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Quick and Easy Sweet Potato Mash

Hi there!

When I was growing up, my food level was very plain Jane. We didn’t eat a lot of “weird” foods or spices. It was a lot of meat, potatoes, pastas… So when I started dating my husband, his family really opened my eyes to all these amazing foods that I was missing out on! One of those things were sweet potatoes. Can you believe that as a kid I never had sweet potatoes?! I know, it sounds like crazy talk. But it’s the truth. No sweet potatoes. I had never even had sweet potato casserole. I mean, that is seriously nuts. So one of the things I really like to rotate into our meals is sweet potatoes because I mean, hello, you can eat vegetables that taste like candy. Um, yes, please.

One of my favorite recipes is this quick and easy sweet potato mash. It is one of those recipes that you can quickly memorize and one that it is really customizable for specific tastes, meal pairings or group size. And did I mention how easy it is? Seriously, you can make this in about 20 minutes and the leftovers are just as good!

Quick and Easy Sweet Potato Mash

(This recipe yields about 4 servings. I usually estimate 1/2 a sweet potato per person)

Ingredients:

2 Medium Sweet Potatoes, peeled and cubed (I usually do about bite size. The smaller the pieces, the faster they will soften)

2 tablespoons of milk

1 tablespoon butter

2 tablespoons of maple syrup

Optional:

Cinnamon – to taste.

Other – I have also added nutmeg and pumpkin pie spice to change it up.

Directions:

  • Put potato cubes in a large pot of water and bring to a boil. Continue to boil until potatoes are soft and can easily be punctured with a fork. 
  • Drain potatoes.
  • Add potoates to large mixing bowl and mash either by hand or with a mixer.  (I usually just mash by hand. I like them a little more “chunky” but if you prefer smooth, you can use a hand mixer)
  • Add milk, butter and maple syrup. (Add cinnamon and/or other spices)
  • Mix until blended. 
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Parmesan Baked Potato Wedges

Since I’ve been pregnant, I love carbs! Bagels, bread, pasta, and potatoes! I seriously can’t get enough!

I saw this recipe and NEEDED to make these! And they were AH-MAZING. Seriously. So good. We almost ate them all before I could take a photo!

They go perfect with ranch for dipping. My husband also liked them with ketchup and BBQ sauce. He really loves sauces. 🙂

Ingredients:

3 Russet Potatoes

4 tbsp olive oil

½ c. grated parmesan cheese

2 tsp Italian seasoning

2 tsp garlic

2 tsp paprika

salt and pepper to taste

Directions:

  • Cut potatoes into wedges
  • Coat potatoes in olive
  • Mix dry ingredients separately
  • Add dry ingredients to  potatoes and mix well so potatoes are coated with seasoning
  • Place a single layer of potatoes on foiled baking sheet
  • Bake at 400 degrees for 40 min, until golden brown and crisp
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Black Bean and Corn (Loaded) Baked Potatoes

This is one of the first meals I started making when were transitioning to being vegetarian. It’s so easy, delicious, and filling! It makes great leftovers too!

Ingredients:
(This made enough for 2 people with extra “insides” left over)
2 medium Russet potatoes (could use sweet potatoes)
olive oil
salt
1 onion
garlic powder (I forgot to measure! Just shake until it feels right!)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 can rinsed black beans
1 cup frozen corn

To top: (optional)
Salsa
Jalapenos
Sour cream/yogurt
Shredded cheese
Cilantro

Directions:

1. Poke potatoes with fork, rub with olive oil, sprinkle with salt and bake at 450 degrees for about an hour. Keep poking with a fork to see if they are soft enough.

2. In a skillet, heat olive oil over medium heat, add onions and cook until clear. About 3-4 minutes.

3. Add garlic, cumin, chili powder, beans and corn. Cook until heated through.

4. When potatoes are ready, cut down the center, but not through the potato. Push ends of potato towards the middle to open the potato up, fluff inside with a fork.

5. Add bean/corn mixture to potato and load it up!

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