Sweet, buttery and packed with warming spices, these easy mashed sweet potatoes need just a handful of ingredients and are perfect for mid-week dinners and holidays.
Wash and peel the potatoes, then chop into even 1-inch cubes.
Transfer the sweet potato to a large saucepan and cover with lightly salted water. Bring to a boil over high heat, then reduce to a gentle simmer and cook until fork-tender. This usually takes between 10-15 minutes.
Once cooked, drain the excess water well.
Directly in the pot, use a potato masher, ricer or fork to mash the sweet potatoes while they are still warm. Mash until smooth.
In a small pan, warm the cream and butter mixture - this helps to incorporate them better into the mash. Once warmed, add them slowly into the potatoes while mashing/mixing until the sweet potatoes puree is smooth and creamy.
Storage instruction
In The Fridge: When cooled, transfer to an airtight container in the refrigerator for up to 3 days.In The Freezer: Transfer the mash to either an airtight freezer-safe container or Ziplock bag and flatten as much as possible. It'll keep for up to three months. To Reheat: Leave to thaw overnight in the fridge. Reheat the leftovers either in the microwave or on the stovetop with a splash of milk to thin it out.
Notes
Don't over boil the potatoes: if you do, they can become mushy and soak up too much water. You need them fork-tender, but not falling apart.
Be careful when using a food processor/mixer: Be cautious with food processors or mixers to avoid a "gluey" texture - gentle mashing is key.
Optional Sweeteners: If you like a sweeter mash, consider adding a touch of maple syrup or honey. Taste and adjust according to your preference.
Top with a Crispy Topping: For added texture, consider broiling the mashed sweet potatoes with a sprinkle of brown sugar for a crispy brûléed topping.