The Best Mashed Sweet Potatoes Recipe (2024)

Why It Works

  • Browning butter packs in tons of flavor, without dulling the sweet potatoes.
  • Slow-roasting the sweet potatoes activates endogenous enzymes that bring out their natural sweetness.
  • A touch of maple syrup, butter, and a bit of chopped thyme are the only embellishments these naturally sweet sweet potatoes need.

Have you ever wondered why sweet potatoes are so darn insecure? They come to the table hidden under a blanket of marshmallows or a sticky-sweet layer of sugary syrup. You eat them and taste only cinnamon and nutmeg, the natural aroma of the sweet potato buried underneath layers of spices. I often feel like sweet potatoes are that friend who you just want to sit down to tell them they don'tneedall that makeup or fussy fashion to be at their best.

Poke around and you'll find recipes forstreusel-topped casserolesthat look more like dessert. You'll findrecipes that call for a whopping full cup of sugar. You'll bump into dishes thathide behind a mask of cream and butter. What youwon'tfind much of is a real, testing-based approach to making mashed sweet potatoes in a way that brings out the best in them, with minimal extra ingredients and a bit of good technique.

It's time to say good-bye to the days of hiding sweet potatoes behind sugar and bolted-on marshmallows. What we have here is a technique for making mashed sweet potatoes that are so sweet, rich, and packed with sweet-potato flavor, they need only the simplest of embellishments to shine.

The Science of Sweet: Converting Starches Into Sugars

Sweet potatoes, like a few other starchy tubers and gourds, have a secret hero superpower locked within them. By unlocking that superpower, you can actually make a sweet potato taste sweeter without adding any extra sugar to it. I've talked through some of this science in the past, inan article about the best roasted sweet potatoes, but it's worth a recap, as it all applies here as well:

Here's the deal: Starch is made from sugar. More precisely, starch is a polysaccharide, which means that it's a large molecule consisting of many smaller sugar molecules (in this case, glucose). The thing about sugar is that unless it's broken down to relatively simple forms, it doesn't taste sweet to us. Our tongue simply doesn't recognize it.
It helps to imagine sugar molecules as a bunch of cartoon kids. When they're all standing in a row, it's easy for us to identify them as individual kids. But stack them up on each other and throw a trench coat on 'em, and they're effectively hidden.
Now, sweet potatoes contain plenty of starch molecules. The goal when roasting them is to try to break down as many of the starch molecules as possible into sweet-tasting maltose (a sugar consisting of two glucose molecules). Pull off the trench coat and give that little stack of kids a push, if you will. We do this with the help of enzymes.


AsHarold McGeewrites inOn Food and Cooking:

"Moist sweet potato varieties sweeten during cooking thanks to the action of an enzyme that attacks starch and breaks it down. The enzyme starts to make maltose when the tightly packed starch granules absorb moisture and expand, beginning at around 135°F, and it stops when the rising heat denatures it, at around 170°F."


You see where we're going here? By holding a sweet potato in that, ahem,sweetspot between 135 and 170°F (57 and 77°C) for an extended period of time, you can actually induce it to naturally convert its starches into sugars.

To test this, I started with a half dozen sweet potatoes. I cut each one into quarters and left one of those quarters carefully wrapped in the refrigerator. The other three I encased in vacuum-sealed bags andheld in a water bathset to 145°F (63°C) for one hour, six hours, and 24 hours, respectively.* After that, I roasted them with a bit of olive oil in a hot oven until they were tender.

*For the record, most vegetables will never soften at 145°F, as pectin, the main structural compound in a vegetable's cell wall, doesn't break down until above 180°F (82°C) or so. The sous vide sweet potato quarters were still as hard-feeling as their refrigerated counterparts.

The Best Mashed Sweet Potatoes Recipe (1)

There's a direct correlation between how sweet the potatoes taste, how well they brown, and how long they've been held at 145°F. Though the sous vide potatoes actually seemed to lose a little pigment (the flesh was not as bright orange as in the refrigerated potatoes), the flavor difference was immediately apparent. A little more testing revealed that the most prominent effects occur within the first couple of hours. Any extra time the potatoes spend in the bath is incremental.

If you've got yourself agood sous vide rig, then the process here is simple: Throw your whole sweet potatoes directly into a 145°F water bath, let them rest for a few hours, then roast and mash them. If you're hell-bent on the absolute best sweet potatoes and don't have a sous vide circulator, you can easily use the beer cooler method. Just fill a cooler with water at around 170°F, add your sweet potatoes whole, put the lid on, and let them sit for a couple of hours before packing them in foil pouches and roasting for the recipe. But I wanted a method that would take advantage of this phenomenon without the need for any fancy equipment. I turned to the oven instead.

