1. How can I make mashed sweet potatoes dairy-free?

To make mashed sweet potatoes dairy-free, simply swap the butter for a dairy-free butter alternative, such as ghee or plant-based butter. For the milk, use almond milk, coconut milk, or any other dairy-free milk of your choice. This will keep the dish rich and creamy without the use of dairy.

2. Can I make mashed sweet potatoes ahead of time?

Yes, mashed sweet potatoes can easily be made ahead of time. Prepare the dish up to two days in advance, store it in an airtight container in the fridge, and reheat when you're ready to serve. To refresh the texture, add a splash of milk or broth while reheating on the stovetop or in the microwave.

3. What can I add to mashed sweet potatoes for extra flavor?

There are endless ways to enhance the flavor of mashed sweet potatoes. For a savory twist, add sautéed garlic, fresh herbs like thyme or rosemary, or even crumbled bacon. For a sweet variation, you can drizzle maple syrup or sprinkle cinnamon on top. Feel free to experiment with spices or toppings to create your perfect mash!

4. How do I store leftover mashed sweet potatoes?

Store any leftover mashed sweet potatoes in an airtight container in the fridge for up to 4-5 days. If you want to keep them longer, you can freeze them for up to 3 months. To reheat, thaw overnight in the fridge, and add a bit of milk to restore their creamy texture.

Mashed Sweet Potatoes – Easy & Creamy Recipe

Name: Mashed Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 pounds sweet potatoes; 1/4 cup melted butter or ghee; 1/4 cup milk (dairy-free options available); Kosher salt to taste; Freshly ground black pepper to taste; Optional: Freshly chopped parsley for garnish

Description

Mashed sweet potatoes are a delicious and nutritious side dish, perfect for holiday meals or any occasion. With a creamy texture and natural sweetness, they pair wonderfully with a variety of main dishes. This recipe is simple, requiring only a few ingredients for a flavorful and comforting result.

Ingredients

Scale

3 pounds sweet potatoes
1/4 cup melted butter or ghee
1/4 cup milk (dairy-free options available)
Kosher salt to taste
Freshly ground black pepper to taste
Optional: Freshly chopped parsley for garnish

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Instructions

Peel and slice the sweet potatoes into 1-inch chunks.
Boil the sweet potatoes in a large pot of water for 20 to 30 minutes, or until they are fork-tender.
Drain the potatoes and transfer them into a large mixing bowl.
Use a hand masher or an electric mixer to mash the sweet potatoes until smooth or slightly chunky, depending on your preference.
Add the melted butter and milk to the potatoes, then continue mashing until the mixture is smooth and creamy.
Season with salt and pepper to taste.
Garnish with freshly chopped parsley, if desired, and serve.

Notes

For a dairy-free version, use a dairy-free butter substitute and almond milk or coconut milk.
If you prefer a silky-smooth texture, you can use a hand mixer or food processor to mash the sweet potatoes.
Leftovers can be stored in the fridge for 4-5 days or frozen for up to 3 months. Reheat with a little extra milk to restore creaminess.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Boiling and Mashing
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 198 kcal
Sugar: 7g
Sodium: 149mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0.2g
Carbohydrates: 34g
Fiber: 5g
Protein: 3g
Cholesterol: 15mg