Recipe:
- Prepare the sweet potatoes: Start by peeling the sweet potatoes and cutting off the ends. Slice them into smaller, even pieces to ensure they cook faster. The smaller the pieces, the quicker the cooking time.
- Cook the potatoes: Wash the cut sweet potatoes under water and place them in a pot. Add water to cover the potatoes and put in three pinches of salt. Close the lid and turn the stove to high heat. After about 20–25 minutes, check if they are done by piercing them with a knife. If the knife easily penetrates, the potatoes are ready.
- Mash the potatoes: Drain the water and transfer the cooked sweet potatoes to a bowl. Mash them until smooth. Add salt, pepper, and a little nutmeg for extra flavor (optional).
- Add milk: Gradually mix in some milk until you reach your desired mashed potato consistency. Be careful not to add too much at once—start slow and add more as needed.
- Butter and olive oil: Add butter to taste and mix it well to make the mashed potatoes creamy. Finally, drizzle a little olive oil, mix it all together, and you’re done!