Sweet Potato Mash
This easy recipe for perfect mashed sweet potatoes is sure to be a hit and a new favorite side dish
Servings 4 people
- 2 large Sweet Potatoes try to get red skinned/orange flesh sweet potatoes. The African yellow sweet potatoes are more dense and the Asian sweet potatoes are too sweet (in my opinion). The standard American sweet potato works best for the mash.
- 2 tbsp Butter
- 1 tsp Black Pepper freshly cracked
- 2 tbsp Sour Cream as you can see in the photo I used smetana which is an Eastern European type of sour cream which is a bit richer than standard American sour cream due to the higher milkfat content. If you can't find smetana then regular sour cream will work fine.
- 1 tsp Dijon Mustard I love the kick a good Dijon mustard adds to any mashed potato recipe and it definitely works well with sweet potatoes.
- Salt for the water
Peel and cube the sweet potatoes and place them in a pot. Add enough water to just cover them. Then add salt equivalent to 3% of the water weight. For example if you use 1 liter of water use two tablespoons of salt.
Boil the sweet potatoes until soft, about 20 minutes.
Drain the potatoes and add the rest of the ingredients. Mash everything up until nice and creamy. Plate and garnish with some green onion or whatever you feel like. Enjoy!
Serving: 1person | Calories: 180kcal