Savory Mashed Sweet Potatoes are the perfect combination of simple and sophisticated. They’re a quick and easy option for weeknight dinners and a great way to elevate your holiday table.
Made with only 3 ingredients, (not including salt and pepper) these savory mashed sweet potatoes are gluten-free, vegetarian, and Whole30 compliant. They’re a healthy alternative to traditional Mashed Potatoes and a go-to for potlucks or holidays.
Sweet potatoes are one of my favorite vegetables because they’re healthy, flavorful, and versatile. If you’re looking for other sweet potato recipes to feature this fall, try my Sweet Potato Casserole or Roasted Sweet Potatoes.
How To Make Savory Mashed Sweet Potatoes
- Sweet Potatoes — You’ll need 2.5 lbs. of sweet potatoes peeled and diced, which is about 2 large or 4 to 5 medium potatoes.
- Butter — I use salted butter. You can also use ghee as a Whole30 substitution.
- Seasonings — A sprinkle of salt and freshly ground black pepper to taste.
- Parmesan — To make this recipe Whole30 or Paleo, you can omit the parmesan cheese or use a substitution.
Cook and drain the sweet potatoes:
- In a large pot, bring water to a boil and then add the diced sweet potatoes.
- Cook until the sweet potatoes are fork tender.
Mix and mash sweet potatoes:
- Drain the sweet potatoes and return them to the pot or transfer to a mixing bowl.
- Then, add in the butter, parmesan, and salt and pepper.
- Mash the sweet potatoes. If you like a chunky texture, use a potato masher. If you prefer a creamier texture, use an electric hand mixer on low speed.
Garnish and serve:
- Transfer the mashed sweet potatoes to a serving bowl and top with more butter.
- Add a garnish of fresh herbs if you’d like, then serve and enjoy!
- Peel and dice the sweet potatoes before you boil them. They will cook faster in small pieces than if you were to leave them whole.
- If you like a chunkier texture, use a potato masher or fork. If you prefer a smoother texture, use an immersion blender or hand mixer.
- Store uncooked sweet potatoes in a cool dry pantry for 7 to 10 days. If you refrigerate them, the sweet potatoes will lose their moisture and they’ll be too dry to use.
- Be careful not to overwork the sweet potatoes. If you mix them too much, it can lead to a sticky texture.
- Add additional flavor with your cooking liquid and boil the potatoes in chicken broth or vegetable broth.
How To Store Leftovers
- To Store: Allow your leftovers to cool and place them in an airtight container. Then, store them in the refrigerator for up to 4 days.
- To Freeze: This is a great freezer-friendly recipe! Store leftovers in a freezer-safe container or Ziploc bag and they’ll keep their color, texture, and flavor for up to 3 months.
- To Reheat: Thaw leftovers in the fridge overnight, in a cool water bath, or in the microwave on low power. Then, reheat in the microwave or the stovetop with a splash of liquid to help the texture along.
What To Serve with Savory Mashed Sweet Potatoes
- Savory protein: Savory mashed sweet potatoes are the perfect side dish for meat with complementary flavors, like my roasted pork tenderloin or easy roasted turkey leg.
- Roasted vegetables: Enjoy all the delicious fall veggies while they’re in season and serve these mashed sweet potatoes with a medley of balsamic roasted vegetables.
- Seasonal salad: This easy fall-inspired brussels sprouts bacon salad complements the flavor and texture of the sweet potatoes so well.
- Thanksgiving dinner: Savory mashed sweet potatoes make a wonderful addition to your holiday table. For a complete Thanksgiving spread, serve it with garlic butter turkey breast, garlic butter green beans, cranberry orange sauce, and gluten-free cornbread.
- Roasted garlic: Mix in several cloves (or a whole bulb) of roasted garlic. It’s a simple addition that adds so much depth of flavor.
- Fresh herbs: For a light, fragrant variation, sprinkle in some fresh herbs, such as parsley, thyme, or rosemary.
- Rich and creamy: To make this dish even more decadent, add a splash of heavy cream or a dollop of sour cream, similar to my creamy savory mashed sweet potatoes recipe.
- Vegan: With just a couple of substitutions, you can easily make this recipe vegan. Swap out the butter for your preferred plant butter or coconut oil and use nutritional yeast instead of parmesan cheese.
- Large pot. You’ll need a large pot or Dutch oven to boil the sweet potatoes.
- Colander. Use a colander to easily drain the sweet potatoes.
- Potato masher. I use a potato masher for this recipe, but a hand mixer also works.
Frequently Asked Questions
When you’re shopping for sweet potatoes, look for ones that are small to medium in size, as these will have the best flavor. You’ll also want to choose firm sweet potatoes with smooth skin and no soft spots. To clean them, I recommend using a stiff vegetable brush to loosen any dirt and debris, then rinse them well.
For this recipe, I do recommend peeling and dicing the sweet potatoes prior to boiling. This way, it only takes about 10-20 minutes to cook. A vegetable peeler is my preferred method, but a small paring knife also works well.
You can leave the skin on if you prefer. Just keep in mind that it’ll take longer to cook, and you’ll want to clean the potatoes very well.
You certainly can – savory mashed sweet potatoes are a great make-ahead recipe! They’re also a good staple to have on hand for easy weeknight meals like my sweet potato shepherd’s pie or meal-prep lunches like my shrimp cauliflower mash bowl.
Store the mashed sweet potatoes in an airtight container and keep them in the refrigerator for up to 4 days or the freezer for up to 3 months. Then, reheat them in the microwave or on the stovetop with just a splash of liquid.
- In a large pot, bring water to a boil then add sweet potatoes.
- Cook until potatoes are tender.
- Drain cooked sweet potato and add in butter, salt and pepper and Parmesan.
- Mash with a potato masher. Texture will be chunky. If you don’t like the chunky texture, you can use an electric hand mixer blend on low speed. Blend until smoother and creamy.
- Serve warm topped with more butter if desired.
- It’s faster to boil the potatoes when diced than to leave them whole.
- Use a fork or potato masher for a chunky texture, and an immersion blender or hand mixer for a smooth texture.
- Store uncooked sweet potatoes in a cool dry pantry for 7-10 days.
- Be careful not to overwork the sweet potatoes and make them sticky.
- Boil the sweet potatoes in chicken or vegetable broth for more flavor.
- To store: Place leftover savory mashed sweet potatoes in an airtight container for up to 4 days in the fridge.
- To reheat: You can 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 information is calculated using an ingredient database and should be considered an estimate.