Sweet potato mash with walnuts and crisp sage
This sweet potato mash combines creamy sweet potatoes with crunchy walnuts and crispy sage for a deliciously satisfying side dish. It's simple to prepare and complements a variety of main courses.
Cook time 45 min
Prep time 25 min
Ingredients:
3 potatoes1/4 cup milk (1% fat)
2 sweet potatos
Sweet potato mash with walnuts and crisp sage is a delightful and nutritious side dish that's perfect for adding a gourmet touch to any meal. Combining the rich flavors of sweet potatoes with the crunch of walnuts and the aromatic crispiness of sage, this recipe is simple to make and absolutely delicious.
Instructions:
- Peel and chop the potatoes and sweet potatoes into uniform chunks to ensure even cooking.
- Rinse the potato pieces under cold water to remove excess starch.
- Place the chopped potatoes and sweet potatoes into a large pot.
- Fill the pot with enough cold water to cover the potatoes.
- Add a pinch of salt to the water.
- Bring the pot to a boil over high heat.
- Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are tender when pierced with a fork.
- While the potatoes are cooking, heat the butter or olive oil in a small pan over medium heat.
- Once the butter is melted and hot, add the fresh sage leaves.
- Cook the sage leaves until they are crisp, about 2-3 minutes. Be careful not to burn them.
- Remove the pan from heat and set it aside.
- Once the potatoes and sweet potatoes are tender, drain them in a colander.
- Return the potatoes to the pot.
- Mash the potatoes using a potato masher or a hand mixer to your desired consistency.
- Pour in the milk gradually as you mash, mixing until the potatoes are smooth and creamy.
- Season with salt and pepper to taste.
- Carefully stir in half of the crisp sage and the buttery cooking oil into the mashed potatoes for added flavor.
- Sprinkle the remaining sage leaves and the chopped walnuts on top as a garnish before serving.
- Serve the sweet potato mash hot as a side dish with your favorite main course. Enjoy!
Sweet potato mash with walnuts and crisp sage is a versatile and satisfying side dish that pairs wonderfully with a variety of main courses. With its excellent combination of textures and flavors, this mash is sure to be a hit at your next meal. Follow these tips to perfect the recipe, and enjoy the delicious, comforting taste of sweet potato mash done right.
Sweet potato mash with walnuts and crisp sage FAQ:
Cook the potatoes and sweet potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
You can use any type of milk, such as whole, skim, or a dairy-free alternative like almond or oat milk, as long as it complements the flavor.
Store leftover mash in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of milk to restore creaminess.
Yes, you can substitute walnuts with pecans, almonds, or sunflower seeds, depending on your preference and dietary needs.
The sweet potatoes are done cooking when they are tender and easily pierced with a fork. If they feel firm or hard, continue to simmer and check every couple of minutes.
Cooking Tips:
- Choose sweet potatoes that are firm and free of blemishes for the best texture and flavor.
- For a creamier mash, consider using a mix of both sweet potatoes and regular potatoes as suggested in the ingredient list.
- Toast the walnuts lightly in a dry pan before adding them to the mash to enhance their flavor and crunch.
- Use fresh sage if available, as it provides a more vibrant flavor compared to dried sage.
- To make the dish even more indulgent, consider adding a small amount of butter or olive oil when mashing the potatoes.
- Adjust the consistency of the mash by varying the amount of milk you add. For a richer texture, you can use whole milk or even a splash of cream.
Nutrition Facts
4 ServingsCalories 210kcal
Protein 5g
Carbohydrates 45g
Fiber 6g
Sugar 6g
Fat 0.33g
More recipes
Cinnamon-almond cottage cheese breakfast bowl
A creamy cinnamon-almond cottage cheese breakfast bowl.
21 Apr 2026Dill-poached salmon with chicken broth
Enjoy tender salmon poached in dill-flavoured chicken broth.
21 Apr 2026Smoky bbq volcano potatoes with cheddar cheese and sour cream
Twice-baked potatoes topped with cheese, bacon, and BBQ sauce.
21 Apr 2026Veggie-filled egg muffins
Nutritious veggie-filled egg muffins baked with eggs and almond flour.
21 Apr 2026Pan-fried sweet corn with butter, salt and pepper
Quick pan-fried sweet corn with butter and seasonings.
21 Apr 2026