Healthy Mashed Sweet Potatoes
Healthy Mashed Sweet Potatoes are fluffy, creamy, light, and easy to make. A sweet and savory side dish perfect for holidays or weeknights.
Servings: 6 servings
Calories: 203kcal
Ingredients
- 2 lbs sweet potatoes peeled and cubed
- 3 tbsp butter salted
- 1/2 cup whole milk
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1 small garlic clove grated
- 1/8 tsp cinnamon
- Ground black pepper to taste
Instructions
- In a large pot, add sweet potatoes and enough cold water to cover. Cover with a lid and bring to a boil. Reduce heat to low and cook for 15 minutes or until potatoes are fork tender. Drain potatoes very well by holding onto the lid and leaving a small opening or in a colander.
- In a small saucepan, bring milk to a boil. Don’t walk away to prevent milk from running.
- Add butter, milk, maple syrup, garlic, cinnamon and pepper to cooked sweet potatoes. Mash with a potato masher until smooth. You can also use an immersion blender or food processor.
- Serve warm with melted butter and rosemary garnish on top.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in portions with future use in mind in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up on the stove on low with a splash of milk.
- Make ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe.
- Instant Pot: You can also cook whole sweet potatoes in Instant Pot for 15 minutes on high pressure with Natural Pressure Release. Then let them cool a bit, scoop out the flesh and proceed with the recipe. Or cook cubed sweet potatoes with 1 cup water on high pressure for 7 minutes.
Nutrition
Serving: 1cup | Calories: 203kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 337mg | Fiber: 5g | Sugar: 9g