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Molasses Mashed Sweet Potatoes Recipe


Idaho potatoes and sweet potatoes are combined with molasses, butter, and sour cream. This combination is a nice change from traditional mashed potatoes.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


  • 1/2 pound sweet potatoes, peeled and cut into 1-inch rough chunks
  • 1/2 pound Idaho potatoes, peeled and cut into 1-inch rough chunks
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons sour cream
  • 2 Tablespoons molasses
  • 1/4 cup half-and-half, divided
  • Salt and black pepper to taste


Place both the sweet potatoes and Idaho potatoes in a saucepan and cover with cold water. Add a pinch of salt and bring to a boil. Simmer until tender, drain, and return to the same saucepan. Place over low heat, cover, and steam for 3 to 5 minutes (to dry out potatoes).

Pass the potatoes through a food mill or potato ricer or mash by hand. Stir in the butter, sour cream, molasses, and 2 tablespoons half-and-half. Season and set aside at room temperature. (May be prepared up to 3 or 4 hours ahead. Cool and cover with plastic film.)

In a pan over medium heat, rewarm the mashed potatoes, adding the remaining 2 tablespoons of half-and-half and stirring often, until hot. Check the seasoning. Keep warm until ready to serve.

Yield: 4 servings

Recipe Source: Not Afraid of Flavor - Recipes from Magnolia Grill by Ben and Karen Barker (University of North Carolina Press)
Reprinted with permission.

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