Sweet Potato and Carrot Mash

Sweet potatoes and carrots are classic fall side dishes, but this creamy mash elevates them to new heights. With a touch of warm spices and a hint of sweetness from the coconut oil, this mash is the perfect accompaniment to a hearty holiday meal.

The origins of sweet potato and carrot mash can be traced back to the early days of American cooking, when resourceful housewives would combine whatever vegetables they had on hand to create a simple, yet satisfying dish. Over time, the mash evolved, with the addition of spices and other flavorings, until it became the beloved side dish we know today. This recipe is a modern take on the classic, with the addition of almond milk and coconut oil for a creamy, flavorful mash that is sure to please everyone at your table.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 pound carrots, peeled and chopped
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions

1. Place the sweet potatoes and carrots in a large pot of cold water. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15 minutes.
2. Drain the vegetables and return them to the pot.
3. Add the almond milk, coconut oil, cinnamon, nutmeg, salt, and pepper to the pot. Mash the vegetables until smooth.
4. Serve warm.
5. Add a dollop of plain yogurt or sour cream for extra richness and flavor.

Why It Works

• The combination of sweet potatoes and carrots provides a balance of sweet and earthy flavors.
• The addition of almond milk and coconut oil creates a creamy, rich texture.
• The spices add warmth and depth of flavor to the mash.
• The simple preparation makes this dish easy to prepare for a weeknight meal or a special occasion.