This 20-minute recipe is ideal for a weeknight dinner or your holiday table. The leftovers are great, too!
Sweet potatoes are amazing. When cooked in the microwave and mashed with tasty ingredients such as butter and cinnamon, they are a real treat.
These tasty additions make the naturally delicious root vegetable even more palatable. The preparation is done entirely in the microwave—can you say EASY?
Ingredients
Instructions
Storing Leftovers
Recipe Card
Sweet potato: I use an extra-large sweet potato in this recipe. You can use smaller ones if that’s all you can find and microwave them for a shorter time. Unsalted butter: I love using creamy European butter, but any butter will be great. Whole milk: You can substitute it with heavy cream or half-and-half. Maple syrup: Honey works, too, but using it will result in a slightly thicker mash. Kosher salt: Just a pinch to highlight the other flavors. Cinnamon: Please make sure it’s fresh.
You start by piercing the sweet potato with a fork and cooking it in the microwave (microwave sweet potato is an excellent side dish!) While the potato is cooking, add the remaining ingredients to a microwave-safe bowl and heat the mixture in the microwave. Add the mash to the butter-maple mixture and mix well. That’s it! So easy.
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This is one of those recipes where the leftovers taste almost as good as the freshly made dish, unlike regular potatoes, which are best eaten fresh. You can also freeze this mash for up to three months. Thaw it in the fridge overnight. Once it’s thawed, reheat it in the microwave.
