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Mashed Sweet Potatoes

Serves 4 to 6

This mashed sweet potatoes recipe has great flavor, but is not overly sweet like some I have tasted. If you prefer them sweeter, add a little more brown sugar or syrup after tasting. I, for one, think sweet potatoes have a good amount of natural sweetness, so I usually add a little less. Microwaving the sweet potatoes saves time, but they can be boiled or, if preferred, baked in a 400° F oven for one hour or until tender.

Ingredients

  • 2-1/2 to 3 pounds sweet potatoes
  • 3 tablespoons butter, preferably unsalted, softened
  • 1 tablespoon dark brown sugar (see comments above)
  • Pinch each of cinnamon, nutmeg, ginger and ground cloves, or to taste
  • Salt and pepper to taste
  • 1 tablespoon maple syrup

Scrub the potatoes. Stab all over with a fork. Place on a microwavable plate. Microwave on high until tender, turning the plate several times, about 15 minutes, depending on microwave wattage (see comments above). Cut in half and scoop out flesh with a spoon. Place in mixing bowl. Add the butter, brown sugar, spices, salt and pepper. Mash until desired consistency and taste for seasoning. If the potatoes need moisture, add a little milk. Place in a serving bowl. Dot with butter, drizzle with the maple syrup and sprinkle with additional cinnamon. Serve immediately.

Notes: If the potatoes need to set for any length of time before serving, place in a microwavable or ovenproof dish. Reheat in the microwave on high or in a 400° F oven until hot. The length of time to reheat depends on how long the potatoes were sitting.

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