Mashed potatoes are a classic side dish. I will never, ever, get tired of them. If you're looking for a fun spin on mashed potatoes, though, this sweet and savory Bob Evans style sweet potato mash is a good way to go. They taste just like the store-bought microwavable version, with simpler ingredients, and they're ready in no time. With sweet brown sugar, and just the right amount of heat, these are not your old fashioned sweet potatoes!
This sweet potato mash is perfect for holiday dinners, such as Thanksgiving and Christmas. Pair these sweet potatoes with a perfectly roasted turkey, or even a scaled down air fried turkey breast roast for the perfect festive spread.
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Ingredients
- Sweet potatoes
- Brown sugar
- Heavy cream [not pictured]
- Salted butter
- Cayenne pepper
- Garlic powder
- Salt
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Peeling your sweet potatoes - For this mashed potato recipe, skinless potatoes is better. Peel your sweet potatoes, and cube into even-sized pieces.
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Boil the sweet potatoes - Boil the sweet potatoes in a large pot of salted water. The potatoes should mash easily with a fork with little resistance. You will want to cook the potatoes until they seem overcooked, to get a smooth and consistent mash.
Heat the cream - While the potatoes are boiling, heat the cream, sugar, butter and spices in a small sauce pan. You will want to do this over medium-low heat. The cream does not need to come to a boil, it just needs to be warm.
Mash the potatoes - Once the potatoes are boiled, drain and return to the same pot. Let the potatoes sit for 1-2 minutes to let any leftover water evaporate. Mash the potatoes roughly with a potato masher. Once the potatoes are halfway mashed, add half of the cream mixture. Mash again until the potatoes are smooth. Add the remaining cream mixture, and stir the potatoes until combined.
Expert Tip
Boil the potatoes in cold water! Do not put the potatoes into already-boiling water. Instead, put the potatoes in the pot of cold water, and then turn the heat on. This ensures that the potatoes cook evenly from the outside to the centre, instead of soft exteriors and crunchy interiors.
Substitutions
- Heavy cream - you can use whole milk, or half and half cream in place of heavy cream.
- Brown sugar - feel free to use maple syrup in place of brown sugar.
Variations
- Smokey - add some smoked chipotle powder to the potatoes, for a smokey twist.
- Herbs - Add some sage to the cream mixture when heating up, for an herby finish to the potatoes.
- Smoother consistency - If you prefer a velvety smooth finish to your mashed potatoes, use a potato ricer instead of a potato masher.
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Large pot
- Sauce pan
- Potato masher
- Potato ricer [optional]
Storage
These potatoes keep well in the fridge for 2-3 days. Store in an airtight container.
They can be reheated in the microwave, or in the oven. If you find that the mash is a little dry, add some more milk, and stir it in.
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Bob Evans Style Sweet Potato Mash
Ingredients
- 2 Large sweet potatoes peeled, cubed
- 1 cup Heavy cream
- 2 tablespoon Brown sugar
- 2 tablespoon Salted butter
- 1 teaspoon Garlic powder
- 1 teaspoon Sea salt
- ¼ teaspoon Cayenne pepper
Instructions
- Boil the sweet potatoes - Boil the sweet potatoes in a large pot of salted water. The potatoes should mash easily with a fork. You will want to cook the potatoes until they seem overcooked.
- Heat the cream - While the potatoes are boiling, heat the cream, sugar, butter and spices in a small sauce pan, over medium-low heat. The cream does not need to come to a boil.
- Mash the potatoes - Once the potatoes are boiled, drain and return to the same pot. Let the potatoes sit for 1-2 minutes to let any leftover water evaporate. Mash the potatoes roughly with a potato masher. Once the potatoes are halfway mashed, add half of the cream mixture. Mash again until the potatoes are smooth. Add the remaining cream mixture, and stir the potatoes until combined.
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