Chile-Spiced Mashed Sweet Potatoes
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- 4 large sweet potatoes (3 1/2 pounds total)
- 2 Teaspoons grated orange zest
- 1/2 Cup orange juice
- 2 Tablespoons light brown sugar
- 2 Teaspoons cinnamon
- 1 Teaspoon chili powder
- 1/4 Teaspoon salt
Preheat the oven to 425 degrees.
Bake the sweet potatoes until they are soft, about 1 hour, 10 minutes. Remove from the oven and let cool slightly.
In a small bowl, whisk together the orange zest, orange juice, brown sugar, cinnamon, chili powder, and salt. Scoop the sweet potato flesh into a large bowl. Pour in the orange juice mixture and mash well.
Calories Per Serving89
Folate equivalent (total)14µg3%
Five spice healthy mashed sweet potatoes
I dare you to not fall in love with these (vegan and paleo) Five Spice Healthy Mashed Sweet Potatoes. Actually, I do not think it is possible to have even the tiniest taste without declaring it to be the most amazingly delicious thing you have ever tasted.
It&rsquos impossible, I&rsquom telling you. In fact, I&rsquod wager, that if you serve these healthy mashed sweet potatoes for Thanksgiving, you will get at least one marriage proposal. They&rsquore that good. And they just happen to be vegan and paleo, so pretty much everyone at the table can eat them, fall in love, and live happily ever after. The end.
Okay not the end&hellip. Because you&rsquore probably wondering how to make them now aren&rsquot we? You? We? Whatever&hellip Here&rsquos the deal:
- Peel and cut potatoes: Into small cubes. This will ensure the potatoes will cook evenly and quickly.
- Boil potatoes: Bring the water to a boil and cook for 15-20 minutes or until the potatoes are fork tender. Drain potatoes really well and transfer them back to the pot.
- Add in butter: Add in butter and mash potatoes until smooth.
- Add in the heavy cream: And continue mashing until the potatoes are smooth and lump free. Serve immediately as is or with any of the toppings below!
Simple Mashed Sweet Potatoes (+ How to Make Them Taste Savory or Sweet)
They are a staple in our home and we promise once you start serving them, they will be a permanent side in your home too.
Best of all, this root vegetable is HEALTHY, offering a rich source of fiber, as well as containing a host of vitamins and minerals including iron, calcium, selenium, B vitamins and vitamin C.
Quick and easy
To make this recipe, we simply wash, dice and boil the sweet potatoes with the skin on until tender, approximately 20-25 minutes. Our secret to keeping this recipe quick and easy is removing the skins AFTER the sweet potatoes are cooked. The skins peel off without any effort similar to the way you would peel a banana.
Once the sweet potatoes are peeled, we transfer them to a large mixing bowl and mash with a potato masher or hand mixer.
Favorite toppings (savory & sweet)
We LOVE eating them plain but everyone can enjoy flavoring this dish with their favorite toppings.
A few favorites for you to try:
- Grilled veggies (Brussels are a personal favorite) and goat cheese
- Black beans, diced tomatoes and avocado slices (or a dollop of Creamy Avocado Spread)
- Honey, cinnamon, nutmeg and butter
- Diced apple, feta and Easy Stovetop Candied Nuts
- A dollop of nut butter, cinnamon and sliced bananas (for a quick brekki)
We like to set them out on the table and let each person have fun combining flavors to their own personal liking.
I used Indonesian honey sweet potatoes and made it into a cupcake dessert. Half the recipe (skipped vanilla) with 1/4 of the topping (also cut the sugar & butter in half in the topping), baked for 15 minutes and yielded 15 cupcakes. I brought it to a dinner party and paired it with vanilla ice cream. Everyone loved it.
My husband who previously didn’t take a helping of sweet potatoes at Thanksgiving said this was his favorite part of the meal! I used a pressure cooker for about 10 minutes to cook the sweet potatoes and they turned out great.
Almost skipped sweet potatoes at thanksgiving this year since we had a small group but I decided to try this recipe instead. I halved it, but wish I made the whole thing because there was nothing left- everyone went back for 2nds and 3rds. Delicious- and I now have my go-to Sweet potato recipe for years to come. Only change I made was to steam the sweet potatoes in the instant pot on step 2 (scrubbed, steamed, let them cool slightly and then peeled the skin, quick and easy). Puréed the potatoes and then froze them until the Wednesday before thanksgiving. Came quickly together the morning of. The crunch of the topping was AH-MAZING!
