Have you ever tried to make mashed sweet potatoes the same way you would make “regular” mashed potatoes? How did they turn out? Probably not so great, if I had to guess. I don’t like to boil sweet potatoes because they absorb too much of the water. The trick is to cook them in a small amount of liquid — I use a combination of light cream and broth, sometimes adding a bit more broth as some of the liquid cooks off or gets absorbed by the potatoes. I also like to top them with some toasted pecans for some extra flavor and crunch!
Mashed sweet potatoes
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| Mashed sweet potatoes with pecans |
Serves: 4-6
Ingredients
4 Tablespoons unsalted butter, cut into pieces
1/4-1/2 cup chicken or vegetable broth
3 Tablespoons light cream, divided
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds sweet potatoes (about 3 medium)
1/4 cup chopped toasted pecans (optional)
Directions
1. Peel sweet potatoes, then quarter them lengthwise and cut into chunks about 1/4″ thick.
2. Combine butter, 2 Tablespoons cream, 1/4 cup broth, salt, pepper, and sweet potatoes in a large saucepan. Cook, covered, over low heat until potatoes are soft and falling apart, 35-40 minutes. Check occasionally and add more broth if the liquid has cooked off.
3. Remove from heat, add remaining Tablespoon of cream and mash with a potato masher. Top with chopped pecans and enjoy!
Kara Cooks and Eats 