Since you’ll be removing the skins from the sweet potatoes, there’s no need to scrub them clean beforehand. A simple rinse after peeling the spuds should be enough to remove any residual dirt from the flesh. Try to keep the pieces evenly sized to promote consistent cooking. If you cut the pieces much smaller than instructed, they may disintegrate. If you cut them too large, they will take longer to cook.
Test the sweet potatoes for doneness by piercing one chunk with the tines of a fork. If the sweet potatoes are ready, the fork should slide into the chunk easily and nearly break it apart.
Keep the stockpot on a heat-resistant surface but do not return it to the stove. It’s best to return the sweet potatoes to the empty stockpot than to place them in a separate bowl. The residual heat should help dry any remaining water lingering on the surface of the sweet potato chunks.
If you prefer chunky sweet potato mash, use a fork or potato masher and limit the amount of milk and butter you add. In fact, you can omit the milk completely to make the mash as hearty as possible. [2] X Research source On the other hand, if you prefer creamy sweet potato mash, you’ll need to use an electric hand mixer or immersion blender. Add the full amount of milk and butter, and beat the sweet potatoes until smooth.
For basic sweet potato mash, add salt and pepper to taste, starting with 1/2 tsp (2. 5 ml) salt and 1/4 tsp (1. 25 ml) pepper and adjusting as needed. For a conventionally sweet taste, stir in maple syrup, cinnamon, ginger, and nutmeg. If you prefer savory sweet potato mash, use salt, pepper, paprika, and garlic powder. If you enjoy spicy foods, try mixing in a little chilli sauce with some cinnamon and nutmeg.
Do not peel the sweet potatoes during this step. You’ll remove the skins after the spuds have finished baking. Piercing the sweet potatoes should help regulate the distribution of heat, preventing the sweet potatoes from bursting while they cook. Try to make four to seven sets of piercings, and position the holes evenly around the entire spud.
When ready, a fork inserted into the center of the thickest sweet potato should glide all the way through without resistance. The sweet potatoes should also give a little when squeezed in the center.
When fully roasted, the skins of the sweet potatoes should loosen and peel away without much effort. You shouldn’t need to use a vegetable peeler or knife. Work carefully, however, to avoid burning your hands. If you have difficulty peeling the skins away, you can cut the sweet potatoes open lengthwise and use a spoon to dig out the flesh, leaving the skins behind.
If you prefer chunky sweet potatoes, you should add very little (if any) milk and minimal butter, and continue mashing the spuds with a fork or potato masher. If you prefer creamy mash, use the full amount of milk and butter and beat the sweet potatoes using an electric hand mixer or immersion blender. [5] X Research source
Sweeten the mash with the conventional autumn flavors of maple syrup, cinnamon, ginger, and nutmeg. Try mixing in some salt, pepper, paprika, and garlic powder to create a more savory dish. Spice things up by adding a few dashes of chilli sauce, along with some cinnamon and nutmeg to balance the flavor.
Note that you should not peel the sweet potatoes during this step, even though you’ll eventually remove the skins before mashing the spuds.
The piercing step is necessary because it regulates the distribution of heat throughout each sweet potato. If heat and steam build up in the sweet potatoes while they cook, they could burst and create a huge mess in your microwave.
Depending on the size of the sweet potatoes, you may need to microwave the entire batch for about 5 minutes per spud; for four sweet potatoes, that could be a full 20 minutes. It’s best to continue microwaving in 5-minute or less intervals, however, to prevent the sweet potatoes from overcooking. When ready, you should easily be able to pierce through the side of the thickest sweet potato and into its center. The sweet potatoes should also be easy the squeeze between your fingers.
For chunky sweet potatoes, add minimal milk and butter, and mash the sweet potatoes using a potato masher or fork. [7] X Research source For smooth and creamy sweet potatoes, add the full amount of milk and butter, and use an electric hand mixer or immersion blender to create the mash.
Keep things simple with standard salt and pepper. Use approximately 1/2 tsp (2. 5 ml) salt and 1/4 tsp (1. 25 ml) pepper, or adjust these amounts to taste. Try something sweet by adding a little maple syrup. Pair this flavor with cinnamon, ginger, and nutmeg. Add paprika, garlic powder, salt, and pepper to the mash if you’d like to accent the savory side of sweet potatoes. Mix in some chilli sauce with a little cinnamon and nutmeg to create something with a spicy kick.
