Spiced Mashed Sweet Potatoes

I have a thing.

I don’t like sweet potatoes.

I don’t know why.

I think most of it is that I just don’t eat them very often – I eat a few bites at Christmas and Thanksgiving like a good American, but I never cook them, never buy them, and DEFINITELY never order sweet potato fries because “omg they’re like, the BEST EVER here, and DEFINITELY get the blue cheese crumbles because it just MAKES them!!!!!”

Um, yeah. It’s still a sweet potato. Stop being fake-trendy.

I don’t dislike them.  I just don’t eat them.

So anyway. The thing about sweet potatoes, though, is that they’re GOOD for you, AND there were a bunch at the farmer’s market a few weeks ago, so I bought two VERY SMALL SWEET POTATOES just because I felt like I needed to stop being mean to people who eat sweet potatoes to be trendy or healthy or trendily healthy.

Or something.

I decided to mash them, and they were great.  Duh. I’m definitely not a convert, but this was a great side dish that we’ll probably have every once in awhile.

Plus, orange food, like, totally feels like fall.  So there.

Here’s what you need, for 2 servings and a bit leftover:

  • 2 medium sweet potatoes
  • 1/4 cup heavy cream
  • 2 tablespoons orange juice (my daddy’s secret ingredient)
  • seasoning salt, to taste
  • 1 teaspoon chili powder

Nice!  It’s just like mashed potatoes, but I’ll enthrall you with how to make them like you’re a moron.

You’re not, I just like to photograph too many things.

Peel the potatoes, and cut them into chunks.

Then, place the potatoes in a pot with a lid and cover them with water. Add a dash of salt to the water.

Bring the potatoes to a boil and let them boil for 15 minutes or so until they are fork tender.  Drain them, and put them back into the hot pot.

Reduce the heat to low, and add the cream, spices, and orange juice to the pot.  And a pat of butter, if you want to be like me and the cream wasn’t enough for you.


Mash the potatoes with a potato masher, handheld mixer, or just a spoon – the liquids help them mash very easily!

Taste these beauties, and add more spices if you’d like!  If the potatoes seem too thin, let them cook for a few minutes to thicken.  If they are too thin, add a bit more cream or a splash of stock – either will work just fine.

I served these with a super duper special salsa and pork chop – that’s up next!  They’d go great with any veggies and meat that you love, though.  Make them soon to celebrate fall!

This is another Weekend Potluck submission – that fun thing that The Better Baker hosts along with Kim&JulieHollyBrandie, and Tabitha each Friday.  I love this idea!



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