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    Home » Sides » Easy Ginger Mashed Sweet Potatoes

    Easy Ginger Mashed Sweet Potatoes

    Oct 14, 2015 · by Valentina · 24 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.Rustic white bowl overflowing with mashed sweet potatoes with fresh ginger root next to it.

    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 this recipe?

    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.

    rustic white bowl overflowing with mashed sweet potatoes with fresh ginger root next to it

    How to Make Them

    You won't believe how easy and quick it is to make these sweet potatoes!

    1. Peel, cut, and steam the sweet potatoes until they're tender.
    2. Mash the steamed sweet potatoes with the butter, ginger, brown sugar, and cinnamon.
    3. 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!

    Ginger Mashed Sweet Potatoes Recipe - This quick and easy sweet potato side dish is perfect for fall and lovely for Thanksgiving! It's creamy, rich and packed with warm flavors.

    Easy Ginger Mashed Sweet Potatoes Recipe

    Valentina K. Wein
    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.
    5 from 3 votes
    Print
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 355 kcal

    Ingredients
      

    • 3 pounds sweet potatoes
    • 6 tablespoons unsalted butter
    • 2 tablespoons plus 2 teaspoons ginger pulp, freshly grated (see notes)
    • 2 teaspoons brown sugar
    • ½ teaspoon ground cinnamon
    • 6 tablespoons heavy cream
    • salt and freshly ground black pepper to taste

    Instructions
     

    • Peel the sweet potatoes, and then cut them into bite-sized pieces, about 2-inch cubes.
    • 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.)
    • 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.)
    • Now mix in the cream and season to taste with salt and pepper. (Here's How.)

    NOTES

    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.
    Calorie count is only an estimate.

    NUTRITION

    Calories: 355kcal
    Keywords great for Thanksgiving, sweet potato sides
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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    Reader Interactions

    Comments

    1. Lentil Breakdown

      October 15, 2015 at 8:11 am

      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.

      Reply
      • valentina

        October 15, 2015 at 9:39 am

        Thanks for adding that Adair! It would be equally as delicious, I'm sure! YUM! 🙂

        Reply
    2. Roberta Stone

      October 15, 2015 at 11:33 am

      OMG, That's YOU way up there on that boulder??!?!?!?!

      Reply
      • valentina

        October 15, 2015 at 1:01 pm

        Yep. 😀 xo

        Reply
    3. Sarah

      October 16, 2015 at 2:38 pm

      These sound so yummy!! I can't wait to try them!!! XO

      Reply
      • valentina

        October 16, 2015 at 4:33 pm

        Thank you, Sarah! Enjoy. 🙂

        Reply
    4. Noel

      October 16, 2015 at 5:00 pm

      Ginger is a perfect compliment to sweet potatoes. I'm thinking this may be on our Thanksgiving table instead of the marshmallow style ones.

      Reply
      • valentina

        October 16, 2015 at 6:30 pm

        Thanks, Noel. I do love the marshmallows, though. 😉

        Reply
    5. jacquee | i sugar coat it!

      October 16, 2015 at 5:51 pm

      Talk about comfort food...YUMMMMMMM!

      Reply
      • valentina

        October 16, 2015 at 6:34 pm

        I'm all about comfort food. Enjoy & thank you!. 🙂

        Reply
    6. Christine | Vermilion Roots

      October 17, 2015 at 11:00 am

      Ginger in mashed potatoes. That's brilliant.

      Reply
      • valentina

        October 17, 2015 at 11:20 am

        Thanks, Christine! A natural pairing. 🙂

        Reply
    7. The Hungry Mum

      October 18, 2015 at 2:17 am

      I could eat my body weight in this lovely mash - how delish.

      Reply
      • valentina

        October 18, 2015 at 12:48 pm

        Thank you! 😀

        Reply
    8. Helen @ family-friends-food.com

      October 18, 2015 at 7:05 am

      5 stars
      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 🙂

      Reply
      • valentina

        October 18, 2015 at 12:48 pm

        Thank you! Yes, the butter and cream make it even dreamier! 🙂

        Reply
    9. Lisa

      October 19, 2015 at 5:24 pm

      Wow, rock climbing that is so very cool.
      Loving the ginger. Gonna have to up my sweet potato casserole with some.

      Reply
      • valentina

        October 19, 2015 at 10:11 pm

        Thanks, Lisa! Enjoy!

        Reply
    10. Kimberly

      October 20, 2015 at 5:33 pm

      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!

      Reply
      • valentina

        October 20, 2015 at 6:15 pm

        Thanks so much, Kimberly! I hope you try and enjoy! 🙂

        Reply
    11. Mike Forrester

      August 24, 2019 at 5:33 pm

      5 stars
      Really good. The ginger transforms but doesn't dominate the sweet potato flavor.

      Reply
      • valentina

        August 25, 2019 at 8:27 pm

        Thanks, Mike. So happy you liked this one! 🙂 ~Valentina

        Reply
    12. Mike

      March 28, 2021 at 6:00 pm

      5 stars
      We have made these potatoes often since the first time. They never get paśe, always fresh and interesting.

      Reply
      • valentina

        March 29, 2021 at 3:04 pm

        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! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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