These fluffy and light honey balsamic mashed sweet potatoes have a touch of sweetness with a little acid and heat. They are a healthier version of this classic side.
- 3–1/2 pounds sweet potatoes, peeled and diced
- 1 tablespoon + 1 teaspoon kosher salt
- 1/4 cup milk, warmed
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- Chopped parsley and minced chives for serving
- Place the potatoes and 1 tablespoon salt in a large pot. Fill with water, covering the potatoes by 1-inch. Bring the mixture to a boil, reduce heat and simmer until the potatoes are tender, about 10-12 minutes. They should be able to be easily pierced with a paring knife.
- Drain the potatoes. Use a food mill, potato masher or fork to puree the potatoes to your desired consistency. You can also press them through a fine mesh strainer.
- Put the mashed potatoes in a large pot over low heat. Slowly stir in the milk, honey, balsamic vinegar, red pepper flakes, 1 teaspoon kosher salt and black pepper.
- Spoon the potatoes into a serving dish and top with fresh parsley and chives.
You can warm the milk by microwaving it for 20 seconds.
You can store leftover potatoes in an airtight container in the fridge up to 3 days. Warm them gradually in pot on the stove over low heat, stirring frequently.
If you want to keep the potatoes up to 1 month, freeze them. Let them cool to room temperature before putting them in a freezer safe-container. Thaw the mash before warming it.
Optional garnishes: you can top the potatoes with finely grated Parmesan or a spoonful of Greek yogurt.
Keywords: mashed sweet potatoes, healthy mashed sweet potatoes