Sweet Potato Cauliflower Mash is an easy and delicious way to eat more vegetables!
For years, my husband Jack has been adding cooked sweet potatoes and cauliflower to a homemade cheese sauce that we use to prepare our 11-year-old daughter’s all-time favorite macaroni and cheese dinner. As a picky eater, this has been a great way to get her to eat more veggies.
Jack typically cooks up a big batch of his sweet potato-cauliflower mixture, and he freezes it in small zipper seal bags. Then, when we’re making the cheese sauce, we can simply grab a bag of the pre-cooked veggies and add it to the sauce.
A few weeks ago, Jack was cooking up a batch – and I tasted a spoonful of the Sweet Potato Cauliflower Mash. It was delicious and I thought – with a few more ingredients and a little more seasoning – it would be a great, easy, side dish for any meal!
So that’s how today’s Sweet Potato Cauliflower Mash recipe came to be. You can make it more like a smooth puree like we did for today’s recipe – or you can simply mash the sweet potatoes and cauliflower together with a potato masher and leave it as a rustic, chunky texture. (Either way – it’s delicious!)
The sweet potato flavor in this Sweet Potato Cauliflower Mash is definitely the most prominent flavor in this easy vegetable side dish – but the addition of the cauliflower makes it lighter and creamier than just sweet potatoes alone. We also flavored the mash with diced onions sautéed in butter, plus a little garlic powder, ground white pepper, and kosher salt.
This Sweet Potato Cauliflower Mash is also a very forgiving recipe – feel free to add more or less sweet potatoes, or more or less cauliflower to the mix depending on what you have on hand.
You may also like these other mashed and pureed vegetable recipes:
- Mashed Cauliflower and Spinach
- Roasted Mashed Sweet Potatoes
- Garlic Mashed Potatoes
- Mashed Sweet Potatoes with Kale and Boursin Cheese
- Cauliflower Purée
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This recipe uses equal amounts (in weight) of sweet potato and cauliflower. However, it’s a very forgiving recipe and you can increase one or the other vegetable based on the produce you buy at the store.
Water, for cooking
2 pounds sweet potatoes, peeled and diced (approximately 2 large sweet potatoes)
2 pounds cauliflower florets (one large, 3-pound cauliflower with center stalk removed will yield 2 pounds of florets)
4 tablespoons unsalted butter
¾ cup chopped onion, small dice
¼ teaspoon garlic powder
1/8 teaspoon ground white pepper
1 teaspoon kosher salt
Add approximately two inches of water to the bottom of a large pot with cover. Add diced sweet potatoes to the pot, then place the cauliflower florets on top of the sweet potatoes. Over high heat, bring water to a boil. Reduce to a fast simmer and cover, then cook for 10 minutes or until vegetables are tender and soft when pierced with a fork.
While sweet potatoes and cauliflower simmer, melt butter in a small skillet. Add diced onion, and sauté over medium heat until onions are soft and translucent, about 3 to 4 minutes. Remove from heat and set aside.
Once sweet potatoes and cauliflower florets are cooked through, pour into a colander. Place vegetables back in the pot and mash with a potato masher, mixing the sweet potatoes and cauliflower together.
At this point you have a choice – leave the sweet potatoes and cauliflower as a chunkier mash, or you can puree the mixture in a food processor like we did for a smoother texture. If leaving as a chunkier mash, stir in the butter-onion mixture and the garlic powder, white pepper and salt, mixing to combine.
If you want a smoother mixture, add the mashed sweet potatoes and cauliflower to a food processor along with the butter and onion mixture and seasonings. Process until smooth.
Keywords: cauliflower, sweet potato