I’m on a mission to stock this meals website with all the vacation recipes you may want, and it’s about time I shared a mashed sweet potato recipe. The difficulty with most mashed sweet potatoes is that they’re created even sweeter with brown sugar and marshmallows. Sweet potatoes are presently plenty sweet on their own!
So, I extra savory ingredients to my mashed sweet potatoes to balance out that inherent sweetness. Finely chopped fresh parsley and green onion mixed with some sour cream and butter are all you need for amazing savory mashed sweet potatoes.
I don’t know why these standard substances develop such a stellar taste mixture, but they do. These mashed sweet potatoes took a cue from my baked rosemary Parmesan sweet potatoes (another easy vacation side selection) and the quinoa-stuffed sweet potatoes in my cookbook.
If you’re hunting for normal mashed potatoes (and by standard, I imply my family’s preferred), meet Lucille’s mashed potatoes. For more meatless vacation recipes, appear no even more.
Have a superb weekend, and please allow me know how these mashed sweet potatoes turn out for you in the comments! Your feedback implies so considerably to me.
Savory Mashed Sweet Potatoes
- Writer: Cookie and Kate
- Prep Time: twenty minutes
- Cook Time: ten minutes
- Complete Time: thirty minutes
- Yield: six servings one x
- Category: Side Dish
- Approach: Stovetop
- Cuisine: American
4.9 from 36 evaluations
These extraordinary 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 eight side servings.
- 4 pounds sweet potatoes (about 7 tiny-to-medium), peeled and minimize into one cubes
- two teaspoon s salt, div > cup finely sliced green onion, largely green components (from 1 bunch)
- cup finely chopped fresh flat-leaf parsley
- 1 tiny-to-medium garlic clove, pressed or minced
- Location the cubed sweet potatoes in a large saucepan or Dutch oven and include sufficient water to cover by about one. Include 1 teaspoon of the salt and deliver the mixture to a simmer in excess of medium-large heat. Reduce the heat and simmer, uncovered, till the potatoes are tender (in other phrases, it’s simple to slide a fork in and out), about 9 to twelve minutes.
- Drain properly, then return the potatoes to the pot. Mash the sweet potatoes to your desired consistency.
- Promptly include virtually all of the green onion and parsley, reserving a small amount of each for garnish. Include the garlic, and stir to mix. Then stir in most of the sour cream (reserve approximately 1 tablespoon for garnish), all of the butter, and the remaining 1 teaspoon salt. Season to taste with additional salt (I usually add another to 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 maintain well, covered and refrigerated, for three to 4 days.
Make it dairy free of charge/vegan: I feel you could change the sour cream with vegan sour cream (recipe also obtainable in my cookbook, page 217). Alternatively of butter, stir in extra-virgin olive oil, to taste.
*Sour cream different: Several are asking if Greek yogurt will operate, and yes, I consider it will! I just choose sour cream in savory applications like this.