Healthy Mashed Sweet Potatoes Recipe
Healthy Mashed Sweet Potatoes made with less butter, low-fat milk and spices, only 5 minutes to prep and 15 minutes to cook.
Servings: 8
Ingredients
- 2 pounds sweet potatoes peeled and cut into 2" chunks (approximately 4 medium sweet potatoes)
- 2 tablespoons butter
- 1/2 cup low-fat milk
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cinnamon
- 1 tablespoon sprigs fresh thyme
Instructions
- Place sweet potatoes in a large saucepan over high heat and cover generously with boiling water. Bring to a boil then reduce heat to medium, and cook uncovered until the sweet potatoes are fork tender, about 15-20 minutes.
- Drain the sweet potatoes, and return to saucepan. Add the milk, butter, salt, pepper and cinnamon; mash with a potato masher to desired consistency.
- Serve warm and garnish with thyme leaves.
Video
Notes
- My Top Tip: Add the milk gradually to your cooked sweet potatoes. The amount of liquid you need will depend on the size and type of potato you use, so add the liquid in stages. You can always add more if needed!
- Storage: Store any leftovers in an airtight container in the fridge 3-4 days. You can gently reheat them on the stovetop in a pan just before serving.
- Freezing Instructions: Allow the mashed sweet potatoes to cool completely, then place the sweet potatoes in a freezer-safe container or bag for up to 3 months. If you're using a freezer bag, it's a good idea to flatten the bag and remove any air before sealing. When you're ready to eat, thaw your potatoes overnight in the fridge before reheating.
Nutrition
Calories: 130kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 239mg | Potassium: 410mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16246IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg
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