Slow-Roast for the Most Maltose

An oven is not as precisely controlled as a sous vide water bath, but I figured that with a low enough temperature, I should be able to give the potatoes a good long stay in that 135-to-170 sweet spot. Roasting potatoes at 300°F (150°C) for a couple of hours was certainly an improvement over the more standard hour in a 375°F (190°C) oven, but it still wasn't ideal—the exteriors of the potatoes just got too hot too fast.

Much better was to wrap the potatoes in a tightly sealed foil pouch. This traps in any escaping moisture, which prevents the outer layers of the potatoes from overheating as they roast. You end up with more evenly cooked and, more importantly,sweetersweet potatoes that are incredibly easy to peel. By placing the potatoes directly in a cool oven and allowing them to heat as the oven preheats, you can also enhance their enzymatic sweetening.

The foil-pouch method also allows you to add aromatics as you're roasting. A few sprigs of thyme makes for a classic pairing.

Brown Is Better: Browned Butter Adds Richness and Complexity

The Best Mashed Sweet Potatoes Recipe (2)

With perfectly sweet, tender, and easy-to-peel sweet potatoes, all that was left was a bit of fine-tuning. Thanksgiving is not the time to be shy with the butter, and there was no doubt that these potatoes would be getting some. I'd brought an early test batch over to a friend's place for an early Thanksgiving meal (we do alotof early Thanksgivings 'round here), and he commented on the sweet potatoes, asking if they contained any brown butter.

Nope, but by gum, that's a fantastic idea! The potatoes themselves get a rich, almost toffee-like complexity due to the slow roasting. Adding butter that's been cooked down until its milk solids just begin to turn brown and nutty accentuates that flavor even more.

Some folks like to add cinnamon, nutmeg, or other spices to their sweet potatoes. My theory is that they're just overcompensating for sweet potatoes cooked in a way that doesn't bring out their best flavor. We don't have that problem here. The only other additions I made before whipping them up were some salt, a little fresh thyme to complement the sprigs that I'd placed in their foil pouches, and a small dash of maple syrup to accentuate that caramel flavor even more.

What you end up with is rich and complex, with a natural built-in sweetness that is far more complex and satisfying than anything that extra sugar or a marshmallow topping could ever get you. These are sweet potatoes for true sweet-potato lovers.

The Best Mashed Sweet Potatoes Recipe (3)

November 2014

Recipe Details

The Best Mashed Sweet Potatoes

Prep15 mins

Cook2 hrs

Total2 hrs 15 mins

Serves8to 10 servings

Makes6 cups

Ingredients

  • 4 pounds (1.8kg) moist sweet potatoes, such as ruby or garnet yams (about 4 large potatoes; see notes)

  • 8 sprigsthyme, divided

  • 6 tablespoons butter (3 ounces; 85g)

  • 1/4 cup (60ml)maple syrup

  • Kosher salt

Directions

  1. Adjust oven rack to center position. Place 2 large sheets of heavy-duty aluminum foil on a work surface. Working with 1 sheet at a time, place half of potatoes in center along with 3 sprigs of thyme. Fold up foil and crimp edges to seal tightly. Repeat with other half of potatoes. Transfer pouches to a rimmed baking sheet and place in oven. Set oven to 300°F (150°C). Roast until a thin skewer inserted into potatoes meets no resistance, about 2 hours. Remove potatoes from oven and set aside until cool enough to handle.

  2. Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently, until particles are pale golden brown and smell nutty. Immediately transfer to a large bowl or the bowl of a stand mixer fitted with a whisk attachment. Add maple syrup. Pick leaves off of remaining 2 thyme sprigs, roughly chop, and add to bowl.

  3. Peel sweet potatoes and discard skins. Add flesh to bowl with butter and syrup. Beat with whisk attachment or a handheld mixer until smooth and fluffy, about 2 minutes. Season to taste with salt. Serve. See note for make-ahead suggestions.

    The Best Mashed Sweet Potatoes Recipe (4)

    The Best Mashed Sweet Potatoes Recipe (5)

Special Equipment

Rimmed baking sheet, handheld electric mixer or stand mixer

Notes

Sweet potatoes can be made even sweeter by pretreating them in a water bath to activate their enzymes. To do this with a sous vide–style circulator, set your circulator for 150°F (66°C). Place the sweet potatoes in the water bath and let circulate for 2 to 4 hours before proceeding with the recipe. To do this with a beer cooler, fill your cooler with water at 170 to 175°F (77 to 79°C). Add the potatoes, cover, and let rest for 2 to 4 hours before proceeding.

