The easiest mashed sweet potatoes

One of my favorite cooking shows is Cook’s Country on PBS.  If you aren’t familiar with Cook’s Country, or their sister show, America’s Test Kitchen, they take classic recipes and test them over and over again until they get them right.   I love their whole approach to cooking, which is:

  • the dish has to taste amazing at the end
  • the ingredients must usually come from the regular grocery store
  • it has to use techniques that most home cooks can do

I watched an episode a few nights ago which featured mashed sweet potatoes, and I got really excited because I thought it would be an easy way to incorporate more vegetables into my family’s diet.  And coming from Cook’s Country, I knew they had to taste amazing (so that my kids would eat them!).

This recipe was the easiest side dish ever!  And they came out perfectly, just as promised.  Evidently the sweet potato contains so much moisture that you can’t cook them as you would a regular white potato.  This method kept the mash at just the right consistency.

 

Mashed Sweet Potatoes (adapted from Cook’s Country)

4 T. unsalted butter, cut into pieces

3 T. milk (or you could use cream, but I didn’t have any on hand)

1 t. sugar (I might bump this up next time)

2 pounds sweet potatoes, peeled, quartered and sliced into 1/4 inch slices

Combine all but one tablespoon of the milk in a saucepan.  Cover and cook on low heat until tender, about 35 minutes.  Add the last bit of milk and mash with a regular potato masher.  No mixers needed!

 

I’d love to know how much you like this recipe!  Leave me a note in the comments below 🙂

 

 

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