These mashed sweet potatoes skip the usual brown sugar and marshmallows and instead use fresh herbs, garlic, and a Greek yogurt to bring out the sweet potatoes' natural flavor. They're a perfect match for roasted meats and holiday dinners, but simple enough for a weeknight, and come together in about 40 minutes.
Most mashed sweet potato recipes are sweet, but I think sweet potatoes are flavorful enough on their own. I like to bring out their natural sweetness with simple, savory ingredients like fresh herbs, spices, and yogurt. The yogurt adds a creamy tang that lets the sweet potatoes' natural flavor come through instead of masking it. Mashed potatoes have always been one of my favorite holiday side dishes, but these savory mashed sweet potatoes might just be my new favorite.
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Ingredients
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Yogurt. Add a touch of whole milk or cream instead of yogurt. Sour cream will also work.
- Is the sweetness of sweet potatoes not enough for you? That's okay! Try adding a bit of pure maple syrup. You only need a tablespoon or two to enhance the sweetness.
- Dairy-free. These mashed sweet potatoes can easily be made vegan. Opt for vegan butter and yogurt to add that touch of texture or omit all altogether.
- Added texture. Add candied pecans on top for a little bit of crunch and a touch of sweetness.
- Bacon. Add some bacon bits or crumbled bacon to this easy savory sweet mash for some added salty goodness.
Instructions
Step 1: Add the cubed sweet potatoes to a large saucepan or Dutch oven, cover with 1 inch of water, and add kosher salt.
Step 2: Cover the pot and cook until the water boils for about 25 minutes. Drain the water from the pot.
Step 3: Add all the remaining ingredients to the pot, and use your potato masher to mash and combine.
Step 4: Mix until creamy and fluffy. Serve and enjoy!
Sarah's Top Tips
- Use the right potatoes: Choose orange-fleshed sweet potatoes for the best color and creamy texture.
- Cut evenly: Chop the potatoes into similar-sized chunks so they cook evenly.
- Don't overboil: Boil until just tender; overcooking can make them watery.
- Dry before mashing: Drain well and let them sit a minute or two so excess moisture evaporates.
- Mash while warm: Warm potatoes absorb butter and seasonings better.
- Season to taste: Start with a little salt and adjust after adding the yogurt or herbs.
Serving
These savory mashed sweet potatoes make a perfect side for any holiday meal or cozy family dinner. Serve them alongside classic favorites like my old-fashioned mac and cheese, garlic mashed potatoes, or maple Brussels sprouts for a spread that feels complete and full of flavor. They pair beautifully with roasted chicken, juicy oven-roasted turkey, or ham, and add just the right balance of creamy texture and savory herbs to your plate.
Storage & Reheating
Fridge: Leftover sweet mashed potatoes can be stored in an airtight container in the fridge for up to 5 days.
Reheating: Reheat servings in the microwave or on the stovetop.
Freeze: For freezing, allow the sweet potatoes to cool completely. Store in a freezer-safe container for up to 3 months. Allow the sweet potato mash to thaw completely in the fridge before heating up in the microwave or on the stovetop.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Savory Mashed Sweet Potatoes
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Ingredients
- 5 pounds sweet potatoes, peeled and cut into 2-inch pieces
- Water
- 1 teaspoon Kosher salt
- 3-4 garlic cloves, minced
- ¼ cup butter
- ½ cup yogurt
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh chopped rosemary
- 2 tablespoons fresh chopped parsley
Instructions
- Add the cut potatoes to a large pot or Dutch oven and cover with water. Season with Kosher salt.5 pounds sweet potatoes, Water, 1 teaspoon Kosher salt
- Cover and let the potatoes boil over medium-high heat until tender, about 25 minutes.
- Drain the water from the pot.
- Add all of the ingredients to the pot with the potatoes and mash until creamy and very soft.3-4 garlic cloves, ¼ cup butter, ½ cup yogurt, 1 ½ teaspoons salt, 1 teaspoon black pepper, 2 tablespoons fresh chopped rosemary, 2 tablespoons fresh chopped parsley
- Serve and enjoy.
Sarah's Tips
- If you find that your sweet mash is a bit watery after mashing, put it back on the stove on medium-low heat. The heat will cook off the extra moisture.
- For the preferred smooth texture it is recommended to peel the sweet potatoes.
- For an ultra-smooth texture, use an immersion blender for 20-30 seconds instead of just a masher.
- Boost the protein by stirring in ½ cup plain Greek yogurt and ¼ cup cottage cheese before mashing (then finish with herbs).
Tools I Use for This Recipe
- Cutting board
- Potato Masher
Lynn says
Delicious change from the usual overly sweet, candied sweet potato recipes. Easy enough for everyday and sophisticated enough for special occasions. Win, win!
Tammie Russell says
This was so easy to make! The fresh herbs added so much flavor…my family loved them!
Sarah Hill says
Hi Tammie, happy to hear both you and your family enjoyed the potatoes! I love the fresh herbs and yogurt in this recipe 🙂