Make-Ahead and Storage

Sweet potatoes can be refrigerated for up to 5 days. To store and reheat, transfer the sweet potatoes to a heavy-duty zipper-lock bag with the air pressed out. Reheat by completely submerging the zipper-lock bag in a pot full of hot (not boiling) water, removing the bag occasionally to squeeze contents around, until fully reheated, about 30 minutes. The best way to do this is with a sous vide–style circulator set at 150°F.

The Best Mashed Sweet Potatoes Recipe (2024)

FAQs

What makes sweet potatoes taste better? ›

Dice the sweet potato, and leave the skins on. Then toss the chunks in a splash of tamari, oil, and maple syrup, and then dust heavily with chili powder, smoked paprika, and garlic powder. Roast at 400 Fahrenheit for about 30-50 minutes, or until the potatoes begin to crisp up.

Is it better to peel sweet potatoes before or after boiling? ›

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

How do you keep sweet potato mash from getting watery? ›

Try draining the potatoes better next time And don't over beat/ blend but if you want to thicken them up Try some Wondra quick mix flour, corn starch Or some breadcrumbs . Keep cooking them in the pot and stir constantly, they will dry up and thiken.

How does Gordon Ramsay make the best mashed potatoes? ›

Gordon Ramsay's mashed potatoes are known for their richness and flavor. He typically adds butter, heavy cream, and sometimes crème fraîche to his mashed potatoes for a creamy and indulgent texture. Additionally, he often incorporates roasted garlic or chives for extra flavor.

What flavors compliment sweet potatoes? ›

Fruit and Vegetables

Carrot, cauliflower, coconut, corn, endive, garlic, ginger, lime, orange, persimmon, pineapple, potato, rosemary, spinach.

How long should I boil my sweet potatoes? ›

Boil sweet potatoes until they are cooked through. Boil large whole sweet potatoes for 40-50 minutes. Boil small to medium whole sweet potatoes for 30-40 minutes. Boil 1-inch cubes for 12-15 minutes.

Why is boiling not good for sweet potatoes? ›

Despite their sweet taste, these potatoes have an intermediate glycemic index (GI) level, meaning they are digested and absorbed fairly slowly, leading to a more gradual increase in blood sugar levels. But, a lot of these benefits, including nutrients and taste, can be lost by boiling sweet potatoes.

How long does sweet potato take to cook? ›

Put them on a baking tray and bake for 10-15 mins until the skin feels crisp. 3. If you haven't microwaved the potatoes then cook them for 40-45 mins or until they are tender all the way through.

How to thicken up mashed sweet potatoes? ›

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

What to eat with mashed sweet potatoes? ›

Savory sweet potato mash can easily be served with any main — Garlic Herb Butter Roast Chicken, Crispy Skin Slow Cooker Turkey, Crispy Roast Pork and Garlic Herb Prime Rib. They are so versatile you can serve them right along your Green Bean Casserole, Mac and Cheese, Roast Potatoes or Roast Broccoli.

Why did my mashed potatoes turn out sweet? ›

In this case the starches within the potato convert to sugar and this affects the cooking chemistry, and results in the sweet flavor you describe. To recondition, store cold-impacted, unwashed potatoes in an ambient (room temperature) area, protected from light. Such as inside a cupboard or in a pantry.

Why do restaurant mashed potatoes taste better? ›

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

Why add baking soda to mashed potatoes? ›

Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!

What adds flavor to mashed potatoes? ›

Ingredients
  1. Potatoes, of course! ...
  2. Garlic – For savory depth of flavor.
  3. Unsalted butter – For richness and buttery flavor.
  4. Milk – It smooths the starchy potatoes into an incredibly creamy mash. ...
  5. Sour cream – Technically, this ingredient is optional. ...
  6. And salt and pepper – To make all the flavors pop!

Why does my sweet potato taste bland? ›

So if you want a sweet, sweet potato, you have to cook it until it reaches 135–170°F (57–77°C). And you want to keep sweet potatoes in that range for as long as possible. That will maximize how sweet the potatoes taste.

How do you get the sweet taste out of potatoes? ›

Allow the potatoes to sit for about 10 to 14 days. This is usually be enough time for the potatoes to 'burn off' the excess sugars within and return them to a manageable cooking chemistry with normal flavor.

What tastes better boiled or baked sweet potatoes? ›

Why You Should Bake Sweet Potatoes Instead. While boiling makes sweet potatoes tender, it doesn't help much with their flavor. Most dishes that call for boiled sweet potatoes would be improved if you used roasted or baked sweet potatoes.

Do sweet potatoes get sweeter when baked? ›

Sweet potatoes are between 1 and 2.5 per cent sugar when raw, but they get sweeter as they cook thanks to the work of amylase enzymes that break down starch into simple sugars. These enzymes are most active at 75°C (167°F).

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