Mashed Ginger Sweet Potatoes with Fresh Nutmeg

sweet-potatoesThe recipe below is courtesy of Rebecca Katz's fantastic cookbook for cancer survivors, One Bite at a Time. I highly recommend picking it up!

Sweet potatoes are rich in fiber, potassium and vitamins A and C. The addition of ginger serves as a potent carminative that aids in digestion along with providing a zing of flavor. Great for around the holidays, this recipe requires only a few basic ingredients to put it all together!


  • 4 cups peeled and cubed sweet potatoes (2" cubes)
  • 1 tsp sea salt or Real Salt
  • 2 tbsp organic, unsalted Kerrygold Butter¬†(can use 1 1/2 tbsp of Nutiva coconut oil instead if avoiding dairy)
  • 1/2 tsp grated fresh ginger
  • 1/4 tsp maple syrup
  • Pinch of ground cinnamon
  • Pinch of freshly grated nutmeg


  1. Bring a large pot of water to a boil over high heat.
  2. Add the sweet potatoes and salt and cook until tender, about 25 minutes.
  3. Drain, reserving 1/4 cup of the cooking liquid, and return the sweet potatoes to the pot.
  4. Add the butter, ginger, maple syrup, cinnamon, nutmeg, and 2 to 3 tbsp of the reserved cooking liquid.
  5. Use a potato masher or electric hand mixer to mash the potatoes (or opt to place the cooked potatoes into a Vitamix with the other ingredients and blend to your desired consistency)
  6. Serve in a bowl or as a side dish on a plate.

Serves 6



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