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Place the peeled and cubed sweet potatoes in a large pot. Cover with cold water by about 1 inch. Add a pinch of salt to the water.

Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are very tender when pierced with a fork.

Drain the sweet potatoes thoroughly in a colander. Return the drained sweet potatoes to the empty pot.

Add the melted unsalted butter, heavy cream, brown sugar, cinnamon, nutmeg, salt, and black pepper to the pot with the sweet potatoes.

Using a potato masher, mash the sweet potatoes until smooth and creamy. For an extra smooth consistency, you can use an electric hand mixer.

Taste and adjust seasonings as needed. Serve hot.


Place the peeled and cubed sweet potatoes in a large pot. Cover with cold water by about 1 inch. Add a pinch of salt to the water.

Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are very tender when pierced with a fork.

Drain the sweet potatoes thoroughly in a colander. Return the drained sweet potatoes to the empty pot.

Add the melted unsalted butter, heavy cream, brown sugar, cinnamon, nutmeg, salt, and black pepper to the pot with the sweet potatoes.

Using a potato masher, mash the sweet potatoes until smooth and creamy. For an extra smooth consistency, you can use an electric hand mixer.

Taste and adjust seasonings as needed. Serve hot.
