Creamy Mashed Sweet Potatoes
Velvety smooth and creamy mashed sweet potatoes that make for one of the best and easiest side dishes for any meal. Easier than baking and comes together in 25 minutes or less!
Servings 8 servings
- 3 lbs sweet potatoes, approximately 5-6 potatoes, peeled and sliced into small chunks
- 1/4 cup butter
- 1/2 tsp cinnamon more or less, to taste
- 1/4 cup light brown sugar, more or less, to taste
- 1/4 tsp salt, more or less, to taste
- 3-4 tbsp milk
Bring a large pot of salted water to a boil. Once boiling, add the sweet potato chunks and cook 10-15 minutes, or until the sweet potatoes are fork tender. Check at 10 minutes.
Remove from heat and drain well.
Combine the sweet potatoes chunks into a food processor (or large mixing bowl with a potato masher on hand) with remaining ingredients listed and process (or mash) until it reaches a creamy consistency and no chunks remain. Add the milk, as needed, to reach a creamy consistency.
Adjust seasonings to taste when it comes to sugar, salt, and cinnamon. Start by adding a dash of cinnamon at a time. A little goes a long way.
If you love sweet potatoes with a marshmallow topping: Pour the mashed sweet potatoes into a casserole dish, top with marshmallows and place in the oven under broil on LOW. Bake until the marshmallows have melted and just starting to brown on the top.
CINNAMON: Start with a dash of cinnamon when pureeing. A little goes a long way. You don't want to add too much.
MILK: Add 1-2 tablespoons at a time until you reach the perfect creamy consistency. You don't want them to be runny!
BROWN SUGAR: I added 1/4 cup to give it a subtle sweet taste. If you like yours more on the sweeter side, add 1-2 tablespoons more at a time and taste test as you go.
Serving: 1serving | Calories: 210kcal | Carbohydrates: 41g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 174mg | Potassium: 587mg | Fiber: 5g | Sugar: 13g | Vitamin A: 24260IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1.2mg