These savory mashed sweet potatoes are ready in under 30 minutes, which is perfect for weeknights or a quick holiday side dish. Naturally sweet, this recipe does not include marshmallows or brown sugar. Herbs and butter give these mashed sweet potatoes a savory twist that pairs well with any main entrée!
If you are looking for a quick side dish that doesn’t require a lot of measuring and precision, then this recipe is for you. This flavorful take on mashed sweet potatoes is delicious and a fan favorite in our home.
This would be the perfect way to incorporate a new side dish into the holiday dinner rotation or something different with a weeknight dinner. The supplies and ingredients are probably already in your cabinets!
Why This Recipe Works
Sweet potatoes have a lot more versatility than we give them credit for. They are delicious as sweet or savory! This recipe is very reminiscent of my twice baked sweet potato with the same herbs and seasonings.
It seems like every sweet potato dish is loaded with the sweet stuff: marshmallows, brown sugar, candied pecans. While those versions all have their place, this recipe shows you how to make a savory version of mashed sweet potato.
Potatoes are a universal side dish! You can mash them, bake them, or put them in a casserole. Any way you prepare them, they are a delicious side to any main course.
Ingredient Notes and Substitutions
- Dried Herbs – I use a combination of dried rosemary, onion powder, garlic powder, and sage. If you have fresh on hand, feel free to use that instead. Remember, you will need 4x the measurement of fresh herbs from dried. (example: 1 tsp of rosemary = 4 tsp of fresh rosemary, chopped)
- Sweet potatoes – Although their names are used interchangeably, sweet potatoes are different from yams. Sweet potatoes are a root vegetable with a creamy interior and yams are starchy with a dark brown skin.
How to Make Mashed Sweet Potatoes
Step 1: Wash and Peel Potatoes
While it’s not 100% necessary, it’s good to wash off any grit or dirt from the potato. Then, use a potato peeler to peel the potatoes. Don’t forget: do not put your peelings down the disposal! Add them to your compost pile instead.
Step 2: Cut the Potatoes
The cooking time on this recipe is for larger hunks of potatoes, so keep that in mind as you are preparing this dish.
I cut the potatoes so that each potato ends up as 4 pieces respectively:
- First, cut across the width of the potato.
- Then, cut each half in half again.
For larger potatoes, reduce cooking time by cutting them in half again.
Step 3: Cook the Potatoes
As you cut the potatoes, add them to a large pot or dutch oven with plenty of room for water. After the potatoes have been added, fill the pot to cover the potatoes by about 1 inch.
You want to give the potatoes plenty of room to cook with plenty of water to remain covered.
Sweet potatoes and white potatoes take about the same amount of time to cook. The potatoes are done when a fork is easily pierced through the potato.
Then, drain the water off the potatoes into a colander and add them back to the pot or a large mixing bowl.
Step 4: Mash and Season the Potatoes
With a potato ricer or masher, mash the potatoes until they reach the desired consistency.
- If you like a creamier texture, mash until there are no lumps left.
- If you prefer a chunkier texture, mash slightly as they will become creamier as the seasonings are added.
Now, you are ready to serve these hot with a delicious main entree.
Recipe FAQ and Expert Tips
It’s not necessary to soak sweet potatoes before mashing.
For the best flavor and texture, peeling sweet potatoes is recommended before mashing.
Yams are starchy with a dark brown skin and a dry interior. They do not mash as well or have the same flavor as sweet potatoes. Sweet potatoes are a root vegetable with a creamy interior.
If your potatoes are watery, they can be thickened with cornstarch, flour, or tapioca. Alternatively, you can add them to a pot, turn them on medium-low heat, and allow the moisture to evaporate as they cook.
Cooked mashed sweet potatoes can be frozen for up to six months in an airtight container.
Yes! You can reheat a serving in the microwave at one-minute increments. Make sure to use a microwave-safe dish.
Depending on the potato, there may be extra moisture. To get rid of the watery texture, put the potatoes in a pot over medium-low heat. The heat will turn the moisture into steam and will cook off of the potatoes.
Sweet potatoes are known for their naturally sweet flavor. They also go well with the sugary toppings around the holidays: marshmallows, brown sugar, and candied pecans. However, sweet potatoes are also enhanced by savory herbs and butter, like sage, garlic, and rosemary.
Main dishes to go with this recipe
As mentioned earlier, this is a great side dish for a weeknight or to accompany Thanksgiving or Christmas Dinner.
Here are some entrees that pair well with sweet potatoes:
- Pork Chops
- Roast Beef (skip the potatoes in this recipe!)
- Air Fryer Chicken
- Roasted Chicken
- Roasted Turkey
- 4 pounds sweet potatoes
- 2 teaspoons dried rosemary
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried rubbed sage
- pinch of salt
- 3 tablespoons of butter
- Wash and peel the sweet potatoes. Cut into 3 inch pieces.
- To a large pot or dutch oven, add the potatoes and enough water to cover them by about 1 inch.
- Bring the contents of the pot to a boil. Reduce to medium-low and cook for about 15-20 minutes or until easily pierced with a fork.
- Drain the potatoes well and return them to the pot or large mixing bowl.
- Next, mash the potatoes with a potato masher or ricer until they reach the desired consistency.
- Add the rosemary, onion powder, garlic powder, sage, salt, and butter. Stir until well combined.
Serving Size:1 grams
Amount Per Serving: Calories: 331Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 178mgCarbohydrates: 64gFiber: 10gSugar: 20gProtein: 6g
The nutritional information is provided as a courtesy and is an estimate generated by a calculator.