No matter who you serve, this mashed sweet potato is guaranteed to be a hit! They are smooth, creamy and full of sweet and savory flavors.
If this mashed sweet potato isn't a perfect party side dish, I don't know what it is! They are creamy, flavorful, and incredibly easy to prepare. They only require 8 ingredients (yes, including salt and pepper), and you can even make them ahead of time. They are completely gluten free and can also be made vegan. No matter who you serve, this mashed sweet potato is guaranteed to be a hit.
I got the idea to make them after developing last year sweet potato casserole recipe. Don't get me wrong, I love its hazelnut crumble filling, but I was especially won over by the ginger sweet potato filling. In fact, I liked it so much that I thought it would make a tasty side dish on its own. I amplified it with garlic and rosemary, and voila! It has become the sweetest, creamiest and tastiest mashed sweet potatoes I have ever tasted. If you love sweet potatoes, you must try this recipe!
Ingredients for the mashed sweet potato recipe
My favorite part about this recipe is that it really lets the sweet potatoes shine. Unlike a classic sweet potato casserole, you won't find marshmallows, brown sugar, or maple syrup here. The sweetness comes from the potatoes themselves. Then these ingredients add richness and depth of flavor:
- Olive oil or melted butter - Make your choice! I love the fruity olive oil in this mashed sweet potatoes, and that makes this recipe vegan. But if you prefer butter, its rich flavor is delicious too.
- Milk - I use almond milk because that's what I keep on hand, but cow's milk or some other type of plant-based milk would work too.
- Rosemary - Rosemary and sweet potatoes are one of my favorite cold weather flavor combinations! This makes this puree warm, aromatic and complex.
- Garlic - For a depth of lively and tasty flavor.
- Grounded ginger - It adds a subtle warmth.
- And salt and pepper - To bring out all the flavors!
Find the full recipe with the measurements below.
How to make mashed sweet potatoes
As in my cauliflower puree recipeI'm not really crushing the sweet potatoes here. Instead, I puree them in a food processor to create a super smooth and creamy texture. If you prefer to use a potato masher for a thicker texture, don't hesitate, but I love this method:
First, cook the potatoes. When I do traditional mashed potatoesI start by boiling the potatoes. But when I work with sweet potatoes I cook them. It concentrates their sweet flavor and makes their flesh smooth and creamy ... perfect for mashed sweet potatoes! Wash the potatoes and poke a few holes in them with a fork. Place them on a foil-lined baking sheet and bake at 425 ° for 60 minutes, or until tender. You should be able to pierce them easily with a fork.
Then mix! When the potatoes are cool enough to handle, peel their skins. Transfer the cooked flesh to a food processor, along with the milk, butter or oil, rosemary, garlic, ginger, salt and pepper. Mix until creamy and season to taste.
Finally, eat. Serve the mashed sweet potatoes hot, topped with a pinch of thyme leaves, a knob of butter, salt and pepper. Enjoy!
More favorite side dishes
Delicious and easy to prepare, this mashed sweet potato would be a great addition to any fall or winter dinner (Thanksgiving and Christmas included!). Serve with one or more of these other side dishes:
Sweet potato puree
Preparation time: 1 hour ten minutes
Cooking time: 1 hour
Total time: 28 minutes
This mashed sweet potatoes is the perfect side dish for the holidays. They are creamy, flavorful, and incredibly easy to prepare.
- 5 large sweet potatoes (3 pounds)
- 3 soup spoons extra virgin olive oil or melted unsalted butter
- ⅔ cups almond milk or any milk
- 2 coffee spoons chopped fresh rosemary
- 2 cloves of garlic
- 1 teaspoon grounded ginger
- 1 teaspoon sea salt
- Freshly ground black pepper
- Fresh thyme leaves or chopped parsley for garnish, optional
- Pat of butter, to serve, optional
Preheat the oven to 425 ° F and line a baking sheet with foil.
Use a fork to poke a few holes in the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
Remove the cooked sweet potato flesh from the skin and place it in a food processor. Add olive oil, milk, rosemary, garlic, ginger, salt and several peppercorns and mix until creamy. If you prefer a thicker consistency, mash with a potato masher. Season as desired.
Transfer to a bowl and garnish with thyme. Serve with a knob of butter, if desired.
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