Super Easy Mashed Sweet Potatoes Recipe

1. Bring a large pot of salted water (the water should taste salty, almost like seawater) to a boil over medium heat.​
2. Peel the sweet potatoes (see note below), and cut them in half lengthwise, then cut each half into quarters. Each sweet potato should end up cut into eight pieces.​
3. When the water boils, add the cut sweet potatoes to the water and lower heat to a simmer. Simmer for 15 minutes or until the sweet potatoes can easily be pierced with a knife.

1. While the potatoes simmer, melt some of the butter in a small pan over medium-low and add the chopped fresh sage. Just sauté it for a couple of minutes until it turns fragrant, then set it aside. This would also be a good time to warm up the cream.​
2. Drain the sweet potatoes and return to the pot. Add the sage butter plus the remaining butter, along with the warm cream and the spices, and mash lightly with a potato masher. Don’t go crazy with the masher, or the potatoes will be gluey. A few lumps will give the dish a decidedly rustic feel.​
3. Adjust seasoning with Kosher salt and freshly ground black pepper and serve right away.

Notes:

• Don’t throw away the peels from your sweet potatoes! After you’ve peeled them, toss them with olive oil and salt and roast them for 15 minutes in a 400 F oven. This tasty snack is just the thing to keep your ravenous guests happy while they wait for dinner.
• Grating a cinnamon stick by hand using one of those microplane graters will take some elbow grease, but it will be infinitely more flavorful than preground cinnamon. The same is true for nutmeg.
• You can easily make this recipe vegan by substituting your favorite butter alternative for the butter and coconut milk for the cream.