Buttered Mashed Sweet Potatoes
These buttered sweet potatoes are an easy amazing side for dinner. They take a while to prepare but once you taste them, you’ll know it was worth the wait.
Buttered Mashed Sweet Potatoes Cooking Tips:
If you’re in a rush cook 2 potatoes at a time in the microwave for 8 minutes on each side. Slicing the butter into tablespoons helps it incorporate faster.
Can you make ahead?
Fridge: After sweet potato cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Bring a small amount of milk to a boil and stir in sweet potatoes, cook until hot. *A 1/4 cup of liquid will be enough for 1 cup.
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If you use salted butter omit adding more salt. This will keep you from over salting the sweet potatoes.
what to serve with Buttered Mashed Sweet Potatoes ?
- 4 medium sweet potatoes pierced
- 4 tablespoons unsalted butter
- 2 teaspoons salt
- 3 sprigs thyme leaves only
- Preheat oven, pop sweet potatoes in the oven on the grate for 1 hour until tender. Remove from the oven and cut a small slit down the middle to release the steam. Grab a towel and scoop the sweet potatoes flesh into a bowl, add butter, salt and thyme. Mix together until butter is melted, taste and adjust seasoning. Serve hot.
If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!