Mashed Sweet Potatoes
Sweet potatoes and Yukon potatoes are mashed with butter, sour cream, cayenne pepper, and a sprinkle of light brown sugar to make the best and tastiest Mashed Sweet Potatoes.
Servings: 8 servings
Ingredients
- 1 pound Yukon gold potatoes
- 1 pound sweet potatoes
- 4 tablespoons unsalted butter
- ½ cup sour cream
- ⅛ to ¼ teaspoon cayenne pepper or to taste
- 1 tablespoon light brown sugar
- ½ teaspoon ground cinnamon
- salt and freshly ground black pepper to taste
- ⅓ cup milk you can also use heavy cream or Half-And-Half for a creamier texture
- chopped fresh parsley for garnish, optional
- chopped pecans or walnuts for garnish, optional
Instructions
- Wash and scrub the potatoes. Using a fork, poke a bunch of holes around each potato. Put all the potatoes in a large microwave-safe bowl.
- Transfer the bowl to the microwave and set the time to 12 minutes on HIGH. Cooking time depends on the number of potatoes and the size of your potatoes. When time is up, get an oven mitt and gently squeeze the sides of the potatoes. If it is still firm, continue to microwave for a few more minutes. If the potatoes, or just one potato, open up immediately, remove it from the oven and continue with the rest.
- Once the potatoes are cooked, you have a choice to peel them or not. I usually don’t.
- Roughly break up the potatoes with the side of a fork or a butter knife. Add butter, sour cream, cayenne pepper, light brown sugar, cinnamon, salt, and fresh ground pepper. Stir in the milk.
- At this point, you will want to decide if you are going to use a potato masher or a hand blender. For a chunky, more rustic texture, go with the masher. For a smoother and creamier texture, go with the blender. Mash or blend to a desired consistency. Taste for seasonings and adjust accordingly.
- Garnish with fresh parsley, top with pecans or walnuts, and serve.
Notes
- Adjust Consistency: If they are too thick, add extra milk to loosen up the mashed sweet potatoes. If they are runny, you can cook them over low heat on the stovetop until thickened. Stir frequently.
- Add Heat: Like it spicy? Increase the cayenne or stir in some smoked paprika.
- Sweeten to Taste: Start with the suggested brown sugar and add more as needed.
- Microwave: If the potatoes aren’t soft enough, give them a few more minutes in the microwave.
- Topping Tips: A sprinkle of pecans or walnuts adds a crunch and a boost of flavor.
- Make Ahead: This recipe can be prepared up to 2 days ahead. When completely cooled, place the mashed potatoes in an airtight container, cover, and refrigerate. Reheat in the oven, covered, at 350˚F for 15 to 20 minutes. If they are dry, add some butter while they are hot and stir until mixed through.
Nutrition
Serving: 4ounces | Calories: 183kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 44mg | Potassium: 468mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8339IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 1mg
