Try a healthy twist of a comfort food classic with Mashed Sweet Potatoes
We like to host Friendsgiving, partly because it’s a great way to celebrate with friends and mostly because I get to enjoy their favorite side dishes. A few years ago, one of our friends asked if she could substitute the traditional mashed potatoes for mashed sweet potatoes. I’m a traditionalist, so I was leery. But she made me a believer. (And you better believe I got the recipe from her when the evening was over!)
These mashed sweet potatoes deliver a little sass to the table without sacrificing the creamy texture. It combines sweetness with earthiness to deliver a delicious side for any feast. I think it especially pairs well with turkey or chicken, and it’s a nice companion alongside green beans and stuffing. And you don’t even need gravy! Plus, the mashed sweet potatoes will give you a ton of the vitamin A you need each day, which is good for your eyes and immune system.
Serving Suggestions
Mashed Sweet Potatoes can either take center stage or play a supporting role with your favorite main course. Serve it warm, and enjoy the accolades!
Ingredients
- 2 pounds sweet potatoes (peeled and cut into cubes)
- 1 tsp salt
- 1 bunch fresh parsley
- 1 small clove garlic (minced)
- 2 TBSP sour cream
- 1 TBSP butter (cubed)
- Pinch of salt and black pepper
- 1 tsp extra virgin olive oil
Instructions
Prep time: 15 minutes
Cooking time: 10 minutes
Yields: 2 servings
- Place the cubed sweet potatoes in a large pot and add enough water to cover the potatoes. Season the water with the salt and bring to a boil. Reduce the heat and simmer the sweet potatoes until tender, about 10 minutes.
- While the potatoes are cooking, chop the fresh parsley. Set aside.
- Drain the potatoes well and then return to the pot.
- Mash the cooked sweet potatoes with a fork (or a potato masher) to your desired consistency.
- Add the chopped parsley, garlic, cubed butter, and sour cream to the mashed potatoes and season with a pinch of black pepper and salt. Mix well.
- Transfer the mashed potatoes to a serving bowl, sprinkle with some more parsley, and drizzle the top with the olive oil. Serve warm.
Tips & Tricks for the Perfect Mashed Potatoes
- Look for firm sweet potatoes with unwrinkled, unbruised skin. Their color—ranging from purple to orange—can affect the flavor, so try different varieties to find your favorite.
- When cubing the sweet potatoes, aim for even sizes so they cook at the same pace.
- Only boil the sweet potatoes until they’re tender; it helps maintain their earthy sweetness and prevents them from becoming waterlogged.
- Be generous when seasoning with salt and pepper.
FAQs
Sure. The recipe will work with either—or a mix of both!
Add a splash of milk, broth, or even the water you used to boil the potatoes. Add it slowly, stirring in between, so you don’t make the potatoes too thin.
That’s up to you. If you keep the peels on, you’ll get a boost of potassium and fiber. If you take them off, you’ll have a smoother mash texture.
The strings come from potatoes that have been grown in soil that is too fertile. You might pick up another batch from a different store or change your gardening techniques if you’re using home-grown potatoes.
Variations
- You can add a touch of cinnamon and a drizzle of maple syrup to add some delicious extra sweetness.
- I like to stir in some grated Parmesan and a hint of truffle oil for an Italian flair.
- You can mix in some chipotle powder and lime zest.
- Fold in some roasted garlic and fresh thyme if you’re going Mediterranean.
Make Ahead and How to Store
You can make these mashed sweet potatoes a day or two ahead of time. Just let them cool down to room temperature, then store them in an airtight container in the fridge. Leftovers have a three-day shelf life in the refrigerator. When you’re ready to eat again, reheat slowly in a saucepan (stirring frequently); you can add a splash of milk to bring back that creamy texture. Microwaving will work, but stir between cook times until they’re fully warmed.
Mashed Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes peeled and cut into cubes
- 1 tsp salt
- 1 bunch fresh parsley
- 1 small clove garlic minced
- 2 TBSP sour cream
- 1 TBSP butter cubed
- Pinch of salt and black pepper
- 1 tsp extra virgin olive oil
Instructions
- Place the cubed sweet potatoes in a large pot and add enough water to cover the potatoes. Season the water with the salt and bring to a boil. Reduce the heat and simmer the sweet potatoes until tender, about 10 minutes.
- While the potatoes are cooking, chop the fresh parsley. Set aside.
- Drain the potatoes well and then return to the pot.
- Mash the cooked sweet potatoes with a fork to your desired consistency.
- Add the chopped parsley, garlic, cubed butter, and sour cream to the mashed potatoes and season with a pinch of black pepper and salt. Mix well.
- Transfer the mashed potatoes to a serving bowl sprinkle with some more parsley and drizzle the top with the olive oil. Serve warm.
Nutrition
