I love sweet potatoes. Whether they are roasted in a campfire, baked in the oven or fried into crispy chips, it’s always a delicious vegetable even though it’s often hidden under the guise of a sweet treat. I remember throwing a dinner once for some friends and I made this mashed sweet potato recipe. It was a simple and delicious recipe to accompany the meal, but one of my friends told me then she hated sweet potatoes. I was worried, but thankfully (!) she actually enjoyed it. It even came as a surprise to herself. Hopefully you will too. 🙂
- 5 large sweet potatoes
- 2 tbsp butter
- Cardamom (optional)
- Nutmeg (optional)
- Cinnamon (optional)
- Mini marshmallows (optional)
Clean the sweet potatoes and then plop them into a pot of water. Bring it to a boil and when it does, turn the heat down to medium. Cook them until you can easily pierce through it with a fork (around 30-40 minutes). When it’s done, strain the water and let the sweet potatoes cool for a bit before handling them (you don’t want to burn your hands!). Peel the skins off and put the skinless sweet potatoes into a bowl. Use a masher to Mash! Mash! Mash! the sweet potatoes. Then, add some butter and enough milk to get that nice, smooth consistency, similar to regular mashed potatoes only smoother and less starchy. If you would like to add some spices, some cardamom or nutmeg and cinnamon will work. If you want to sweeten it up, you can add mini marshmallows into the mash.
While our Canadian Thanksgiving has passed, this recipe can be used for our friends down south (or perhaps, even a Christmas dinner). It’s an easy, creamy side dish to your meal. Enjoy!