• 2 ½ pounds Certified SC sweet potatoes, peeled and cut into 2 inch cubes
  • 3 tbsp unsalted butter
  • ¼ cup Certified SC heavy cream
  • 1 tsp salt, or more to taste


  • Bring a pot of water to a boil then add the sweet potatoes to the pot. Cook the sweet potatoes until they’re fork tender.
  • Carefully drain the sweet potatoes then place them in a large bowl. Using a potato ricer, a potato masher, or just a fork, mash the potatoes to your desired consistency. If you want more texture, you’ll likely want to use the potato masher and fork (like I did).
  • Stir in the butter, half-and-half, and salt.
  • Serve warm.