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  • Mashed Sweet Potatoes
  • Mashed Sweet Potatoes

Mashed Sweet Potatoes

Food | August 15, 2017 | Nik Manojlovich
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Here is one of the most straightforward side dishes you’ll ever make – MASHED SWEET POTATOES. So easy and tasty, you’ll be making it every chance you get!

This is another crazy simple recipe from my dear friend Phillip Moody. I prepare it quite often; in fact, I’d say it’s one of my top three most requested, go-to side dishes of all time.

Things to remember:

SWEET POTATOES – When standing at the display of sweet potatoes at the grocery store or vegetable stand, remember: less is more. This mash is rich and flavourful, so in my experience guests don’t take heaping helpings. I usually allow half of a medium-sized sweet potato for each guest.

COVER UP – There are two stages in this recipe where I direct that the sweet potatoes be covered with foil – it is crucial. The first foil covering gives the cooked potatoes a chance to sweat and soften, making peeling so much easier. The second is all about melting the mascarpone and butter so they blend perfectly with the sweet potatoes when you mash.

MASCARPONE – If you’re a regular Weekend at the Cottage reader, you probably think I have a stake in a mascarpone cheese factory somewhere. After all, I used it for the GRILLED PEACHES and also in our BANANA BREAD. I find the hint of sweetness and soft texture work perfectly in this application.

BUTTER – I only ever use unsalted butter because I’m a control freak (true!) who likes to salt and season savoury dishes cautiously. Please follow my lead and add salt bit by bit until the dish is flavoured to your liking. I also suggest having the butter for this recipe at room temperature before you begin.

Finish the preparation of this delicious side dish right before you send it to table, then watch your dinner guests enjoy every bite. MASHED SWEET POTATOES are perfect with everything!

Ingredients & Amounts

  • 3 medium-sized sweet potatoes, washed
  • 1 cup of mascarpone cheese, room temperature
  • 4 tablespoons of butter, room temperature
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F with the rack in the middle position. Scrub the potatoes, prick with a fork or sharp knife and place onto a parchment-lined baking sheet. Transfer to oven and bake for 1 hour, or until tender.
  2. Remove potatoes from oven and transfer to a medium-sized bowl. Cover bowl with foil wrap and leave for 5 minutes.
  3. Carefully peel sweet potatoes, discarding the skin, then return cooked flesh to bowl. Add cheese and butter. Cover bowl again with foil and leave to sit for another 5 minutes.
  4. Remove cover and mash mixture using a masher until sweet potatoes are light and fluffy. Season to taste with salt and pepper. Serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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