We’re putting the Sweet Potato in center stage today, about time 🙂 Mashed potatoes is one of the staples in gathering especially Thanksgiving or Christmas and New Year. If there’s one side dish that is already present, this could be it. I love mashed potatoes especially when they’re smooth and creamy. 

Through the years, I’ve made only mashed potatoes using regular potatoes. You know that potato that we use to make French fries or potato hash. I’ve never had the opportunity to make sweet potatoes until probably last year. I guess I am a stickler to the rule. 

It’s not a bad idea to try new food from time to time. So this time, I made mashed potatoes using Sweet Potato. This is a single serving smooth, creamy and cheesy Mashed Sweet Potato.  This is so easy to make you can make this any day, even on regular day just because you want to make something special on a regular day. 

Compared to regular potatoes, sweet potatoes have a mushier texture and they are sweeter hence the name “sweet potato”. Since it is on the sweeter side, you don’t get the savory taste that you’re used to when eating regular mashed potatoes. I would say they have both equally good on their own way. It also depends on what you want to pair it with. 

For me, I like to eat mashed sweet potatoes for breakfast. Sometimes I have it plain with just a dollop of butter and slight sprinkle of salt and sometimes I like to top it with fresh fruits. It is hearty and filling and good even with a meat paired with it. 

Making mashed sweet potatoes is similar to making regular mashed potato. For this recipe, I want to keep it plain and simple so that it can be more flexible than to how I want it to eat it. How do we make this? 

First, scrub and clean the sweet potato. We are not eating the skin, but it is still best to make sure the sweet potato is properly clean before we use it.

Next, Baking the sweet potato. I prefer baking the sweet potato rather than boiling it. Baking keeps the smooth and silky texture of sweet potato without making it too wet. I also like to bake it with skin on to keep the moisture in. 

Most of the time, I bake my sweet potatoes for about an hour for a medium size. Adjust the baking time accordingly depending on the size.

Next, mash the sweet potato. Cut open the sweet potato and slightly open it wide. Use a fork to scrape or mash the sweet potato.

Another method you can use is to use a food processor. This is especially helpful if you are making a large batch and don’t want to make individual serving like this. This also produces a smooth texture and great from making large batch. If you go this way, transfer the mashed sweet potato in an oven safe baking dish.

Since the sweet potato is already sweet, I only add unsalted butter and pinch of salt. If you use vegan butter, you can make the dish vegan. I did not add any cream as I want to keep it simple but you can add a small amount too for a looser fluid texture and creamy taste. 

As always, taste before you plate. You want a balance of sweet and slightly salty taste. 

A marshmallow on top to finish it off

To finish off, a generous helping of marshmallow on top. You can use big marshmallow or a mini ones like the video below. You can tell I’ve made this several times already. Whether you use big or small marshmallow, be generous 🙂

A cheesy variation

If you want to make a cheesy version, simply sprinkle grated mozzarella cheese on top and broil for about 7 minutes or until the cheese is melted and bubbly. 

A more traditional mashed potato recipe

Whether you have it plain or cheesy, I guarantee you this is going to be a dish the your family and friends will love. 

If you still prefer traditional mashed potatoes, have a look at this video. I have a post in my website on how to make amazing smooth and creamy mashed potato that will make your side dish on spotlight. 

Ingredients:

• 1 Large Sweet Potato
• 2 teaspoon unsalted Butter
• pinch Salt
• 2 teaspoon Brown Sugar – optional

Instructions:

1. Pre-heat the oven to 350F.
2. Scrub and clean the sweet potato. After making sure it is clean, prick holes or make small slits all over the sweet potato. This helps the steam come out as it bakes.
3. Bake the sweet potato for about 60 minutes. This is for a medium size sweet potato. The bigger the potato, the longer the baking time. Adjust the baking time as needed. To test if already done, insert a knife in the center and all the way through. If the knife pass through without much effort pushing it, the sweet potato is done.
4. Mash the sweet potato. I used a fork to lightly mash the sweet potato. I did it with the skin on. You can scoop out the flesh and use a food processor but that will be extra work for single serving.
5. Add butter and pinch of salt to the mashed sweet potato.
6. Add marshmallow on top. If you scooped out the mash potato and use the food processor, scoop it back to the skin shell or transfer it in a baking dish. For this recipe, I kept everything in the sweet potato skin. I personally like the appeal for single serving.
7. Broil it for about 7 minutes at 350F. Keep an eye as the marshmallow can get burnt easily. Remove once the marshmallow if lightly toasted, like in the photo.

Serves 1

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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