Curried Sweet Potato Mash

By Stefanie Sacks | November 17, 2015
The good old mashed potato. Toss in some heavy cream, butter, salt, and pepper and you have the heart attack special on a silver platter. While I must say that I adore the white potato, the sweet boasts far better nutrition, especially when anti- inflammatory curry takes center stage. So try this mash as it adds a splash of color and culinary creativity to the more pedestrian potato. And is one of my go-to sides for Thanksgiving.


  • 2 large sweet potatoes, skin on, large dice
  • 2 cups water
  • 3 tablespoons extra virgin olive oil
  • 1 small garlic clove, minced
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt or to taste
  • 1/2 cup cilantro leaves, loosely packed, roughly chopped


Serves 4 to 6

1. In a small pot, combine the sweet potatoes and water. Cover the pot and bring to a boil over medium heat. Reduce to a simmer and cook, covered, until potatoes are soft, 15 to 20 minutes.

2. Using a strainer drain the water from the potatoes, then return them to the pot (heat off or on simmer) and mash them with a potato masher or fork. Add the remaining ingredients and mix well.

Reprinted with permission from What The Fork Are You Eating? Copyright © 2014 by Stefanie Sacks, Tarcher Books, a division of Penguin Random House

  • curried sweet potato mash by Stefanie Sacks