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Mashed Sweet Potatoes

Recipe photo courtesy of José Manuel Picayo Rivera

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.

Source: Everyday Food, October 2007



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How would you rate this recipe?
  • micheline4190839
    21 APR, 2018
    I followed the instructions but cut the recipe in half and substituted half & half for milk & added TexasNantz suggestion for chili powder - I did not add the cayenne on top of that & it accompanied my italien sausages well. I also added a salad for good measure
  • VanessasKitchen
    4 DEC, 2010
    Yum, Yum, YUM! I served these at Thanksgiving, but I plan to make them often as a side dish for dinner. If they weren't for a special occasion, I'd have omitted the half-and-half and butter and added milk, however this version is very decadent and delicious.
  • Sheryll_Rufus
    13 NOV, 2010
    I don't need or like the brown sugar in my mashed sweet potatoes.. They are sweet enough on their own. And I never buy anything but Fat Free Half
  • erinye
    17 FEB, 2010
    It was a great side dish that could have also just as easily been a desert! Maybe I added too much cream, but mine came out super duper rich. Velvety texture. Nirvana.
  • SpringSnoopy
    8 DEC, 2008
    CORRECTION to BELOW COMMENT: You don't have to steam. You may boil them for about 20-25 minutes just like regular potatoes.
  • SpringSnoopy
    2 DEC, 2008
    Excellent! You also don't have to steam. You may boil them for about 15 minutes just like regular potatoes.
  • marcybmom
    2 DEC, 2008
    This is super easy to make! Sooo good too!
  • cwrw99
    28 NOV, 2008
    I never peel my sweet potatoes. I boil sweet potatoes first, then skin peel comes off by rubbing my hands over potatoes. What do you think? I get big potatoes, so easy to get skin off.
  • Jintina
    18 NOV, 2008
    I make mashed sweet potatoes kicked up a notch by placing them in a casserole dish and cover with mini marsmellows. (Not to the top as they do expand.) Then place in a 350-degree oven till the marsmellows have turned golden brown. The sweet and savory go well together. Gintina
  • sarahbell02
    10 JUL, 2008

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