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I’m on a mission to stock this food blog with all the holiday recipes you might need, and it’s about time I shared a mashed sweet potato recipe. The problem with most mashed sweet potatoes is that they’re made even sweeter with brown sugar and marshmallows. Sweet potatoes are already plenty sweet on their own!
So, I added savory ingredients to my mashed sweet potatoes to balance out that inherent sweetness. Finely chopped fresh parsley and green onion combined with some sour cream and butter are all you need for incredible savory mashed sweet potatoes.
I don’t know why these basic ingredients create such a stellar flavor combination, but they do. These mashed sweet potatoes took a cue from my baked rosemary Parmesan sweet potatoes (another simple holiday side option) and the quinoa-stuffed sweet potatoes in my cookbook.
Watch How to Make Mashed Sweet Potatoes
More Sweet Potato Recipes to Enjoy
- Black Bean Sweet Potato Enchiladas
- Crispy Baked Sweet Potato Fries
- Pecan Sweet Potato Casserole
- Perfect Roasted Sweet Potatoes
- Sweet Potato, Kale and Chickpea Soup
If you’re looking for regular mashed potatoes (and by regular, I mean my family’s favorite), meet Lucille’s Mashed Potatoes. For more meatless holiday recipes, look no further.
Please let me know how these mashed sweet potatoes turn out for you in the comments! Your feedback means so much to me.
Savory Mashed Sweet Potatoes
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- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 172 reviews
These incredible mashed sweet potatoes are mixed with herbs, butter and sour cream. No marshmallows or brown sugar in this mashed sweet potatoes recipe! Recipe yields 6 to 8 side servings.
Scale
Ingredients
- 4 pounds sweet potatoes (about 7 small-to-medium), peeled and cut into 1″ cubes
- 2 teaspoons salt, divided
- ⅓ cup finely sliced green onion, mostly green parts (from 1 bunch)
- ⅓ cup finely chopped fresh flat-leaf parsley
- 1 small-to-medium garlic clove, pressed or minced
¼ cup sour cream*
3 tablespoons butter, cubed
- Freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
Instructions
- Place the cubed sweet potatoes in a large saucepan or Dutch oven and add enough water to cover by about 1″. Add 1 teaspoon of the salt and bring the mixture to a simmer over medium-high heat.Reduce the heat and simmer, uncovered, until the potatoes are tender (in other words, it’s easy to slide a fork in and out), about 9 to 12 minutes.
- Drain well, then return the potatoes to the pot. Mash the sweet potatoes to your desired consistency.
- Promptly add almost all of the green onion and parsley, reserving a small amount of each for garnish. Add the garlic, and stir to combine. Then stir in most of the sour cream (reserve roughly 1 tablespoon for garnish), all of the butter, and the remaining 1 teaspoon salt. Season to taste with additional salt (I usually add another ¼ to ½ teaspoon) and freshly ground black pepper.
- Transfer the mashed potatoes to a serving bowl and swirl the reserved sour cream onto the top with a spoon. Sprinkle with the reserved green onion and parsley, drizzle the top lightly with olive oil, and finish with a sprinkle of pepper.
- Serve promptly. Leftovers will keep well, covered and refrigerated, for 3 to 4 days.
Notes
Make it dairy free/vegan: I believe you could replace the sour cream with vegan sour cream (recipe also available inmy cookbook, page 217). Instead of butter, stir in extra-virgin olive oil, to taste.
*Sour cream alternative: Many are asking if Greek yogurt will work, and yes, I think it will! I just prefer sour cream in savory applications like this.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.
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Reader Interactions
Comments
Lori
This is now my absolute favorite recipe for sweet potatoes! The flavor combination of the garlic, herbs, & sour cream make these potatoes taste incredible!!
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X
This was okay the first time I made it. But with roasted garlic, less parley and a bit more sour cream it was phenomenal.
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Kristen
As others have said, the flavor profile for this is awesome. I roasted my sweet potatoes in the air fryer because I was lazy and didn’t want to boil them, and it turned out amazing. Will deathly make this again!
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Dorothy Wingenfeld
I adjusted the ingredients to my taste but didn’t add or omit anything. It was fantastic! I would give it ten stars if that option were available.
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Googaholic
Can make this a richer colour by adding paprika.
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Julie
This was absolutely delicious! Thank you so much for the recipe.
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Wendy Knight
Love this simple recipe. I’m from the Uk so never heard of sweet potato with marshmallow! Loooing forward to trying this with roast chicken
Joanna
It was delicious. Made with olive oil instead of butter and dill instead of parsley. Thank you
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jess
These are really delicious. I didn’t have garlic or parsely but added dried sage. Phenomenal! Thank you!
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Kate
You’re welcome, Jess!
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Colin
I made this to accompany calves liver, bacon and onion gravy, it was so good. I think there is even a place for it as a dip similar to houmous
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Elsa
I didn’t think sweet potatoes would taste good with spring onions and parsley so this will definitely be one of my go to mash recipe.
I used a plant based yoghurt instead and omitted the garlic; will try with it next time.Reply
Kate
Thank you for your review, Elsa!