I've been making this recipe for years and always get rave reviews. Instead of boiling the potatoes, I bake the potatoes for an hour or so at 350. I find that the baking enhances the flavor of the potato, it also makes peeling a breeze (skin slides off after baking).
We have a guest coming for Thanksgiving with a nut allergy. Any suggestions for what to sub for nuts in the topping? Oats?
Wow. This is 100% a keeper. Brought it for Christmas dinner to my boyfriends house and his grandma was shocked that it beat her classic recipe. The creamy sweet potato with the crunchy topping make this recipe an all-star. (fair warning this is incredibly sweet and could be subbed as a dessert dish)
Will definitely make this again. I didn't have orange juice, so I used some bourbon. I used walnuts because I had them chopped already. Received rave reviews, I think I will make this for Thanksgiving next year. It is pretty sweet, and I was surprised at the amount of vanilla used (I've never used that much in any recipe), but the result was excellent. Served with a beef tenderloin.
This is my second time making this dish and it's a hit. I haven't changed the amount of brown sugar in the topping, though after reading other reviews may try it next year. People thought this was a dessert and not a main side! Also, I accidentally bought a bad 5lb batch of sweet potatoes, ended up using the "proper" red skinned version (yams), and was not disappointed. Also, I used raw pecans and alcohol-free vanilla. Everyone who tries this dish (with no substitutions) loves it!
Way too sweet for my taste, make w/ 1/2 c sugar and 1 T vanilla and then it is easy to adjust. I had to boil up 3 more potatoes to rebalance the sweetness. I still gave it 4 forks because the eggs made the texture extra silky and I loved that unique part of the recipe.
This is my and my family's favorite side dish for Thanksgiving. I sometimes just roast the potatoes whole and rice them when finished. Important tip from my years of making this---don't stop the baking until the topping ALL gets bubbly. Take out, let rest and the topping gets a crunchy brulee style to it.
I've been making this for at least 8 years, every Thanksgiving. I'm in the the-sides-are-at-least-as-important-as-the-turkey camp. This is my favorite. When I was invited to a friends' turkey day and asked to bring my favorite Thanksgiving dish, this was it. It's easy to make days in advance (you add the pecan topping right before baking, but you can make that up early and store it separately). I just got married, and he asked if it had mini marshmallows on top. I might add some this year, but really, this recipe is perfect as it is.
Not very interesting flavour, and we all thought it was too sweet.
I added chipotle powder for a slight smoky kick to the puree prior to pouring it into the pan. I baked as long as possible until the turkey went in and finished up baking after turkey came out. The best recipe EVER - almost like a cheesecake flavor without any cheese in it.
I'm not a huge candied sweet potatoes fan and I can't stand marshmallows in my food. These are the perfect alternative to that and super easy to make! They are now a new family tradition!
Yes! Every bit as good as every says. I added a bit of cream to the potatoes.
Ancho Chile Spiced Sweet Potatoes
Ancho chiles aren’t hot. They’re earthy and sweet with a gentle poke of heat. Anchos play well with sweet potatoes, and this delicious casserole is perfect with turkey, chicken, beef or by itself as a vegetarian entrພ.
Bread Crumb Topping:
- 1½ cups panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons ancho chile powder
- ¼ cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons, plus 1 teaspoon ancho chile powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 to 3 tablespoons extra virgin olive oil
- 2 large sweet potatoes, scrubbed, but not peeled, and sliced thinly into rounds
- 1 large red onion, thinly sliced
- 4 garlic cloves, minced
- 2 cups chicken or vegetable broth
- Kosher salt
- Freshly ground black pepper
Bread Crumb Topping:
1. Mix panko, garlic powder, onion powder, ancho chile powder and evoo together in a small bowl. Season with salt and pepper. Set aside.
1. Preheat oven to 350°F. Grease a 9- x 13-inch casserole dish.
2. Whisk 2 tablespoons of ancho chile powder, cumin, and coriander together in a small bowl. Set aside.
3. Toss to coat sweet potato slices with evoo, salt, and pepper.
Layer sweet potatoes in the prepared pan. Sprinkle ½ teaspoon of ancho chile powder over potatoes. Add half of the sliced onion and garlic. Continue layering remaining potatoes, seasoning, onion, and garlic until all potatoes are used.
