How to Make Creamy Mashed Sweet Potatoes for Fall

Sweet potatoes are a fall classic, and they show up in dishes like sweet potato pie and sweet potato casserole. According to Delish, a simple way to enjoy them is as plain mashed sweet potatoes blended with butter and half-and-half.

The recipe calls for sweet potatoes, kosher salt, half-and-half or whole milk, unsalted butter, maple syrup, freshly ground black pepper, and thyme leaves. Salt brings out the sweetness of the potatoes and balances the richness of the dairy. Maple syrup adds to the natural sweetness, while black pepper balances the sweetness of the other ingredients.

The choice of dairy changes the result. Half-and-half gives a richer mash, while whole milk gives a lighter option. Unsalted butter lets the cook control how salty the dish becomes. Fresh thyme adds woodsy notes to the mash.

To start, the potatoes are placed in a large pot and covered with at least 2 inches of water. They are boiled until very tender, which usually takes 15 to 20 minutes depending on their size. The recipe author recommends peeling and cutting the sweet potatoes before boiling, since this shortens the boiling time and makes mashing easier.

Once the potatoes are tender, they are mashed with a potato masher. Then half-and-half, butter, and syrup are stirred in. The recipe author found that 3/4 cup of half-and-half gave the ideal texture. Cooks are advised to start with 1/2 cup and add more, one tablespoon at a time, until the texture feels right.

The dish can also be adjusted to taste. Cinnamon, brown sugar, or pumpkin pie spice can be added for more sweetness. Honey can replace maple syrup, although it mixes in less well. For a savory version, roasted garlic, more herbs, or Parmesan can be added instead.

The mashed sweet potatoes can be made the night before. They can be stored in an airtight container in the fridge. Extra liquid may be needed when reheating them.