Smooth, creamy, and deceivingly decadent, Silky Sweet Potato Mash is an upgraded twist on a classic holiday dish.
What is your favorite part of the big Turkey Day feast? Are you fighting over drumsticks or reaching for that first (or second) slice of pumpkin pie? For me, it's all about the sides. Call me crazy but I could forgo the turkey altogether and just sit with a big ol' bowl of stuffing and sweet potatoes and be completely content. I know I can't be the only one on this one, right?
With two little sweet potato monsters running around, we always find ourselves with a bag (or two) on hand. It was while trying to spice up how we served them potatoes that this recipe came about. The whole family loved the recipe so much we knew we needed to share it with you! This Silky Sweet Potato Mash comes together with just a handful of ingredients and is an absolute pinch to make. It's a very hands off recipe as well, which makes it great when you're busy with your own little or are getting work done.
Preparing Your Potatoes
Prior to roasting, our potatoes need a good wash and gentle scrub to remove any dirt. Although we'll be removing them later on, we want to roast the potatoes skin-on. This helps lock in important moisture and ensures a smooth, creamy interior.
The real magic is in the low and slow roasting of the potatoes. Over time, the potatoes begin to soften, caramelize, and release their natural juices. Depending on the size of your potatoes, you may need to add an additional 15-20 minutes to your roasting time to achieve the right cook. Skin should be somewhat wrinkly and separating from the potato flesh and juice should be starting to run out.
Once potatoes have cooled enough to remove the skins, blend with remaining ingredients until completely smooth. Check periodically for any lumps and continue blending until it is a completely creamy.
Enjoy as is or, if desired, top with glazed nuts for a little crunch.
Silky Sweet Potato Mash
- 8-10 potatoes medium sweet potatoes, washed and scrubbed
- ⅛ tsp salt
- ½ tsp vanilla
- 3-4 tbsp butter or preferred oil add additional as desired, for a thinner consistency
- 3 tbsp cream cheese or mascarpone optional
Glazed Walnuts, Optional
- ¼ cup chopped walnuts
- 1 tbsp maple syrup
- ⅛ tsp ground cinnamon
- 1 pinch salt
- Preheat oven to 375 degrees.
- Using a knife, carefully poke holes in each potato. Roast potatoes for 50-60 minutes, flipping halfway through. Potatoes are done when tender and skin is beginning to wrinkle and separate from the potato flesh.
- Let potatoes cool slightly before peeling skin off - they will be VERY hot! Add potatoes to a blender along with salt, vanilla, butter, and cream cheese, if using. Blend for 1-2 minutes, or until completely smooth and fluffy.
- Heat a small saucepan on low. Add nuts, syrup, cinnamon, and salt and sauté for 1-2 minutes, stirring frequently, being careful not to burn.
- Remove from heat. Let cool in a single layer on parchment paper.