Mashed Sweet Potatoes with Toasted Walnuts
These mashed potatoes are as easy as (sweet potato) pie and pretty versatile. You can cook the sweet potatoes ahead of time and then mash them before you serving.
These can also be made vegan and dairy-free by substituting the butter and milk for a vegetable-based margarine spread like Earth Balance and vegetable broth.
Click here to see Recipe SWAT Team: Sweet Potatoes.
- 1 pound sweet potatoes
- 1 teaspoon grapeseed oil
- ¼ cup milk
- 2 tablespoons melted butter
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Pinch of ground anise seed
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ½ cup chopped walnuts
Either cook the sweet potatoes by putting them in a microwave-safe dish with enough water to cover the bottom, poking a few holes with a fork and microwaving on high for 10 minutes, or boiling for 20 minutes in a 1/2 quart of water. I leave the skins on but it means that your mashed sweet potatoes will not be completely smooth.
While the potatoes are cooking, heat the grapeseed oil in a skillet. Turn to low heat. Add the walnuts and toast for about 5 minutes. Transfer to a plate or paper towel and add the salt and sugar.
On very low heat, mash the sweet potatoes in a large sauce pan (or you can use a ricer and then add them to the pan). Add the milk, butter and spices until blended. Take a fork and whip the mashed sweet potatoes until they are pretty smooth.
Scoop onto plates and sprinkle the toasted walnuts on top.
Mashed Sweet Potatoes with Leeks and Walnuts
Try this festive side dish of mashed sweet potatoes with leeks and walnuts to dress up the fall and winter holiday table, or any other special occasion. Simple mashed sweet potatoes are a nourishing side dish in their own right, and a nice alternative to ordinary mashed potatoes. Make them even better with a tasty topping of sautéed leeks, walnuts, and sage leaves.
Leeks, often neglected members of the onion family, resemble giant green onions (aka scallions). They’re sweeter and somewhat milder than onions. The most tender leeks are quite slender, about the thickness of a thumb, but those are rarely to be seen. What are most commonly available are plump leeks in bunches of three or four, and these will certainly do.
To prepare leeks, cut off the tops where they begin to turn dark green. The tops are too tough to use, but if rinsed well, they can be simmered in soup stock to add flavor, then discarded.
Cut off the coarsely bristled end and discard as well. I like to cut the usable parts of leeks (the white and palest green parts) in half lengthwise, then into into 1/4-inch-thick slices.
Make sure to rinse well! Since leeks grow deep in sandy soil, there’s often a considerable amount of grit imbedded in the rings, so rinse them very well in a colander. Swish them around with your hands — nothing ruins a good dish more than biting into sand.
How to cook: Leeks can be cooked in a covered skillet with a mixture of water and just a little oil—there should be just enough water to keep the skillet moist, not more. And if you prefer, you can skip the oil altogether, though using even a small amount seems to help deepen the flavor. It takes about 8 to 10 minutes to cook leeks to a just-tender texture.
As suggested in this recipe, once the leeks have wilted, you can drain off the water, drizzle in a bit more oil, and sauté until just touched with golden spots. I don’t recommend browning leeks, as you would onions that tends to make them tough.
Photos of sweet potatoes with leeks and walnuts by Hannah Kaminsky, BittersweetBlog.com
Turned out great, believe I could have doubled the potato portion and still delivered the same result.
Um yes, wow. Yes on the toasted pecans over walnuts. And yes it tastes like dessert.
This is decadently rich and delicious. I cut the recipe in half but added the full amount of syrup and bourbon. It might have been a little mushy, but it certainly had a lot of flavor. Be prepared for oodles of compliments. Preparing it the day before just gave me one less thing to worry about the next day. I paired this with a simple make ahead fingerling recipe. Just perfect.
This is so good-we added the streusel topping from the apricot puree sweet potatoes recipe and baked it in the oven-even better!
Almost dessert-like, this is really good! I think I prefer less maple syrup, but I'm not a big maple fan. Next time, I may use pecans instead of walnuts.
