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Creamy sweet potatoes mashed with smooth almond butter, nutmeg, cinnamon, vanilla, brown sugar, evaporated milk, and butter.
Today I decided to whip together mashed sweet potatoes. I figured I’d try something new. I really like trying new things a couple of months before the holiday season comes around in case I want to swap anything out. Mashed sweet potatoes I usually keep the same sugar, butter, milk, and spice. I set it to the side and don’t think about it till it is time to serve.
For this recipe with the nuts being the inspiration, I decided why not incorporate the best part throughout the entire dish. I’m so glad I did the almond butter resulted in really rich and nutty sweet potatoes. I’ll officially be swapping my usual sweet potatoes out for this one next time. Check out my tips and tricks below for the best creamy almond butter sweet potatoes. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST CREAMY ALMOND BUTTER SWEET POTATOES
smooth almond butter: almond butter fat notoriously separates. make sure you mix it together before adding it to the dish. the additional oil makes for really creamy potatoes. the smoother the almond butter the better.
evaporated milk: evaporated milk has a lot of flavors. the sugar is slightly caramelized so it adds a nice rich color and some extra flavor regular milk doesn’t.
butter: the key to restaurant mashed potato or sweet potato is butter. i keep a lot of softened butter on hand when making potatoes. adding it in by the tablespoon add for rich and creamy potatoes.
spices: when I’m choosing spices for sweet potatoes fresher is better. when it comes to cinnamon and nutmeg fresh results in less so adjust your spices according to taste. start small then add more.
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