|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 3g||11%|
|Total Sugars 6g|
|Vitamin C 17mg||85%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mashed sweet potatoes are a classic accompaniment for traditional holiday dishes such as roasted turkey and chicken. This recipe includes a little bit of cinnamon and nutmeg which gives it some warmth and festiveness. You'll also notice that there are no marshmallows in this recipe. The naturally sweet flavor of the potatoes, the complex spice notes, and the rich, creamy butteriness are all this recipe really needs.
Note that there is no added sugar, either, which makes this version is a bit more savory. The fresh sage, in particular, brings out that earthiness. Let's face it: Sweet potatoes are already pretty sweet. Enjoy their natural flavor and emphasize their creaminess with this recipe.
Click Play to See This Mashed Sweet Potatoes Recipe Come Together
Gather the ingredients.
Bring a large pot of salted water (it should taste salty, almost like seawater) to a boil over medium heat.
When the water boils, add the cut sweet potatoes and lower the heat. Simmer for 15 minutes or until the sweet potatoes can easily be pierced with a knife.
While the potatoes simmer, melt 2 tablespoons of the butter in a small pan over medium-low heat and add the chopped fresh sage. Sauté it for a few minutes until it turns fragrant, then set the pan aside.
In a separate small pot over low heat, warm up the cream.
Drain the sweet potatoes and return to the pot. Add the sage butter plus the remaining 2 tablespoons of butter, warm cream, and spices.
Mash lightly with a potato masher, taking care not to overdo it or the potatoes will be gluey. A few lumps will give the dish a decidedly rustic feel.
Adjust the seasoning with kosher salt and freshly ground black pepper and serve right away. Enjoy!
How to Store and Freeze
- Sweet potatoes will keep in an airtight container for 3 to 5 days in the refrigerator.
- If you'd like to freeze, you can add a little bit of lemon juice to the potatoes to prevent browning, but it's not necessary. Store in a freezer-safe, airtight container or zip-close freezer bag for up to 6 months. Defrost overnight in the fridge before reheating.
- Don't throw away the peels from your sweet potatoes. Toss the peels with olive oil and salt and roast them for 15 minutes in a 400 F oven. This tasty snack is just the thing to keep your guests happy while they wait for dinner.
- Grating a cinnamon stick by hand using a Microplane grater will take some elbow grease, but it will be infinitely more flavorful than jarred ground cinnamon. The same is true for nutmeg.
- You can easily make this recipe vegan by substituting your favorite butter alternative for the butter and full-fat coconut milk for the cream.
- Adding a bit of freshly grated Parmesan cheese contributes a wonderful umami flavor that balances out the sweetness.
- You could add a little bit of brown sugar if you want to emphasize the sweetness.
Is It Better To Peel Sweet Potatoes Before Boiling?
If you are boiling sweet potatoes whole or in thick slices, you can leave the peel on. It is easier to remove once the potato has been cooked. If you are cubing the sweet potatoes to use in a mash or a soup, you should peel before cooking.
How Do You Make Mashed Sweet Potatoes Not Watery?
Avoid watery mashed sweet potatoes by draining them thoroughly after boiling. To further remove any residual water, place the boiled, drained potatoes back in the warm pot on the hot stove (turned off) and let sit for a minute before adding the other ingredients to let any remaining moisture cook off.