Low Iodine Classic Sweet Potato Mash
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch chunks
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup heavy cream, warmed
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp maple syrup (optional)
Instructions
- 1
Place the sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until completely tender and a fork slides through without resistance, about 15–18 minutes.
- 2
Drain the sweet potatoes through a colander, then return them to the pot. Set the pot over low heat and shake gently for about 1 minute until any remaining surface moisture has evaporated.
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