Mashed Sweet Potatoes with Cashew Milk
This incredible sweet side dish is mixed with just 4 ingredients. Cashew milk adds a nutty sweetness. A perfect side dish for Thanksgiving.
Equipment
- baking sheets
- potato masher
- sharp knife
- basting brush
Ingredients
- 3 lbs sweet potatoes about 3-4 large, washed, peeled and sliced into 1/4 inch rounds
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup cashew milk
Instructions
- Preheat the oven to 400ºF. Wash the sweet potatoes, peel them, and slice them into 1/4-inch rounds. Place the rounds on parchment-lined baking sheets.Add olive oil to both sides of each sweet potato round using a basting brush. Then, sprinkle salt evenly over the sweet potatoes.
- Place baking sheets into the oven and cook for 30-40 minutes or until soft.Remove from the oven, place cooked sweet potatoes into a bowl, and mash with a potato masher, adding the cashew milk until desired consistency. Serve warm.*Caution-Sweet potatoes will be hot when removed from the oven.
Notes
- Try using winter squash instead of sweet potatoes.
- Use coconut milk for an alternative option.
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 46g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 228mg | Potassium: 764mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32176IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
