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Place the peeled and cubed sweet potatoes and carrots into a large pot. Add enough cold water to cover the vegetables by about 1 inch.

Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the vegetables are very tender when pierced with a fork.

Carefully drain the cooked sweet potatoes and carrots thoroughly. Return the drained vegetables to the empty pot.

Add the vegetable broth, olive oil, salt, black pepper, and optional cinnamon to the pot with the vegetables. Using a potato masher or a large fork, mash the mixture until it reaches your desired consistency. For a smoother mash, you can use an immersion blender or food processor.

Taste the mash and adjust seasonings as needed. Serve warm as a comforting and acid reflux-friendly side dish.


Place the peeled and cubed sweet potatoes and carrots into a large pot. Add enough cold water to cover the vegetables by about 1 inch.

Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the vegetables are very tender when pierced with a fork.

Carefully drain the cooked sweet potatoes and carrots thoroughly. Return the drained vegetables to the empty pot.

Add the vegetable broth, olive oil, salt, black pepper, and optional cinnamon to the pot with the vegetables. Using a potato masher or a large fork, mash the mixture until it reaches your desired consistency. For a smoother mash, you can use an immersion blender or food processor.

Taste the mash and adjust seasonings as needed. Serve warm as a comforting and acid reflux-friendly side dish.
