Easy Mashed Sweet Potatoes Recipe

Recipe image for Easy Mashed Sweet Potatoes

Easy Mashed Sweet Potatoes Recipe

This easy mashed sweet potatoes recipe is my favorite Thanksgiving side dish that I have been making over 10 years. It is made with only 7 ingredients, cooked on the stove-top and ready in 40 minutes. **This recipe is adapted from Cooks Illustrated Magazine.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 326kcal

Author Aysegul Sanford

Ingredients

4 tablespoons unsalted butter cut into 4 pieces
2 tablespoons heavy cream
2 pounds sweet potatoes, peeled and cut into small cubes 3 medium-sized
3/4 teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon maple syrup
2 tablespoons pecans as garnish

Instructions

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.

Notes

To Make Ahead: You can make this recipe can be made a day in advance. Be sure to keep it in an airtight container in the fridge until you are ready to serve. You can reheat it in the microwave (stirring it every 30 seconds) or on the stovetop with a tablespoon of butter.
To Store Leftovers: Bring the mashed sweet potatoes to room temperature, transfer them to an airtight container, and store them in the fridge for up to 2 days.
To freeze: Bring them to room temperature before placing them in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight.

Nutrition