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Three Ways to Make Sweet Potato

Gluten-Free, Vegan

Whether you like it mashed, seasoned and roasted, or naked and baked, sweet potato is as versatile as it is delicious and loaded with nutrients. 

Pro-Tips

  • These are some of my go-to holiday dinner dishes, but they're great all year long. Each recipe serves approximately 6-8 people.

  • Find more Thanksgiving recipes that won't blow your health goals, and the whole family will love!

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Ingredients

For (Healthier) Mashed

  • 2-3 lbs sweet potatoes, washed and dried thoroughly- peeling optional (approx. 3-4 large sweet potatoes)

  • 1 teaspoon extra virgin olive oil

  • 1/2 diced onion

  • 2 cloves garlic, minced

  • 1 teaspoon fresh rosemary finely chopped

  • 1/3 cup organic Greek yogurt

  • Salt and pepper to taste

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For Seasoned & Roasted

  • 2 lbs sweet potatoes, washed and dried thoroughly, cut into ¾-inch cubes (peeling is optional)

  • 2 Tbsp extra virgin olive oil

  • 1 tsp Himalayan pink salt

  • 1 tsp garlic powder (optional)

  • 1/2 tsp freshly ground black pepper, or to taste 

  • Herbs de Provence, or your choice of herbs - Ex, smoked paprika, cumin, chili powder, onion powder etc.​​

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For Whole, Naked & Baked 

  • 2 lbs sweet potatoes (~ 3-4 med/large), washed and dried thoroughly (do not cut or peel)

Instructions

(Healthier) Mashed 

1. Cut sweet potatoes into bite-sized chunks and steam in a steamer basket for 20-25 minutes or until the potatoes are fork-tender.​

2. While the potatoes are cooking, heat the olive oil in a medium non-stick skillet and sauté your onions and garlic along with a pinch of salt for about 8 minutes or until fragrant and translucent.​

3. In a medium bowl combine steamed sweet potatoes, onion and garlic mixture, rosemary, and Greek yogurt.

​4. Mash everything together with a potato masher and season with salt and pepper. Serve and enjoy!

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Cubed, Seasoned & Roasted

1. Preheat the oven to 425°F and line 2 large baking sheets with parchment paper.

2. Toss the sweet potato cubes with olive oil, salt, garlic powder, pepper and herbs. Spread evenly onto the baking sheets. Roast for 25 minutes or until the edges are browned.

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Whole, Naked & Baked

​​1. Poke each sweet potato several times all over with a fork to allow steam to escape.

2. Bake at 400–425°F for 45–60 minutes, or until juices are visible and potatoes are very tender. Patience and planning is a must here. :)

3. Allow potatoes to cool for a few minutes before slicing into 1/2 - 1 inch rounds. Use a serrated knife for best results.

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Optional: Rub with a little olive oil and salt before baking the whole potatoes. I don't do this, as I love my SP purely naked, but you do you!​​

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