Add some fruit preserves and fall spices to your sweet potato mash to give it an extra kick of flavor. Sweet potatoes are the most nutritious vegetable you can buy in the grocery store, so eat up! If you have any puree of butternut squash or carrot around, add to the mash for an even greater nutritional boost.
Rachael created this recipe as a part of her membership of the President’s Council on Fitness, Sports and Nutrition. Read more here !
- 2 1/2 – 3 pounds sweet potatoes, peeled and cut into chunks
- Salt and pepper
- 1/2 – 3/4 cup chicken or vegetable stock
- 1/4 – 1/2 cup all-fruit orange preserves/marmalade
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons fresh thyme, chopped
- Optional; puree of roast butternut squash and/or carrot
- Place the sweet potatoes in a large pot  and cover with cold water by at least an inch.
- Place over medium-high heat and bring to a boil; salt the water.
- Turn the heat down to a simmer and cook for about 15 minutes, or until the potatoes are tender and pierce easily with a fork.
- Strain, then add the potatoes back to the pot.
- Place the pot over low heat for about a minute to let any excess steam evaporate.
- Start to mash the potatoes with a potato masher or a wooden spoon, then and add the chicken stock, preserves, cinnamon, nutmeg, thyme and season with salt and pepper.
- If using optional puree, add in while mashing all the ingredients together.