Description
From roast dinners, BBQ pulled pork to a simple weeknight skillet of seared sirloin and beans, this sweet potato mash is the perfect side dish!
Ingredients
- 1.2kg sweet potatoes
- 50g butter
- 1 tbsp honey
- 2 tbsp sour cream
- sea salt flakes
- freshly ground black pepper
Instructions
- Peel and chop your sweet potatoes into roughly equal-sized chunks—about 1½ inch pieces.
- Place the sweet potatoes in a large pot or Dutch oven and cover with enough cold water to cover them. Add a pinch of salt and bring to a boil on the stovetop over medium heat. Reduce the heat and simmer for 20-30 minutes, or until the sweet potatoes are fork-tender.
- Drain the cooked sweet potatoes well in a colander, then return them to the warm pot. Let them sit for a few minutes with the lid off.
- Add the butter and honey to the pot and pop on the lid until the butter and honey melt. Using a potato masher, mash everything until smooth and fluffy. Add the sour cream and stir through.
- Season with sea salt flakes and freshly ground black pepper.
Notes
Steam-dry your sweet potatoes – letting the sweet potatoes sit in the warm pot after draining helps evaporate excess water for a better texture.
I like to add different flavorings to add a hint of something to my sweet potato. With smoky BBQ sides like ribs that have spent hours on the Traeger, I’ll add a pinch of smoked paprika, or I’ll substitute the honey for maple syrup. Experiment!!!
Any leftovers should be stored in an airtight container in the fridge for up to 2 days.
Please note that all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.
Nutrition
- Serving Size:
- Calories: 251
- Sugar: 11.3 g
- Sodium: 501.5 mg
- Fat: 7.4 g
- Carbohydrates: 43.7 g
- Protein: 3.5 g
- Cholesterol: 19.3 mg