I served it with diced mango on top, good addition.
I thought this was a good recipe, but I didn't get the quite rave reaction from my family that I was hoping for.
I made this dish for the first time for Thanksgiving dinner. It was a definite hit--very popular. I skipped the allspice (I don't like it) and browned the walnuts in the butter. I'm sure I'll make this again.
Unbelievable. Just keep tipping in the bourbon.
I have made this dish a couple of times. I use pecans instead of walnuts. I also use less syrup and add a little bourbon instead. They are really good!
Annual request from 'the guys' who haven't been sweet potato fans'. Only used 2 tblsp of dark maple syrup, put walnuts on at last minute to keep them crisp. Used 'wild turkey' that sort of set the theme for Thanksgiving & the young crowd could relate to as 'novel'.
I didnt see the need to prepare a day in advance, although it is a very easy make ahead dish. I went easy on the maple syrup, so that they didnt taste too much like sweet potato pie. Very tasty!
Found this recipe to be OK--I didn't make it ahead of time, as others suggested, so flavors were bland. May try again.
Easy to make and absolutely delicious. Made this at Thanksgiving and received rave reviews!
Awesome sweet potatoe recipe. And brilliant that it could be made a couple of days ahead - it was delightful when paired with our Christmas ham. Don't change a thing with the recipe! Yum!
I took this as my contribution to Thanksgiving dinner & it was a hit! One plus for making it ahead of time is that the flavors meld & it travels well.
Also delicious (and not quite as sweet) with pale sweet potatoes (with the pales yellow skins and bright yellow flesh).
This was very good and very rich. I agree with previous post about letting it sit to allow flavors (especially the bourbon)to meld. Next time I will make less a little goes a long way with this recipe because it is so rich.
I did not add the walnuts and it was wonderful. I will make this again this winter!
I prepared the Bourbon- Walnut Sweet Potato Mash as a side dish for Thanksgiving. My husband and I loved it. My 1-yr. old nephew found this dish appealing as well. I will definitely be preparing this dish again and again.
A few changes - I skipped the fat and no one noticed. I added a bit more maple syrup (to taste, given that every potato has a different amount of sugar in it) and a bit of cardamom to give it a more exotic taste. I strongly encourage people to make this at least a day in advance, preferably 2, to allow the bourbon to mellow out. Right after making it, I was nervous that it was too strong, but by Thanksgiving 2 days later it was wonderfully mellow and all the flavors blended beautifully together. Last, 6lbs just barely fed 8 adults, 2 on very strict diets. I wish I had made more so I could have had some leftovers!
We adored this recipe and I found it very easy to prepare given the outstanding result. Even though I only used the cinnamon, the taste was quite mellow and complex with the maple and bourbon. The only caveat is that this is quite rich. Also, don't whip or puree these, they get too pasty.
These were fluffy, sweet and delicious. Also, easy to prepare and easy to do a day in advance! I took the leftovers and, after pulling remaining walnuts off, made a sweet potato pie filling. Double duty!
Awful. My two year old, who eats everything, including dog food and garbage, wouldn't touch this. My husband said it reminded him of the food they served in jail.
My daughter made this recipe for our Thanksgiving dinner. It was definitely the best recipe for sweet potatoes that we have ever tried.
Mashed Sweet Potatoes and Carrots with Sweet-and-Sour Walnuts
Preheat oven to 400°F. Bake potatoes until tender, about 45 minutes. Cool slightly peel. Pass through ricer or food mill into large bowl.
Melt 2 tablespoons butter in large pot over medium heat. Add carrots, 2 tablespoons water, and pinch of salt. Cover and bring to boil reduce heat to medium and simmer until carrots are tender, stirring occasionally and adding more water by tablespoonfuls if dry, about 25 minutes. Add 1/4 cup butter. Use potato masher to mash carrots coarsely. Stir potatoes into carrots. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
Stir honey and vinegar in small saucepan to blend. Add walnuts and boil until sauce is thick and syrupy, stirring occasionally, about 10 minutes. Cool slightly. Season with salt.
