Simple Mashed Sweet Potatoes for Thanksgiving

I’ve been making this mashed sweet potato recipe every single year for Thanksgiving for the past 3, maybe 4, years. We always served boiled sweet potatoes but I decided to jazz it up one year since I’m in love with cinnamon and dousing my sweet potato rounds in coconut oil. The coconut oil gives it that sweetness you crave 🙂

Don’t forget about my honey’d pumpkin pie, tips for surviving thanksgiving pant expansions and a stuffing recipe to help with thanksgiving day ideas.

mashed sweet potatoes thanksgiving

Mashed Sweet Potatoes

created by Sarah Maughan

source Ingredients

4 sweet potatoes, peeled and diced – see first step
3 tbsp coconut oil
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Pinch of cayenne pepper
Cinnamon sticks for garnish (optional)

comprare viagra generico 200 mg a Genova Directions

1. Peel the sweet potatoes very well, make sure a lightish coloured film has been peeled off and they are all a unison orange colour to ensure the potatoes don’t have a “stringy” effect to them. Diced them into small quarters.

2. Add diced sweet potatoes to a pot of boiling water and boil until very soft – approx 10 – 12 minutes

3. Drain the water and immediately add the coconut oil and spices so they oil melts

4. Using a hand blender, mix until fully combined and desired texture is reached – I’ve had mine a little chunky before and very smooth and both were great! Depending on the size of the potatoes, you may need to add extra coconut oil to reach the creaminess you desire.

5. Garnish with cinnamon sticks (optional)


mashed sweet potatoes thanksgiving


About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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