Mashed Sweet Potatoes Recipe – Love and Lemons
No matter who you serve, this mashed sweet potato is guaranteed to be a hit! They are smooth, creamy and full of sweet and savory flavors. If this mashed sweet potato isn't a perfect party side dish, I don't know what it is! They are creamy, flavorful, and incredibly easy to prepare. They only require […]

No matter who you serve, this mashed sweet potato is guaranteed to be a hit! They are smooth, creamy and full of sweet and savory flavors.

Sweet potato puree

If this mashed sweet potato isn't a perfect party side dish, I don't know what it is! They are creamy, flavorful, and incredibly easy to prepare. They only require 8 ingredients (yes, including salt and pepper), and you can even make them ahead of time. They are completely gluten free and can also be made vegan. No matter who you serve, this mashed sweet potato is guaranteed to be a hit.

I got the idea to make them after developing last year sweet potato casserole recipe. Don't get me wrong, I love its hazelnut crumble filling, but I was especially won over by the ginger sweet potato filling. In fact, I liked it so much that I thought it would make a tasty side dish on its own. I amplified it with garlic and rosemary, and voila! It has become the sweetest, creamiest and tastiest mashed sweet potatoes I have ever tasted. If you love sweet potatoes, you must try this recipe!

Ingredients for healthy sweet potato mash

Ingredients for the mashed sweet potato recipe

My favorite part about this recipe is that it really lets the sweet potatoes shine. Unlike a classic sweet potato casserole, you won't find marshmallows, brown sugar, or maple syrup here. The sweetness comes from the potatoes themselves. Then these ingredients add richness and depth of flavor:

  • Olive oil or melted butter - Make your choice! I love the fruity olive oil in this mashed sweet potatoes, and that makes this recipe vegan. But if you prefer butter, its rich flavor is delicious too.
  • Milk - I use almond milk because that's what I keep on hand, but cow's milk or some other type of plant-based milk would work too.
  • Rosemary - Rosemary and sweet potatoes are one of my favorite cold weather flavor combinations! This makes this puree warm, aromatic and complex.
  • Garlic - For a depth of lively and tasty flavor.
  • Grounded ginger - It adds a subtle warmth.
  • And salt and pepper - To bring out all the flavors!

Find the full recipe with the measurements below.

Baked sweet potato meat and rosemary in a food processor

How to make mashed sweet potatoes

As in my cauliflower puree recipeI'm not really crushing the sweet potatoes here. Instead, I puree them in a food processor to create a super smooth and creamy texture. If you prefer to use a potato masher for a thicker texture, don't hesitate, but I love this method:

First, cook the potatoes. When I do traditional mashed potatoesI start by boiling the potatoes. But when I work with sweet potatoes I cook them. It concentrates their sweet flavor and makes their flesh smooth and creamy ... perfect for mashed sweet potatoes! Wash the potatoes and poke a few holes in them with a fork. Place them on a foil-lined baking sheet and bake at 425 ° for 60 minutes, or until tender. You should be able to pierce them easily with a fork.

Easy mashed sweet potatoes in a food processor

Then mix! When the potatoes are cool enough to handle, peel their skins. Transfer the cooked flesh to a food processor, along with the milk, butter or oil, rosemary, garlic, ginger, salt and pepper. Mix until creamy and season to taste.

Finally, eat. Serve the mashed sweet potatoes hot, topped with a pinch of thyme leaves, a knob of butter, salt and pepper. Enjoy!

Sweet potato mash recipe

More favorite side dishes

Delicious and easy to prepare, this mashed sweet potato would be a great addition to any fall or winter dinner (Thanksgiving and Christmas included!). Serve with one or more of these other side dishes:

Sweet potato puree

Preparation time: 1 hour ten minutes

Cooking time: 1 hour

Total time: 28 minutes

Serves 4

This mashed sweet potatoes is the perfect side dish for the holidays. They are creamy, flavorful, and incredibly easy to prepare.

  • 5 large sweet potatoes (3 pounds)
  • 3 soup spoons extra virgin olive oil or melted unsalted butter
  • cups almond milk or any milk
  • 2 coffee spoons chopped fresh rosemary
  • 2 cloves of garlic
  • 1 teaspoon grounded ginger
  • 1 teaspoon sea ​​salt
  • Freshly ground black pepper
  • Fresh thyme leaves or chopped parsley for garnish, optional
  • Pat of butter, to serve, optional
  • Preheat the oven to 425 ° F and line a baking sheet with foil.

  • Use a fork to poke a few holes in the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.

  • Remove the cooked sweet potato flesh from the skin and place it in a food processor. Add olive oil, milk, rosemary, garlic, ginger, salt and several peppercorns and mix until creamy. If you prefer a thicker consistency, mash with a potato masher. Season as desired.

  • Transfer to a bowl and garnish with thyme. Serve with a knob of butter, if desired.

If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…

You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.

A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.

‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta

If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. to stop it happening again, make sure the storage space is nice and dry.

Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.

If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few instants and are ready when both sides have golden brown patches all over.

While the hard rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.

Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed conteneur for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.

If you need your meat injected with a bermuda, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.

Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our petit cocktail recipes for drinks inspiration.

Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.

Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon

We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.

to peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.

When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.

Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.

As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the directives on the pack.

Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.

Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple alternative. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.

Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin inchangé. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this video for tips on how to crush garlic.

Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.

Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.

Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.


Leave a Reply

Your email address will not be published. Required fields are marked *