3poundssweet potatoespeeled and cut into 1-inch chunks
1½teaspoonkosher saltdivided
see notes for flavoring options
Instructions
Cut the peeled potatoes into 1-inch chunks. Place the cubed sweet potatoes into a large stock pan. Cover with cold water and sprinkle with 1 teaspoon of salt.
Bring the potatoes to a rapid boil. Reduce heat and simmer until potatoes are fork-tender, about 12-15 minutes.
Drain the sweet potatoes over a colander and return the sweet potatoes to the warm pan.
Begin to mash with a potato masher until smooth. Add in the remaining ½ teaspoon of salt along with the seasonings of choice and mash sweet potatoes until well combined and creamy.
Taste and adjust seasonings if needed and serve immediately.
Notes
Storage: Store cooled leftover sweet potatoes in an airtight container in the refrigerator for up to 5 days.Flavoring Options
Savory Mashed Sweet Potatoes: Add 2 tablespoons of unsalted butter, 1 teaspoon garlic powder, and ¼-1/3 cup of vegetable broth to the cooked sweet potatoes and mash until smooth.
Creamy Mashed Sweet Potatoes: After cooking the sweet potatoes, add ⅓ cup milk and 2 tablespoons unsalted butter and mash until creamy.
Tangy Mashed Sweet Potatoes: Add 1 tablespoon of unsalted butter, along with ¼ cup each of milk and plain Greek yogurt or sour cream, which adds a nice tangy flavor to sweet potatoes.
Sweet Mashed Sweet Potatoes: Add 3 tablespoons of unsalted butter, 1 tablespoon of maple syrup or brown sugar, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg.
Apple Cider Mashed Sweet Potatoes: Add ½ cup of apple cider and add in 1 teaspoon of cinnamon and ½ teaspoon of grated nutmeg to the sweet potatoes and mash well.
Vegan Mashed Sweet Potatoes: Use 2 tablespoons of your favorite non-dairy butter, along with ¼-1/3 cup of vegetable broth.
Smokey Mashed Sweet Potatoes: Add 1 teaspoon of smoked paprika along with 2 tablespoons unsalted butter and ¼-1/3 cup of vegetable broth and mash until smooth and creamy.