4. Pour chicken broth into casserole and tightly wrap with foil.
Bake at 350°F for 30 minutes. Uncover, sprinkle bread crumb topping over potatoes, and continue baking for 30 minutes more, or until all chicken broth has been absorbed and the bread crumb topping has browned.
3 tablespoons milk or light cream
5 medium sweet potatoes
4 tablespoons butter, softened
3 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Milk or cream must be at room temperature.
Peel the sweet potatoes and cut into large chunks. Put them in a pan with enough salted water to cover. Bring them to a boil. Reduce heat and boil, covered, about 25 minutes or until very tender. Drain, transfer potatoes to a large mixing bowl.
Add the butter, brown sugar, salt, and spices to the potatoes. Partially mash with a hand masher. Add 2 tbsp of the milk, mashing a bit more, until blended but still lumpy. Add a little more milk, blend to desired consistency.
Notes on these healthy mashed sweet potatoes
These mashed sweet potatoes are a fantastic healthy side dish that works with just about any meal! Here are a few notes on this recipe:
- This recipe was born out of a recipe fail — a sweet potato shepherd’s pie that used a similar potato mixture for the top. It’s always encouraging when failure can result in success! (Isn’t that how breakfast cereal was invented?)
- Adding goat cheese crumbles on some leftover potatoes was fabulous a good embellishment if you’re looking for one.
- We’re taking a poll on photography style: do you prefer your potatoes dramatic (the first and second photos), or subdued (third photo)?
Mashed Sweet Potatoes Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Serving Size: ½ cup (125g)
Calories: 130 Calories
2 lbs sweet potatoes, peeled and cut into cubes
1 lb mashed sweet plantains or bananas
1 stick (¼ lb) of unsalted butter
1 grapefruit, zested and juiced
½ to 1 cup low-sodium chicken stock
1 cup vanilla almond milk***
Salt and freshly ground pepper to taste
Boil potatoes until tender, drain, and keep to the side.
Return the pot to the burner over medium heat. Add butter and plantains to the pot and cook for about 5 minutes.
Add the juice of 1 grapefruit to the pot. Save the zest.
Add sweet potatoes, ½ cup chicken stock, almond milk and Truvia ® Natural Sweetener to the pot. Mash together until well combined. Add remaining ½ cup chicken stock in small increments to desired consistency.
Season with nutmeg, cinnamon, salt, pepper and grapefruit zest to your taste.
Mashed Sweet Potatoes
Make up a batch of delightful sweet potatoes in just a few minutes with 3 ingredients.
"*" See Kitchen Notes for more information or links to special ingredients.
Type of Sweet Potato – Sweet potatoes range in color from yellow to brown, violet to purple, pink to red and white to orange. Some sweet potatoes mash easily into a beautifully creamy dish. However, there are some sweet potatoes that are better used for other purposes. For example, Japanese sweet potatoes…I love them roasted, but they have a stringy, tough texture when mashed. Sweet potatoes with a red to brown skin and orange flesh work best.
Butter – “If you’re afraid of butter, use cream” (Julia Child). Cream can be substituted for butter and for the milk. Just omit the butter and the milk, and add cream until you get the texture you want. If you don’t want to use any dairy, then omit the butter and use more milk substitute.
Milk Substitute – Unsweetened almond milk makes a great milk substitute for mashed sweet potatoes. I’ve used it many times and can’t tell the difference between it and milk in the potatoes’ texture nor taste.
Salt and pepper – With good sweet potatoes, you really shouldn’t need any salt and pepper, but then that is a personal preference.
Cooking method – The microwave method is really quick & easy and doesn't heat up the kitchen. However, if you don’t want to use a microwave, then heat the oven to 375º F, poke the potatoes a couple of time, and roast for 30 minutes or until done. The rest of the process is the same.
Shepherd’s Pie with Sweet Potatoes – Following my BIL’s lead, I sometimes use mashed sweet potatoes for my Shepherd’s Pie, New Mexico Style. The sweetness of the potatoes was a great complement to the spicy chorizo and red chile sauce.