Creamy Mashed Sweet Potatoes are easy to make and so addictive! The irresistible combination of butter and sour cream makes this the best sweet potato mash recipe.
Savory and ultra creamy Mashed Sweet Potatoes is the most loved and devoured side dish. The secret to get this mash nice and creamy is not an abundance of butter, but a good amount of sour cream. Add in garlic, parmesan cheese and a hint of milk, and you have the best, most flavourful side dish to hit your dinner table!
Watch the video below in the post to see how we make them!
MASHED SWEET POTATOES
With the amount of sweet potato mash recipes online using maple syrup and brown sugar in the mix, I wanted to give you our family favourite recipe. A delicious sweet potato version of our popular Creamy Mashed Potatoes— the perfect mash.
Savory sweet potato mash can easily be served with any main — roast chicken, slow cooker roast turkey, crispy roast porkandprime rib. They are so versatile you can serve them right along your Green Bean Casserole, Mac and Cheese,Roast Potatoesor Roast Broccoli.
ARE SWEET POTATOES HEALTHY FOR YOU?
Sweet potatoes keep you full and are a great source of fibre. They contain a variety of vitamins and minerals including calcium, iron, selenium, B and C vitamins, and the antioxidant beta-carotene.
A low GI root vegetable, sweet potatoesdigest more slowly when compared to regular potatoes and release sugar gradually into the bloodstream, keeping blood sugar levels steady.
Sweet Potatoes are just as easy to prepare and cook as regular mash, with minimal steps:
Peel
Chop
Boil
Mash
Mix in flavours
Some stores stock pre-peeled and chopped sweet potatoes in your grocery store to save you from peeling them.You could also use frozen chopped sweet potatoes. Just thaw them out before boiling or follow packet instructions.
HOW LONG DO YOU BOIL SWEET POTATOES?
Sweet potatoes need about 15 – 20 minutes to cook until fork tender. To test them, lift one piece out with your wooden spoon and insert fork. If your fork slides in easily, they are ready to mash.
A lot faster than roasting, this method is perfect if you’re pressed for time. Especially if you love a good classic mash.
CAN YOU MAKE MASHED SWEET POTATOES IN THE OVEN?
Absolutely! Just throw your chopped sweet potatoes on a roasting tray, smother with seasonings and roast until fork tender at 425°F (220°C). You can also roast them halved horizontally with the skin on, then scoop out the flesh for quicker prep time. See this recipe video for further instructions.
Proceed to mash them once they’re done following the recipe below. They may need 1/4 cup extra milk and a couple extra tablespoons of sour cream, as sweet potatoes tend to come out a little dryer when roasting.
DO YOU NEED TO PEEL SWEET POTATOES FOR MASHING?
This is a personal question depending on what results you’re after. Sweet potato skins are edible and soften while cooking, just like regular potatoes.
If you prefer a classic, rustic mash with a little skin, leave it on.
Creamy Mashed Sweet Potatoes is the most loved and devoured side dish! The secret to this mash though is not an abundance of butter, but SOUR CREAM! Butter with a hint of sour cream makes the best sweet potato mash recipe!
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Prep: 15 minutesmins
Cook: 20 minutesmins
Total: 35 minutesmins
Serves: 6- 8 people (as a side dish)
Ingredients
4pounds(2 kg) sweet potatoes
4teaspoonssalt,divided
1tablespoongarlic powder
1/3cupunsalted butter,
1/4cupsour cream(reduced fat)
2clovesgarlic
1/4cupfresh shredded parmesan cheese,optional
1/4cupmilkif desired
1tablespoonfresh chopped parsleyoptional to garnish
Instructions
Peel and cut sweet potatoes into 2-inch cubes.
Place sweet potatoes in a large pot (6-quart) and cover with water by an inch. Season with 3 teaspoons salt and bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).
Drain cooked potatoes, add in the butter, sour cream, garlic, remaining salt and parmesan.
Mash with a potato masher until smooth, adding milk if desired for a smoother/lighter mash.
Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish. Bake the potatoes for 20 to 30 minutes, until heated through.
Top your sweet potato and yogurt sauce with crispy lentils or cooked black beans. Add leftover roasted vegetables (especially eggplant), sautéed onions or peppers, or fresh herbs or scallions if you have them. A little green sauce or salsa is nice here too.
Despite their sweet taste, these potatoes have an intermediate glycemic index (GI) level, meaning they are digested and absorbed fairly slowly, leading to a more gradual increase in blood sugar levels. But, a lot of these benefits, including nutrients and taste, can be lost by boiling sweet potatoes.
Baking Soda – boiling the potatoes in baking soda draws out the starch and allows the outside to get brown and crispy. Sweet Potatoes – yams work fine too. Extra Virgin Olive Oil – gets infused with rosemary and garlic and is the key to getting that crispy exterior.
Though they can both be part of a healthy diet, sweet potatoes are generally healthier than regular potatoes, partly because of their incredibly high vitamin A content. Sweet potatoes are also lower on the glycemic index, meaning that they are less likely than regular potatoes to make your blood sugar spike.
Scrub and pat potatoes dry.Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours. Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open.
There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.
Baking can also cause an 80% drop in vitamin A levels, twice as much as boiling. Therefore, from a nutritional standpoint, boiling rather than baking should be recommended for cooking sweet potato.
Most people pair poultry and sweet potatoes. A roast turkey or chicken flavored with rosemary, thyme and sage pairs well with baked sweet potatoes and their caramelized crust. I like steak and sweet potatoes myself. Get a container of cream cheese, some chopped pineapple and roasted some sweet potatoes.
Savory sweet potato mash can easily be served with any main — roast chicken, slow cooker roast turkey, crispy roast pork and prime rib. They are so versatile you can serve them right along your Green Bean Casserole, Mac and Cheese, Roast Potatoes or Roast Broccoli.
Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.
How to tell if sweet potatoes have gone bad. If your sweet potato is soft in spots, smells rotten, or oozes a mysterious liquid, that potato should be discarded. Another sign that sweet potatoes have taken a turn for the worse is if they start growing stalky purplish sprouts.
Sweet potatoes contain high amounts of oxalates that may increase the risk of calcium-oxalate kidney stones. Sweet potatoes contain beta-carotene, and their excessive consumption can lead to hypervitaminosis A (vitamin A toxicity), in which excess vitamin A accumulates in the liver.
Add enough cold water to cover potatoes and sprinkle with salt. Bring to boiling, cover, and cook until tender. How long can you boil sweet potatoes: For one pound of sweet potatoes, cover the pan and cook sweet potatoes in the boiling salted water 20 to 25 minutes or until just tender.
TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.
The Satsuma-Imo is an impressive potato with vibrant purple skin and a yellowish flesh that darkens as it is cooked. They are perfect when baked, roasted or steamed because of how the Satsuma-Imo retains sweetness and a delicious chestnut flavor.
The water removes some of the potato's flavor and nutrients, and the pie can turn out watery. Baking the potato in the oven will concentrate its sweetness, resulting in a better pie.
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