The perfect addition to any holiday meal, this Savory Mashed Sweet Potatoes is so easy to make. Made with simple wholesome ingredients, this mashed sweet potatoes recipe is rich and creamy without being a heavy side dish.
For more sweet potato recipes, try my Roasted Sweet Potato, Savory Mashed Sweet Potatoes, Asparagus Sweet Potato Chicken Skillet or my Ground Turkey Sweet Potato Skillet Recipe.
There are lots of holiday sweet potato recipes that uses marshmallows, brown sugar, and other additional sweet ingredients so I thought I’d share this delicious savory mashed sweet potatoes recipe instead. It’s practically irresistible and the savory flavours of it really compliments every meal.
However, don’t feel like you can only make this for the holidays. This mashed sweet potato recipe is a great meal prep recipe as well as it keeps great in the fridge as well as freezes wonderfully. Give this a recipe a try the next time you meal prep and you’ll see just how versatile this sweet potato mash is!
Making sweet potato mash isn’t much different that making regular mashed potatoes as you just boil the potatoes and then mash them up afterwards. However, the secret ingredient really takes this creamy savory mashed sweet potatoes up a notch. The sour cream that is stirred in at the end makes the mash so flavourful, creamy, and gives you a hit of tang. You’re not going to want to skip that!
Honestly, if I had to choose between this mashed sweet potatoes or my Creamy Mashed Potatoes Recipe, I would not be able to pick! I love both of them and for variety, making both for the holiday season is usually my solution. Be sure to check out that recipe as well if you’re a fan of regular mashed potatoes. They go so well with pretty much everything, like my Shrimp Cauliflower Mash Bowl, just swap the cauliflower for sweet potatoes!
How to Make this Savory Mashed Sweet Potatoes
Prep and Cook the Potatoes
- In a large pot, bring water to a boil then add sweet potatoes and 1 teaspoon of salt.
- Cook until potatoes are tender.
- Drain then return the potatoes to the pot. Add in 1 teaspoon of salt, garlic, butter and black pepper.
Make the Sweet Potato Mash
- Mash with a potato masher to your desired consistency. You can also use an electric hand mixer blend on low speed. Blend until smoother and creamy.
- Add sour cream and give a good stir. Transfer to a serving bowl and garnish with fresh parsley and more butter.
How to Choose the Right Sweet Potato and Prep Them.
How to Choose: The best sweet potatoes to purchase to make this creamy savory mashed sweet potatoes are red and orange-skinned sweet potatoes as they have a creamier creamier texture. The skin should be firm and smooth with no bruising, soft spots, or blemishes.
How to Store: If you purchase your sweet potatoes for this creamy savory mashed sweet potatoes a few days ahead of time, be sure to store them in a cool, dry, well ventilated out of direct sunlight and not in the fridge.
How to Prep: Peel sweet potatoes and remove the little knots from the potatoes with the tip of a potato peeler.
Tips and Notes:
- Always start your potatoes in cold water and bring it up to a boil and don’t add the raw potatoes to boiling water. This helps the potatoes cook evenly and not fall apart/overcook.
- Be sure to fully drain your potatoes before you mash them. You don’t want it to be watery.
- While you don’t have to peel your sweet potatoes before cooking (if you scrub them clean), I prefer to peel them.
- You can mash your potatoes with a potato masher or a fork if you’re in a pinch. I prefer a hand blender for an even creamy consistency. You can also use a mixer as well.
Savory Mashed Sweet Potatoes with Sour Cream
Ingredients
- 4 pounds sweet potatoes peeled and cut into 1″ cubes
- 2 teaspoons salt divided
- 1 garlic clove minced
- 3 tablespoons butter cubed
- Freshly ground black pepper
- ¼ cup sour cream
- Fresh parsley for garnish chopped
Instructions
- In a large pot, bring water to a boil then add sweet potatoes and 1 teaspoon of salt.
- Cook until potatoes are tender.
- Drain then return the potatoes to the pot. Add in 1 teaspoon of salt, garlic, butter and black pepper.
- Mash with a potato masher to your desired consistency. You can also use an electric hand mixer blend on low speed. Blend until smoother and creamy.
- Add sour cream and give a good stir. Transfer to a serving bowl and garnish with fresh parsley and more butter.
Notes
- Make sure you start boiling the sweet potato in cold water instead of adding them to boiling water. This helps them cook evenly.
- The potatoes must be fully drained before you mash them or they’ll be watery.
- Mash the potatoes with a potato masher, fork, or a blender.
- To store: Place leftover mashed sweet potatoes in an airtight container in the fridge for up to 4 days.
- To reheat: I like to reheat the mash in the microwave or stovetop with a splash of liquid to help loosen it up.
- To freeze: Freeze mashed sweet potatoes in a freezer-safe bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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