Recipe: Spicy Sweet Mash


Seriously… make this now.  It is so good it could be a dessert, but I like to have it as a side dish to a protein-packed dinner. Mashed sweet potatoes are the bomb. I think I will be making this a yearly Thanksgiving recipe. It’s full of fall flavors and colors.


  • 1 Large Sweet Potato
  • 6 oz Baby Carrots
  • 1 Can Halved Pears (Preferably in Pear Juice, not Syrup)
  • Dried Cranberries (Can substitute Pomegranate Craisins)
  • ½ tsp Red Pepper (Ground)
  • 1 tbsp Cinnamon
  • 1/8th Cup Brown Sugar
  • 1 tsp Nutmeg (I insist on freshly ground)


In an 8×8 glass pan, pour can of pears, juice and all, into a 350 degree oven.

Peel sweet potatoes and cube into ½ inch chunks. Boil cubed sweet potatoes and carrots in a large pot until they are softened all the way through (test by piercing with a fork. They shouldn’t have the raw potato texture anymore.) Drain.

Remove pears from oven and add to drained sweet potatoes and carrots. Mash thoroughly. (Some people use a ricer? I never have, but it sounds sound.)

Add dried cranberries and stir in. Put mixture back into the 8×8 glass pan. Add brown sugar, cinnamon, nutmeg, and Red Pepper. Bake another 15-20 minutes.

 Nutrition Info

This recipe makes 8 servings.  Nutrition data is presented per-serving.

  • Calories Per Serving: 121
  • Total Fat: .4 g
  • Carbs: 28.6 g
  • Fiber 3.6 g
  • Protein .9 g

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