Mashed Sweet Potatoes by Jean Carper

Mashed Sweet Potatoes by Jean Carper

USA WEEKEND columnist Jean Carper 0

"It's a snap to prepare the classic mashed sweet potato side dish when you enlist the microwave for assistance!"

Ingredients {{adjustedServings}} servings 235 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Microwave whole potatoes until done. Cool to touch. Remove pulp. Mash with liqueur and spices. Top with almonds. Reheat in microwave.
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  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews 15

  1. 24 Ratings


Tasty and easy. Never bothered with the “cooling off” and reheating part. I just mashed them hot and then served. The almonds really add something special. I microwaved 2 sweet potatoes (on the smallish side) for 3.5 minutes, flipped, 3.5 more minutes, flipped, then 2 more minutes, checked them, and 2 more minutes. I love that this doesn’t load them up with butter and cream, letting the sweet potato flavor really shine through.


Very sweet. Loved the idea of using the microwave to cook the potatoes. It saved so much time in the preparation.

Gwen on the West Coast

I love sweet potatoes and am always looking for new sweet potato recipes. This recipe is great! Amaretto complements the flavor of sweet potatoes perfectly. Instead of microwaving them, I just baked five sweet potatoes for an hour at 400 degrees (after puncturing the skin, of course), then peeled the skin off the potatoes and mashed them up with Amaretto, ground ginger and cinnamon. The sweet potatoes are so soft after being baked that you don't really need to mash them. Tastes amazing!