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Christine Harper
My family and I just had this dish. Served with skinless boneless chicken thighs, done in oven, with salt pepper and smoked paprika. Also, Hakurei turnips, sliced and fried up in cast iron, with garlic butter and a quality olive oil. Tops were rinsed and chopped and turnips set aside while tops were fried up in oil and garlic and a small amount of Maggi soy sauce. The tops were then spread apart leaving space in the middle, and turnips reheated with the tops. But, the sweet potato stole the show, absolutely crazy delicious! Thank you so much, for this recipe! A keeper, for sure!
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Bronwyn
Absolutely delicious! My husband hates sweet potatoes, but loved these. Thanks for the fabulous recipe! I’d give it 10 stars if that were a possibility.
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Kate
I love to hear that, Browyn! Thank you for your review.
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Amy Geis
These are absolutely delicious, and I don’t change a thing! Have you ever tried freezing these?
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Kate
Hi Amy, I’m not sure if this would be a great option to freeze.
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Lily
I tried freezing these in a glass container with foil and after defrosting, I just remashed them a little and heated them in an oven and they were great! Excellent make ahead for the holidays.
The only change I made was I used greek yogurt instead of sour cream.
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Katy
I made these mashed sweet potatoes according to the recipe and it was delicious!!!! Thank you for the recipe and I will definitely be making this dish again!
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Kate
Great to hear, Katy!
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Jody
Superb! The savory flavor worked great and I added cajun seasoning which really upped the savory element. Thank you.
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Kate
You’re welcome, Jody!
Michelle Armand
I needed something to go with Pigs in a blanket. This was so perfect and different. I did add more butter and sour cream. Thank you!!
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Kate
You’re welcome, Michelle!
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Stephanie
These were so good! It really takes mashed sweet potatoes from meh to yum! I don’t eat diary so i used olive oil and two tablespoons of miyokos cashew cream cheese instead of the butter and yogurt. Delicious!
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Kate
Great to hear, Stephanie!
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Katie
These savory mashed sweet potatoes are so tasty!! I snuck a taste right after they finished cooking and then I went back for another, and another…They were gobbled up so quick that I wish I had doubled the recipe! Will definitely be making these again soon.
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Kate
Great to hear, Katie!
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Phyllis Markin
I wanted to make this a head how long and at what temperature do I warm it up?
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Gail
I’d also like to know if you can make ahead and reheat. Thank you.
Temp and time on reheat?Reply
Marissa
These are the best mashed potatoes I’ve ever eaten! Instead of the green onion I used onion powder. I boiled the potatoes with a bay leaf. I added a pinch of cayenne pepper and also a little milk. Perfection!
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Laura Rafferty
Delicious recipe! I slghtly roasted the garlic and leek (instead of green onion). Delicious sweet potatoe mash!
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Kate
Hi, Just wondering if this recipe freezes? Or will it go watery when thawed… thank you!
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Kate
I haven’t tried to freeze this. Sorry!
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Annrie
did anyone make this with non-fat sour cream or greek yogurt?
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Rachel Waterhouse
Can this be made the day before and warmed up to serve?
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Kate
Sure, although I recommend this best right away.
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Lucky
Wow. Just finished making this – what an amazing recipe! I’m from an Indian (South Asian) family who’ve lived in the USA for 50 years. We’re pretty “American-ized” when it comes to the holidays but I wanted to make this for my mom who likes her sweet potatoes Indian style. I did everything as you listed and made the mash, but I reserved about 1 Tbsp butter and in that just lightly sauteed a little garam masala and black pepper – just to bloom – and then mixed through your finished recipe. OMG so good! Every other version goes out the window! Thank you so much!
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Eileen Booriak
I liked the Savory Mashed Sweet Potatoes and will make it again however I will add a couple more teaspoons of salt and will at least double the butter.
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Ed
Excellent recipe and easy to make. My kids love it.
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Kate
That’s great to hear, Ed! I appreciate your review.
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Denise Willmarth
This is the only way I will ever make sweet potatoes again!! I add goat cheese to the recipe and sometimes I sauté the garlic and some shallots and add that but basically the recipe is fabulous!
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Philip Zurcher
Not crazy about sweet potato so I wanted a savory recipe. I just made this several minutes ago and the family liked it. It was easy and we had all the ingredients. I substituted creme fraîche for sour cream since we had some and needed to use it. The recipe combination was delicious.
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Brady
I was not a fan of the garlic, sour cream, and onions mixed with the sweetness of the sweet potatoes. It was like adding garlic and onions to a dessert. I think it would have tasted better plain with just butter or olive oil and maybe a little salt. Was worth a try though!
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Kate
I’m sorry to hear you didn’t love this variation. I appreciate your feedback, Brady.
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Lauren
These were amazing! My husband doesn’t like sweet potatoes, but he LOVED these. There weren’t any leftovers.
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Kate
Hooray! That’s great, Lauren.
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Shreya
Love this recipe! Simple but the ingredients add good flavor to the sweet potato. Tangy and refreshing
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Kate
Fantastic recipe. I am not a fan of mashed sweet potatoes generally because they are too sweet. This version is perfection. Thank you, Kate!! ❤️
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Kate
You’re welcome, Kate!
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Kate
Could these be made a day ahead and reheated by baking in a casserole dish?
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Kate
I haven’t tried it so I can’t say for sure. They are best right away.
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Elizabeth Stercho
Tastes great! Such a nice change from the super sweet!
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Kate
Thank you for your review, Elizabeth!
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