Sweet Potato Mash Recipes and Serving Suggestions

Sweet Potato Recipes are for All Occasions

There are times when sweet potato recipes are considered only to be for special occasions, one notable example being the celebration of Thanksgiving in the United States and Canada. This is a great shame, as sweet potatoes make an excellent meal ingredient, cooked in so many ways, at any time of year and are suitable to be served with a huge variety of different accompaniments. The sweet potato mash recipes which are featured on this site will vary both in their specific composition and in the meals of which they are made to form a part, in the hope that it will feature at least one sweet potato mash recipe to suit every individual taste.

Point of Caution - Sweet Potatoes are Very Different from Yams

Sweet Potatoes
Sweet Potatoes

It is more than worthwhile briefly pointing out that, contrary to what is often popular opinion, sweet potatoes and yams are two entirely different foodstuffs. Sweet potatoes (South America) and yams (Africa/Asia) originate on different continents and - perhaps surprisingly - do not even belong to the same genetic family of plants. This means that the two are frequently not interchangeable, however alike they may look. The recipes which follow on this page are for sweet potatoes only and are not suitable to be prepared with yams.

The various definitions of sweet potatoes and yams can prove confusing to many and the short clarification from the US Library of Congress linked to below may assist in clearing up any lingering doubts.

Sweet Potato Mash with Garlic, Fillet of Pork Tenderloin and Honey Glazed Apple Slices

Peeling a sweet potato
Peeling a sweet potato
Sweet potatoes are chopped and added to a pot of cold water
Sweet potatoes are chopped and added to a pot of cold water
Cored apple slices are added to a frying pan containing hot honey
Cored apple slices are added to a frying pan containing hot honey

Ingredients

1 large sweet potato
1 piece of fillet of pork tenderloin
2 slices of cored apple
2oz green dwarf beans
1 clove of garlic
1 tbsp liquid honey
Salt and pepper

Method

The sweet potato should be peeled and roughly chopped before being added to a large pan of slightly salted cold water. The water should be brought to a boil and the heat reduced to achieve a simmer for twenty minutes.

As soon as the sweet potatoes are on the heat, a little sunflower oil should be added to a frying pan. Season the pork fillet on both sides and fry over a medium heat for around eight minutes each side until done. The fillet should be placed on a heated plate and covered with tinfoil to rest.

The beans should be added to simmering water to blanche for four to five minutes. Wipe the frying pan with some kitchen towel, add the honey and heat until the honey starts to bubble and caramelise. Note that the apple should be cored but not peeled. Careful for sputtering, fry the apple slices for around a minute each side until they start to soften and take on some colour.

Drain the sweet potatoes and mash them either in the pot or in a bowl. Peel and grate the garlic in to the mash and stir well with a large spoon. An ice cream scoop makes an excellent tool for presenting simple mash and should be used to plate the sweet potato. Drain the beans and plate them before uncovering the pork and plating it with the honey glazed apples on top.

A glass of cold apple cider makes the perfect accompaniment to this meal.

Sweet Potato Mash with Swede Turnip, Lamb Cutlets and Broccoli

Fresh mint leaves
Fresh mint leaves
Homemade mint sauce
Homemade mint sauce
Swede turnip
Swede turnip

This recipe is served with homemade mint sauce. If you choose to serve the sauce, it should be made first.

Ingredients per Person

2 small lamb cutlets
1 large sweet potato
¼ small Swede turnip
½ head of broccoli
1 tbsp fresh mint
1 tbsp white wine vinegar
½ tsp caster sugar
Salt and pepper

Method

The mint should be roughly chopped and added to a small glass or stone bowl. Add the white wine vinegar, sugar and a pinch of salt. Stir well, cover with clingfilm and refrigerate for at least an hour.

The sweet potato and turnip should be peeled and roughly chopped. They will cook at a similar rate, should be added to the same large pot of cold water and the water brought to a boil and simmered for twenty minutes.

The lamb cutlets should be grilled for seven or eight minutes each side, before being added to a heated plate, covered with tin foil and rested for five to ten minutes.

The broccoli should be broken in to florets and simmered in salted water for ten minutes.

Plate the sweet potato and turnip mash first as a bed for the lamb. Check the mint sauce for season and transfer to a small serving dish, or alternatively, simply spoon on to the plate. Drain the broccoli, add to the plate and serve.

Sweet Potato Mash with Carrot and Cilantro and Herb Poached Chicken Leg and Thigh

Chicken ready to be poached
Chicken ready to be poached
Chicken chopped in to portions
Chicken chopped in to portions

Sweet potato mash goes extremely well with chicken cooked in a variety of ways. In this instance, it is served with a portion of herb poached chicken. The chicken should be cooked in its entirety, prior to any of the other ingredients. A chicken of this size will serve two to four people.

Add a small, two pound chicken to a large pot - breast uppermost - along with one roughly chopped onion and one roughly chopped carrot. Season with salt, black pepper and one teaspoon each of dried rosemary and dried thyme. Add enough cold water to completely cover the chicken. Place on a high heat until the water boils and reduce to achieve a simmer. The chicken should be simmered for a total of one hour, carefully turned to have the breast on the bottom after half an hour.

Remove the chicken carefully from the pot with large slotted spoons or spatulas. Plate and cover to rest and cool while the remainder of the meal is prepared.

