Spiced Sweet Potato and Pumpkin Mash
Anyway, this recipe is super tasty, easy to make, and full of Fall flavors – a win in my book. Serve it along side your favorite protein and green veggies and you’ll have a perfect Fall meal. While this recipe does include a smidge of added brown sugar (added sugar is something I try to avoid) it’s a great healthy alternative to the heavier mashes that include milk, cream cheese or sour cream. If adding sugar isn’t your thing, you could always leave it out or substitute maple syrup.
Believe it or not, in addition to making a tasty side dish at dinner time, this recipe also makes a yummy breakfast! It might not be the most traditional morning meal, but it hits the spot and is a nice change of pace when you’ve been eating frittatas everyday.
Ingredients (2-4 servings):
- 2 medium sweet potatoes
- 1 cup pumpkin puree
- 2/3 cup almond milk
- 2 TBSP ghee (or butter)
- 1 TBSP brown sugar
- 1 TBSP pumpkin pie spice
- 1 TBSP ghee
- 1 apple, diced
- 1 TSP pumpkin pie spice
- 1/2 cup walnuts or pecans, chopped
- Preheat oven to 350 degrees.
- Using a fork, poke some holes into the sweet potato. Then wrap the potatoes individually in tinfoil and roast for 40 min – 1 hour, until the potatoes have cooked through.
- Allow the potatoes to cool enough to be handled. Cut the potato in half and scoop the flesh away from the skin. Discard the skin and transfer the potato flesh to a cooking pot on he stove.
- Set the stove top to medium-low heat. Add the pumpkin puree, almond milk*, ghee, brown sugar and pumpkin spice to the sweet potatoes. Using a large spoon, mix everything together until the mixture is smooth and thick.
- *Start by adding HALF of the almond milk, adding more bit by bit to reach your desired texture.
- Once the mixture is warmed through, remove from pan an transfer to your serving dish.
- The toppings:
- Melt 1 TBSP ghee in a sauce pan over medium to medium-low heat. Add apples, nuts and spices.
- Stirring frequently, cook the apples for about 5 minutes – until they start to soften but aren’t mushy.
- Remove from heat and place on top of the sweet potato mixture.
Time saving tip: prep the sweet potatoes ahead of time. Bake the potatoes in advance and store them in the fridge until you’re ready to make the mash.
**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.