Mashed Sweet Potatoes

A couple days ago, I met up with a fellow food blogger/photographer for dinner and we were waiting for the host to seat us. When she was finally ready for us, she started walking us to this loooong table, and of course the long table had 230498 people and kids and the lonesome two-top right beside it was ours. The family of 700 decided they’d lay all their jackets on our seats – which is perfectly fine because no one was occupying them. I totally would’ve done the same, but I would’ve also happily moved it all if someone were to get sat there. Unfortunately, that wasn’t the case. The (insert mean word) lady looked at my friend and I, gave the stink eye, rolled her eyes, breathed out loud like what she had to do was manual labor, and moved the jackets. Why do people feel so entitled? I mean, it’s not like we purposely asked to sit there for her to move her stuff. We were just following the hostess. Anyway, we ended up saying to the hostess that we didn’t want to sit there after the stink the lady made about moving her family’s jackets, lol

Ok, so when I was younger, my mom would always make sweet potatoes for my dad. He loved them. She would steam them for him and I honestly think he ate them raw – as in, no seasonings. Just enjoyed them the way they are naturally. My brother and I would always say, “eww gross,” and never ate them. So close-minded, lol…we would always say that potatoes were much better and that sweet potatoes were fake potatoes, haha

It’s so funny how you act and are opposed to so many different foods when you’re young. It makes me sad that one day my child will have a picky palate and I might not be able to get them to eat my favorite things, or might not even get them to just try it. That’s the hard part; I think if you at least try something, you might fall in love with it, otherwise you totally miss out. Like brussels sprouts! Fell in love with them and wish I hadn’t wasted 24 years of my life before trying them ;)

Mashed Sweet Potatoes

Mashed sweet potatoes are a great alternative to the traditional mashed potato!

5 from 1 vote

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6

Author: Julie Chiou

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Ingredients 

½1x2x3x

US CustomaryMetric

• ▢ 2 ½ pounds large sweet potatoes, peeled and cut into 2-inch cubes
• ▢ 3 tablespoon unsalted butter
• ▢ ¼ cup half-and-half, or heavy cream or milk
• ▢ 1 teaspoon salt, or more to taste

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Equipment

• Masher

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Instructions

• Bring a pot of water to a boil then add the sweet potatoes to the pot. Cook the sweet potatoes until they're fork tender.
• Carefully drain the sweet potatoes then place them in a large bowl. Using a potato ricer, a potato masher, or just a fork, mash the potatoes to your desired consistency. If you want more texture, you'll likely want to use the potato masher and fork (like I did).
• Stir in the butter, half-and-half, and salt.
• Serve warm.

Recipe Notes

If making paleo, use almond or coconut milk.

NUTRITION FACTS

Serving: 1 serving | Calories: 226 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 19 mg | Sodium: 496 mg | Potassium: 652 mg | Fiber: 6 g | Sugar: 8 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Side Dish

Cuisine: American

Keyword: Thanksgiving

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