Sweet Potato Corn Mash! If you’re not sold on sweet potatoes without all the butter and brown sugar, than we’ve got a dish to help you make that transition to sweet potato lover easy with this 2-ingredient mash.
This simple, healthy, and delicious Sweet Potato Corn Mash is brimming with nourishing goodness and a perfect addition to veggie bowls or as a side for dinner. Wholesome corn adds the perfect sweet and “buttery” flavor to take baked sweet potatoes to the next level! Bonus it only has minimal ingredients, and it’s oil-free and low-fat. You won’t believe how easy it is to make and how crazy good it tastes. It’ll make a sweet potato lover out of you 😉
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Hi there, Ameera here!
OK, I’ve been holding out on you! I certainly didn’t mean to, but this recipe is so simple, I honestly didn’t think to call it a recipe. I also wasn’t sure if I could consider it a recipe let alone a blog post to go along with it.
However, with some gentle coaxing from Mom, I decided to actually create a recipe post.
Mom said “Hey, maybe not everyone knows about this and maybe it is very simple, but why not let everyone know just in case! Maybe there are folks out there who have never tried it before.”
Sweet Potato Lover
I wasn’t always a sweet potato lover. Growing up, the only way I could eat sweet potatoes was slathered with butter and spoonfuls of brown sugar. At that point, it was pretty much dessert lol.
The only thing that got me to stop “needing” butter and sugar and to enjoy sweet potatoes was this mash. I’ve been making this delicious sweet potato corn mash for going on 10 years plus now. I ate it even before going Whole Food Plant Based. I absolutely love it.
The sweet corn adds a delicious “buttery” flavor that beautifully compliments the sweet potatoes. They are truly an irresistible match.
Breakfast, lunch, and dinner
As most of our Readers know, we tend to bake up a lot of sweet potatoes, then refrigerate them to use up during the week. Here’s a link to one of our favorite was to enjoy sweet potatoes: our Sweet Potato Bowls – Three Ways, if you are interested.
I love this simple and delicious dish for a quick lunch bowl with roasted veggies or for dinner as a side. We love it with a veggie loaf like our BBQ Veggie Loaf or Harvest Loaf. And it also make an awesome side to our Harvest Veggie Rolls, Crispy Baked Tofu Nuggets, and so much more! It’s so yummy and filling; I could eat this whole dish by myself.
Give it a try. It is crazy awesome!
More Delicious Sweet Potato Recipes:
- Sweet Potato Black Bean Taquitos
- Sweet Potatoes with Tahini Sauce
- Collard Green Stuffed Sweet Potatoes
- Fiesta Sweet Potato Burger
- Curried Red Lentil and Sweet Potato Stew
- Food Processor
This simple, healthy, and delicious Sweet Potato Corn Mash is brimming with nourishing goodness and a perfect addition to veggie bowls or as a side for dinner.
- 3 cups baked sweet potatoes *
- 1 – [ 15 oz. can ] corn, drained *
- pinch of sea salt and black pepper (+/- to taste) *
- Place the corn into a food processor, pulse off and on until the corn has been broken down, about 10 to 15 seconds.
- Then add the 3 cups of baked sweet potatoes, pulse off and on until the mixture is combined, about 30 seconds. Scrape down the sides about half-way. Serve.
*Sweet Potatoes: 3 cups of sweet potatoes is approximately 4 medium-sized sweet potatoes weighing between 7.5 oz. to 10 oz. each. It is not an exact science; you can have a little more than 3 cups mashed or a little less.
*Slightly Mashed Sweet Potatoes for Measuring: We baked 4 medium-sized sweet potatoes, then allowed them to slightly cool, removed the skins and placed them into a bowl. We slightly mashed them so we could pack them into measuring cups. The heat from the baked sweet potatoes warms the corn when processed in the food processor.
*Left-over Sweet Potatoes: This recipe works equally well with left-over and refrigerated sweet potatoes. Just remove the sweet potato skins, place them into a bowl and slightly mash them to measure them into measuring cups. If using refrigerated sweet potatoes, heat the sweet potatoes before placing them into the food processor. The heat from the sweet potatoes also heats the corn so you can eat it right away.
*Corn: You can use canned corn, fresh corn, or frozen corn. The amount of corn is approx. 1 3/4 to 2 cups of corn. If using fresh corn (blanch it first) or frozen corn, heat until hot, then add to the food processor. The corn adds a slight buttery taste and also adds some extra sweetness.
*Optional Sea Salt and Black Pepper: Our family was totally divided over if it was necessary to add sea salt and black pepper. Our suggestion is to leave it out and add to individual servings if needed.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 3 to 4
*Storage: Refrigerate and use within 7 days.
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