Turn any old meal into something special with this sweet, creamy side dish.
I’m pretty partial to mashed sweet potatoes, but I don’t make them as often as I’d like to. My mom thinks I’m a fan because I used to eat a lot of sweet potato baby food as an infant, and maybe she’s right. But mashed sweet potatoes are way beyond baby food, so don’t worry. This creamy concoction is a classy complement to steak, turkey breast, or even grilled tofu—any savory main dish that needs a little sweetness to balance it out.
The key is in the half-and-half, which transforms the sweet potatoes into a whipped, mouthwatering masterpiece. However, I’ve also used the same amount of milk or room-temperature yogurt to do the trick nicely. With a warm, nourishing blend of maple syrup, cinnamon, and nutmeg, mashed sweet potatoes can make any regular meal feel like a holiday.
Make the most of your sweet potato water!
In the third step, we drain the sweet potatoes so that they can be mixed and mashed. But I like to save the sweet potato water as a veggie broth for other recipes, like Healthy Cabbage Soup or Healthy Roasted Tomato-Basil Soup. It adds an earthy and subtly sweet flavor to your soup or stew recipes that gives them a unique edge. So if you want your one-pot meal to stand out among a crowd, keep this sweet potato broth handy. Keep it in a well-sealed jar in the fridge for up to 5 days, or freeze for up to 3 months before thawing it in the fridge overnight.
How do I store leftovers?
Let your mashed sweet potatoes cool to room temperature and then transfer them to an airtight container. Refrigerate for 3-5 days or freeze for 2 months before thawing in the fridge overnight. Reheat in a pot on the stove over medium heat, stirring occasionally until completely warm, adding a little more milk or half-and-half if needed.
Similar recipes to try
If you enjoy mashed sweet potatoes, but you want something more savory, try Low-Carb Lemon Butter Mashed Cauliflower. Or, if you’re in a pinch, whip up 10-Minute Cauliflower Mash. Surprisingly, this cruciferous vegetable can be whipped into a velvety consistency just as well as potatoes. Otherwise, try it in Creamy Keto Cauliflower Rice. And then there’s Classic Keto Creamed Spinach if you need a side with more greens, but want a similarly smooth texture.
Mashed Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes peeled and cut into 1-inch cubes
- 1 teaspoon salt
- 4 tablespoons unsalted butter cut into pats
- 1/2 cup half-and-half warmed
- 3 tablespoons maple syrup
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- Freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Place the sweet potatoes in a large pot and cover with cold water by about 1 inch. Stir in the salt and bring the water to a boil.
- Reduce the heat to a gentle simmer and cook for about 15 minutes, or until the potatoes are easily pierced with a fork.
- Drain the sweet potatoes and return them to the pot. Add the butter, warmed half-and-half, and maple syrup. Mash until smooth and well combined.
- Season with cinnamon, nutmeg, freshly ground black pepper, and extra salt to taste. Serve warm, garnished with parsley.
Leave a Comment