Name: Mashed Sweet Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 pounds sweet potatoes (peeled and cut into 1/2-inch thick slices (about 4 small)); 1/3 cup water; 1 teaspoon minced fresh thyme; 2 teaspoons brown sugar (packed); Salt and freshly ground black pepper; 6 tablespoons half-and-half (warmed); 1 tablespoon butter (melted)

Mashed Sweet Potatoes need only herbs, butter, and just a touch of brown sugar to really shine. This one-pot recipe always delivers delicious results, and is a perfect side to work into your weeknight routine.

This recipe lets the natural flavor and texture of sweet potatoes come through, without a lot of added sugar, which is why I love it. Of course, it’s perfect for holiday dinners, but it’s also easy enough to make on any given Tuesday or Wednesday, too.

They really do give regular mashed potatoes a run for their money. One taste, and you’ll be buying big bags of sweet potatoes instead of just one or two, every once in awhile.

Recipe ingredients:

Ingredient notes:

Sweet potatoes: Use orange, white or purple sweet potatoes. What about yams? At most grocery stores, yams and sweet potatoes are the same. Years ago, farmers renamed the potatoes to “yams” as a marketing schtick. True yams have bark-like skin and much more starch content similar to a Russet potato. They are found in specialty grocery stores and used in Caribbean and West African cooking.

Step-by-step instructions:

First, peel the sweet potatoes and cut them into 1/2” thick slices. Add them to a large saucepan with a little water, fresh thyme, salt, and brown sugar.
Cook them covered over low heat until the potatoes are fork tender and even falling apart at the edges—25 to 30 minutes. Keep an eye out–the water should be mostly absorbed when they’re finished. Remove the potatoes from the heat and mash them (a masher or fork is fine) until you get your desired consistency.
Stir in the half-and-half and butter. Season to taste with salt and pepper and serve immediately.

Recipe tips and variations:

Peel before boiling: They’ll cook much faster without the peel. Boiling sweet potatoes whole with skin takes a lot longer, and needs more water. I also slice them to speed up the cooking time.
Make ahead: Make them a day or two ahead and store in the refrigerator until you need them. To reheat, bake in the oven at 325 degrees until hot throughout. Stir in a little extra cream or butter, and serve.
Reheating: Place the potatoes into a microwave-safe container. Stir a little extra cream into the potatoes, and microwave at 50% power for 2 to 3 minutes until hot throughout.

More mashed potatoes: