Our kids’ first foods were winter squashes and sweet potatoes. I don’t know if that is why they still like them so much, but, whatever the reason, they both still looove sweet potatoes. M’s complexion even started to turn a bit orange when she was little from eating too many. Ha!
I’m not a huge fan of sweet potatoes, so I try to find other ways to make them (like this soup, which I did love) so that they get their sweet potato fix but I still enjoy the meal too. And sweet potatoes are nutritional powerhouses, so I should be following the kids’ examples anyways.
I needed a base for some beef roast the other night and didn’t want to use the traditional white potatoes (or rice or noodles, for that matter). Because the rest of my family are huge sweet potato fans, I figured I would use my method for mashed potatoes to make some mashed sweet potatoes instead. They were a big hit – M ate three helpings’ worth.
mashed sweet potatoes
- 4-5 sweet potatoes (about two pounds), cut into large chunks*
- 2 tbsp butter
- 4-6 cloves garlic, minced
- 1/2 cup milk (I used whole milk)
- 2 tbsp sour cream or Greek yogurt
- 2 tbsp cream cheese (optional)
- Salt and pepper to taste
- Preheat the oven to 350 degrees.
- In a large pot, boil sweet potatoes until just barely tender. If you have a pressure cooker, bring it to pressure and then cook the potatoes on medium-high for about 6-8 minutes. You want the potatoes to be soft but not falling apart.
- Drain the sweet potatoes into a colander.
- Back in the the same pot that you cooked the sweet potatoes, add just a little pat of butter and the garlic. Cook just until fragrant - about 30 seconds.
- Add the milk and turn down the heat to low. Stir to get any cooked garlic off the bottom of the pot.
- Add the sweet potatoes back to the pot, and then add the sour cream and cream cheese if using.
- Using a potato masher, mash the sweet potato mixture until thoroughly combined.
- Add about a 1/2 teaspoon of salt and pepper.
- Transfer to an oven-safe dish. I used a casserole baking dish, but you could easily use a 8x8 or 9x9 glass baking dish if that's what you have on hand.
- Cut up the remaining butter into several smaller pieces and insert them throughout the sweet potatoes. You don't need to be exact, so just tuck them in randomly.
- Put in the preheated oven uncovered for about 20 minutes.
- This is a great make-ahead option for company. You can make it 2-3 days in advance, and then just bake it on the day-of.
Loosely adapted from Gina's Skinny Recipes.