Mashed japanese sweet potatoes

This mash takes one humble Japanese sweet potato and turns it into something luxurious. Simmering it in vegetable broth infuses it with depth and a quiet savoriness that balances its natural sweetness. Once whipped with butter and cream, the texture becomes silky and cloud-soft; the kind of mash that makes even simple dinners feel intentional. It's a small, thoughtful side dish with big flavor, perfect alongside roasted chicken, vegetables, or anything that needs a touch of cozy.

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Ingredients

• 1 large Japanese (Murasaki) sweet potato, about ¾–1 lb

• Vegetable broth, enough to cover in the pot

• 1 tbsp unsalted butter

• 2–3 tbsp heavy cream or whole milk

• Kosher salt

• Optional splash of reserved broth (1–2 tsp) for loosening

Instructions

1. Boil the sweet potato:
   Peel the potato, cut it into chunks, and place it in a pot. Cover fully with vegetable broth and add a pinch of salt.
   Bring to a boil, then reduce to medium-low and simmer until fork-tender, 12–15 minutes.

2. Drain:
   Drain the sweet potato through a colander and let it rest 2–3 minutes so excess moisture evaporates.

3. Mash:
   Return the potato to the pot. Add butter, cream, and a generous pinch of salt.

4. Whip:
   Use an electric hand mixer (or whisk) to whip until smooth and fluffy.
   If needed, add 1–2 tsp reserved broth to adjust texture.

5. Taste & finish:
   Add more salt, cream, or butter to your liking. Serve warm.

Tips & Substitutions

• Dairy-free option: Use olive oil or coconut milk (a little goes a long way).

• Add warmth: Fold in a pinch of cinnamon, nutmeg, smoked paprika, or your curry blend.

• Make it savory-leaning: Add a spoon of caramelized onions or roasted garlic.

• Texture tip: Japanese sweet potatoes are denser — the broth addition at the end helps keep the mash silky.