Wednesday, August 4, 2021
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Lions’ Plate: Simply Sweet Mashed Potatoes

By Shannon Deady

The last week of February calls for a warm meal, and a homemade sweet potato mash is the perfect side for any dish. When garnished with parsley leaves, these mashed potatoes look like they were cooked in a fancy, five-star restaurant. Not only are they picture-perfect enough to be posted on social media, but they also taste good enough to fool your dinner guests into thinking you are a professional chef. Also, they make a great dish to keep in the fridge when you are meal prepping for the week.

Although they look impressive, they are surprisingly easy to whip up. It only takes about a half hour between preparation and the dinner table. They can be made with sour cream for those who like a savory taste or with brown sugar for those who want a sweet, southern-style mash.

Makes: 6 servings


-6 sweet potatoes

-3 tablespoons butter, cubed and softened

-3/4 cup milk or milk substitute

-1/4 cup brown sugar for sweet mash or 1/4 cup sour cream for savory mash

-1 tbsp finely chopped parsley leaves


  1. Bring large pot of water to a boil, adding a pinch of salt.
  2. Rinse and peel sweet potatoes before chopping into small squares, about an inch, and dropping them into the pot to cook at a medium-high heat for 20 minutes or until potatoes are soft.
  3. Once potatoes are soft enough to mash, drain water from the pot with a strainer.
  4. Place the cubed potatoes back in the pot and add softened butter, milk or milk substitute, and either brown sugar or sour cream depending on your preference.
  5. Mix together until fully blended and garnish with chopped parsley leaves if desired for serving, and enjoy.


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