Mashed Sweet Potatoes
Mashed Sweet Potatoes are the perfect blend of a sweet and savory side dish that pairs well with Sunday dinner or holiday favorite entrées
Servings: 10
Calories: 140kcal
Equipment
- 1 Potato Masher
- 1 Dutch Oven or large sauce pan
Ingredients
- 5 to 6 Medium Sweet Potatoes
- 3 tablespoon Salted Butter
- ¼ Cup Sour Cream
- 1 tablespoon Fresh Thyme
- 1 tablespoon Fresh Chives
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Peel potatoes and then cut into 1 inch piece.
- In a large pot, add potatoes and just enough water to cover the potatoes.
- Bring the potatoes to a boil and cook for 10-15 minutes. Cook until it is easy for a fork to pierce the potato.
- Drain water from potatoes. Place back into the pot.
- Mash potatoes with a potato masher or a hand mixer.
- Add in butter and sour cream, stirring until fully blended into the mashed potatoes.
- Add salt, pepper, thyme, and chives. Stirring to blend the ingredients into the potatoes.
- Garnish with a dollop of butter and fresh chopped chives.
Notes
A great make-ahead side dish for dinner parties or holiday meals. This dish can be made several days in advance. Here are the best ways to store mashed sweet potatoes.
Refrigerate - Allow potatoes to cool completely. Place potatoes into an air-tight container. As long as potatoes are stored properly, they will last 3 to 5 days in the refrigerator.
Prepping dish for cooking, wash and peel potatoes. Cut into 1-inch pieces.
Prep all other ingredients and set them aside. Once potatoes are ready to mash, this will help the process move quickly.
Nutrition
Serving: 6oz | Calories: 140kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 297mg | Potassium: 396mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16219IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg