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Zucchini & Sweet Potato Mash

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A light, creamy mash combining the natural sweetness of sweet potatoes with the subtle freshness of zucchini—perfect as a quick, wholesome side.

Ingredients

Scale
  • 2 medium sweet potatoes (about 500 g), peeled and cubed
  • 2 medium zucchini (about 400 g), chopped
  • 1 Tbsp extra-virgin olive oil
  • 1 small clove garlic, minced (optional)
  • ¼ tsp ground nutmeg (optional)
  • ½ tsp salt, or to taste
  • ¼ tsp freshly ground black pepper

Instructions

  1. Bring a large pot of lightly salted water to a boil. Add the cubed sweet potatoes and cook for 10 minutes.
  2. Add the chopped zucchini to the same pot and continue boiling until both vegetables are very tender, about 8–10 minutes more.
  3. Drain well, then return the vegetables to the warm pot over low heat for 1 minute to evaporate excess moisture.
  4. Add olive oil, minced garlic (if using), nutmeg, salt, and pepper. Mash with a potato masher or blend with an immersion blender until smooth and creamy.
  5. Taste and adjust seasoning as needed. Serve hot.

Notes

  • For extra creaminess without added dairy, stir in 2 Tbsp canned coconut milk.
  • Swap olive oil for 1 Tbsp butter or ghee if dairy is acceptable.
  • The mash can be prepared up to 2 days ahead; reheat gently with a splash of water.

Nutrition

Keywords: sweet potato mash, zucchini mash, vegan side dish, healthy mash, easy vegetable mash

Find it online: https://yumrecipesnow.com/zucchini-sweet-potato-mash/