This Simple Sweet Potato Mash is a versatile, budget friendly side dish that pairs well with a variety of meals. It’s easy to prepare, full of natural sweetness, and can be customised with different flavour variations to suit your taste.
I love this dish as it has minimal prep and there’s only one bowl to wash up at the end of it. Also the flavour of the mash can be altered to suit the type of meal you are preparing, so make sure you check out the optional extras below the main recipe.
Health benefits
Sweet potatoes are a fantastic source of fibre, complex carbohydrate and contain a range of essential vitamins (like A and C), minerals and antioxidants. Adding the fat (coconut oil, ghee or butter) ensures you are making the most of the wonderful fat soluble vitamins they contain.
Ingredients
For this mashed sweet potato recipe you only need sweet potatoes, butter or another fat (ghee or coconut oil), sea salt, and black pepper. For an extra twist, try one of the optional variations listed below.
How to make mashed sweet potatoes
Begin by preheating the oven to 200℃/400℉. Prick the sweet potatoes a few times (no need to peel them), then bake them until tender (about 30 minutes). The larger the sweet potato, the longer it will take to cook through. Once cooked, allow them to cool slightly, then scoop out the flesh into a bowl. Mash with butter, ghee, or coconut oil, and season to taste.
Serving suggestions and how to store
Serve this mash as a side to your favourite dishes or as a base for simply prepared protein. It can be stored in an airtight container in the fridge or freezer. To reheat, use a low heat on the stove or oven, adding a splash of milk if needed.
Vary this simple sweet potato mash to suit your needs
- Extra Creamy: Add sour cream, Greek yogurt, or coconut cream.
- Balsamic Mash: Drizzle with aged balsamic vinegar.
- Garlic Mash: Roast garlic with the potatoes and mash it in for extra flavour.
- Garam Masala or Cinnamon Mash: Add a sprinkle of garam masala or cinnamon for a warming twist.
- Pesto Mash: Stir through pesto for a Mediterranean flair.
- Smokey Mash: Add smoked paprika, or chilli powder for heat.
- Ginger Mash: Incorporate finely grated ginger for an Asian or Indian-inspired variation.
- Cheesy Mash: Incorporate about 30 grams parmesan cheese.
Time-saving tip
Double the amount of sweet potatoes and use the leftovers to make a simple vegan roasted sweet potato soup. Just add garlic and stock, then blend until smooth for a quick and nourishing meal.
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Ingredients
- 1 sweet potato/s -skin on (unpeeled)
- 1 tbsp butter, ghee or coconut oil
- Sea salt and freshly ground black pepper -to taste
Method
- Preheat a fan forced oven to 200℃/400℉ (fan-forced).
- Take one or more sweet potatoes and prick them a couple of times with a knife or fork (so they don't explode). I work off one small sweet potato per person (or medium to large sweet potato for two). Try to keep them the same size if roasting more than one so they cook in the same amount of time.
- I sit mine on a tray lined with baking paper as they can ooze as they cook.
- Bake for about 30 minutes or until a knife or fork easily pieces the flesh. Larger potatoes will need longer.
- Allow to cool enough to handle, cut length ways and scoop or squeeze out the flesh into a bowl. Add the fat of your choice, season and mash with a fork or potato masher.
- Enjoy as is or add in your favourite optional extras.
Make-ahead
- It can be made ahead. Re-heat in a pot over a very low heat until just hot (add a splash of milk) or can also be re-heated in the oven.
Store
- Store in an airtight container in the fridge or freezer.
Variations
Dairy-free
Choose coconut oil or olive oil as your fat of choice.Family Ad
BJ says
It’s also nice with butter, finely chopped silverbeet and finely diced red onion.
Georgia Harding says
Yum, that sounds amazing, thanks for sharing your variation G x
Sarah Graham says
Beautiful recipe. Its worth taking the time to bake in the oven rather than boil.
Georgia Harding says
So glad you liked it Sarah and thanks for rating the recipe 5?s too G x