Ginger Mashed Sweet Potatoes are super delicious and quick and easy to make. A perfect side dish for fall and lovely for Thanksgiving, they’re creamy, rich and packed with warm flavors.
While I do love traditional mashed potatoes with gravy, I really love mashed sweet potatoes with ginger.
This sweet potato recipe can stand in for other mashed potato recipes any time. It’s delicious beneath stews, alongside steak or chicken, even with a salad, and best of all, right next to the turkey and cranberries on your Thanksgiving table.
What’s in Ginger Mashed Sweet Potatoes?
With a touch of cinnamon and lightly sweetened with brown sugar, they’re really a treat. And the fresh ginger adds an ideal amount of heat and interest to the creamy, rich potatoes. Oh, and the butter and cream put it totally over-the-top!
Like the majority of recipes on Cooking On The Weekends, this is a comfort food, through and through. At least by my definition.
Naturally, I do a lot of comfort food cooking in the fall and winter months. We all want warming, cozy foods when the temperature drops and night falls earlier.
How to Make Them
You won’t believe how easy and quick it is to make these sweet potatoes!
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Peel, cut, and steam the sweet potatoes until they’re tender.
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Mash the steamed sweet potatoes with the butter, ginger, brown sugar, and cinnamon.
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Now mix in the cream and season to taste with salt and pepper.
That’s essentially it! (More detailed instructions are below.)
Recipe Tip
- To get the ginger pulp, use a super fine grater, like a microplane grater, to grate the ginger. If you don’t have one, chop it as finely as possible, until it’s juicy.
I promise you, Ginger Mashed Sweet Potatoes will make you a star on Thanksgiving, or any day!
Enjoy!
These quick and easy, vegetarian, Ginger Mashed Potatoes are a perfect side dish for fall and lovely for Thanksgiving! They're creamy, rich and packed with warm flavors.
- 3 pounds sweet potatoes
- 6 tablespoons unsalted butter
- 2 tablespoons plus 2 teaspoons ginger pulp, freshly grated (see notes)
- 2 teaspoons brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons heavy cream
- salt and freshly ground black pepper to taste
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Peel the sweet potatoes, and then cut them into bite-sized pieces, about 2-inch cubes.
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Put a large steamer into a large pot with the water level just below it. Over high heat, bring the water to a boil and then add sweet potatoes to the rack. Turn the heat to low, cover, and steam until the sweet potatoes are very tender, about 15 minutes. (You can stick a fork into one of the pieces to see how tender they are -- it should easily slide right out when they're done.)
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Add the sweet potatoes -- along with the butter, ginger, brown sugar, and cinnamon -- to a large mixing bowl and use a very large fork or potato masher to mash them. They can be as smooth or as chunky as you'd like -- mine are mostly smooth with a few chunks. (This must be done while they're still hot, so that the butter melts in nicely.)
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Now mix in the cream and season to taste with salt and pepper. (Here's How to Season to Taste.)
To get the ginger pulp, use a super fine grater, like a microplane grater, to grate the ginger. If you don't have one, chop it as finely as possible, until it's juicy.
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Lentil Breakdown says
Wow, I had no idea you were a daredevil except in the kitchen! This looks fab! For a non-dairy version, you could sub the cream and butter with full-fat coconut milk and coconut oil.
valentina says
Thanks for adding that Adair! It would be equally as delicious, I’m sure! YUM! π
Roberta Stone says
OMG, That’s YOU way up there on that boulder??!?!?!?!
valentina says
Yep. π xo
Sarah says
These sound so yummy!! I can’t wait to try them!!! XO
valentina says
Thank you, Sarah! Enjoy. π
Noel says
Ginger is a perfect compliment to sweet potatoes. I’m thinking this may be on our Thanksgiving table instead of the marshmallow style ones.
valentina says
Thanks, Noel. I do love the marshmallows, though. π
jacquee | i sugar coat it! says
Talk about comfort food…YUMMMMMMM!
valentina says
I’m all about comfort food. Enjoy & thank you!. π
Christine | Vermilion Roots says
Ginger in mashed potatoes. That’s brilliant.
valentina says
Thanks, Christine! A natural pairing. π
The Hungry Mum says
I could eat my body weight in this lovely mash – how delish.
valentina says
Thank you! π
Helen @ family-friends-food.com says
Love sweet potatoes, love ginger, this was always going to be a hit with me! I’m sure the butter and cream can’t hurt either π
valentina says
Thank you! Yes, the butter and cream make it even dreamier! π
Lisa says
Wow, rock climbing that is so very cool.
Loving the ginger. Gonna have to up my sweet potato casserole with some.
valentina says
Thanks, Lisa! Enjoy!
Kimberly says
omg … you are a brave, brave woman! Kudos to you!
And those sweet potatoes? Yes, please! Fall is here, and I adore sweet potatoes this time of year … putting your version on the to-make list!
valentina says
Thanks so much, Kimberly! I hope you try and enjoy! π
Mike Forrester says
Really good. The ginger transforms but doesn’t dominate the sweet potato flavor.
valentina says
Thanks, Mike. So happy you liked this one! π ~Valentina
Mike says
We have made these potatoes often since the first time. They never get paΕe, always fresh and interesting.
valentina says
Thanks so much Mike! I so appreciate you writing in and I’m so happy you like this recipe. It’s such a great side for so many things. Enjoy, and have a great week! π ~Valentina