Mashed sweet potatoes with chutney

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10 min


3 cups (750 mL), for 6 servings

* PLUS Microwaving Time: 21 minutes
Mashed sweet potatoes with chutney

© Royalty-Free/Masterfile


  • 4 medium sweet potatoes , from 1 to 1.5 kg
  • 1/4 cup milk
  • 2 tsp butter
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Generous pinch ground cinnamon
  • 1 to 2 tbsp of your favourite chutney


  • Prick potatoes, then place on a large microwave-safe plate with thick portion of potatoes toward outside. Microwave, uncovered, on high, turning partway through, until potatoes are easily pierced with a knife tip, 20 to 25 minutes. Or preheat oven to 400F (200C). Place pricked potatoes on a baking sheet and roast 1 to 1-1/4 hours.
  • Just before mashing potatoes, in a small microwave-safe bowl or large, glass measuring cup, stir milk with butter, salt, pepper and cinnamon. Microwave, uncovered, on high until hot and butter is melted, 1 to 2 minutes. Or place in a saucepan over medium-high heat and stir until hot, 2 minutes.
  • When potatoes are cool enough to handle, peel, or scoop out flesh and place in a large bowl. Mash with a fork. Gradually stir in just enough milk mixture to make potatoes creamy. Stir in 1 tbsp (15 mL) chutney. Taste, then add remaining chutney, if you wish. If necessary, reheat in microwave on medium, stirring occasionally, until hot.

Nutrition (per serving)

  • Calories
  • 135,
  • Protein
  • 2.2 g,
  • Carbohydrates
  • 28.5 g,
  • Fat
  • 1.6 g,
  • Fibre
  • 3.3 g,
  • Sodium
  • 181 mg.

Move over everyday mash and make way for bright sweet potatoes. They’re easier to mash than white potatoes. A large dollop of your favourite chutney adds an unexpected twist.

Make ahead

Prepare potatoes up to 1 day in advance. Keep covered and refrigerated. Do not freeze. Reheat in microwave on medium. Taste and add more milk, if needed.