Healthy Mashed Sweet Potatoes

Healthy mashed sweet potatoes are the perfect combination of simple and sophisticated. They’re a quick and easy option for weeknight dinners and a great way to elevate your holiday table.

Course Side Dish

Cuisine American

Keyword healthy mashed sweet potatoes, mashed sweet potato, sweet potato

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 306kcal

Author Olivia

Ingredients

2.5 lbs. sweet potatoes about 2 large, peeled and diced
salt for boiling water
3 tablespoon salted butter you can use ghee for Whole30
Salt and freshly ground black pepper
1/3 cup Parmesan omit it if you're doing Whole30 or paleo.

US Customary - Metric

Instructions

In a large pot, bring water to a boil then add sweet potatoes and salt.
Cook until potatoes are tender.
Drain cooked sweet potato and add in butter, salt and pepper and Parmesan.
Mash with a potato masher. Texture will be chunky. If you don’t like the chunky texture, you can use an electric hand mixer blend on low speed. Blend until smoother and creamy.
Serve warm topped with more butter if desired.

Notes

It's faster to boil the potatoes when diced than to leave them whole.
Use a fork or potato masher for a chunky texture, and an immersion blender or hand mixer for a smooth texture.
Store uncooked sweet potatoes in a cool dry pantry for 7-10 days.
Be careful not to overwork the sweet potatoes and make them sticky.
Boil the sweet potatoes in chicken or vegetable broth for more flavor.
To store: Place leftover savory mashed sweet potatoes in an airtight container for up to 4 days in the fridge.
To reheat: You can reheat the mash in the microwave or stovetop with a splash of liquid to help loosen it up.
To freeze: Freeze mashed sweet potatoes in a freezer-safe bag for up to 3 months.

Nutrition