These Savory Mashed Sweet Potatoes are packed with flavor, really creamy, and perfect for the holidays! Delicious as a hot side for the holidays, or cold in salads!
Why This Recipe Works
A savory take on sweet potato mash - Sweet potato casserole is a classic for Thanksgiving or Christmas but have you tried making something savory instead? These mashed potatoes are creamy, savory, and much lighter than the sugary classic!
A fun alternative to mashed potatoes - If you want to try something different instead of the classic mashed potatoes, try using sweet potatoes! With the right herbs and cheese or sour cream, they shine and turn into a delicious savory side dish.
Great in salads - The leftovers can be used in salads along with other roasted veggies like brussels sprouts or beets! Just add a dollop of this mash as you would avocado to your salad.
- Sweet potatoes (Yams) - Choose firm potatoes without too many visible brown spots or scratch marks. You can use regular yellow potatoes too if you don't have sweet potatoes or don't like them. I don't recommend combining the two.
- Onion - Yellow onion works best here but shallots or red onion can also be used.
- Garlic - Fresh minced garlic is best but garlic powder can be used if necessary.
- Avocado oil - I always recommend pure avocado oil for most cooking because it's neutral and has a fairly high smoke point so it's great for roasting and sauteeing. You can substitute it with any cooking oil you'd normally use.
- Fresh herbs - Use any fresh herbs you have on hand. I went with sage, chives, parsley, oregano, and rosemary. You can use all of them or only some of them. Any combination works here! If you don't have fresh herbs, you can use dried herbs. Just be sure to add less because dried herbs are much more concentrated.
- Dairy - The recipe calls for butter and goat cheese. You can use a vegan alternative, milk, sour cream, or even creme fraiche.
First, you'll need to cook the sweet potatoes. You can do this in a few different ways. My favorite way to do it is to steam the sweet potatoes. You can also boil them or roast them in foil. Roasting will take the longest and I prefer steaming over boiling because the potatoes don't absorb excess water that way and it's super simple.
Add about an inch of water to a large pot and add a steaming basket. Add chopped sweet potatoes to the pot and cover with a lid. Bring the water to a boil, lower to a simmer, and allow to steam for 15-25 minutes or until soft. The time will depend on how large or small you chop the potatoes.
Cook finely chopped onion with avocado oil and a pinch of sea salt for 6-7 minutes on medium heat until translucent.
Add minced garlic, chopped parsley, sage, chives, sea salt, pepper, and butter. Cook for 1-2 just until the butter melts and everything is fragrant.
Once the sweet potatoes are cooked. Drain them, transfer them back to the pot or a large bowl and add the onion, garlic, and herb mixture along with soft goat cheese or sour cream.
Mash everything together using a potato masher until smooth. Add more butter, fresh chives (or other herbs), salt, or pepper to taste.
Serving and Storing
Garnish: Serve the mashed sweet potatoes topped with more fresh herbs, melted butter, or fried sage leaves. To fry fresh sage, melt butter in a skillet over medium-high heat and add sage leaves in a single layer. Fry for about a minute on each side and transfer to a plate with a paper towel to remove excess butter.
Serving: You can serve these anywhere you would regular mashed potatoes. They're a great addition to a holiday table if you're trying to switch from the classic sweet potato casserole to something savory and healthier. You can also add them to salads with other fall and winter vegetables like roasted brussels sprouts, pumpkin, butternut squash, beets, or kale!
Storing: Store any leftovers in an airtight container in the fridge for 2-3 days. You can either eat the potatoes cold (in salads or bowls) or reheat them in a saucepan on the stove with a splash of milk or water.
It very much depends on the way you cook the potatoes. In general, their nutritional content is fairly similar but the flavor of both is very different. Sweet potatoes are high in vitamin A and they are lower on the glycemic index which means they are less likely to spike your blood sugar.
Yes, even though there are lots of herbs, onion, garlic, salt, and pepper, the potatoes still taste slightly sweet. It's not possible to change their flavor but they're really tasty with all the added savory flavors and go with lots of savory dishes.
Yes, divide them into 1-2 servings and store them in freezer-safe containers in the freezer.
More Sweet Potato Recipes
If you're looking for even more sweet potato recipes, definitely check out the five recipes linked below! Sweet potatoes are really versatile and delicious in salads, as mains, sides, or even appetizers!
Try these Savory Mashed Sweet Potatoes in place of regular mashed potatoes. They're packed with flavor and really creamy! Perfect for the holidays!
- 2.5lb sweet potatoes
- 1 tbsp avocado oil
- 1 small yellow onion, finely chopped (½ cup)
- 3-4 cloves garlic, minced
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh chives
- 1 tbsp finely chopped fresh sage
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 2 tbsp butter
- ½ cup goat cheese (or sour cream or yogurt)
Optional for garnish: 1 tablespoon butter and handful of fresh sage leaves
- Peel and dice sweet potatoes and add them to a large pot with a steamer basket. Cover with a lid and steam until soft (15-25 minutes).
- Add avocado oil to a medium skillet over medium-high heat.
- Add chopped yellow onion and cook for 6-7 minutes.
- Add minced garlic, chopped parsley, chives, sage, sea salt, pepper, and butter.
- Cook another 1-2 minutes stirring often until everything is fragrant and the herbs bright green.
- When the sweet potatoes are soft, transfer them to a bowl or drain the pot and add them back in. Add the sauteed onion and herb mixture, goat cheese or sour cream, and mash using a potato masher.
- Add more salt, pepper, herbs, or cheese to taste. You can also add milk for a lighter consistency.
- Optional: in a small skillet, heat butter and add sage leaves in a single layer. Cook them on medium heat for a minute on each side or until crispy. Dry on a paper towel and use as a garnish for the mashed potatoes.
Storing: Store any leftovers in an airtight container in the fridge for 2-3 days. You can also freeze these potatoes in a freezer-safe container. I recommend freezing them in single-serving containers for easy access.
Reheating: To reheat the mashed potatoes, add them to a skillet or a medium saucepan with a splash of water or milk. Reheat over medium heat stirring often to make sure the potatoes don't burn.
Keywords: savory mashed sweet potatoes