Extra creamy sweet potato mash

Extra creamy sweet potato mash

Who loves sweet potatoes? I love sweet potatoes!

And you should too!!!

Served this sweet and creamy sweet potato mash with my yummy pork chops, recipe here, and let me tell you it was like a mini party in my mouth!

The sweet potatoes you get in Nigeria are cream on the outside and white on the inside and tend to be much harder than irish potatoes so they require a longer cooking time to mashing softness (about 30-40 mins). You can get the orange oyibo ones which are softer but when I bought two medium size one for TWO THOUSAND NAIRA I jejely decided home grown is good enough for me. One cannot spend one’s whole grocery money on sweet potatoes. Please and thanks.

This recipe calls for enough cream and butter to cause your heart to give up attempting to keep you alive but YOLO.

Alright. Heels on? Leggo!


1 kg sweet potatoes

100g butter

1 cup cream

1 tsp garlic salt

salt and black pepper to taste


Peel your sweet potatoes. Make sure you take off the gummy white layer under the skin or you’ll end up with extra gummy mashed potatoes. Cut into roughly 1 inch cubes.



I said roughly no? Transfer to a medium sized pot and cover with cold water. Boil for 30-40 minutes or until they fall apart when a fork is inserted


Once your potatoes are soft, add 1/4 of your butter and start mashing.


Get it as smooth as you possibly can with your masher. Then add about a quarter cup of cream and mix in. This is to loosen to potatoes up for the next step


Here’s the thing, your handheld potato masher never really gets you that restaurant quality smoothness to your mash. And this next step is what makes this recipe amazing. Get a fine mesh sieve and we are going to push our mashed potatoes right through.


This is sorta labour intensive and can take a bit of time. Do it anyway, your bae will thank you.

Look at all the fibrous and hard bits you’ve taken out of your mash. Totally worth it!


The mash kinda sticks to the bottom of the sieve so scrape it off. Mix in the rest of the butter and cream and stir till thoroughly combined. Season with salt and black pepper to taste


What you get is ridiculously smooth and silky mash


Serve immediately with the pork chops and enjoy! You can do this with irish potatoes too. The butter and cream in addition to passing it through the sieve makes sure that you get rich, smooth and creamy mash always!

You are so welcome!


Good night love muffins!


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Comments (2)

  1. Best braised pork chops you've ever tasted. -

    August 19, 2015 - AT 5:56 pm

    […] immediately with some of Imoteda’s buttery mashed sweet potatoes and the reduced braising […]

  2. Low Cal Mash! | Heels In The Kitchen

    September 8, 2015 - AT 9:39 pm

    […] your butter and mash with a hand held masher or using my drum sieve method (find that here). Obviously you don’t add any cream or any more butter to it. Fitfam people, […]

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