These creamy mashed Sweet Potatoes with Chinese 5-Spice are a great healthy side dish to serve with chicken and pork or to serve as a side dish for Thanksgiving.

healthy mashed sweet potatoes in white bowl

Why We Love This Recipe For Creamy Asian Mashed Sweet Potatoes

It’s impossible to not to like this creamy mashed sweet potato recipe. I’m telling you. In fact, I’d wager, that if you serve these to a table full of people, you will get at least one marriage proposal. They’re that good.

And the best part is that they just happen to be both vegan and paleo, so pretty much everyone at the table can eat them, fall in love, and live happily ever after. The end.

I know we’ve all had sweet potato mash before, but what makes these so good (and different) are the seasonings. The Asian-inspired seasonings in this recipe are garlic, ginger and Chinese five spice powder.

I love making this all through fall and winter for a healthy side dish. It is great with roasted pork loin, crispy roasted chicken or Herb Roasted Turkey. This dish is also a perfect healthy yet gourmet newcomer for your Thanksgiving feast.

healthy mashed sweet potatoes

Key Ingredients For This Recipe

Sweet potatoes

The sweet potatoes are peeled and then steamed. This is the speediest way to cook them. And unlike boiling, steaming helps preserve nutrients. If you can only find yams (or if you happen to have those at home) that is okay, as they are practically the same.

Coconut oil

Coconut oil is a great cooking oil. Although, it does add a specific flavor. If you’re not a huge fan of coconut oil you can use avocado oil instead.

Chinese 5 spice

Chinese 5 spice is a mix of five different spices such as Chinese cinnamon, fennel, star anise, ginger and cloves. You can often find 5-spice in the spice aisle but if it’s unavailable you can easily blend your own.

Orange

You’ll need one plump orange to zest and juice. I love naval oranges the best but any orange will do.

Additional Ingredients

  • 1 clove garlic chopped
  • 1 teaspoon grated ginger
  • 1 1/4 teaspoons salt

Step-by-Step Instructions

Step 1: Boil sweet potatoes

Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket over high heat. Add potatoes to the basket, cover and steam until a fork can be easily pressed into the potatoes and pulls out without resistance, 19 to 22 minutes.

Step 2: Cook aromatics

Meanwhile, melt coconut oil in a small saucepan over medium heat. Add garlic and cook until fragrant and just starting to brown. Add ginger and 5-spice and stir to combine.

Remove from the heat and immediately and CAREFULLY stir in juice from the orange to stop the spices from overcooking. Stir in ½ teaspoon zest and salt until the salt is dissolved.

Step 3: Puree sweet potato

Remove the steamer basket from the saucepan. Transfer the sweet potatoes to a food processor fitted with the steel blade attachment. Scrape coconut oil mixture into the food processor. Puree, scraping down the sides and mixing together once or twice, until completely smooth.

Alternatively, for a more rustic texture, pour the boiling water out of the saucepan, and dump the cooked sweet potatoes out of the basket into the hot saucepan. Pour the coconut oil mixture over the sweet potatoes and mash with a potato masher until desired smoothness.

healthy mashed sweet potatoes in white bowl on plate

FAQs and Expert Tips

Alternative seasonings for mashed sweet potatoes

Rather than seasoning mashed sweet potatoes with 5-spice, you can season them with butter and maple syrup, miso, chili powder/paprika or just plain butter, salt and scallions.

How to get the best texture?

For the creamiest results, I preferred using a food processor to puree the mashed sweet potatoes. But if you do not have one, a potato masher works just as well! For traditional mashed potatoes like my Buttermilk Mashed potatoes I recommend a ricer, but the creamy texture of these sweet potatoes do not lend themselves to the ricer. 

What’s the importance of adding orange juice to this mash?

To stop the spice from overcooking, freshly squeezed orange juice is added in to drop the temp down and stop it from browning. A touch of orange zest goes in at the end for an added taste.

How to store?

Store them in an airtight container in the fridge for 2 to 3 days. To reheat simply mix in a bit of water and microwave until warmed through, adding more water as needed.

How to Reheat Mashed Sweet Potatoes

Reheat these mashed sweet potatoes in the microwave for about 90 seconds. Stir well and heat for an additional 30 seconds if needed.

You can also reheat them in the oven. Put them into a baking dish and cover with aluminum foil. Bake at 350 degrees F until they’re completely warmed through.

healthy mashed sweet potatoes

Additional Healthy Sweet Potato Recipes to Try

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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Five Spice Mashed Sweet Potatoes | Side Dish | Holiday | Vegan | Paleo | Healthy Seasonal Recipes | Katie Webster

Creamy Mashed Sweet Potatoes with Chinese 5-Spice


  • Author: Katie Webster
  • Total Time: 35 minutes
  • Yield: 10 servings 1x

Description

These creamy mashed Sweet Potatoes with Chinese 5-Spice are a great healthy side dish to serve with chicken and pork or to serve as a side dish for Thanksgiving.


Ingredients

Scale
  • 3 pounds sweet potatoes peeled and cut into 2-inch chunks
  • 1/4 cup coconut oil
  • 1 clove garlic chopped
  • 1 teaspoon grated ginger
  • 2 teaspoons Chinese 5 Spice
  • 1 orange zested and juiced
  • 1 1/4 teaspoons salt

Instructions

  1. Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket over high heat. Add potatoes to the basket, cover and steam until a fork can be easily pressed into the potatoes and pulls out without resistance, 19 to 22 minutes.
  2. Meanwhile, melt coconut oil in a small saucepan over medium heat. Add garlic and cook until fragrant and just starting to brown. Add ginger and 5-spice and stir to combine. Remove from the heat and immediately and CAREFULLY stir in juice from the orange to stop the spices from over cooking. Stir in ½ teaspoon zest and salt until the salt is dissolved.
  3. Remove the steamer basket from the saucepan. Transfer the sweet potatoes to a food processor fitted with the steel blade attachment. Scrape coconut oil mixture into the food processor. Puree, scraping down the sides and mixing together once or twice, until completely smooth. Alternatively, for a more rustic texture, pour the boiling water out of the saucepan, and dump the cooked sweet potatoes out of the basket into the hot saucepan. Pour the coconut oil mixture over the sweet potatoes and mash with a potato masher until smooth.

Notes

Cooking Tip:

For the creamiest results, I preferred using a food processor to puree the mashed sweet potatoes. But if you do not have one, a potato masher works just as well! For traditional mashed potatoes like my Buttermilk Mashed potatoes I recommend a ricer, but the creamy texture of these sweet potatoes do not lend themselves to the ricer.

Make Ahead

Reheat these mashed sweet potatoes in the microwave for about 90 seconds. Stir well and heat for an additional 30 seconds if needed.

You can also reheat them in the oven. Put them into a baking dish and cover with aluminum foil. Bake at 350 degrees F until they’re completely warmed through.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Calories: 175
  • Sugar: 12 g
  • Sodium: 348 mg
  • Fat: 10 g
  • Saturated Fat: 8 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 2 g

Keywords: healthy mashed sweet potatoes, healthy mashed sweet potato recipes, Asian mashed sweet potatoes