Rewarm potato-carrot mixture over medium heat, stirring frequently. Transfer to bowl, spoon walnuts with syrup over, and serve.
Sweet Potatoes with Gorgonzola Cream and Toasted Walnuts
I know that there are large factions of people in America who think a sweet potato isn’t worth eating if it doesn’t have marshmallows on top. I’ve tried to see that point of view. I like marshmallows. I have nothing against sweet things. Last year I even bought those canned sweet potatoes in syrup and baked them up, topped with marshmallows. My reaction was decidedly meh. No texture, no flavor – its like someone is trying to get kids to eat their vegetables.
For me, sweet potatoes sing when they are paired with something savory. Not maple syrup, butter. Not brown sugar, smoked paprika. Instead of the ubiquitous marshmallows, a salty sharp Gorgonzola. My signature sweet potato dish is the gratin with smoked paprika and cayenne I posted 2 years ago (an aside: where does time go?), but this savory sweet potato casserole might just give it a run for its money.
The downside of this dish is that it takes a truly absurd number of pans. One to sauté the leeks. One to roast the sweet potatoes. One to toast the walnuts (I reused the sweet potato pan). One to melt the Gorgonzola cream. And finally, a gratin dish to bring it all together. The upside is that almost all of this can be done in advance, so by the time you actually need to get Thanksgiving dinner on the table, the pans have long since been washed and put away, or repurposed for Brussels sprouts, mashed potatoes, cranberry sauce.
The other upside is that this sweet potato casserole is truly delicious. I think leeks are an underutilized vegetable – they make just about anything more elegant. Their savory mellowness, combined with the sharp tang of Gorgonzola really contrast nicely with the sweetness of the roasted potatoes. Since this is a holiday dish, I’m not shy about using butter and cream to marry the elements together, and the earthy crunch of toasted walnuts finishes the dish. It’s worth washing a million pans, and of you know me, you know I am not one to say that lightly.
This Thanksgiving, save the marshmallows for dessert (or the next weekend’s hot cocoa) and try letting your sweet potatoes dress like a grownup – you won’t be disappointed.
Sweet Potato Mash Nutrition
Are mashed sweet potatoes healthy? Well, there are certainly healthier options than this, but mashed sweet potato nutrition content has some benefits. These do have some fiber, iron, calcium, B vitamins and vitamin C. Plus, they are 100% natural, which I’m always a fan of, and sweet potato mash calories are relatively low.
Here is the nutrition info for 1/2 cup of this healthy sweet potato mash recipe:
- 130 calories
- 4g fat
- 20g total carbohydrates
- 3g fiber
- 4g sugar
- 1 g protein
When I was pregnant with my oldest son, I was accidentally served a loaded baked sweet potato at a local restaurant. I had turned my nose up at sweet potatoes since childhood. But one whiff of this delicious dish and I decided to give it a try. Now, I love them and our family enjoys them on a regular basis.
What’s more, sweet potatoes are as nutritious as they are delicious. They contain fewer calories and are higher in fiber, Vitamin A, and Vitamin C than their white counterparts.(Source)
4 large sweet potatoes, peeled and cubed
3 tablespoons unsalted butter, room temperature
4 oz. cream cheese, softened
2-3 tablespoons half and half
2 tablespoons fresh thyme leaves, minced
2 teaspoons ground cinnamon
1 teaspoon ground all-spice
Sea salt and black pepper, to taste
Whipped cream cheese**
Walnuts halves, toasted
Place the sweet potatoes in a large pot and cover with cold water. Bring the water to a boil and cook until the potatoes are fork tender, approximately 15-20 minutes. Once the potatoes are cooked, drain thoroughly and return to the pot.
Add butter, cream cheese, and half & half to the sweet potatoes and mash with an immersion blender or a hand-held mixer. For a thinner consistency, add more half & half, if desired.
