Best Savory Mashed Sweet Potatoes
User Reviews
5.0
51 reviews
Excellent
Best Savory Mashed Sweet Potatoes
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Savory mashed sweet potatoes are the easy ultimate holiday side dish, providing a sweet yet savory twist on classic mashed potatoes. This recipe calls for coconut milk, garlic, and aromatic spices, giving it a balanced flavor profile that pairs well with any main dish. Plus, it’s ready in 35 minutes or less -- and is dairy-free, gluten-free, and it can be vegan!
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Ingredients
- 3 pounds sweet potatoes peeled and cut into 1-inch pieces (or sliced into rounds) – NOTE: They will cook faster if you cut them into small pieces!
- ¾ cup canned coconut milk heated (If you prefer, you may use bottled almond milk, cashew milk, or regular dairy milk, but you may have to reduce the amount of milk so the mash won’t be runny).
- 1½ tablespoons garlic powder Garlic paste can bring a more potent garlic flavor to the dish so reduce its amount.
- 1 tablespoon Knorr chicken flavor bouillon powder or vegetable bouillon for a vegan version
- 1 pinch of freshly ground nutmeg Cinnamon or allspice will also work.
- ¾ cup fully cooked smoked bacon cut into small pieces and lightly sautéed (omit it to make it vegan) – Other options: Vegan bacon, pancetta, or turkey bacon.
- Salt and black ground pepper to taste The bouillon already contains a lot of sodium. So you may need to add just a dash of salt
- ½ cup fresh cilantro chopped (Or parsley or green onions). If not using bacon, 1-2 tablespoons of pepitas make a great topping.
Instructions
- Boil sweet potatoes in a large pot of cold salted water until very tender (about 15 minutes). Drain. Let stand in a colander for 2-5 minutes.
- Purée sweet potatoes with a potato ricer or masher; then, stir in the coconut milk until the mixture is homogeneous and creamy.
- Add the garlic and bouillon powder, nutmeg, sauteed bacon, salt and pepper; stir well. Before serving, stir in the chopped cilantro. Alternatively, you may top it with pepitas (but in this case omit the bacon).
Notes
- How to Store
- How to Store
- How to Store
- How to Store
- Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat just before serving and add the chopped cilantro.
- Reheating: Reheat just before serving and add the chopped cilantro.
- Reheating: Reheat just before serving and add the chopped cilantro.
- Freezer: The fat from the canned coconut milk will protect your mash from freeze burns while keeping creamy after freezing. The best way to freeze leftovers is to let them cool completely and then, store them in a freezer-safe container or a freezer-sealable bag. Make sure to squeeze the bag to remove as much air out of the bag as possible. Freeze it for up to 2 months.
- Freezer: The fat from the canned coconut milk will protect your mash from freeze burns while keeping creamy after freezing. The best way to freeze leftovers is to let them cool completely and then, store them in a freezer-safe container or a freezer-sealable bag. Make sure to squeeze the bag to remove as much air out of the bag as possible. Freeze it for up to 2 months.
- Freezer: The fat from the canned coconut milk will protect your mash from freeze burns while keeping creamy after freezing. The best way to freeze leftovers is to let them cool completely and then, store them in a freezer-safe container or a freezer-sealable bag. Make sure to squeeze the bag to remove as much air out of the bag as possible. Freeze it for up to 2 months.
- Thawing: Defrost mashed sweet potatoes in the fridge and reheat before eating. If needed, add a splash of milk.
- Thawing: Defrost mashed sweet potatoes in the fridge and reheat before eating. If needed, add a splash of milk.
- Thawing: Defrost mashed sweet potatoes in the fridge and reheat before eating. If needed, add a splash of milk.
- Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat just before serving and add the chopped cilantro.
- Freezer: The fat from the canned coconut milk will protect your mash from freeze burns while keeping creamy after freezing. The best way to freeze leftovers is to let them cool completely and then, store them in a freezer-safe container or a freezer-sealable bag. Make sure to squeeze the bag to remove as much air out of the bag as possible. Freeze it for up to 2 months.
- Thawing: Defrost mashed sweet potatoes in the fridge and reheat before eating. If needed, add a splash of milk.
Nutrition Information
Show Details
Calories
117kcal
(6%)
Carbohydrates
27.4g
(9%)
Protein
2.1g
(4%)
Fat
0.1g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.02g
Monounsaturated Fat
0.001g
Sodium
74.8mg
(3%)
Potassium
458.6mg
(13%)
Fiber
4.1g
(16%)
Sugar
5.7g
(11%)
Vitamin A
19305.3IU
(386%)
Vitamin C
3.3mg
(4%)
Calcium
40.8mg
(4%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 27.4g | 9% |
| Protein | 2.1g | 4% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 74.8mg | 3% |
| Potassium | 458.6mg | 10% |
| Fiber | 4.1g | 16% |
| Sugar | 5.7g | 11% |
| Vitamin A | 19305.3IU | 386% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 40.8mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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