clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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.


  • 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


  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.


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


  • 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

FREE Weeknight Dinners E-Book

Yours free when you subscribe to our weekly newsletter

We respect your privacy.