58 Reviews of Mashed Sweet Potatoes

From: Trisha W

On Nov 6, 2004

My 5 star review has to join these others. This was a wonderful, creamy, mildly sweet recipe. Just be careful to stir regularly and keep the heat low under the potatoes. I almost scorched mine.

From: Zestphobia

On Dec 26, 2003

Outstanding. I made this for the first time for Christmas dinner, with company, so the stakes were high! I thought the recipe seemed unusual by not boiling the potatoes, but forged ahead and am so glad that I did. It was absolutely great, very very easy, and perfect for those who don't like real sweet dishes. Just fresh tasting and really terrific. I feel well armed to face all future holiday dinners with such a reliable and delicious sweet potato recipe.

From: SculptorOfHumanFlesh

On Jan 25, 2006

Very good, even with the low fat butter that I used. With regular butter I bet it would have simply rocked! Do not doubt the cooking instructions, the potatoes will indeed cook following the directions in the time period said. I was so skeptical that I started it earlier than I should have (was also making applesauce meatloaf and low fat cornbread) and ended up cooking it for longer than I was supposed to (had to turn the heat done to almost nothing), but it still worked. If you cook it for long enough and keep stirring the potatoes will keep falling apart and will almost looked mashed without even using a masher. I wasnt sure I understood how big the pieces were supposed to be, so I just cut them into pretty small cubes and used a dutch oven (I think thats what they are called) because I didnt have a saucepan big enough. Definitely double this recipe if you are cooking for more than 2.

From: Jennifer Bennifer

On Feb 17, 2008

Delicious. I have made these several times. Instead of boiling potatoes, I rinse them off, then put them in a plastic bag (Wal-Mart bag) then twist the end shut loosely and tuck the end under the potatoes, and cook them in the microwave for about 15 minutes of until tender. Then I peal them using a fork to stab and help pick off the skin, or you can slice them and scoop out the potato with a spoon. I prefer these to be whipped with an electric mixer. It gives them a much smoother texture. Thanks so much for the recipe.

From: spatchcock

On Nov 28, 2003

This was a huge hit last night at our Thanksgiving celebration. I really hate those typical candied sweet potato dishes, but wanted something kind of traditional that included sweet potatoes. I doubled it, and ended up adding WAAAY more cream (to the chagrin of my enlarging hips!) Really wonderful, though, and I can't wait to eat the leftovers today!

From: tracierenea

On Nov 24, 2008

So yummy!!! If you can't serve this immediately, leave them covered in the over on 250 deg F to keep them warm until the rest of dinner is ready....

From: gigglesmurf

On Oct 23, 2006

I never knew that peeling sweet potatoes is so difficult! Be sure to leave time for that if you're not a champion peeler. I was also worried about the liquid amount, but it all turned out okay. After I mashed them, they needed a little more flavor, so I added a few dashes of cinnamon to liven the flavor up a bit. Served with Green Bean Casserole and Sauerbraten.

From: Jockey

On Nov 1, 2004

Unbelievably good. I used more cream as I just couldn't think that the they would not burn but turned out wonderful. Everybody loved them. Thanks for sharing!

From: Chef AnitaM

On Nov 30, 2004

Terrific! I used half & half, and the result was just as creamy! Everyone I know wants to try it because it's so simple, and I will make it often in place of mashed potatoes. What a treat !

From: BoxO'Wine

On Dec 29, 2003

We really enjoyed these easy to make sweet potatoes. I was worried that they would not cook properly without more liquid but they turned out perfect and were absolutely delicious. What a nice alternative to baked sweet potatoes.