Mashed Sweet Potatoes

This is great comfort food and a versatile recipe you can use later in other things, so if you have leftovers, that’s great. Think ahead about other things you might want to do with this dish. You can add some beaten egg whites to the leftovers and bake them as a souffle. You could use leftovers in muffins or a pie instead of canned pumpkin. You could also add the leftovers to pancake batter. Or, save the skins, re-stuff them with the mash, sprinkle with cinnamon-sugar, and bake them as twiced baked sweet potatoes.


– 4 small sweet potatoes or yams, peeled and chopped into large chunks
– Salt to taste
– 2 tbsp unsalted butter (regular or non-dairy)
– 2 tbsp soy milk
– 1 tbsp honey
– 1 tsp salt
– ¼ tsp ground cinnamon
– ⅛ tsp scooped seeds from a real vanilla bean
– ⅛ tsp ground nutmeg


1. Put the potatoes in a large pot of cold salted water. Turn the heat to high and heat until the water starts boiling, then reduce the heat to medium to avoid splattering. Cook the potatoes until they are tender when you pierce them with a fork.

2. Drain the potatoes in a colander, then put them in a large bowl. Add all the other ingredients and combine with a potato masher. Once you’ve got most of the lumps out, puree with an immersion blender to make the potatoes completely smooth. Taste and add salt as needed.

This is an excerpt from Bethenny Frankel’s Naturally Thin: Unleash Your Skinnygirl, available on