Once the potatoes are creamy, stir in thyme leaves, cinnamon, and allspice until well blended. Season with salt and pepper, to taste, and serve immediately topped with a spoonful of whipped cream cheese and/or toasted walnuts, if desired. Enjoy!
**To make whipped cream cheese topping, blend 4 oz. softened cream cheese, 3 tablespoons half & half, and a dash of cinnamon with an immersion blender or hand-held mixer until light and fluffy. Cover and store any leftovers in the refrigerator and use wherever you enjoy regular cream cheese.
Sweet potatoes can be prepared in so many different ways, but one of my favorite ways to have sweet potatoes is Mashed Sweet Potatoes with Walnuts. Mashed sweet potatoes are always delicious, but when made with chopped walnuts and just the right seasonings, they have great flavor and crunch!
Whenever I cook a baked ham or have a big turkey dinner with all the trimmings, I always find a way to add a side of sweet potatoes. Not only do they taste good, they are very nutritious as well. I make sweet potatoes in a number of different ways by roasting them, baking them, or mashing them, but this recipe is one of my favorites because of the crunch from the chopped walnuts that are added only after cooking and mashing the potatoes. Since the walnuts are not baked into the recipe, they retain all their crunchy goodness. Call me silly, but I really think that’s what makes this dish.
Mashed Sweet Potatoes with Walnuts
- 4 sweet potatoes
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 2 tablespoons butter
- 1/2 cup chopped walnuts
- 1/2 cup skim milk
Boil the potatoes in a covered pot of water with a pinch of salt for 30 to 40 minutes or until done. When done, peel the skin off the potatoes and mash them in a bowl. Add in the cinnamon, nutmeg, ginger, and butter blending it into the mashed potatoes. Then as you mash the potatoes, add in the milk a little at a time. When thoroughly mashed, add in the chopped walnuts stirring them in gently with a spoon. Once done, put the potatoes into your serving bowl.
Mashed Sweet Potatoes with Walnuts go well with so many different meals. This delicious side dish will enhance any meal you make with its rich flavor. Not only that, but sweet potatoes are a healthy choice, when choosing a potato for a meal. So if you’re wondering what to do make with dinner tonight, why not try this dish, and enjoy!
Creamy and decadent, this luscious dish is a perfect dish to serve at your holiday feast. Try using garnet and purple sweet potatoes for the most vibrant colors. Recipe created for Natural Grocers by Chef Mark Reinfeld, Vegan Fusion and The Doctor & The Chef
- Preheat the oven to 425°F. Place the water in a 9 inch by 13 inch casserole dish. Add the sweet potatoes, cut side on the top. Cover with aluminum foil, being sure not to have the foil contact the food, and bake until just tender, approximately 45 minutes, depending upon the size of the sweet potatoes. Remove from the oven.
- Place the coconut milk, maple syrup, vanilla, pumpkin spice mix, and salt in a small bowl and whisk well.
- Poke some holes in the sweet potatoes with a fork. Pour the coconut milk mixture over the potatoes and return to the oven. Bake for an additional 10 minutes. Remove from the oven and place potatoes on a serving dish.
- Top with any of the coconut milk mixture left in the dish, as well as the chopped walnuts before serving.
Add ¼ teaspoon ground cardamom along with the pumpkin spice mixture.
Replace the walnuts with pecans or hazelnuts.
Source: by Chef Mark Reinfeld, Vegan Fusion and The Doctor & The Chef
How to peel sweet potatoes?
Peeling sweet potatoes are similar to peeling regular potatoes. You can use a knife, but using a peeler is easier and faster.
Use long, even strokes from one end to the other to remove the peel from sweet potatoes.
If you don&rsquot have the time or patience to peel sweet potatoes one by one (guilty as charged), here&rsquos a great little hack: boil the sweet potatoes until thoroughly cooked.
After cooking, submerge the cooked sweet potatoes in a bowl of ice water for around 10 minutes. The ice water will cause the flesh of the sweet potato to contract and easily slip away from the skin!