Creamy Applesauce Sweet Potato Mash
Servings 6 servings
Ingredients
- 3 lbs sweet potatoes about 4-5 medium, peeled and cut into 1-inch cubes
- 1 cup unsweetened applesauce
- 2 tablespoons unsalted butter or coconut oil for dairy-free
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- toasted pecans optional, for topping
Instructions
Make the Mash
- Peel the sweet potatoes and cut into 1-inch cubes. Place in a large pot and cover with cold water by about 1 inch.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until fork-tender.
- Drain the sweet potatoes, reserving about ½ cup of the cooking water. Return the drained sweet potatoes to the pot.
- Add the butter, cinnamon, nutmeg, and salt. Mash with a potato masher for a rustic texture, or use a hand mixer on low for a smoother consistency.
- Gently fold in the unsweetened applesauce until evenly combined. If the mash is too thick, add reserved cooking water 1 tablespoon at a time.
- Taste and adjust seasoning. Serve warm, topped with toasted pecans if desired.
Notes
- Applesauce: Use unsweetened for best results. Sweetened applesauce will make the mash overly sweet.
- Dairy-free: Replace butter with 2 tablespoons coconut oil or simply omit it. The applesauce provides enough moisture.
- Make ahead: Prepare 2-3 days in advance and store in the fridge. Reheat on the stovetop with a splash of milk or broth.
- Freezer-friendly: Freezes well for up to 3 months in an airtight container.
- Don't use a food processor: It will turn the sweet potatoes gluey. Stick with a masher or hand mixer.