Recipe: Mashed Sweet Potatoes with Diced Beets

Diced Beet
Meighan Makarchuk/Creative RF/Getty Images
  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
324 Calories
23g Fat
28g Carbs
3g Protein
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Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 324
% Daily Value*
Total Fat 23g 29%
Saturated Fat 14g 71%
Cholesterol 63mg 21%
Sodium 248mg 11%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 18%
Protein 3g
Calcium 60mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you’re not a fan of beets, you can serve the mashed sweet potatoes on their own, but the combination of the two is both beautiful and delicious. I prefer steaming both beets and sweet potatoes, but you can also roast or boil them. This dish makes two generous servings and is a great accompaniment to assertive meats like seared duck or lamb.


  • 1 small red beet
  • 2 small or 1 large sweet potato
  • 2 tablespoons heavy cream (or more)
  • 3 tablespoons softened butter, divided
  • Kosher salt and fresh ground black pepper

Steps to Make It

  1. Wash the beet and cut off the greens (if attached) but leave most of the stem intact. Place in a steamer basket placed in a medium pot over 1/2 inch of water. Cover the pot and bring the water to a boil. Cook until tender when pierced with a knife. Depending on the size, this could take 20 to 40 minutes. Let cool.

  2. When the beet is just cool enough to handle, peel it and trim off the top and root end. For an even dice, trim sides so that it’s roughly cube shaped. Dice no more than 1/4 inch square. Set aside.

  3. Cut the sweet potatoes into halves or quarters, depending on size. Place in a steamer basket placed in a medium pot over 1/2 inch of water. Cover the pot, bring the water to a boil and cook until tender, 15 to 20 minutes.

  4. Drain potatoes and slip the skins off. Press through a ricer or food mill (or mash by hand). Add cream, 2 tablespoons butter, 1/2 teaspoon of salt and several grinds of pepper and stir to combine. Add more cream if necessary to make a smooth puree. Adjust seasoning. Cover and keep warm over very low heat.

  5. Right before serving, heat the remaining tablespoon of butter in a small sauté pan or skillet until foaming. Add the cubed beets and toss to coat and warm through. Sprinkle with a little salt.

  6. To serve, spoon half the potatoes on each plate and use the back of a spoon to make a round depression in the top of the mound. Spoon the beets into the depressions.

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