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Mashed Sweet Potatoes with Mango Chutney

Scott Phillips

Yield: Yields about 3 cups

Servings: 4

Serve this slightly sweet side dish with roasted chicken, turkey cutlets, or pork chops.


  • 2 lb. sweet potatoes (about 3 medium), peeled and cut into 1/2-inch chunks
  • Kosher salt
  • 1/3 cup jarred Major Grey’s mango chutney
  • 1/2 cup heavy cream
  • 2 small scallions, thinly sliced (white and green parts separated)
  • 1 Tbs. finely chopped crystallized ginger
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 40
  • Sodium (mg): 430
  • Carbohydrates (g): 51
  • Fiber (g): 5
  • Protein (g): 3


  • Put the sweet potatoes in a large saucepan. Add cool water to barely cover and a large pinch of salt. Boil over high heat until the potatoes are very soft when pierced with a fork, about 10 minutes. Drain the potatoes in a colander and return them to the saucepan. Set the pan over high heat and dry the potatoes, stirring often, until any liquid has evaporated, about 30 seconds. Remove from the heat.

    If the chutney contains any large chunks, finely chop them. In a small saucepan, bring the cream, chutney, scallion whites, ginger, 1/2 tsp. salt, and 1/4 tsp. pepper to a boil over medium-high heat. Remove from the heat.

    Force the sweet potatoes through a ricer or a food mill and into a serving bowl (or mash for a chunkier texture). Stir in the warm cream mixture and season to taste with more salt and pepper. Sprinkle with the scallion greens and serve immediately.


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