Sweet Potato Cauliflower Mash
User Reviews
5
Sweet Potato Cauliflower Mash
Description
Sweet potatoes and cauliflower are cooked together until fork-tender, then mashed to create the base of this mash. The addition of plain Greek yogurt contributes creaminess and a subtle tang, while chicken or vegetable broth loosens the texture to a fluffier consistency. Minced garlic and fresh parsley add aromatic flavor and freshness. Salt and black pepper season the dish to taste.
The mash combines the natural sweetness of the sweet potatoes with the mild, slightly nutty flavor of cauliflower. The texture is creamy yet light, not dense, making it a versatile side for many main courses.
This mash can be garnished with herbs such as rosemary or parsley or a pat of butter to enhance richness. It's a good choice for a vegetable-forward, comforting accompaniment. Leftovers keep well refrigerated for several days and reheat best in the oven with a splash of broth or yogurt to restore moisture.
Ingredients
- 2 lbs sweet potato 2 – 3 medium, peeled and cut into 1-inch cubes
- 1 head cauliflower ~2 lbs, cut into medium florets
- ½ cup yogurt plain, Greek
- 2 - 4 tablespoon chicken broth or vegetable broth
- 2 - 3 large garlic minced, cloves
- ¼ cup parsley finely chopped, fresh
- 1 teaspoon salt more to taste
- 1 teaspoon black pepper
Instructions
- Add sweet potato cubes and cauliflower florets to a large saucepot or dutch oven. Add enough water to cover them by about 1 inch. Then add a pinch of salt and bring to a boil.
- Cook for 15 – 25 minutes, or until the sweet potatoes and cauliflower florets are fork-tender. If they are not cooked long enough it will be difficult to mash them.
- Drain the water and add them back into the empty pot or into a large mixing bowl. Then mash with a potato masher or use a press.
- Whisk in the Greek yogurt, chicken or vegetable broth, garlic, fresh parsley, salt, and pepper with a spatula or electric hand mixer on low speed. For extra fluffiness, I recommend using a hand mixer.
- Taste and adjust seasonings if desired.
- Garnish fresh rosemary, parsley, or some butter, and enjoy!
Notes
- Various fat percentages of Greek yogurt (0%, 2%, or 5%) can be used without changing the recipe results significantly.
- To store, cool the mash to room temperature, then refrigerate in an airtight container for up to four days.
- Reheat the mash in a 350°F oven for 10–20 minutes; add a little extra broth or yogurt before serving to refresh the texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 527mg | 22% |
| Potassium | 618mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 16255IU | 325% |
| Vitamin C | 40mg | 44% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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