, feel free to use a potato masher instead, but I adore this method:
First, bake the potatoes. When I make traditional mashed potatoes, I boil the potatoes in a large pot (or cook them in the Instant Pot). But when I’m working with sweet potatoes, I bake them. It concentrates their natural sweetness and makes their flesh smooth and creamy…perfect for mashed sweet potatoes! Wash the potatoes, and poke a few holes in them with a fork. Place them on a foil-lined baking sheet and bake at 425°F for 60 minutes, or until tender. You should be able to easily pierce them with a fork.
Next, blend! When the potatoes are cool enough to handle, peel away their skins. Transfer the cooked flesh to a food processor, along with the butter or oil, rosemary, garlic, ginger, salt, and pepper. Pour in the milk, and process until the mixture is creamy. Season to taste.
Finally, eat. Serve the mashed sweet potatoes hot, topped with a sprinkle of fresh parsley or thyme, a pat of butter, and salt and pepper. Enjoy!
These mashed sweet potatoes keep well in an airtight container in the refrigerator for up to 3 days. Pop them in the microwave to reheat!
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