Savory Mashed Sweet Potatoes
Four ingredients are all you need to make these delicious savory mashed sweet potatoes!
Servings: 6 servings approximately
Ingredients
- 3 medium sized sweet potatoes about 2 1/2 pounds
- 4-5 tablespoons skim milk or milk of choice
- 2 tablespoons butter melted (optional: use browned butter)
- 1 tablespoon fresh rosemary minced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Wash and peel the sweet potatoes, then cut them into chunks and add them to a pot of water.
- Bring the potatoes to a boil and let them cook until tender.
- While the potatoes are cooking, mince the rosemary and brown the butter.
- When the potatoes are fork tender, drain them then return them to the pot.
- Add in the salt, pepper, minced rosemary, milk and brown butter.
- Use a potato masher to mash them to your desired consistency.
Notes
Storing: Cooled leftover mashed sweet potatoes can be stored in an airtight container in the fridge for up to 5 days. Reheat using the microwave or place in an oven-safe dish and warm at 325F for 20 minutes.
Freezing: If you’d like to freeze any leftovers, place them in a freezer-safe bag laid flat with as much air removed as possible. Freeze for up to 6 months. Thaw in the fridge overnight before reheating and serving. You may need to add a touch of milk to enhance the texture.
Nutrition
Serving: 0g | Calories: 96kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 364mg | Potassium: 232mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9365IU | Vitamin C: 1.6mg | Calcium: 31mg | Iron: 0.4mg