Creamy Mashed Sweet Potatoes are easy to make and so addictive! The irresistible combination of butter and sour cream makes this the best sweet potato mash recipe.
Savory and ultra creamy Mashed Sweet Potatoes is the most loved and devoured side dish. The secret to get this mash nice and creamy is not an abundance of butter, but a good amount of sour cream. Add in garlic, parmesan cheese and a hint of milk, and you have the best, most flavourful side dish to hit your dinner table!
Watch the video below in the post to see how we make them!
MASHED SWEET POTATOES
With the amount of sweet potato mash recipes online using maple syrup and brown sugar in the mix, I wanted to give you our family favourite recipe. A delicious sweet potato version of our popular Creamy Mashed Potatoes — the perfect mash.
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Savory sweet potato mash can easily be served with any main — roast chicken, slow cooker roast turkey, crispy roast pork and prime rib. They are so versatile you can serve them right along your Green Bean Casserole, Mac and Cheese, Roast Potatoes or Roast Broccoli.
ARE SWEET POTATOES HEALTHY FOR YOU?
Sweet potatoes keep you full and are a great source of fibre. They contain a variety of vitamins and minerals including calcium, iron, selenium, B and C vitamins, and the antioxidant beta-carotene.
A low GI root vegetable, sweet potatoes digest more slowly when compared to regular potatoes and release sugar gradually into the bloodstream, keeping blood sugar levels steady.
HOW TO MAKE EASY MASHED SWEET POTATOES
Mashed Sweet Potatoes are just as easy to prepare and cook as regular mash, with minimal steps:
- Peel
- Chop
- Boil
- Mash
- Mix in flavours
Some stores stock pre-peeled and chopped sweet potatoes in your grocery store to save you from peeling them. You could also use frozen chopped sweet potatoes. Just thaw them out before boiling or follow packet instructions.
HOW LONG DO YOU BOIL SWEET POTATOES?
Sweet potatoes need about 15 – 20 minutes to cook until fork tender. To test them, lift one piece out with your wooden spoon and insert fork. If your fork slides in easily, they are ready to mash.
A lot faster than roasting, this method is perfect if you’re pressed for time. Especially if you love a good classic mash.
CAN YOU MAKE MASHED SWEET POTATOES IN THE OVEN?
Absolutely! Just throw your chopped sweet potatoes on a roasting tray, smother with seasonings and roast until fork tender at 425°F (220°C). You can also roast them halved horizontally with the skin on, then scoop out the flesh for quicker prep time.
Proceed to mash them once they’re done following the recipe below. They may need 1/4 cup extra milk and a couple extra tablespoons of sour cream, as sweet potatoes tend to come out a little dryer when roasting.
DO YOU NEED TO PEEL SWEET POTATOES FOR MASHING?
This is a personal question depending on what results you’re after. Sweet potato skins are edible and soften while cooking, just like regular potatoes.
If you prefer a classic, rustic mash with a little skin, leave it on.
However, for a smooth and creamy mash like the one pictured below, I suggest peeling them first.
LOVE SWEET POTATOES? TRY THESE RECIPES!
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Creamy Mashed Sweet Potatoes is the most loved and devoured side dish! The secret to this mash though is not an abundance of butter, but SOUR CREAM! Butter with a hint of sour cream makes the best sweet potato mash recipe!
- 4 pounds (2 kg) sweet potatoes
- 4 teaspoons salt, divided
- 1 tablespoon garlic powder
- 1/3 cup unsalted butter,
- 1/4 cup sour cream (reduced fat)
- 2 cloves garlic
- 1/4 cup fresh shredded parmesan cheese, optional
- 1/4 cup milk if desired
- 1 tablespoon fresh chopped parsley optional to garnish
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Peel and cut sweet potatoes into 2-inch cubes.
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Place sweet potatoes in a large pot (6-quart) and cover with water by an inch. Season with 3 teaspoons salt and bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).
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Drain cooked potatoes, add in the butter, sour cream, garlic, remaining salt and parmesan.
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Mash with a potato masher until smooth, adding milk if desired for a smoother/lighter mash.
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Garnish with parsley, serve.
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