Fluffy Mashed Sweet Potatoes and Carrots
User Reviews
4.8
Fluffy Mashed Sweet Potatoes and Carrots
Description
Fluffy Mashed Sweet Potatoes and Carrots calls for boiling large bite-sized pieces of peeled sweet potatoes and carrots until very tender, then draining and combining them with dairy-free butter alternatives such as Miyoko's or Earth Balance. Minced garlic, ground ginger, turmeric, and sea salt are blended in during mashing or pureeing, enhancing the flavor and adding warm spice notes.
The texture can range from textured mash to whipped puree depending on whether a traditional masher or food processor is used. Butter or a bit of water can be added to achieve desired creaminess. The natural sweetness of the vegetables is balanced by the spice blend and salt, creating a subtly complex side dish.
This dish is easy to serve hot with optional butter, fresh parsley, and seasoning adjustments. Notes mention that nutritional information was estimated and ingredients like vegan butter can be substituted as preferred.
Ingredients
POTATOES & CARROTS
- 2 medium sweet potato peeled and chopped into large bite-sized pieces
- 4 medium carrot peeled and chopped into large bite-sized pieces
- water
THE REST
- 2-3 Tbsp dairy-free butter (we prefer Miyoko's or Earth Balance // if not vegan, sub organic dairy butter)
- 2 cloves garlic minced
- 1/4 tsp ground ginger
- 1/2 tsp Turmeric ground
- salt sea salt, to taste
FOR SERVING optional
- butter additional, choice of type
- parsley fresh
- salt
- black pepper
Instructions
- Rinse, peel, and chop potatoes and carrots into large bite-sized pieces (see photo) and add to a large pot or Dutch oven. Cover with water by about 1 inch to ensure they’re submerged.
- Bring water to a boil over high heat. Once boiling, slightly reduce heat to medium-high and continue cooking at a slightly less rapid boil for about 10-15 minutes, or until the potatoes and carrots are very tender (they should easily fall off a knife when pierced).
- Drain carrots and potatoes and add back to the pot (or to a food processor or blender for a whipped purée effect). Add butter of choice, minced garlic, ginger, turmeric, and sea salt to taste. Mash (or purée) until smooth. We found a food processor to give the creamiest texture, but mashing works fine, too (it just leaves a bit more texture).
- Add more butter (or a bit of water) as needed to get creamy and smooth. Taste and adjust flavor as needed, adding more butter for creaminess, spices to taste, or sea salt to taste.
- Serve hot. Garnish with additional butter of choice, fresh parsley, and salt and pepper (all optional). Store cooled leftovers in the refrigerator up to 4-5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1/2-cup servings)
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Serving | 1half-cup servings | |
| Calories | 65 | 3% |
| Carbohydrates | 9.9g | 3% |
| Protein | 0.9g | 2% |
| Fat | 2.6g | 4% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 128mg | 5% |
| Potassium | 215mg | 5% |
| Fiber | 1.9g | 8% |
| Sugar | 2.8g | 6% |
| Vitamin A | 9706IU | 194% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 21.7mg | 2% |
| Iron | 0.42mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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