Buttered Mashed Sweet Potatoes
Inspired by techniques from America's Test Kitchen.
Sliced sweet potatoes cook down in a small amount of water and butter right in the saucepan, so they turn tender without ever being drowned and drained. A touch of sugar brings out their natural sweetness before they're mashed smooth with a potato masher.
Always check the labels of the products you use.
Method
- 1
Simmer the sweet potatoes. Combine the sweet potatoes, water, butter, sugar, salt and pepper in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the potatoes crumble easily when poked with a paring knife, 25 to 30 minutes.
- 2
Mash and season. Remove from the heat and mash thoroughly with a potato masher until smooth, with no lumps remaining. Season to taste with more salt and pepper and serve.
Storage
Refrigerate in an airtight container for up to 4 days; reheat gently with a splash of water or milk until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of fibre: 2.3 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 171 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1 g per serving
2 % of the 50 g daily maximum · 4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- vegetable peeler
- chef's knife
- chopping board
- large saucepan with lid
- potato masher
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 302 kcal |
| Protein | 3.7 g |
| Carbohydrate | 46.8 g |
| of which sugars | 10.5 g |
| of which free sugars | 1 g |
| Fat | 11.7 g |
| of which saturates | 7.2 g |
| Fibre | 6.9 g |
| Salt | 1.77 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
