Name: Creamy Savory Mashed Sweet Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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, to taste; ¼ cup sour cream; Fresh parsley, chopped (for garnish)

A comforting twist on a classic side, these Creamy Savory Mashed Sweet Potatoes are smooth, rich, and subtly garlicky. I skip the usual sugary additions to let the natural sweetness of the potatoes shine, complemented by butter, garlic, and a touch of sour cream. The result is a balanced, creamy mash that fits in just as easily at a holiday table as it does on a casual weeknight dinner plate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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, to taste

¼ cup sour cream

Fresh parsley, chopped (for garnish)

Directions

I start by placing the sweet potato cubes in a large pot and covering them with cold water. I add 1 teaspoon of salt and bring everything to a boil. Once the sweet potatoes are fork-tender, usually around 15 minutes, I drain them well.

Then I return the cooked potatoes to the pot and mix in the remaining salt, minced garlic, butter cubes, and plenty of black pepper.

I mash the mixture by hand or use an electric mixer on low until I get that perfectly creamy texture.

Next I stir in the sour cream until fully incorporated for a smooth and luscious finish.

I transfer the mash to a serving bowl, sprinkle with chopped parsley, and sometimes add an extra pat of butter on top for good measure.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: ~332 kcal per serving

Variations

I sometimes swap sour cream with Greek yogurt for a lighter, tangier version.

For a touch of spice, I add a pinch of smoked paprika or cayenne.

If I’m serving vegans, I use olive oil and a dairy-free yogurt alternative.

I’ve also tried stirring in caramelized onions or roasted garlic for deeper flavor.

A sprinkle of grated parmesan or crumbled feta adds a salty bite I really enjoy when I want to elevate the dish even more.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm them over low heat on the stove or microwave in short intervals, stirring in a splash of milk or broth to loosen them up if needed. I avoid freezing them since the texture can become grainy once thawed.

FAQs

What can I serve with savory mashed sweet potatoes?

I love pairing them with roasted chicken, pork tenderloin, turkey, or even a hearty vegetarian main like lentil loaf or mushroom gravy.

Can I make this recipe ahead of time?

Yes, I often make them a day ahead. I reheat gently and stir in a bit of butter or cream to bring back the creamy texture.

Can I use a food processor instead of a masher or mixer?

I avoid using a food processor because it can make the potatoes gummy. A hand masher or electric mixer on low gives the best results.

Are sweet potatoes healthier than regular potatoes?

They’re different, but sweet potatoes are rich in fiber, vitamins A and C, and antioxidants. I like switching things up between both types.

Can I make this dish dairy-free?

Absolutely. I swap the butter for olive oil or a plant-based butter and use a non-dairy yogurt or sour cream alternative for a delicious dairy-free version.

Conclusion

These Creamy Savory Mashed Sweet Potatoes are a go-to side when I want something comforting, flavorful, and easy to make. With their silky texture and balance of sweet and savory, they work for holiday spreads, family dinners, or just when I want a cozy dish without a lot of effort. Whether served alongside a main or enjoyed on their own, they never disappoint.

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