Mashed Sweet Potato Fall Dinner Recipe
Mashed sweet potatoes: because regular mashed potatoes just don’t cut it anymore. These vibrant orange beauties are packed with flavor. They scream autumn without the pumpkin spice overload. Think sweet, savory, and a little bit buttery. Perfectly creamy with just a hint of earthiness, these mashed sweet potatoes deserve a spot on your dinner table. Plus, they’re a snap to make, so you can spend more time pretending you’re a fall food guru. Throw in some cinnamon and butter, and you’ll have the kind of side dish that makes your guests wonder how you’re so fancy.
Mashed Sweet Potato Fall Dinner Recipe
Creamy mashed sweet potatoes with a dash of cinnamon, butter, and a pinch of salt for the perfect fall side.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons butter
- 1/4 cup milk or more for desired consistency
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon maple syrup optional
Instructions
- Peel and chop the sweet potatoes into chunks for even cooking.
- Boil the sweet potatoes in salted water for about 25-30 minutes, or until tender.
- Drain the potatoes and return them to the pot.
- Mash the potatoes using a potato masher or hand mixer.
- Add butter, milk, cinnamon, salt, and pepper. Stir until smooth and creamy.
- Optional: For extra sweetness, add maple syrup to taste.
- Serve warm and enjoy!
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 3g
Key Vitamins and Minerals (Per Serving)
- Vitamin A: 380%
- Vitamin C: 25%
- Iron: 6%
- Calcium: 4%
- Potassium: 15%
Additional Notes/Tips
- Add some crunch: Toss in some toasted pecans or walnuts for texture.
- Spice it up: Try a little nutmeg or cayenne for a unique twist.
- Make it ahead: Prepare the mashed sweet potatoes the day before and reheat when ready to serve. It’s an easy dinner win!
