Paula Deen Mashed Sweet Potatoes

Paula Deen mashed sweet potatoes take just 30 minutes and 5 ingredients, sweet potatoes, butter and honey, to make a creamy, lightly sweet side dish for 5 to 6 people. It's an easy Southern comfort food side for Sunday dinner, holiday table or church supper, and it's one-pot friendly.

Drain the sweet potatoes very well before you add the butter and honey, because leftover water makes the mash loose and bland. Skip that and no amount of beating will thicken it back up.

Paula keeps this one simple with just honey, cinnamon and a little kosher salt, so the sweet potato flavor stays front and center. She also whips it with an electric mixer instead of a masher, which gives you a smooth, fluffy texture with no stringy lumps.

Paula Deen Mashed Sweet Potatoes

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

290

kcal

Tender sweet potatoes beat up smooth and fluffy with butter, honey and a pinch of cinnamon. A quick turn with the mixer keeps the texture creamy without any lumps.

Ingredients

• 10 cups peeled and chopped sweet potatoes
  

• 1/4 to 1/2 cup Butter
  

• 3 tablespoons honey
  

• 1/4 teaspoon ground cinnamon
  

• 1/4 teaspoon Kosher salt
  

Directions

• Boil the potatoes: Add 10 cups peeled and chopped sweet potatoes to a large Dutch oven and cover with water. Bring to a boil over medium-high heat.
• Simmer until tender: Reduce the heat and simmer for about 8 to 10 minutes. They're ready when a fork slides in easily, so drain them well.
• Add the flavorings: Return the potatoes to the Dutch oven and add 1/4 to 1/2 cup butter, 3 tablespoons honey, 1/4 teaspoon ground cinnamon and 1/4 teaspoon kosher salt. Start with the smaller amount of butter, then add more if you want a richer mash.
• Beat until smooth: Beat at medium-low speed with an electric mixer until smooth. Keep the speed low so the potatoes don't splash out of the pot.
• Serve hot: Transfer the mashed sweet potatoes to a serving bowl and serve hot. If you want it sweeter, stir in a little more honey.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, KitchenAid 5-speed hand mixer, OXO 5-quart stainless steel colander, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a potato masher instead of an electric mixer?

Yes, a hand masher works fine if you don't mind a more rustic texture. The mixer gives you the smoothest result, so mash a little longer by hand if you want to match it.

How do I make these mashed sweet potatoes sweeter?

Stir in a bit more honey, a teaspoon at a time, until it tastes right to you. Paula's own note says to add more honey for extra sweetness.

Can I make mashed sweet potatoes ahead of time?

Yes, you can mash them a day ahead and keep them covered in the fridge. Reheat them gently on the stovetop or in the microwave, stirring in a splash of milk or a little butter if they've thickened.

Can I substitute margarine or brown sugar?

Margarine works in place of butter, though you'll lose some richness. Brown sugar can stand in for the honey, so start with a smaller amount and taste as you go.

Why are my mashed sweet potatoes watery?

Most of the time the potatoes weren't drained well enough after boiling. Let them sit in the colander for a minute or two, then return them to the hot pot so the last steam can escape before you mix.