Mashed Sweet Potatoes: Two Ways

Are you looking for an exciting and flavorful alternative to traditional mashed potatoes? One your entire family can get behind? Try mashed sweet potatoes. Besides the fact that they are delicious, versatile, and beautifully rich in a color perfectly suited for fall, they are also healthy. There are more than a few benefits to including them in your family’s diet. Since my family loves them so much, I have created two equally delicious recipes. The first is sweet enough to feel like dessert but without all the sugar, and it pairs especially well with pork dishes. The second recipe is savory and a bit spicy. I keep it milder for the kids, but you should feel free to crank up the heat if you so desire.

Sweet Version of sweet potatoes

Sweet Version


3-4 large sweet potatoes


1 tablespoon Wildtree Butter Grapeseed Oil (vegan) or butter

2 tablespoons coconut oil

½ cup unsweetened vanilla almond milk

2 teaspoons cinnamon

2 tablespoons maple syrup

Savory version of sweet potatoes

Savory Version


3-4 large sweet potatoes


2 tablespoons Wildtree Butter Grapeseed Oil (vegan) or butter

½ cup whole milk or cashew milk

¼ teaspoon cayenne pepper (more or less depending on how spicy you want it)

1 teaspoon cumin

1 teaspoon chili powder


Peel and cut potatoes into large chunks. Add them to a large pot and cover completely with cold water. Bring to a boil on the stovetop. Once boiling, liberally salt the water and reduce the heat to a simmer. Cook potatoes for 8-10 minutes or until tender. Drain well. Return potatoes to the pot, and place back on the hot stovetop. Allow the potatoes to dry on low heat for 1-2 minutes, shaking the pot until all the excess moisture has evaporated. This will ensure your potatoes do not end up watery.

Next add your oil, milk, and spices. Use an electric hand mixer on medium speed to beat the potatoes until smooth. Taste and adjust salt level if needed.





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