Ingredients
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2 lbs sweet potatoes peeled and cubed
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3 tbsp butter salted (coconut oil works well for vegan)
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1/2 cup whole milk (sub almond milk if desired)
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1 tbsp maple syrup
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1/2 tsp salt
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1 small garlic clove grated
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1/8 tsp cinnamon
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Ground black pepper to taste
Instructions
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In a large pot, add sweet potatoes and enough cold water to cover.
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Cover with a lid and bring to a boil. Reduce heat to low and cook for 15 minutes or until potatoes are fork tender.
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Drain potatoes very well by holding onto the lid and leaving a small opening or in a colander.
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In a small saucepan, bring milk to a boil (don’t walk away to prevent milk from running).
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Add butter, milk, maple syrup, garlic, cinnamon and pepper.
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Mash with a potato masher until smooth. You can also use an immersion blender.
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Serve warm.
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Freeze: Freeze in portions with future use in mind in an airtight container container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up on the stove on low with a splash of milk or almond milk.
Make Ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe.
Notes
- Add more salt if using unsalted butter.
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You can also cook whole sweet potatoes in Instant Pot for 15 minutes on high pressure with NPR. Then let them cool a bit, scoop out the flesh and proceed with the recipe. Or cook cubed sweet potatoes with 1 cup water on high pressure for 7 minutes.
Nutrition
Serving: 1cup | Calories: 203kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Fiber: 5g | Sugar: 9g
credit: IFOODreal