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Mashed Maple Sweet Potatoes with Fall Quinoa

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 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

  • 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

  • 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.
  • Mix apples, cranberries, almonds, pistachios, pumpkin seeds, green onion, olive oil, lemon, and salt and pepper into the quinoa.
  • Serve warm sweet potatoes topped with quinoa. Drizzle with additional maple syrup if desired.