Reprinted from The Blood Type Diet Website (

Molasses Mashed Sweet Potatoes

  • 1/2 pound sweet potatoes, peeled and cut into 1-inch rough chunks
  • 1/2 pound Idaho potatoes, peeled and cut into 1-inch rough chunks (omit and add more BT friendly potato)
  • 2 tablespoons unsalted butter or ghee
  • 2 tablespoons sour cream
  • 2 tablespoons molasses
  • 1/4 cup half-and-half, divided
  • sea salt to taste
How to make it:
  1. Place both the sweet and Idaho potatoes in a saucepan and cover with cold water.
  2. Add a pinch of salt and bring to a boil.
  3. Simmer until tender, drain, and return to the same saucepan.
  4. Place over low heat, cover, and steam for 3 to 5 minutes (to dry out potatoes).
  5. Pass the potatoes through a food mill or potato ricer or mash by hand. Stir in the butter, sour cream molasses, and 2 tablespoons half-and-half. Season and set aside at room temperature. (May be prepared up to 3 or 4 hours ahead. Cool and cover with plastic film.)
  6. In a pan over medium heat, rewarm the potatoes, adding the remaining 2 tablespoons of half-and-half and stirring often, until hot. Check the seasoning. Keep warm until ready to serve.