Recipe: Rosemary Garlic Mashed Sweet Potatoes

Ready in just 15 minutes!

When incorporating starchy vegetables into your diet, this sweet and tasty side dish from Center for Functional Medicine Director Mark Hyman, MD, is a great addition.

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1 sweet potato
3 tablespoons unsalted butter
1 tablespoon chopped fresh rosemary
¼ teaspoon sea salt
¼ teaspoon ground black or white pepper
¼ teaspoon granulated garlic


  1. Peel the potato and cut into small cubes. Place 2 to 3 cups of water in a large pot (4 to 5 quarts) with a steamer insert over medium-high heat. Cover and bring the water to a boil. When steam is escaping from under the lid, add the potatoes and steam until completely tender when pierced with the tip of a sharp knife, 4 to 5 minutes.
  2. Drain the potatoes and water, then place the potatoes back into the hot, dry pot. Add the butter, rosemary, salt, pepper, and garlic. Whip with a hand mixer until the potatoes are as smooth or lumpy as you like. You can also use a potato masher or ricer.

Nutritional analysis (per serving)

Makes 4 servings.

Calories 190
Fat 10 g
Saturated Fat 8 g
Cholesterol 25 mg
Fiber 4 g
Protein 2 g
Carbohydrate 25 g
Sodium 300 mg

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— Recipe courtesy of Mark Hyman, MD 

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