My menu is ready, the shopping list is made and all of my disposable bags are in the car. I am going to brave the big day grocery shopping tomorrow early in the morning.
First, I will head to the farmer’s market and then to the big grocery stores to get the rest of the shopping done. I know a lot of people (rightfully) find Thanksgiving meal shopping stressful and I am no different.
However, this year I feel like I have done a good job of planning so hopefully it won’t be too bad. Still, you’ll never know how I’ll feel tomorrow around this time.
Today’s recipe is my go-to easy mashed sweet potatoes. Growing up in Turkey, I have never had sweet potatoes until I moved to the US. I might be mistaken, but I think even today you can’t find sweet potatoes back home. I still remember the day I was introduced to the sweet potatoes like it was yesterday. I couldn’t believe how a potato can be sweet and orange(!!).
After eating various versions of it in restaurants and various gatherings, one day I decided to give it a try and made the dish that you are seeing in this post. This was more than 10 years ago and since then this simple sweet potato mash recipe has been one of those recipes that are near and dear to my heart.
About the recipe – How To Make Mashed Sweet Potatoes
When it comes to simple mashed sweet potatoes most people ask the same question: Bake, steam or boil? While I am sure the world of internet offers a recipe for every one of those methods, I found that the best way to make mashed sweet potatoes includes none of those methods.
Instead, I cook them with a little bit of butter, heavy cream, and a splash of maple syrup. No need to add water or any other liquid. Since they already contain so much liquid, when heated, they release their juices and with the help butter they become perfectly mashable (is there a word like that?).
I mashed mine with a fork (or a potato masher would be ideal) as I like my mashed sweet potatoes on the chunkier side, but if you like yours smooth try using an immersion blender or a food processor. You can’t go wrong either way.
So go ahead, put all the ingredients in a saucepan, turn the stove on, cook them until smooth, mash them up, and accept all the compliments. I promise I won’t take any credit for this delicious savory mashed sweet potato recipe.
How To Make This Recipe Vegan
If you’d like to turn this into a vegan mashed sweet potato dish you can swap butter with the same amount of vegan butter and heavy cream with the same amount of full-fat coconut milk.
Other Sweet Potato Recipes You Might Like
- Double Layered Mashed Potato Casserole
- Sweet Potato Souffle
- Sweet Potato Noodles Recipe
- Vegan Sweet Potato Soup Recipe
- Roasted Sweet Potato and Brussel Sprouts
- Baked Mashed Sweet Potatoes
- Sweet Potato Biscuits
Other Thanksgiving Side Dishes You Might Like
- Crispy Potato Cake with Garlic and Thyme
- Apple Raisin Salad
- Shaved Brussel Sprout Salad
- Kale Brussel Sprout Salad
- Roasted Carrots Recipe
- Wild Rice Salad
- Butternut Squash Soup Vegan
- Stuffed Acorn Squash Vegan
- Baked Delicata Squash
Easy Mashed Sweet Potatoes
- 4 tablespoons unsalted butter cut into 4 pieces
- 2 tablespoons heavy cream
- 2 pounds 3 medium-sized sweet potatoes, peeled and cut into small cubes
- 3/4 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon maple syrup
- 2 tablespoons pecans as garnish
- Place butter, heavy cream, sweet potatoes, salt and pepper in a medium-sized saucepan. Give it a stir. Drizzle with maple syrup and cover with a lid.
- Cook, stirring occasionally, in low heat until sweet potatoes are soft (almost falling apart), 30 minutes.
- Using a potato masher (or a fork), mash the potatoes. Taste for seasoning and add in if necessary.
- Place in a bowl or a plate (like I did) and garnish with pecans.
- Serve immediately.