Rustic Mashed Sweet Potatoes & Carrots:
A Recipe to Love

On Valentine's Day, the "Veggie Evangelist" expresses her new love, a marriage of sweet potatoes and carrots.

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Rustic Mashed Sweet Potatoes & Carrots ♥, an unexpectedly magical marriage of two everyday vegetables.


  • Made these for Thanksgiving-YUM! ~Lisa

This recipe was first published on Valentine's Day in 2010 and now again in 2019.

Be Still, My Vegetable Heart

Call me fickle but with each new year, I fall in love with a new vegetable, not the slick new-guy vegetable who rides into town but the boy-next-door vegetable, the one who’s been around forever but is suddenly appreciated with new tastebuds, progressing fast from infatuation to devotion and promises of everlasting love.

And then I move on. In 2006, my true love was beets. In 2007, I fell in love anew with green beans. In 2009, first the unlikely radish and then cubes of butternut squash captured my heart, spurred by finally figuring out how to safely cut up a butternut squash.

My New Love(s)

In 2010, my heart longs for a pair of ubiquitous root vegetables – everyday, inexpensive sweet potatoes and carrots – which merge like soulmates right in the cooking pot, even while maintaining distinct identities. Roughly mashed with a little butter, a pinch of sweet cardamom and a sprinkle of good salt, theirs is a marriage that will last a lifetime.

They Don't Call Me the Veggie Evangelist for Nothing!

If you like Kitchen Parade, you're sure to like my food blog about vegetables, it’s called A Veggie Venture and is home to 1300+ vegetable recipes from Asparagus to Zucchini! Whatever you have in mind, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special, A Veggie Venture is your one-stop spot for vegetable-recipe inspiration.

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Hands-on time: 15 minutes
Time to table: 45 minutes
Makes 3 cups
  • Water to cover
  • 1 tablespoon table salt
  • 1 pound (450g) carrots, trimmed and cut into 1-inch chunks
  • 1 pound (450g) sweet potatoes, peeled and cut into 1-inch chunks
  • 2 tablespoons butter (1 tablespoon also tastes plenty rich)
  • 1/8 teaspoon cardamom (see TIPS)
  • Salt & pepper to taste
  • A sprinkle of "finishing salt" such as Maldon or fleur de sel

SIMMER IN WELL-SALTED WATER In a large pot, start the water to bring to a boil, then add the salt. (Don't forget the salt!) Add the vegetables as they’re prepped, carrots first since they take a little longer to cook, then cover the pot and and bring the water to a full boil. When the water boils, reduce the heat to maintain a slow simmer to gently cook the carrots and sweet potatoes until they're cooked through and quite soft.

DRAIN, MASH & SEASON Drain and return the vegetables to the hot pot. (If the vegetables are soggy, turn the heat on for a minute or two to cook off some of the excess liquid.) Mash with a hand-held potato masher or a meat fork – you want the mixture to be mostly mashed but still hold visible bits of both carrot and sweet potato. Stir in the butter and cardamom. Taste, then add additional cardamom if needed, then salt and pepper. Transfer to a serving dish, sprinkle with finishing salt. Serve and savor!

MAKE-AHEAD This is a favorite side dish for company! Make and mash the sweet potatoes and carrots just before your guests arrive but leave the pot on the stove while everyone gathers, has a drink, etc. Once dinner's close to ready, bring them back to temperature to serve hot.

LEFTOVERS Form leftovers into small patties, dust with flour and brown in a little olive oil in a non-stick skillet.

ALANNA’s TIPS My old stove took for-evah to boil water. To move things along, I learned to heat an inch or two of water in the cooking pot, then add boiling water from a tea kettle. Worked like a charm! If there’s no cardamom in the cupboard, cinnamon and nutmeg work too, so does cumin for a savory version. Or what about star anise? That was a surprise hit!

NUTRITION INFORMATION Per Half Cup, made with 2 tablespoons butter: 129 Calories; 4g Tot Fat; 2g Sat Fat; 10mg Cholesterol; 120mg Sodium; 22g Carb; 4g Fiber; 7g Sugar; 2g Protein. WEIGHT WATCHERS Old Points 2 & PointsPlus 3 & SmartPoints 5 & FreeStyle 4 CALORIE COUNTERS 100-calorie serving = 1/3 cup (1g protein).

FAVORITE KITCHEN GADGETS A handheld potato masher comes in handy more often than I'd have believed. I've had this sturdy but inexpensive potato masher for almost two years now. It does the trick! My Disclosure Promise

A Menu for New Loves

Olivada on Crisp Toasts

Fast Roast Chicken
~ Rustic Mashed Sweet Potatoes & Carrots ~
(recipe above)
Roasted Pear Salad or
Salad Greens with Orange & Cumin Vinaigrette

Lemon Pudding Cake

More Unusual & Ethereal Vegetable Pairings

(hover with a mouse for a description; otherwise click a photo to view the recipe)
Those Pink Potatoes ♥ Smashed Potatoes & Broccoli Casserole Mashed Potatoes & Carrots
~ more vegetable recipes ~
from Kitchen Parade

~ more purées & mashes ~
from A Veggie Venture

Shop Your Pantry First

(helping home cooks save money on groceries)
~ sweet potatoes ~
~ carrots ~
~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Adanna2/14/2010

    LOVE the "boy-next-door" as a vegetable!

  2. Anonymous10/17/2013

    My mom made a similar recipe with rutabaga instead of sweet potatoes, plus salt, pepper, sugar & butter/marg. Loved it as she only made it during family dinners and holidays.

  3. Made these for Thanksgiving-YUM!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna