Low FODMAP Sweet Potatoes

5 from 1 vote

A beautiful, delicious sweet potato side dish.

Prep Time: 16

Cook Time: 12

Total Time: 28

Servings: Servings

2 pounds yukon gold potatoes peeled and cut into 1 ½-inch chunks (Note 1)
2 pounds sweet potatoes peeled and cut into 1 ½-inch chunks
½ cup milk lactose free or unsweetened almond milk if needed (Note 2)
4 tablespoons butter salted
1 tablespoon pure maple syrup (Note 3)
2 tablespoons brown sugar
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
Toppings: Sweet and Spicy Pecans, Crumbled Bacon, Green Onion Tops, Feta Cheese optional

Wash and peel potatoes with a peeler.
Cut peeled potatoes into equally sized cubes.
Add enough cool water to cover the cubed potatoes in a 5-quart stock pot.
Bring the water to a boil over medium heat on the stovetop. Cook the potatoes until fork tender, 10-12 minutes. Drain the potatoes in the colander.
Add the drained potatoes back to the pot. Add the butter, milk, maple syrup, brown sugar, salt, and pepper.
Use a potato masher or ricer to mash the potatoes. Stir.
Add toppings if using and serve immediately.
Store leftovers in an airtight container in the refrigerator for up to four days.

Note 1: Russet potatoes will also work.

Note 2: Use lactose-free milk or unsweetened almond milk if regular milk is not tolerated.

Note 3: Only use pure maple syrup. Imitation maple syrup can contain high fructose corn syrup.

Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.

Serving: 1 ServingCalories: 144kcalCarbohydrates: 23gProtein: 1gFat: 6gSugar: 13g