Mashed sweet potatoes make the perfect side dish. And these ones? The very ones I served alongside turkey meatloaf just a few days ago?
L-o-v-e. Love. Here’s the simplest way to make them, with a little cinnamon, ginger, and nutmeg thrown in for flavor.
Mashed Sweet Potatoes
I’ll start by saying that this recipe is tried and true. And if you’re hoping for something comforting, you’re in the right place. I add a tablespoon of butter (all you need, really) for silkiness, a little whole milk to make them creamy, and a few dashes of cinnamon, ginger, and nutmeg, which don’t necessarily add flavor so much as warmth. They help to deepen the natural sweetness of the sweet potatoes—making it so that we don’t need to add any sugar at all. For my vegan friends, these are so easily adaptable! Simply substitute coconut oil in place of butter, and almond milk for whole milk.
This recipe could be spruced up with orange zest, a fresh herb like basil, or even a soft cheese like goat cheese. But really, I just keep coming back to making them this way–maybe because I’m a plain jane?
Again, don’t be worried that the cinnamon, ginger, and nutmeg in the mashed sweet will leave you with a pumpkin pie-like recipe; they won’t! They’ll be mild and subtle. But if you’re truly averse to any of them, feel free to omit one or more of them! The recipe will still turn out just fine.