Mashed Sweet Potatoes

These mashed sweet potatoes are ultra creamy and are the perfect accompaniment to chicken, meats and fish. You can flavor your mashed sweet potatoes in multiple ways and I'm providing instructions to make both sweet and savory versions.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 286kcal

Author Sara Welch

Ingredients

3 lbs sweet potatoes
1/3 cup milk
5 tablespoons butter melted
1/2 teaspoon salt
cooking spray
1 tablespoon chopped parsley optional
pats of butter optional

Instructions

Preheat the oven to 400 degrees F. Scrub the sweet potatoes and prick them with a fork.
Coat a sheet pan with cooking spray and arrange the sweet potatoes on the pan.
Bake for 1 hour or until potatoes are tender. Let cool slightly then peel off the skins, or cut the potatoes in half and scoop out the insides.
Place the potato, milk, butter and salt in the bowl of a food processor. Process until smooth and creamy. If you prefer a coarser texture, you can mash your potatoes by hand with a masher or fork.
See post text for different flavor variation options.
Serve, topped with pats of butter and/or parsley if desired.

Video

Notes

Since I typically roast whole potatoes, I look for potatoes that are similar in size and shape so that they cook at the same rate.
You can use jewel, garnet or any other red fleshed or orange fleshed sweet potato or yam.
You don't need to peel the potatoes before you roast them as the skins will come right off after the potato is cooked.

Nutrition