- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 325 kcal
Quick summary
“The sweet potato mash consists of cooked tubers mashed with melted butter, warm milk, and seasoned with salt and black pepper. A nutritious, aromatic, and complex carbohydrate-rich garnish to accompany meats.”
What you need to know
- Cooked sweet potato retains natural sugars and dense texture that dispenses with chemical additives to thicken.
- The butter incorporated into the hot pulp melts evenly, giving a silky shine and softness to the puree.
- The gradual addition of milk allows you to control the final consistency from a rustic puree to a velvety cream.
Ingredients
Main
- 1 kg of sweet potato
- 50 g of butter or olive oil
- 1/2 cup milk (or plant-based milk for vegan option)
- Salt to taste
- Black pepper to taste
- Parsley and scallions (optional for garnish)
Instructions
Principal
- Peel the sweet potatoes and cut into cubes.
- Place the cubes in a pot with water and cook until they are soft.
- Drain the water and place the potatoes in a large bowl.
- Add the butter (or olive oil) and start mashing the potatoes.
- Add the milk gradually, until reaching the desired creaminess.
- Season with salt and black pepper to taste and mix well.
- If you like, blend in a blender for an even smoother puree.
- Garnish with green onions before serving.
Chef's tips
- Cook the sweet potato cubes with water just enough to cover so as not to soak the tuber pulp.
- Mash the sweet potato while still hot in a manual potato ricer to avoid the formation of elastic and hard lumps.
- Process in a food processor or blender if you want a perfectly smooth texture for sophisticated dishes.
Variations
- Add 1 pinch of ground cinnamon or fresh grated ginger to accentuate the sweet aromas of the potato.
- Incorporate 1 tablespoon of freshly grated parmesan cheese to create a striking salty contrast.
- Finish the puree by sprinkling chopped Brazil nuts toasted in the skillet to add a crunchy texture.
Substitutions
- The white or yellow sweet potato can be replaced with purple or orange (carrot-type) sweet potato.
- Traditional cow's milk can be replaced by almond milk or oat milk without added sugar.
- Butter can be replaced by extra virgin olive oil for a 100% plant-based version.
How to store
Keep in a sealed container in the refrigerator for up to 4 consecutive days without losing quality. To reheat, place in a pan over low heat with 2 tablespoons of milk or water, stirring vigorously to restore the soft creaminess.
Can it be frozen?
It freezes very well for up to 60 days in airtight plastic containers in the freezer. To defrost, move to the refrigerator the day before and heat in the pan stirring with a wire whisk; sweet potato maintains good structure after freezing.
What to serve with
Pairs with chicken breast grilled in butter, oven-baked salmon, pork loin with herbs, and crispy green salads. To drink, it goes well with chilled whole grape juice, flavored water, or mate tea with lemon.
Frequently asked questions
Can I roast the sweet potatoes in the oven instead of boiling them in water?
Yes, roasting with the skin at 200°C for 45 minutes concentrates the natural sugars and prevents the dough from absorbing water.
How to avoid mashed sweet potato becoming heavy and fibrous?
Pass the cooked pulp through a potato ricer or blend in a food processor to break down any residual fiber.
Which variety of sweet potato yields the creamiest puree?
The sweet potato that is purple on the outside and white on the inside or the orange-fleshed sweet potato are the moistest and softest.
Can the mash be served cold in sports diets?
Yes, the sweet potato puree maintains a pleasant flavor and firm consistency even at room temperature or cold.
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