There used to be a market near my house that sold pre-packaged foods. Whenever I was having a particularly difficult day, I would stop in and pick up a container of mashed sweet potatoes. When they closed, a void was left in my life and I’ve been craving the perfect recipe ever since.

Well, I found it and they’re even better. I love that this recipe doesn’t have maple syrup, citrus, or onion– ingredients often found alongside sweet potatoes. Instead, a hint of sugar and a bit of fat create mashed sweet potatoes that don’t require a long bake time and highlight the natural sweetness of the potato.

Unfortunately when I made these, everyone loved them just as much as I did. I have 4 tablespoons worth of a leftover. I guess I’ll be making these again soon!

Mashed Sweet Potatoes


2 lbs. sweet potatoes (3 medium), peeled, quartered lengthwise, and sliced 1/4 inch thick

4 tablespoons unsalted butter, cut into 4 pieces

2 tablespoons heavy cream

1 teaspoon sugar

1/2 teaspoon salt

pinch of pepper


Combine the sweet potatoes, butter, cream, sugar, salt, and pepper in a large saucepan. Cover and cook over low heat, stirring occasionally, until the potatoes fall apart when poked with a fork, about 40 minutes.

Remove the pan from the heat and mash the potatoes with a potato masher until smooth.

Serves 4

Source: The America’s Test Kitchen Family Cookbook

Do you have any strange comfort foods?