Breastfeeding Friendly Sweet Potato Mash
Sweet potatoes are one of those ingredients that genuinely pull their weight when you're nursing and need nourishing, satisfying food without a lot of fuss. They're loaded with natural sweetness and complex carbohydrates that help keep your energy steady through long days and longer nights. The technique here — drying the cooked potatoes over low heat before mashing — makes a real difference, giving you a silky, lump-free result rather than anything watery or dense. Warm butter and whole milk get stirred in together, so every bite is rich and creamy in a way that feels genuinely comforting. A splash of apple cider vinegar and fresh thyme lift the whole dish, adding brightness that keeps it from feeling heavy. It's the kind of simple, wholesome side that pairs beautifully with almost anything on the dinner table, and it comes together with ingredients you likely already have on hand.
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 1 tsp salt, plus more for the cooking water
- 3 tbsp unsalted butter
- ¼ cup whole milk, warmed
- 1 tsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Place the sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until the sweet potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes.
- 2
Drain the sweet potatoes through a colander, then return them to the empty pot. Set the pot over low heat for 1–2 minutes, shaking occasionally, until any surface moisture has evaporated and the potatoes look dry.
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