These mashed sweet potatoes and pears are the perfect holiday side dish, and they only require seven ingredients.
Here is my rich-in-flavor yet straightforward version of mashed potatoes, which everyone raves about yearly. A few simple ingredients, which are already in your pantry, and voila, a batch of potatoes is whipped to satisfy any cravings.
I apologize for disappointing you if you want traditional sweet potatoes with marshmallows. Since I was not raised with sweet potatoes, we did not have them in Paris when I was growing up, and I never understood marshmallows with sweet mashed potatoes, even though I have tried them over and over.
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The issue with most mashed potatoes is that they are already naturally sweet, and adding more brown sugar to the sweetness is too much, and you know how much of a sweet tooth I have.
This version allows the sweet potatoes to shine, adding natural sweetness via the pear puree and a dab of sugar to even it all out. The cardamom and cinnamon add a new layer of flavor.
This recipe is the perfect candidate for making ahead of time, and during the hustle and bustle of the holidays, this is a bonus.
In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- How to make sweet potatoes mashed
- Giangi’s Pro Tips
- What dishes can you enjoy with these mashed sweet potatoes?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this mashed sweet potatoes recipe, you may want to try my other recipes.
- Mashed Sweet Potatoes and Pears
Why you will love this recipe
Easy to prepare, the oven does all the work for you.
A few ingredients are needed, most of which are already in your pantry, making this recipe a go-to.
It can be prepared beforehand, which is perfect for the holiday season.
It is cost-effective, which is a great plus in my book, as it provides a great side dish at a minimal cost.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Red-skinned sweet potatoes: are the stars of this recipe. Ensure that they are all the same size and that there is no bruising. I pick smaller ones because they have a better distribution of flesh instead of a wider center and thinner ends.
Unsalted butter: I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it also changes the flavor.
Bartlett pears:
Peach nectar: Mixed with the pears, it adds a rich flavor.
Sugar: Bring the needed sweetness that this recipe needs.
Ground cinnamon and cardamom: Bring out the flavor of the sweet potatoes.
Salt and black pepper: the seasoning and use as needed to taste.
Equipment Needed
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How to make sweet potatoes mashed
With all my recipes, please assemble all the ingredients before cooking and baking.
This recipe can be prepared beforehand, which saves time during the holiday, or served as soon as the sweet potatoes are done.
- Preheat the oven to 400°F
- Butter a baking dish and place the pierced sweet potatoes in it. Bake until very tender when a knife is inserted into it, about one hour, depending on the size of the potatoes, your oven, or your altitude.
- Meanwhile, melt two tablespoons of butter in a large skillet over medium-high heat and add the sliced pears.
- Sauté them until they begin to soften. Add the peach nectar and bring to a simmer. Cover and simmer until the pears are very tender.
- Once tender, remove the pears from the heat and transfer them to a food processor. Puree them, set aside, and cover to keep warm.
- When the sweet potatoes are done, peel them and place them in the bowl of your stand-alone electric mixer.
- Add the remaining four tablespoons of unsalted butter and beat until smooth.
- Blend in the puree the pears, sugar, cinnamon, and cardamom. Season with salt and pepper if needed.
- At this point, you can serve them immediately. If you prepare them beforehand, preheat your oven to 350°F and bake them uncovered until they are heated, about 20 minutes.
- Sprinkle a dash of cinnamon over them before serving.
Giangi’s Pro Tips
- A stand-alone electric or hand mixer makes life easier; however, a potato masher can also be used. Ensure that they have a nice, creamy texture.
What dishes can you enjoy with these mashed sweet potatoes?
This amazing savory mashed sweet potato can be enjoyed at any time. It is light and, as you can see from the instructions below, very easy to prepare.
During Thanksgiving, we serve it alongside our chestnut-stuffed turkey, homemade cranberry sauce with apricots, raisins, and an orange.
With shiitake mushroom gravy, as they complement each other well.
Brussels sprouts with lemon are a side that marries well with this mashed sweet potatoes recipe.
Variations and Substitutions
- For a sweeter flavor, add two tablespoons of maple syrup.
- Fresh thyme adds a layer of savory.
Storing and Reheating
Store: These mashed sweet potato leftovers do keep well in an airtight container in the fridge for up to three days.
Reheat: Place the desired amount in a container and bake it at 325°F, covered with a couple of dabs of butter, until heated through, or about 20 to 25 minutes.
Frequently Asked Questions
Do you boil sweet potatoes before making mash?
Yes, you can boil the sweet potatoes. It is an easy method to get them tender enough to mash. However, since sweet potatoes can become watery when boiled, steaming or roasting them is more advisable to achieve a creamier texture.
Are sweet potatoes good mashed?
Yes, they sure are. It is a versatile and very nutritious side dish that can be seasoned with spices, herbs, or sweets to complement all types of meals.
What is the best cooking method for sweet potatoes?
It all depends on the desired texture. Baking or roasting is excellent for tender, creamy interiors. Boil for a softer result.
If you enjoy this mashed sweet potatoes recipe, you may want to try my other recipes.
Mashed Sweet Potatoes and Pears
Ingredients
- 5 pounds red-skinned sweet potatoes
- 6 tablespoons unsalted butter, + 1 tablespoon for the baking dish
- 4 large firm but ripe Bartlett pears, peeled, cored, cut into ⅓-inch-thick slices
- ¾ cup peach nectar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- salt and pepper, to taste
Instructions
- Preheat the oven to 400°F
- Butter a glass baking dish big enough to hold all your sweet potatoes. Pierce each potato with a fork in several places. Place the potatoes in the baking dish and bake until very tender when pierced with a knife, about 1 hour. R
- Meanwhile, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the pears and sauté until beginning to soften, about 5 minutes. Add the peach nectar, bring to a simmer.
- Reduce the heat to medium-low, cover, and simmer until the pears are very tender, about 4 minutes. If they stick to the skillet, add more nectar. Remove from the heat, transfer to a food processor, and puree.
- Peel the sweet potatoes, place them in a large bowl of a stand-alone electric mixer. Add 4 tablespoons of butter, beat until smooth. Mix in pear puree, sugar, cinnamon, and cardamom. Season with salt and pepper to taste. Serve immediately
Can be prepared 1 day ahead. Cover and chill.
- If you prepare them beforehand, preheat your oven to 350°F and bake them uncovered until they are heated through, about 20 minutes.
Notes
- A stand-alone electric or hand mixer makes life easier; however, a potato masher can also be used. Ensure that they have a nice, creamy texture.
- If you prepare them beforehand, preheat your oven to 350°F and bake them uncovered until they are heated, about 20 minutes.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Sides, Vegetables
- Cuisine: American
- Occasion: Thanksgiving, Christmas
- Season: Fall, Winter
- Type: Affordable Gourmet
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