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Creamy mashed sweet potatoes served in a bowl with a garnish

Creamy Mashed Sweet Potatoes

A warm, comforting side dish that transforms gatherings into celebrations filled with laughter and love, featuring the unique flavors and creamy texture of sweet potatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Mashed Sweet Potatoes
  • 3 large sweet potatoes, peeled and cubed About 2 pounds
  • 1/4 cup unsalted butter, at room temperature Substitute with coconut oil for vegan version
  • 1/2 cup heavy cream Can use milk for a lighter version
  • 1/4 teaspoon salt To taste
  • 1/4 teaspoon black pepper To taste
  • 1 teaspoon cinnamon Optional, for warmth
For Flavor Enhancements
  • 1 tablespoon maple syrup For natural sweetness
  • 1 teaspoon vanilla extract For depth of flavor

Method
 

Preparation
  1. Place the cubed sweet potatoes in a large pot. Cover with cold water and add a pinch of salt.
  2. Bring to a boil over medium-high heat, then reduce heat and simmer until the sweet potatoes are fork-tender, about 15-20 minutes.
Post-Cooking Steps
  1. Once cooked, drain the sweet potatoes well and return them to the hot pot to evaporate any excess moisture for about 2 minutes.
Mashing and Mixing
  1. Using a potato masher or a fork, mash the sweet potatoes until smooth. For an extra creamy texture, consider using a hand mixer on low speed.
  2. Add the butter, heavy cream, salt, pepper, cinnamon, maple syrup, and vanilla extract. Mix until fully combined and creamy. Taste and adjust seasoning as needed.
Serving
  1. Transfer to a serving bowl and garnish with a sprinkle of cinnamon or a pat of butter for a lovely presentation.

Notes

Make Ahead: These mashed sweet potatoes can be prepared a day in advance. Reheat gently on the stove or in the microwave, adding a splash more cream if necessary. For a lower-carb version, substitute half of the sweet potatoes with cauliflower. For a dairy-free version, use olive oil instead of butter and coconut cream in place of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, adding a little cream or milk to restore moisture.