I have completely fallen in love with mashed sweet potatoes. I discovered the idea a bit late in the sweet potato season, sometime in January. This recipe is simple and easy, but produces such an interesting flavor with the chili & cinnamon. A little cream cheese & butter turn them into pure whipped goodness without even using a mixer. Because of the recipe’s sweetness, I like to pair it with a bitter veggie like sauteed kale or asparagus. I have served this with grilled chicken, pork tenderloin, and venison cube steak in the past–but it could really go with just about anything! I have also considered just demolishing the entire bowl for dinner without bothering to make a whole meal. o.O
-3 large sweet potatoes, peeled & cubed
-1/3 block of cream cheese, softened
-2 tbsp butter, softened
-2 tbsp brown sugar (optional)
-1 tbsp chili powder
-1 1/2 tbsp cinnamon
- Boil cubed sweet potatoes until tender, drain.
- While potatoes are boiling, add all remaining ingredients to a mixing bowl.
- Add boiled potatoes. Using a potato masher, mash the potatoes & mix the other ingredients in.