Mashed Sweet Potatoes
by Tanvi Parikh
Macros
- Total calories
- 137
- Protein
- 2 g
- Carbs
- 26 g
- Fat
- 3 g
- Fiber
- 4 g
- Sugar
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 367 mg
- Potassium
- 439 mg
- Vitamin A
- 18532 IU
- Vitamin C
- 3 mg
- Calcium
- 40 mg
- Iron
- 1 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 33 mg
- Zinc
- 0 mg
Serves 1
Ingredients
- 1 Sweet Potato (medium, peeled, cubed)
- ⅛ tsp Sea Salt (divided)
- ¾ tsp Butter
Steps
In a large pot, add the cubed sweet potato, half of the sea salt and enough water to cover the sweet potatoes.
Bring the potatoes to a simmer over medium-high heat. Reduce the heat and cook the potatoes for eight to ten minutes or until they are fork tender.
Drain the potatoes and then place them back into the pot. Add the butter and the remaining salt. Mash the potatoes to your desired consistency.
Transfer the mashed potatoes to a serving bowl then divide onto plates. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is equal to approximately one cup.
- More Flavor: Add garlic, onions, fresh herbs.
- Make it Vegan: Omit the butter or use coconut oil or vegan butter instead.