Healthy, delicious, and easy to make, these mashed sweet potatoes would be a great addition to any fall or winter dinner (Thanksgiving and Christmas included!). These mashed sweet potatoes keep well in an airtight container in the refrigerator for up to 3 days. Serve the mashed sweet potatoes hot, topped with a sprinkle of fresh parsley or thyme, a pat of butter, and salt and pepper. Pour in the milk, and process until the mixture is creamy. Transfer the cooked flesh to a food processor, along with the butter or oil, rosemary, garlic, ginger, salt, and pepper. Next, blend! When the potatoes are cool enough to handle, peel away their skins. You should be able to easily pierce them with a fork. Bring to a boil and cook until fork-tender, about 15 minutes. ![]() Place them on a foil-lined baking sheet and bake at 425☏ for 60 minutes, or until tender. Put the sweet potatoes in a large pot and add just enough cold water to cover them. It concentrates their natural sweetness and makes their flesh smooth and creamy…perfect for mashed sweet potatoes! Wash the potatoes, and poke a few holes in them with a fork. But when I’m working with sweet potatoes, I bake them. When I make traditional mashed potatoes, I boil the potatoes in a large pot (or cook them in the Instant Pot). If your desired consistency is chunkier, feel free to use a potato masher instead, but I adore this method:įirst, bake the potatoes. Instead, I puree them in a food processor to achieve a super smooth, creamy texture. Like in my mashed cauliflower recipe, I don’t actually mash the sweet potatoes here. And salt and pepper – To make all the flavors pop!įind the complete recipe with measurements below.Garlic – For sharp, savory depth of flavor.Rosemary – Rosemary and sweet potatoes are one of my favorite cold weather flavor combinations! The fresh herbs make this mash cozy, aromatic, and complex.Milk – I use almond milk because it’s what I keep on hand, but regular milk or another type of plant-based milk would work as well.But if you prefer butter, its rich flavor is delicious here too. Olive oil or melted butter – Take your pick! I love the fruity olive oil in this mash, and it makes the recipe vegan and dairy-free.Then, these ingredients add richness and depth of flavor: The sweetness comes from the potatoes themselves. Unlike in a sweet potato casserole or some other mashed sweet potatoes recipes, you won’t find any marshmallows, brown sugar, or maple syrup here. ![]() My favorite thing about this recipe is that it really lets the sweet potatoes shine. It’s a perfect side dish to serve at a holiday meal (you can even make it a day or two ahead!), but it’s so simple, comforting, and flavorful that I hope you’ll find yourself making it for regular dinners, too. These mashed sweet potatoes have a beautifully smooth and creamy texture, and I season them with garlic, ginger, and rosemary to create a rich, warm flavor that’s part savory, part sweet.īut maybe best of all, this mashed sweet potato recipe is SO easy to make! It calls for 8 ingredients, and the oven takes care of most of the work for you. ![]() They’re just too delicious to not have in your side dish rotation, especially in the fall. If mashed sweet potatoes have never made an appearance on your dinner table, now’s the time to change that.
0 Comments
Leave a Reply. |