Growing up I never ate sweet potatoes, not because I disliked them, but because my family never served them. Only in the past few years have I begun to eat sweet potatoes and I love them. Mashed sweet potatoes are my favorite.
My first experience though with sweet potatoes was with my husband’s family and I did not enjoy them at first. They make candied yams for Thanksgiving dinner. This casserole has so much sugar in it. I have a sweet tooth and they are too sweet for me! Sweet potatoes/yams have such a wonderful flavor. I just can’t see ruining them with tons of sugar.
When I make traditional mashed potatoes I boil the potatoes to cook them. I really dislike boiling sweet potatoes. I prefer roasting them because this method really brings out their flavor. You also won’t lose any nutrients like you would in the boiling water. After the potatoes are sufficiently roasted they can be easily mashed. This recipe makes only about 3 servings. In our
After the potatoes are sufficiently roasted they can be easily mashed. This recipe makes only about 3 servings. In our home I am the only sweet potato lover, so I don’t make a large quantity. I have enough leftover to take for lunch the next day or two.
Get the Recipe!
- 3 sweet potatoes, cleaned, peeled, and cut into chunks
- ¼ cup milk
- 1 tablespoon butter
- Salt and pepper to taste
- Preheat oven to 400 degrees F.
- Line a small baking dish with aluminum foil.
- Place prepared sweet potatoes into baking dish, cover with foil.
- Roast in the oven for 40-45 minutes until sweet potatoes are soft.
- Remove cooked sweet potatoes from oven and place in a mixing bowl.
- Cream together butter, milk, and potatoes with an electric hand mixer until creamy.
- Season with salt and pepper.