Author Notes: Sweet potatoes so often turn out thin and a little soupy. This recipe was born out of an effort to make mashed sweet potatoes with the thickness and fluffiness of regular mashed potatoes. You absolutely can NOT substitute canned sweet potatoes. But the extra effort starting with the whole potato is absolutely worth it! —AmiJoy
large sweet potatoes
cup whole milk or cream
tablespoons butter, cubed
teaspoon dried thyme (optional)
salt and pepper to taste
- Preheat oven to 325 degrees.
- Rinse the sweet potatoes and remove any root sprouts and knots. Wrap the potatoes individually in aluminum foil. Bake for about an hour, or until soft (this may take up to an hour and a half).
- Remove the potatoes from the oven onto a heat proof surface. Open the foil to vent and allow them to cool until you can comfortably handle them, about 30 minutes.
- With a sharp knife, cut a slit in the skin along the length of the potato. Gently peel the skin away (it should come off easily. If not, return the potato to the oven) and discard. Transfer the potato meat to a large mixing bowl. Repeat until all potatoes are peeled.
- Add the butter and cream to the mixing bowl. Beat on medium speed with a hand blender until smooth.
- Savor version: Add the thyme and flavor with salt and pepper. Sweet version: Add a drizzle of maple syrup to desired sweetness.
- Transfer the whipped potatoes to an oven-safe dish. Garnish with your favorite topping or leave them pure. Return the potatoes to the oven until heated through.