Isibhede

🧂 Ingredients

• 1 kg Sweet potatoes
• 50g Unsalted butter
• 1/2 teaspoon Salt
• enough to cover Water

👨‍🍳 Instructions

1. 1

   Prepare the sweet potatoes: Peel the sweet potatoes using a vegetable peeler. Cut them into uniform 2-inch cubes. This ensures even cooking.

   ⏱️ 10-15 minutes
2. 2

   Boil the sweet potatoes: Place the cubed sweet potatoes in a large pot. Add enough cold water to cover them by about an inch. Add a generous pinch of salt to the water. Bring to a rolling boil over high heat, then reduce the heat to medium-high, cover, and simmer until the sweet potatoes are very tender and easily pierced with a fork. This should take approximately 25-30 minutes.

   ⏱️ 25-30 minutes
3. 3

   Drain and mash: Once tender, carefully drain all the water from the pot. Return the pot to the warm stove (heat off) for about 1 minute to allow any residual moisture to evaporate. Add the cubed butter and the 1/2 teaspoon of salt to the hot sweet potatoes. Using a potato masher or a sturdy fork, mash the sweet potatoes and butter together until smooth and creamy. Avoid over-mashing, which can make them gummy. Adjust salt to your preference.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a smoother consistency, you can use a ricer or pass the cooked sweet potatoes through a sieve before mashing.
• ✓Ensure the sweet potatoes are completely tender before draining to achieve a creamy mash.
• ✓Taste and adjust seasoning (salt) before serving.

🔄 Variations

• Add a pinch of ground cinnamon or nutmeg during the mashing stage for a warm, spiced flavor.
• Drizzle with a tablespoon of honey or maple syrup just before serving for added sweetness.
• Stir in a tablespoon of milk or cream for an even richer, creamier texture.

🥗 Nutrition

Per serving