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Mashed Sweet Potatoes

Our favorite sweet potato recipe is one that requires firing up the grill. But since the temperature these days have been close to freezing, this mashed sweet potato recipe is a sweet alternative. Plus, it’s super easy to make–great for moms of newborn babies, working moms, all moms, and pretty much everyone else!

Ingredients:

  • 4 medium size sweet potatoes
  • 1/2 c low fat sour cream
  • 2 green onions, thinly sliced

Peel the potatoes and cut into large chunks. Place in a saucepan and cover with water. Boil for 20-30 minutes, or until soft.

Drain the water. Add the sour cream and mash. Stir in the green onions and serve.

Another alternative:

Instead of the green onions, stir in some crushed raw or toasted walnuts. That gives it a rich, warm, earthy flavor while the green onions remind us of the summer. We like both!

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{ 5 comments… add one }
  • Crystal January 11, 2011, 12:00 pm

    I adore Mashed Sweet Potatoes… I usually just add a bit of butter and salt.

  • Lauren Slayton January 11, 2011, 6:13 pm

    Interesting, I wouldn’t necessarily think of sour cream but I use buttermilk which is tangy too.

  • The Food Hunter January 12, 2011, 1:08 pm

    mashed sweet potatoes with toasted walnuts sound awesome.

  • Andrea@Thin Thighs & Sweet Potato Fries January 12, 2011, 1:33 pm

    I LOOOVE sweet potatoes and had never thought of topping it with nuts. I don’t have any walnuts at home currently, but I wonder if almonds would taste just as good…when you toast your nuts, do you put any kind of oil or anything on them or just stick them in the oven raw?

  • jwoolman July 12, 2011, 6:35 am

    I personally wouldn’t distract from the taste of wonderful sweet potatoes with anything but some kind of fat (just a teaspoon is enough for a cup of sweet potatoes). I freeze cups of it after baking up several until soft, so it’s basically already mashed without any outside help. Try coconut oil instead of butter some time, really tasty with sweet potatoes. A nice cup of mashed sweet potatoes, taken from the freezer and heated for a few minutes in the microwave, with a little added fat of your choice, is a great quick breakfast. I don’t know why my mother restricted them to just holiday dinners. She also only served mashed turnips once a year, so as a kid I always assumed the tasty vegetable was super-expensive. As an adult, on my own I discovered the joys of cut-up turnips roasted with some oil and lots of sesame seeds. (They also freeze well…) Seeds and nuts of all kinds often are great with veggies and they’re often easier to digest when toasted and crushed.

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