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Creamy Sweet Mashed Potatoes Recipe

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This Creamy Sweet Mashed Potatoes recipe features tender sweet potatoes mashed to perfection with butter, warm cream, and a hint of cinnamon and maple syrup for natural sweetness. Optional add-ins like vanilla, orange zest, and toasted pecans elevate the flavor, making it a versatile side dish perfect for holidays or weeknight dinners. The method prioritizes stovetop boiling and mashing for a rustic or smooth texture without over-processing.

Ingredients

Main Ingredients

  • 3 lb sweet potatoes, peeled and cut into 1.5-inch chunks
  • 1 tbsp kosher salt (for boiling water)
  • 6 tbsp unsalted butter
  • 0.5 cup heavy cream or half-and-half, warmed
  • 2 tbsp maple syrup or brown sugar (to taste; add more if desired)
  • 0.5 tsp fine sea salt plus more to taste
  • 0.25 tsp ground cinnamon

Optional Add-Ins & Garnish

  • 1 tsp vanilla extract (optional)
  • 1 tsp orange zest (optional)
  • 2 tbsp cream cheese (optional, for extra body or to thicken)
  • 0.25 tsp black pepper (optional, for savory tilt)
  • 1 tbsp olive oil (optional, for savory finish)
  • 0.5 cup toasted pecans (optional, for serving)
  • 2 tbsp chives, chopped (optional, for garnish)

Instructions

  1. Prepare the Sweet Potatoes: Peel and cut the sweet potatoes into even 1.5-inch chunks to ensure uniform cooking. Rinse them briefly to remove surface starch.
  2. Boil the Potatoes: Place the cut potatoes in a large pot, cover with cold water by about 1 inch, and add 1 tablespoon kosher salt. Bring the water to a boil, then reduce the heat to simmer for 12 to 15 minutes until the potatoes are very tender when pierced with a fork.
  3. Drain and Dry: Drain the potatoes thoroughly, then return them to the hot pot on low heat. Stir gently for 1 to 2 minutes to evaporate any excess moisture, ensuring a creamy, not watery, mashed texture.
  4. Warm the Dairy: In a small saucepan or microwave, warm the heavy cream (or half-and-half) and butter until the butter has fully melted. Warm dairy helps blend smoothly and maintains the mash’s heat.
  5. Mash the Potatoes: Mash the potatoes by hand using a potato masher for a rustic texture, or use a ricer for an ultra-smooth consistency. Avoid using a food processor as it can make the potatoes gummy.
  6. Add Flavorings: Pour in the warm butter and cream mixture. Add 2 tablespoons maple syrup or brown sugar, 0.5 teaspoon fine sea salt, and 0.25 teaspoon ground cinnamon. Stir gently until creamy. Taste and adjust the sweetness and salt. If using, add vanilla extract or orange zest for enhanced flavor.
  7. Finish and Garnish: Swirl in a final pat of butter for richness. For a savory twist, incorporate black pepper and a drizzle of olive oil. Serve garnished with toasted pecans or chopped chives if desired.
  8. Storage and Reheating: Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months. To reheat, warm gently on the stovetop with a splash of cream or milk or microwave in short intervals, stirring in between. For larger servings, warm covered in a 300°F oven for 20 to 30 minutes.

Notes

  • Choosing even-sized potato chunks ensures uniform cooking for the best texture.
  • Evaporating excess moisture after draining prevents watery mashed potatoes.
  • Warming the cream and butter before adding helps the mash stay hot and smooth.
  • Avoid using a food processor to prevent gummy texture; mashing by hand or using a ricer is recommended.
  • Adjust sweetness and salt gradually to suit your taste preferences.
  • Optional add-ins like vanilla extract, orange zest, or cream cheese can boost flavor and texture.
  • Store leftovers properly to maintain flavor and quality.

Find it online: https://oliviabakes.com/creamy-sweet-mashed-potatoes-recipe/