Mashed Sweet Potatoes
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Are you a fan of sweet potatoes? I guess that’s a strange question since you are here reading a post about Mashed Sweet Potatoes, but I am curious. I love sweet potatoes, but my son can’t stand them. Actually, I am the only one that eats them on Thanksgiving, but it’s tradition so they must be served with the meal or the Thanksgiving gods might attack us with wishbones in our sleep…..
Okay, not really…but some foods belong with certain meals out of tradition. These Mashed Sweet Potatoes are a healthier version of what I would normally serve for Thanksgiving, aka Candied Sweet Potatoes , but they aren’t just for the holidays.
These Mashed Sweet Potatoes are super easy to make and make the perfect side dish to serve with pork, steak, chicken, or even salmon…..
How to make Mashed Sweet Potatoes:
Bring 4 cups of water to a boil in a large pot/sauce pan {about three-quarters full}. Add the sweet potatoes and cook until fork tender, about 10 to 15 minutes…..
Drain the sweet potatoes and return to the pot.
Add the butter and milk of your choice. Mash the sweet potatoes with a potato masher, an immersion blender, or a large fork…..
Stir in the cinnamon and nutmeg, then season to taste with sea salt and black pepper. Cover until ready to serve…..
Smooth and creamy with the warm flavors of cinnamon and nutmeg popping through for a comforting side dish that is perfect any time of the year.
Notes:
- Make sure that the potatoes are completely covered by the water. If not, add more.
- Use the coconut milk and oil for Vegan, the cashew milk and clarified butter for Paleo and Whole30.
- Use whole milk and unsalted butter for regular diets.
- The extra butter on top is just for the photos, but feel free to add it if you so desire. 🙂
Sweet potatoes are naturally sweet, it’s even in the name, so additional sugar is not necessary…they are perfect just the way they are.
Enjoy!!
Mashed Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes (peeled and cut into chunks)
- 2 Tablespoons clarified butter or ghee (or coconut oil)
- ½ cup coconut milk (in a can) (substitute - cashewmilk or whole milk)
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- sea salt and black pepper (to taste)
Instructions
- Bring 4 cups of water to a boil in a large pot/sauce pan.
- Add the sweet potatoes and cook until fork tender, about 10 to 15 minutes.
- Drain the sweet potatoes and return to the pot.
- Add the butter and milk of your choice. Mash the sweet potatoes with a potato masher, an immersion blender, or a large fork.
- Stir in the cinnamon and nutmeg, then season to taste with sea salt and black pepper. Cover until ready to serve.
Notes
- Make sure that the potatoes are completely covered by the water. If not, add more.
- Use the coconut milk and oil for Vegan, the cashew milk and clarified butter for Paleo and Whole30.
- Use whole milk and unsalted butter for regular diets.
- The extra butter on top is just for the photos, but feel free to add it if you so desire
