Our recipe for perfect Mashed Sweet Potatoes is a comfort food classic that pairs well with a wide variety of dishes.
Who doesn’t love potatoes? If I could live on an all-potato diet and still thrive, I probably would. After all, potatoes are not only satisfying, but they’re also one of the most versatile ingredients out there. I’ll take them mashed with plenty of rich gravy; cut thick, deep-fried, and served with black truffle mayo; grated and fried into röstis topped with crème fraîche, salmon, and chives; or just simply baked and stuffed with a good dollop of sour cream.
There are many kinds of potatoes out there, but by far my favorite is the sweet potato. With its bright orange flesh and subtly sweet flavor, this spud is both healthy and incredibly delicious. It’s no wonder I stock up on them year-round and add them to everything from soups and stews to baked goods and even breakfast foods such as pancakes and waffles.
Yet nothing beats the simplicity of perfectly mashed sweet potatoes in all their humble glory. And that’s just what this recipe will bring to your table. Smooth and gloriously rich thanks to some butter, sour cream, and a little olive oil, these potatoes make an excellent side dish. As for me, all I need is a big bowl and a spoon.
Delectable ways to dress up your mashed sweet potatoes
Sure, a drizzle of peppery or fruity olive oil will finish these mashed potatoes off beautifully, but for a touch of decadence, I love to use black truffle oil, swirl in a spoonful of black truffle tapenade, and finish with a generous grating of Parmesan cheese. For a more robust take, top them with fried cubes of pancetta, roasted and chopped hazelnuts, and fried sage leaves. Love some spice? Sauté a sliced red chili in olive oil until crisp and drizzle the infused oil over the potatoes. Delicious!
How do I store leftovers?
Once cooled, transfer the mashed sweet potatoes to an airtight container and store them in the fridge for up to 3 days. You can reheat them on the stovetop (with a splash of milk) or in the microwave. The sweet potatoes can also be frozen in a freezer-safe container or Ziploc bag for up to 3 months.
Serving suggestions
A classic pairing for this easy side dish is our fragrant Citrus And Herb Turkey Recipe With Lemon-Garlic Gravy. It’s also lovely alongside this succulent Hamburger Steak Recipe or our juicy Instant-Pot Pork Chops.
Mashed Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes peeled and cut into cubes
- 1 teaspoon salt
- 1 bunch flat-leaf parsley
- 1 small garlic clove minced
- 1 tablespoon butter cubed
- 2 tablespoons sour cream
- Pinch of salt and black pepper
- 1 teaspoon 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 return them to the pot.
- Mash the cooked sweet potatoes with a fork to your desired consistency.
- Add most of the chopped parsley, garlic, 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 the rest of the parsley and drizzle with the olive oil. Serve warm.
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