sweet potato mash in decorative porcelain dish

Written by Renata Trebing


  • 3 large sweet potatoes, peeled and cut into chunks
  • 1 medium butternut squash, peeled, de-seeded, and cut into chunks
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 6 tbsp butter


  • In a large pot, add water, sweet potato and butternut squash chunks.
  • Bring to the boil, then reduce to a simmer.
  • Simmer sweet potatoes and butternut squash til they are fork tender.
  • Drain off the water and return the sweet potatoes and butternut squash to the same pot.
  • Add the salt, pepper, garlic powder and butter to the mixture.
  • Using an immersion blender, blend very well till creamy and smooth.
  • Taste and adjust seasoning as desired.
  • Serve warm.
  • Keep leftovers in an airtight container in the fridge, for up to 1 week.

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