Chopped cilantro (coriander) and grated carrot
Chopped cilantro (coriander) and grated carrot

Ingredients per Person

1 portion of poached chicken
1 sweet potato
½ small carrot (grated)
1 tsp freshly chopped cilantro/coriander leaf
2 tbsp frozen peas
Salt and pepper

Method

The sweet potatoes should be cooked as above. The cilantro should be chopped and the carrot roughly grated before being stirred through the sweet potato mash. The peas should be submerged in boiling water for three minutes to cook.

The leg/thigh portions and wings should be chopped off the chicken with a Chinese cleaver/sharp carving knife. The breast fillets should be sliced off one at a time, by carefully slicing down from the breast bone and tracing the line of the ribs. Do not hack at the fillets as with a saw; rather, make a serious of slits, one after another, in the same direction for best effect.

Plate up and serve.


Vegan Sweet Potato Mash with Pan Fried Parsnip Chips and Brussels Sprouts

Pan fry the parsnip slices in sunflower oil
Pan fry the parsnip slices in sunflower oil
The parsnip slices are carefully built on a bed of sweet potato and nutmeg mash
The parsnip slices are carefully built on a bed of sweet potato and nutmeg mash

Sweet potato mash is very much in itself entirely suitable for vegans. It is unfortunate, however, that many of us thinking of what we should serve with mashed sweet potatoes do not consider the tastes and needs of vegetarians and vegans. This incredibly simple sweet potato mash recipe and dish is perfect for both vegetarians and vegans.

Ingredients per Person

1 sweet potato
1 medium parsnip
8 - 10 Brussels sprouts
Salt, white pepper
Pinch of ground nutmeg
Flat leaf parsley for garnish

Method

The sweet potato should be chopped and put on to cook in salted water.

The parsnip should be peeled and sliced to a thickness of around a quarter inch. The slices should seasoned with salt and white pepper and fried in a little sunflower oil over a medium heat for six or seven minutes each side until golden.

These are miniature Brussels sprouts and will only require seven or eight minutes in simmering, salted water.

The nutmeg should be added to the mashed sweet potatoes and stirred through carefully. The sweet potato mash should then be made to form a bed for the parsnips and the sprouts added alongside. The roughtly chopped, flat leafed parsley, makes an attractive, optional garnish.

Sweet Potato Mash with Marshmallow and Chocolate and Coconut Dusting

Marshmallows are placed on top of the sweet potato mash
Marshmallows are placed on top of the sweet potato mash
Marshmallows will expand during baking
Marshmallows will expand during baking
Chocolate is grated over the marshmallow and dessicated coconut is also added
Chocolate is grated over the marshmallow and dessicated coconut is also added

Sweet potatoes are perfect for incorporating in desserts and marshmallow is a very popular addition. This recipe can equally be prepared deliberately from the outset, or simply in order to use up a little leftover, plain sweet potato mash.

Ingredients for Two Servings

1 large sweet potato
18-20 small marshmallows
Pinch of ground cinnamon
Small piece of milk chocolate
1 tsp desiccated coconut

Method

Put your oven on to preheat to 400F/200C. Stir the cinnamon well through the sweet potato mash and spread the mixture evenly across the base of a 6", ovenproof stone dish, at least 1" deep. Arrange the marshmallows on top, leaving a little space between them for expansion during cooking. Place on a baking tray and in to the oven for ten to twelve minutes.

Remove the tray from the oven and grate the chocolate over the top. Scatter the coconut on top of the chocolate. Place under a hot overhead grill for a couple of minutes to toast the coconut and melt the chocolate.

Allow to cool and refrigerate for at least an hour prior to spooning in to bowls and serving.


Sweet Potato Mash and Marshmallow Dessert with Cream
Sweet Potato Mash and Marshmallow Dessert with Cream

Thank You and Feedback

Hopefully, if you are a lover of sweet potatoes and sweet potato mash, you have found something on this site to suit your tastes. Perhaps you were not previously a fan but are now willing to give sweet potato mash a chance.

Thank you for for your visit and any feedback you have may be left in the space below.

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11 comments

Fiddleman profile image

Fiddleman 5 years ago from Zirconia, North Carolina

Great hub, I love sweet potatoes.


Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, Fiddleman. I love them, too, cooked in so many different ways.


Simone Smith profile image

Simone Smith 5 years ago from San Francisco

Goodness gracious! There is so much to do with sweet potatoes! Great Hub- I'm inspired to try these things out!


Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, Simone. I hope you do and enjoy them.


tonymead60 profile image

tonymead60 5 years ago from Yorkshire

Hi Gordon,

some fascinating recipes here, I've tried it with carrot, but never as a sweet.

cheers Tony


Russell-D profile image

Russell-D 5 years ago from Southern Ca.

Great Hub, Gordon. But, my mom would have called in Sweet Potatoe MUSH.

David Russell


RTalloni profile image

RTalloni 5 years ago from the short journey

Sweet potatoes are one of my favorite foods and I just recently heard of newly discovered health benefits from eating them. I have never seen chocolate with them before. Thanks much for the recipes.


Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks, Tony, David and RTalloni

I've never heard of it called sweet potato mush. It is very rare that I use sweet potatoes in a sweet dish but they do go very well and are of course a very healthy eating foodstuff.


Russell-D profile image

Russell-D 5 years ago from Southern Ca.

My mom, called everything she could mash down a mush. David


Paul Edmondson profile image

Paul Edmondson 5 years ago from Burlingame, CA

I'm hoping to cook some mashed sweet potatoes,applesauce and bbq baby back ribs this weekend. Love all the meals that go with sweet potatoes.


Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, Paul, for the visit and the comment. I hope that you manage to get your cooking done and enjoy your meal. You've also reminded me that I haven't cooked ribs for a while - I will definitely have to rectify that soon!

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