Sweet Potato Mashed

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Sweet Potato Mashed

These easy mashed sweet potatoes are beautiful in their simplicity. Subtly sweet and wonderfully creamy, you’ll come back to this mashed sweet potato recipe again and again.

Mashed Sweet Potatoes Ingredients

You’ll need just four ingredients to make these perfect mashed sweet potatoes:

· Sweet potatoes: Choose firm sweet potatoes with smooth skin and minimal scratching or bruising.
· Milk: Opt for whole or 2% milk (or you can use your favorite alternative milk). Make sure the milk is at room temperature so it blends smoothly.
· Butter: A stick of butter lends richness and flavor.
· Maple syrup: Maple syrup adds extra sweetness. You can substitute brown sugar or honey, if you like.

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How to Make Mashed Sweet Potatoes

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these creamy mashed sweet potatoes:

Boil the sweet potato chunks in salted water until tender. Drain and transfer to a bowl. Mash with a potato masher, then slowly add the milk. Stir in the butter and syrup until melted and well-blended.

How to Serve Mashed Sweet Potatoes

These mashed sweet potatoes make a great holiday side dish, but they also work well with many of your favorite weeknight entrées. Pair the mashed sweet potatoes with other seasonal side dishes, such as roasted Brussels sprouts or fall salads.


How to Store Mashed Sweet Potatoes

Store the leftover mashed sweet potatoes in a shallow, airtight container in the refrigerator for up to four days. Reheat on the stove or in the microwave.
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How to Freeze Mashed Sweet Potatoes

Allow the mashed sweet potatoes to cool completely, then transfer them (in serving size portions) to zip-top bags or other freezer-safe containers. For added protection, wrap in at least one layer of foil. Freeze flat for up to six months. Thaw in the refrigerator.

Allrecipes Community Tips and Praise

“I needed a quick side dish to accompany ribs and chose this one,” says punkysquirrel. “It was quick, easy enough to make, and delicious. I will be making it again!”

“Completely delicious,” according to sassychef. “I did not have syrup, so I used honey and brown sugar which made a spectacularly tasty side dish. Loved by all!”

“When it comes to sweet potatoes, I’ve always preferred them simple and baked to dessert-y casserole style, so this simple recipe works well for me,” says Meghann. “For someone living alone, they keep well in the fridge as a side for various meals throughout the week.”

Editorial contributions by Corey Williams

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