Mashed sweet potatoes have a distinctly different taste from your everyday mashed potatoes. Yep, you guessed it: they’re sweeter. They’re also much more delicate so they require a slightly different approach; namely, you steam them instead of boiling them.
For this recipe, I used three different sweet potatoes/yams, only because we had all three at the house. This recipe will work fine with almost any sweet tuber, although admittedly this dish looks pretty awesome with all three.
4 medium-sized sweet potatoes or yams
1/2 cup cream, half and half, or whole milk
2 tbsp unsalted butter
1 tsp salt
Rinse, peel and cut the sweet potatoes. Fill a pot with 1/2 inch of water and put a steam rack inside, and place the potatoes on the steam rack.
Steam them on med/high heat for 20-25 minutes, checking them for doneness/softness at the 20-minute mark.
Take the steam rack out (with the potatoes still on them), and pour the water out of the pot. Pour the potatoes back into the pot (without the steam rack) and add the cream/milk, butter, and salt. Next, gently mash the potatoes while mixing everything together (we use a wire potato masher which is great for both jobs).