Sweet Potato Mash, an original and tasty side dish made from sweet potatoes or batatas.
Originating in South America and brought to the old continent by Christopher Columbus, the batata contains many beneficial substances for our body such as fiber, vitamins A and C (and in smaller quantities B and E), proteins, potassium, magnesium, iron and calcium. Unlike regular potatoes, it can also be eaten raw! (source GreenMe). Its taste is somewhere between a potato and a pumpkin, making it perfect for any recipe using those two ingredients.
At the bottom of the recipe, in the FAQ section, I have answered some questions regarding this recipe. If you have other doubts or curiosities, you can write a comment or use the contact form at the end of the page.
Find this and other recipes in the RECIPES WITH POTATOES collection.
Other recipes you might like:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All Seasons
- Energy 299.69 (Kcal)
- Carbohydrates 43.60 (g) of which sugars 14.12 (g)
- Proteins 3.81 (g)
- Fat 13.17 (g) of which saturated 4.27 (g)of which unsaturated 7.69 (g)
- Fibers 6.54 (g)
- Sodium 571.70 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 sweet potatoes (or batatas)
- 3 tablespoons sour cream
- 1 tablespoon smoked paprika (optional)
- to taste salt
- to taste black pepper
- herbs (as desired)
Tools
- Pot
- Colander
- Peeler
- Bowl
- Potato Masher
Sweet Potato Mash Recipe
Start preparing the sweet potato mash with the batatas; after peeling them, cut them into slices about an inch thick.
Once finished, cut each slice into cubes.
Now proceed to cooking:
– in static oven whole and with the skin (prick them with a toothpick) at 350°F for 50 minutes;
– boiled, whole and with the skin until tender (about 40 minutes);
– cubed in the oven at 400°F for 30 minutes;
– cubed boiled for 15 minutes.
I opted for the last one.
After cooking the potatoes with your preferred method, and if necessary draining them, let them cool slightly.
Puree them with a blender or a potato masher.
Add smoked paprika (optional) to the sweet potatoes and adjust the salt and pepper.
Add sour cream and the herb of your choice.
This time I opted for oregano.
Serve the sweet potato mash hot, accompanied by more sour cream seasoned with salt and pepper.
Sweet Potato Mash
Check this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Interested in other recipes? Try this one –> STUFFED BAKED POTATOES
FAQ
Can I prepare the sweet potato mash in advance?
Yes, you can prepare it up to two days in advance and store it in the refrigerator. When reheating, add a bit of milk or butter to keep it creamy.
Can I freeze the sweet potato mash?
Yes, you can freeze it in an airtight container for up to 3 months. Make sure to thaw it in the fridge and heat it on low heat, stirring often.
Is it possible to make dairy-free sweet potato mash?
Absolutely! You can replace the sour cream with alternatives like rice or coconut cream, soy butter, or unsweetened plant-based beverages.
With sweet potatoes, I also made Baked Feta with Sweet Potatoes and Brussels Sprouts.
For questions, curiosities or if you want to collaborate with me, use the contact form you find below:
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