Sweet Potato and Rutabaga Mash Recipe

Mashed sweet potatoes are a staple Fall food, and they’re even better once you figure out that they don’t actually need a topping of brown sugar and marshmallow fluff.

But even without all the extra sugar, mashed sweet potatoes can be very densely sweet, and sometimes the flavor is better if you add a little more savory to the mix.

That’s what’s going on here: the rutabaga helps to balance the sweetness and tip the final creation a little more to the rooty/savory side.

And then, of course, there’s the butter. This is Paleo; no skimping on the butter allowed! If you’re sensitive to lactose, ghee is another option, and olive oil would also be fine if dairy is completely out of the question.

The preparation is basically the same as any mashed root vegetable: boil, mash with fat and spices, and stir.

A sprinkle of paprika and a little fresh parsley on top bring out the light-orange color, and an extra drizzle of olive oil or butter on top would make the whole thing look very elegant. Give it a try as a holiday side or just for yourself after a long, cold day.

Sweet Potato and Rutabaga Mash Recipe

SERVES: 4 PREP: 15 min COOK: 20 min

Ingredients

• 4 sweet potatoes, peeled and cubed
• 1 rutabaga, peeled and chopped
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tbsp. butter, ghee, or olive oil
• 1 tsp. paprika
• 2 tbsp. fresh parsley, minced
• Sea salt and freshly ground black pepper

Preparation

1. Fill a large saucepan with water and bring to a boil.
2. Carefully add the rutabaga and cook for 5 to 6 minutes.
3. Add the sweet potato and cook for another 10 to 15 minutes, until both vegetables are able to be pierced with a knife.
4. Drain the water from the saucepan, and add the butter (or ghee or olive oil).
5. Mash the potato and rutabaga with a potato masher or hand mixer.
6. Sprinkle with garlic powder, onion powder, and salt and pepper to taste.
7. Give everything a good stir, and serve with fresh parsley on top.

Sweet Potato and Rutabaga Mash Recipe

This savory mash has fewer carbs than regular mashed sweet potatoes, and the rutabaga adds an interesting flavor.

5 from 2 votes

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Appetizer

Cuisine American

Servings 4 people

Calories 215 kcal

Ingredients

  

1x2x3x

• 4 sweet potatoes peeled and cubed
• 1 rutabaga peeled and chopped
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tbsp. butter ghee, or olive oil
• 1 tsp. paprika
• 2 tbsp. fresh parsley minced
• Sea salt and freshly ground black pepper

Instructions

 

• Fill a large saucepan with water and bring to a boil.
• Carefully add the rutabaga and cook for 5 to 6 minutes.
  1 rutabaga
• Add the sweet potato and cook for another 10 to 15 minutes, until both vegetables are able to be pierced with a knife.
  4 sweet potatoes
• Drain the water from the saucepan, and add the butter (or ghee or olive oil).
  2 tbsp. butter
• Mash the potato and rutabaga with a potato masher or hand mixer.
• Sprinkle with garlic powder, onion powder, and salt and pepper to taste.
  1 tsp. garlic powder, 1 tsp. onion powder, Sea salt and freshly ground black pepper
• Give everything a good stir, and serve with fresh parsley on top.
  2 tbsp. fresh parsley, 1 tsp. paprika

Nutrition

Calories: 215kcalCarbohydrates: 37gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 137mgPotassium: 830mgFiber: 7gSugar: 10gVitamin A: 19859IUVitamin C: 37mgCalcium: 101mgIron: 2mg

Keyword mashed, rutabaga, sweet potato

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