Sweet potato mash

Serves Icon
Time 45 Minutes
  • 1kg sweet potatoes
  • 100ml thickened cream (alternatively, use milk)
  • 50ml milk
  • 50g unsalted butter
  • Freshly grated nutmeg
  • Sea salt

How to Make It
Step 1

Wash the sweet potatoes and place in a large, non-stick stockpot (unpeeled). Cover with cold water and bring to the boil. Add a pinch of salt and cook, uncovered, until the potatoes are tender all the way through (approximately 30-40 minutes after the water has come to a boil).

Step 2

Drain the sweet potatoes. Prepare a medium sized bowl to place the mashed sweet potatoes. While hot, cut the sweet potatoes in half and place cut side down into a potato ricer. Remove the sweet potato skins each time you place a piece of sweet potato into the potato ricer. Alternatively, remove the sweet potato skins (while hot) and mash using a tamis (drum sieve) into a bowl.

Step 3

Heat the cream and milk in a small saucepan and bring to the boil. Return the mashed sweet potato to the stockpot over low heat and use a wooden spoon to stir for a few minutes. Add the butter and stir until combined. Add half of the cream and milk liquid and stir until combined. Add the remaining cream and milk and cook, stirring, until the mash is creamy and smooth. Add grated nutmeg to taste and season with salt.

Step 4

Transfer the sweet potato mash to a serving dish – buon appetito.

1kg sweet potatoes|100ml thickened cream (alternatively, use milk)|50ml milk|50g unsalted butter|Freshly grated nutmeg|Sea salt

Vanessa Bottaro

Founder and Owner at Italian Spoon
What is second best thing to being in beautiful Italy? Cooking and writing about Italian food, of course!

I live in Melbourne, Australia with my husband Simone and two children. They are my first love! Italian Spoon brings my second love for cooking Italian food and blogging to life and I am loving it!

I hope to inspire you to continue the tradition of Italian home cooking. Buon appetito!
Vanessa Bottaro

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