Mashed Maple Sweet Potatoes with Fall Quinoa
Prep time
Cook time
Total time
Serves: 4
  • 2 large sweet potatoes, peeled and cut into 2 inch cubes
  • 2 Tbsp maple syrup
  • 2 teaspoons milk (optional)
  • 1 tsp cinnamon
  • 1 cup quinoa (uncooked, any color) (I used Tricolor)
  • 1 ½ cups water
  • 1 apple, chopped ( Granny Smith or other tart variety)
  • ½ cup dried cranberries
  • ½ cup sliced almonds (or nuts of your choice, like pecans or walnuts)
  • ¼ cup pistachios, shelled
  • ¼ cup pumpkin seeds, roasted (also called pepitas)
  • ¼ cup green onion, chopped
  • 2 teaspoons olive oil (more or less to taste)
  • Squeeze of lemon
  • Salt and pepper , to taste
For the Sweet Potatoes
  1. Place the peeled and cut sweet potatoes in a large pot, add just enough water to cover them. Bring to a boil and cook until tender. (approx. 10-12 min.) Drain and return to the pot. Add milk, maple syrup and cinnamon. For a more rustic mashed potato, use a fork to mash the potatoes. (which is what I did) or for smoother consistency use an electric mixer on low.
For the Quinoa
  1. In a small sauce pan over high heat bring water to boil. Add quinoa and reduce to a simmer. Cover and let cook for about 10 min. until all water is absorbed and grain appears soft and translucent. Remove from heat and stir the quinoa to “fluff” it.
  2. Mix apples, cranberries, almonds, pistachios, pumpkin seeds, green onion, olive oil, lemon, and salt and pepper into the quinoa.
  3. Serve warm sweet potatoes topped with quinoa. Drizzle with additional maple syrup if desired.
Recipe by Simple Healthy Kitchen at