Sweet Mashed Potatoes



  • Servings : 3
  • Prep Time : 0m
  • Cook Time : 3m
  • Ready In : 0m
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• Fill a pot with water set it on the stove and wash off your sweet potatoes. Then chop your sweet potatoes up into a decent size cube {mine are normally like an inch-ish}. And yes I keep the skin on my potatoes… it’s yummy and adds texture, but whatever floats your boat is good. Then chop up your half an onion {medium-rough chop}, toss it all in the pot, add in your rosemary sprigs and put the lid on {kind of half on, so steam can escape}, and let it boil and cook. You’ll know your potatoes are cooked when they’re fork tender.

• When done, pull out the rosemary sprigs {you’ll probably have lost leaves and have just the stem or mostly stem..which is a good thing} and drain off your potatoes. Don’t loose your onions! Those are yummy!

• Add in a few tbsps of butter, dash of basil, Salt + Pepper and a good spoonful of mayo {trust me on this one}. Mash it all together with your handy-dandy masher. Mr. Not So Paleo and I are very much into mashed potato w/ texture… so I literally give it a quick mash. If you like super creamy potatoes, you might want to whip out the hand mixer and go to town on it {or the stand mixer}. If you do that…. put everything into a separate bowl, don’t beat up your pretty pot like that! Taste test and add whatever you need more of.

Boom it’s done. Easy right? Exactly.. The rosemary will be a nice background flavor… if you love rosemary you can more sprigs when boiling or you can add some fresh in the potatoes after you mash ‘em up {instead of basil}.


  • 2 Sweet Potatoes
  • 1/2 Medium Onion, Rough Medium Chop
  • 2-4 sprigs of Rosemary
  • Dried Basil
  • Paleo Mayo
  • Salt + Pepper
  • Kerry Gold Butter {or you could use coconut oil or ghee}


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