Mashed Sweet Potato

1. 1
   prep · ~5 min

   Peel and cube the sweet potatoes.

   Peel the sweet potatoes and cut them into 1-inch cubes. Even sizing ensures they cook at the same rate.

2. 2
   boil · ~20 min

   Boil the sweet potatoes until fork-tender.

   Place the cubed sweet potatoes in a large pot and cover with cold water by about 2 inches. Bring to a rolling boil over high heat, then reduce heat to medium and cook until a fork slides in easily, about 15-20 minutes.

   TIPStart with cold water — it helps the potatoes cook evenly from edge to center.
3. 3
   prep · ~2 min

   Drain and return to the pot.

   Drain the cooked sweet potatoes in a colander and return them immediately to the warm pot. Let them sit for 1 minute — the residual heat steams off excess moisture for a fluffier mash.

   TIPDon't rinse the potatoes after draining — the starch helps create a creamy texture.
4. 4
   mix · ~2 min

   Mash with butter and seasonings.

   Add the butter, salt, black pepper, and cinnamon powder to the pot. Mash with a potato masher until smooth and creamy, about 2 minutes. Taste and adjust salt if needed.

   TIPFor an extra-silky mash, swap the masher for a ricer or use a hand mixer on low speed.
5. 5
   serve

   Transfer to a serving bowl and serve warm.

   Spoon the mashed sweet potatoes into a serving bowl. Add an extra pat of butter on top if desired and serve immediately.

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