Vegnesday: Sweet Potato Mash

I’ll confess, I didn’t grow up eating sweet potatoes much so this might actually be the first time I’ve cooked them on my own.  I’m glad I did, because these simple mashed sweet potatoes are realllllly tasty.  You may notice from the (not bright orange) color that the Korean sweet potatoes I used are a little different from what you normally get in the U.S.  The ones here are smaller and slightly different in flavor and texture, but whatever kind of potatoes you can get your hands on will do in a pinch.

I went for a savory experience with generous seasoning with salt and pepper, but if you want to go in a different direction I’d recommend seasoning the potatoes with cinnamon and nutmeg to taste.

It seems kind of silly to put up a recipe for any kind of mashed potato since you’d think the preparation is all the same (cook, mash, done!), but this was actually a slightly different method than I’ve used in the past.  For one thing, these potatoes aren’t boiled in water, but simmered low and slow in butter and cream or yogurt until they’re falling apart.  Then mash, flavor, and nom at your leisure.

Sweet Potato 3

Ready In: 55 minutes

Serves: 4


  • 4  tablespoons unsalted butter, cut into 4 pieces
  • 2  tablespoons Greek yogurt (or heavy cream)
  • 12 teaspoon salt
  • 2  lbs sweet potatoes, peeled and cut into roughly equally sized smallish (about 1/2-1 inch across) pieces
  •  salt & freshly ground black pepper OR cinnamon & freshly ground nutmeg
 Sweet Potato 1


  • Combine butter, yogurt/cream, salt, and sweet potatoes in large saucepan.
  • Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork.  This will take between 30 to 45 minutes.

Sweet Potato 2

  • Take the pan off the heat and mash the sweet potatoes in the saucepan with a potato masher.  (You can also put potatoes into a kitchen aid mixer and mix.)
  • Stir in salt and pepper (or cinnamon and nutmeg) to taste.
  • Serve immediately.

Sweet Potato 4


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