Mashed sweet potatoes make thee perfect side dish. And these ones? The very ones I plated with meatloaf just a few days ago?
They’re tried and true. Comfort food, for sure. A couple of tablespoons of butter add richness, while the small doses of cinnamon, ginger, and nutmeg help to bring out and deepen the natural sweetness of the potatoes—making it unnecessary to add any sugar at all.
Sure, they could be spruced up with orange zest or heavy cream or even goat cheese. But really, I just keep coming back to making them this way. Plain jane and proud of it.
Don’t fear that the spices in the recipe will leave you with a pumpkin pie-like mash; their function is to add depth and warmth more than intense flavor—though, of course, there is some of that, too. But if you are averse to any of them, feel free to omit as you see fit; the recipe will still turn out quite well with only butter, milk, and salt.
- 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
- 2 tablespoons butter
- 1/2 cup low-fat (1%) milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch nutmeg
- Put the sweet potatoes in a large pot and add just enough cold water to cover them. Bring to a boil and cook until tender, about 15 minutes. Drain and return to the potatoes to the pot on the stove top with the burner turned off. The residual heat from the pot will help any excess water burn off.
- Add the remaining ingredients and mash until smooth and well-combined. Serve immediately.
Nutrition Information for 1 Serving (about 1 cup; 1/4th of Entire Recipe): Calories 265, Total Fat 6.4 g, Total Carbohydrate 48.1 g, Dietary Fiber 7.4 g, Sugars 20.6 g, Protein 5.6 g
Nutrition Information for 1 Serving (about 3/4 cup; 1/5th of Entire Recipe): Calories 215, Total Fat 5.1 g, Total Carbohydrate 38.5 g, Dietary Fiber 5.9 g, Sugars 16.5 g, Protein 4.5 g