Mashed Sweet Potatoes
NUTRITIONAL INFORMATION
tree-nut-free
gluten-free
soy-free
red-meat-free
shellfish-free
fish-free
vegetarian
high-fiber
alcohol-free
pork-free
egg-free
wheat-free
peanut-free
pescatarian
RECIPE SOURCE
RECIPE INFORMATION
PREP: 15-20 minutes
COOK TIME: 25-30 minutes
TOTAL TIME: 40-50 minutes
YIELD: 8 to 10 servings
NOTES
Make ahead: The mashed sweet potatoes can be made up to a few days ahead of time and refrigerated in an airtight container. Reheat over medium-low heat, adding a splash or two of milk as needed to bring them back to their creaminess.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
INGREDIENTS
4 pounds sweet potatoes (5 to 6 medium or 4 large), peeled and cut into 1-inch chunks
6 tablespoons unsalted butter
2 cups half-and-half or whole milk, plus more as needed
1 1/2 teaspoons kosher salt, divided, plus more as needed
1/4 cup maple syrup
1/2 teaspoon freshly ground black pepper
PREPARATION
Peel sweet potatoes, cut them into chunks.
Melt unsalted butter in a Dutch oven or large pot over medium heat. Add the sweet potatoes and cook until glossy, more vibrant in color, and just beginning to soften, about 5 minutes.
Add half-and-half or whole milk and kosher salt. Stir to combine and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer gently, stirring frequently to prevent sticking or burning, until the sweet potatoes are very tender and beginning to fall apart, 20 to 25 minutes.
Remove the pot from the heat. Mash the sweet potatoes in the pot until mostly smooth with a few small chunks remaining.
Add maple syrup, kosher salt, and black pepper. Whisk vigorously until whipped and lightened in texture, for 2 minutes. Transfer to a serving dish and serve warm.