|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||37%|
|Saturated Fat 18g||89%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|*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, which gives it some warmth and festiveness. You can also add about 1/4 teaspoon of ground nutmeg (or cloves, if you prefer) for a bit more spice.
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 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. Adding a bit of freshly grated Parmesan cheese, right off a solid block, contributes a wonderful umami flavor that balances out the sweetness.
The truth is that you could add a little bit of brown sugar if you wanted to. You can also eat this dish when it's not the holiday season, too.
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 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, along with the warm cream and the 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 seasoning with kosher salt and freshly ground black pepper and serve right away. Enjoy!
- Don't throw away the peels from your sweet potatoes! After you've peeled them, toss them 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 coconut milk for the cream.
How to Store and Freeze Mashed Sweet Potatoes
Sweet potatoes will keep in the refrigerator for 3 to 5 days, if covered.
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 a year.