Mashed Sweet Potato
This mashed sweet potato recipe uses seven ingredients, one pot, and 35 minutes to deliver a glossy, orange, thick mash that holds a spoon upright, lightly sweetened with maple syrup and warm spices.
Equipment
- Large pot or stockpot - 5 to 6 quart (about 5 liter), holds cubes with room to simmer and doubles as mixing bowl
- Colander - Fine-mesh or wide-hole, drains cubes in about a minute
- Vegetable peeler - Y-shaped peeler removes skin faster and wastes less flesh
- Chef's knife and cutting board - Sharp 8-inch knife; place damp towel under board to prevent sliding
- Potato masher - Wide, flat-faced masher gives fluffy, slightly rustic texture
- Potato ricer - (optional) Removes fibrous strings that a masher can leave behind
- Measuring cups and measuring spoons - For maple syrup, half-and-half, and small amounts of spice
- Serving bowl - Warm with hot tap water for a minute so mash stays hot at the table
- Glass storage containers - For leftovers; glass will not stain orange the way plastic does
Ingredients
- 3 pounds orange-fleshed sweet potatoes - 1.4 kg, such as Beauregard, Jewel, or Garnet, about 4 large or 6 medium, peeled and cut into 1 1/2-inch (4 cm) cubes
- cold water - Enough to cover the cubes by 1 inch (2.5 cm)
- 1 1/2 teaspoons kosher salt - Divided (1 teaspoon for the cooking water and 1/2 teaspoon for the mash)
- 5 tablespoons unsalted butter - 70 g, divided (4 tablespoons for mashing and 1 tablespoon for the top)
- 1/2 cup half-and-half - 120 ml, at room temperature or slightly warm, plus 1 to 2 tablespoons more if needed
- 1/4 cup pure maple syrup - 60 ml, use real maple syrup, not pancake syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Scrub sweet potatoes under cool running water, pat dry, and peel off all skin. Cut each in half lengthwise, then into thick planks, then into 1 1/2-inch (4 cm) cubes, aiming for similar sizes. Place cubes in a large pot as you cut them.
- Pour enough cold water into the pot to cover the cubes by 1 inch (2.5 cm). Stir in 1 teaspoon kosher salt. Bring to a boil over high heat, about 8 minutes, then reduce to medium so water simmers gently. Cook 15 to 20 minutes, until a fork slides into the center of a cube with no resistance.
- Pour the cubes into a colander and drain for 1 minute, shaking once or twice. Return the empty pot to the stove over low heat, tip the cubes back in, and stir gently for about 2 minutes until a light film of moisture steams off and the cubes look dry on the surface. Turn off the heat.
- Add 4 tablespoons of butter to the hot cubes, cut into pieces so it melts faster. Mash with a potato masher or press through a ricer back into the pot until most large pieces are gone, but stop before the mash looks gluey.
- Pour in the 1/2 cup half-and-half a splash at a time, stirring after each addition. Add the 1/4 cup maple syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and remaining 1/2 teaspoon salt. Stir until smooth and creamy; add 1 to 2 more tablespoons half-and-half if stiff. Taste and adjust salt.
- Spoon the mash into a warm serving bowl. Make a small well in the center and add the remaining 1 tablespoon of butter. Serve right away while the butter is still melting.
Notes
- Sweet potato variety: Beauregard and Jewel have orange flesh and a soft, moist texture that mashes smoothly. Pale or white-fleshed varieties are drier and less sweet, so they need more half-and-half.
- Dairy swap: Whole milk works in place of half-and-half and gives a slightly lighter mash. Heavy cream makes it richer, so start with 6 tablespoons and add more only if the mash seems stiff.
- Butter: Unsalted butter lets you control the salt. If you only have salted butter, cut the salt in the mash to 1/4 teaspoon and taste before adding more.
- Steam-dry step: Two minutes over low heat after draining is the single best fix for watery mash. Skipping this step causes the mash to turn loose and puddle on the plate.
- Mashing method: A masher keeps some texture, and a ricer removes fibrous strings. Avoid a blender or food processor, as the fast blades overwork the starch and turn the mash gummy and sticky.
- Make it ahead: Cool the mash, refrigerate for up to 2 days, and reheat with a splash of milk. Add the topping butter only once the mash is hot.
- Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Freeze single portions in a muffin tin, then move frozen pucks to a bag.
- Reheating: Microwave covered in 30-second bursts, stirring between each, until hot. Add 1 tablespoon of milk per cup if it looks dry. Or warm on the stovetop over low heat with a splash of milk for 5 to 8 minutes.
- Savory variation: Reduce the maple syrup to 2 tablespoons and add an extra 1/4 teaspoon of salt and a pinch of black pepper for a more savory side.
- Dairy-free variation: Use 1/2 cup full-fat coconut milk in place of the half-and-half and 4 tablespoons olive oil or vegan butter in place of the dairy butter.
Nutrition
Serving: 1ServingCalories: 315kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 32mgSodium: 320mgPotassium: 650mgFiber: 6gSugar: 18g
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