My carrot and sweet potato mash is meant to be a really easy side dish that doubles as a way to sneak veggies into a picky eater’s diet. Conversely, if you love vegetables, this is a great way to get even more vegetables into your diet. I also happened to have a HUGE sweet potato that I needed to use up and this was super easy. I prefer to use unsalted butter, however, if you only have salted butter on hand just be a little conservative when adding additional seasoning.
Looking for other side dishes? Try my easy rice pilaf, roasted Brussels sprouts, or yellow rice.
Prep Time 10 minutes
Cook Time 20 minutes
Serves 4 people
Ingredients
1 lb each sweet potatoes and carrots
1/4 c sour cream
2 tbsp butter
Salt and Pepper
Preparation
First, peel carrots and sweet potatoes, then cut each into 1/2-inch cubes. Next, place the vegetables in a medium pot with enough water to cover by an inch, add about a teaspoon of salt, then bring to a boil. Cook until tender (about 20 minutes), scoop out 1/4 cup of the cooking water, then drain and return the cubes to the pot.
Using either a fork, electric hand mixer, or potato masher, mash carrots, and potatoes until smooth. Stir in sour cream and butter, then season with salt and pepper to taste. If the mixture is a little stiff, stir in your cooking water 1-2 tablespoons at a time until you reach your desired consistency.
Serve your carrot and sweet potato mash with your favorite protein. I tend to grill up or bake some pork chops to serve alongside.