Mashed Japanese Sweet Potatoes

Name: Mashed Japanese Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 4 large Japanese sweet potatoes (about 4 pounds), peeled and cubed; 1/2 to 1 cup heavy whipping cream; 1/4 cup plus 1 tablespoon unsalted butter, divided; 1 teaspoon salt; 1/4 teaspoon pepper

Total Time Prep: 10 min. Cook: 30 min.

Yield 8 servings

Test Kitchen Approved

Mashed Japanese sweet potatoes are the creamy, fluffy and cozy side dish you need to try this winter.

Ingredients

4 large Japanese sweet potatoes (about 4 pounds), peeled and cubed
1/2 to 1 cup heavy whipping cream
1/4 cup plus 1 tablespoon unsalted butter, divided
1 teaspoon salt
1/4 teaspoon pepper

Directions

Place sweet potatoes in a large pot; cover with water. Bring to a boil over medium-high heat. Simmer until potatoes are tender, 20-25 minutes. Drain; set aside.
Add cream and 1/4 cup butter to the same pot; heat over medium-low until butter is melted. Turn off heat; add cooked potatoes back to the pot. Use a potato masher to mash to desired consistency. Alternatively, use a hand mixer to whip the potatoes until fluffy. Add more cream, if necessary. Season with salt and pepper.
Transfer to a large bowl; top with a pat of butter to serve.

Nutrition Facts

1 serving: 317 calories, 16g fat (10g saturated fat), 45mg cholesterol, 319mg sodium, 42g carbohydrate (18g sugars, 5g fiber), 4g protein.

These creamy and buttery mashed Japanese sweet potatoes make a delicious side dish to pair with a savory, hearty main. —Susan Bronson, Rhinelander, Wisconsin

Recipe Creator