Sweet Potato Mash

‘Tis the season for decadent food and sweet potatoes. Today alone, I’ve seen at least 12 sweet potato recipes on Instagram and probably a couple more in my email. And I thought, “Why not add another one into the pool of sweet potato goodness?”

Mine isn’t any fancy mash up (heheh… puns puns) of flavours or special ingredients. It isn’t spiked with strands of saffron or spruced up with candied bacon and pecans. 
Sweet Potato Mash 1

My mash consists of sweet potatoes, salt, pepper, butter & milk. Paprika & spring onions to garnish. That’s it.
Sweet Potato Mash 2

I steamed (not boiled because I didn’t want waterlogged mash!) them, mashed them & served them.
Sweet Potato Mash 3

And I really love them as a healthier alternative to regular Russets! The sweet and salty combo is perfect.
Sweet Potato Mash 4

I left mine a tad bit chunky because texture.
Sweet Potato Mash 5

I had leftovers for 3 days straight and it was awesome. Cold sweet potato mash is amazing beyond reason!
Sweet Potato Mash 6

I served it with roast chicken thighs. If you’re wondering why the chicken pieces looked weird, it’s because I made 2 with BBQ sauce and 2 with spice rub. Variety: spice of life (strike 2 for puns 😛 )
Sweet Potato Mash 7

I always order sweet potato mash at Nando’s but hey look! Nando’s at home.
Sweet Potato Mash 8

So here’s my no-frills, no-fuss addition to the hundreds of thousands of sweet potato mash recipes out there. Nothing particularly special but it makes my belly sing. ♥

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 “The Lord thy God in the midst of thee is mighty; He will save, He will rejoice over thee with joy; He will rest in His love, He will joy over thee with singing.” {Zephaniah 3:17}

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Sweet Potato Mash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Serves: 4-6
Ingredients
  • 3 Sweet Potatoes, scrubbed & washed thoroughly
  • ¼ - ½ cup Whole Milk, warm
  • 2 tbsp Butter, room temperature
  • ½ tsp Salt, to taste
  • freshly ground Black pepper
  • Paprika powder & Spring Onion, to garnish
Steps
  1. Boil or steam sweet potatoes with the skins on for about 20 minutes, or until they are totally tender.
  2. Carefully peel off the skins of the sweet potatoes and place the flesh in a large bowl.
  3. Pour in ¼ cup milk, butter, salt & a pinch of black pepper.
  4. Mash to your desired consistency using a potato masher. If you want it looser, add more milk. I like mine chunkier. Adjust seasonings according to taste.
  5. Garnish with a sprinkling of paprika powder & thinly sliced spring onion.
  6. Serve warm imemdiately or cold as leftovers.

Comments

  1. You can’t beat a good sweet potato mash, and I love these! Especially at this time of year, I feel like I eat SO many sweet potatoes, and sometimes, the simple recipes are the best ones because they highlight the goodness of the sweet potato!

    • You’re so right! I wanted to make it different but how different can I get these days. Haha! The natural sweetness of those potatoes are so good on their own.

      PS: Super excited for the Cookie Exchange! Once again, I haven’t started making anything but maybe that’s where creativity comes in. 😀

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