Spiced Sweet Potato Mash Recipe

Spiced Sweet Potato Mash Recipe
Spiced Sweet Potato Mash Recipe photo by Taste of Home
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Spiced Sweet Potato Mash Recipe

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One year my flight got canceled as I was traveling home. I finally arrived at 1 a.m. the morning of our holiday get-together. I was so tired when I woke up to prepare this dish, but it felt so good when I saw everyone smiling and enjoying what I'd made. —Allison Brummet, Glenarm, Illinois
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 pounds sweet potatoes, peeled and cubed
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup 2% milk
  • 1/4 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/2 cup chopped pecans, toasted

Directions

Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large bowl, mash potatoes. Add the cream cheese, milk, brown sugar and seasonings; beat until smooth. Top with pecans. Yield: 10 servings.
Originally published as Spiced Sweet Potato Mash in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p106

  • 2 pounds sweet potatoes, peeled and cubed
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup 2% milk
  • 1/4 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/2 cup chopped pecans, toasted
  1. Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  2. In a large bowl, mash potatoes. Add the cream cheese, milk, brown sugar and seasonings; beat until smooth. Top with pecans. Yield: 10 servings.
Originally published as Spiced Sweet Potato Mash in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p106

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