How To Make Healthy Mashed Sweet Potatoes
Sweet potatoes (yams) steamed and mashed with cinnamon, almond milk and butter (or coconut oil for vegan)! Top with a sprinkling of brown sugar and chopped pecans for a tasty crunch.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Christmas, Gluten Free Sides, Healthy Side Dish, Holiday Side Dish, Mashed Sweet Potatoes, Mashed Yams, Thanksgiving Recipe, Vegan Side
Servings: 8
Calories: 170kcal
- 2 lbs sweet potatoes / yams *About 5 medium *see note below
- ¾ cup almond milk *or milk of choice.
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 tablespoons melted unsalted butter *see note below
- ¼ cup pure maple syrup
- 1 tablespoon brown sugar *dark or light *optional topping
- Chopped pecans *optional topping
Recipe notes:
Sweet potatoes / yams: I like using the copper tone sweet potatoes with orange flesh!
Unsalted butter: sub vegan butter or coconut oil for vegan/dairy free.
Peel and chop potatoes (yams) into medium sized pieces.
Steam until very tender. *If you don't have a steamer you can also boil the potatoes in water, I prefer the steaming method as it preserves more nutrients!
Transfer cooked potatoes to a mixing bowl and add milk, salt, cinnamon, butter and maple syrup.
Mix on high speed until smooth.
Transfer to a casserole dish or baking dish and add desired toppings. *(You can also place potatoes in a more traditional serving dish if preferred. I put them in a casserole dish so I can stick them in the oven while I finish up other items for dinner)!
Serve and enjoy!
Serving: 18th of recipe (about 5 & ½ ounces) | Calories: 170kcal