Mashed Sweet Potatoes

These are not your average mashed sweet potatoes. Our recipe calls for steaming rather than boiling, which makes for a more flavorful (and less watery) dish. While the potatoes cook, warm a mixture of half-and-half, butter, and brown sugar to stir into them later—it will add richness, creaminess, and a touch more sweetness. (You can also use whole milk for a lighter mash or coconut milk to keep things dairy-free.) If you’re serving the dish for a holiday or special occasion, consider finishing it with a couple of extra pats of butter and a sprinkling of lightly crushed toasted coriander seeds—the earthy spice brings a subtle citrusy note that pairs beautifully with the dish.

The 4 Ingredients You'll Need for Mashed Sweet Potatoes

Sweet potatoes: Most sweet potatoes you'll find in the grocery store are the Beauregard variety. With reddish skins and orange flesh, they have a straightforward sweetness and cook up slightly stringy, but they will work perfectly fine for this recipe. That said, if you can find garnet sweet potatoes, which have dark orangey-red skins and a superior flavor, buy them for your mash.

Half-and-half: We use half-and-half, rather than whole milk, for a richer flavor and creamier mouthfeel, but you can use whole milk or even light cream instead.

Butter: A few tablespoons of butter add silkiness to this mash. To gild the lily, we like adding a bit more on top for serving, but you can leave it off for a lighter side.

Brown sugar: To enhance the sweet potatoes' natural sweetness, we add a touch of light-brown sugar. Swap in dark-brown sugar for a deeper flavor, or leave it out altogether for a more savory dish.

Coriander seeds (optional): A sprinkling of crushed toasted coriander seeds takes this recipe over the top. Bright, earthy, and citrusy, they add a subtle complexity and make for an extra-special presentation.

Steaming vs. Boiling Sweet Potatoes

Boiling sweet potatoes is a common way to cook the starchy root tubers, but for this recipe, we opt to steam them. When steamed, sweet potatoes don't take on any excess water, which can dilute their flavor. Instead, the taste of the cooked flesh is deeper and more robust, making for an extra delicious mash.

How to Steam Without a Steamer Basket

If you don't have a steamer basket but still want to make this recipe, you have two options:

Use a plate and foil: Roll a few pieces of foil into golf-ball-sized spheres and place them in a pot with half an inch or so of water. Set a heatproof plate on top and bring the water to a simmer. Place the potatoes on the plate and steam according to the recipe.

Or the microwave: Add potatoes and a couple of tablespoons of water to a microwave-safe bowl and cover with a lid or plastic wrap. Microwave for 5 to 7 minutes, or until potatoes are completely tender.

How to Make Mashed Sweet Potatoes Ahead

You can make these mashed sweet potatoes up to two days ahead of serving. Refrigerate them in an airtight container and reheat them on the stovetop over medium heat, stirring frequently and adding a splash of half-and-half or milk to reach the desired consistency.