New This Month

Mashed Sweet Potatoes

Don't wait until the holidays to enjoy the honeyed flavor and velvety texture of this colorful root vegetable. Serve mashed sweet potatoes as a side dish to your favorite main dish, and you'll have them perfected by the time the holidays roll around.

  • Yield: Makes 3 cups

Photography: José Manuel Picayo Rivera

Source: Everyday Food, October 2007


  • 2 medium sweet potatoes, peeled and cut into 2-inch chunks
  • 1/2 cup half-and-half
  • 3 tablespoons butter
  • 2 tablespoons light-brown sugar
  • Coarse salt and ground pepper


  1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.

  2. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.


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