Roasted Savory Mashed Sweet Potatoes is simplicity at it’s best. This easy recipe highlights the flavor of the sweet potato to perfection with an accent of butter and cream. Skip that boiled potato recipe and go for FLAVOR!!!
If you want a stunningly, flavorful mashed sweet potato, it must be roasted! Roasting transforms the starches in sweet potatoes into a caramelized, almost nutty flavor and makes for a soft and fluffy interior. Roasting ALSO makes that vegetable peeler completely unnecessary. Whipped to perfection with butter and cream, this easy recipe comes together in no time and with little effort.
Roasted Savory Mashed Sweet Potatoes are not just for the holidays. At my house, we eat them year round. I love that this vitamin-packed side dish is something that the kids will not only eat, but regularly ask for.
What to serve with Sweet Potatoes?
The inherent sweetness goes really well with almost anything spicy, salty, and/or rich (fatty). During grilling season, try them with a spicy, barbecued meat like a meltingly tender pork shoulder or fall off the bone ribs, like my favorite Sticky Asian Ribs. My Chipotle Barbecue Sauce and Grilled Sweet Chipotle Pork Tenderloin is an great choice for a spicy, sweet sauce. A simple pan seared salmon, Salmon Patties, a spicy chorizo, salty panchetta, or bacon also pair well with sweet potatoes.
Are Sweet Potatoes good for you?
The short answer is yes. They are rich in fiber with a variety of vitamins and lower in carbs then their white potato counterpart. They have the added benefits of being gluten free and paleo diet friendly.
It’s a bonus that roasting these potatoes as opposed to boiling them ALSO keeps nutrients from being leached out in a boiling process like a lot of mashed potato recipes.
Do I eat them for these reasons? Not so much. I’m more into them for the fantastic flavor.
How to make Roasted Savory Mashed Sweet Potatoes
Preparation is very easy.
Rinse the potatoes and pierce both side of the potatoes several times with a fork or knife. Place them on a foil lined cookie sheet. The potatoes will leak a caramel like sugar as they cook and foil makes clean-up a breeze.
Depending on the size, roast for one to one and a half hours. The sweet potatoes are done when they are extremely soft and caramel drops are leaking from where you pierced the potato.
When the potatoes have cooled enough to handle, 5-10 minutes, remove the exterior peels. They are easy removed with your fingers or the tines on a fork. Place them into a bowl with butter, half and half, salt, and pepper.
Whipping them in your stand mixer will give you the smoothest result, but an immersion blender works well also. I use both frequently.
Serve with a fresh herb garnish like thyme or parsley, a pinch of flaky salt, and a drizzle of melted butter if desired and enjoy!
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Roasted Savory Mashed Sweet Potatoes
- 3 pounds sweet potatoes
- 1/2 cup butter
- 1/2 cup half and half
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon fresh ground pepper
- Preheat oven to 400 degrees.
- Rinse and shallowly pierce all sides of the potatoes.
- Place sweet potatoes on a large foil lined cookie sheet, spaced so they are not touching.
- Bake for 60-90 minutes, depending on the size, until potatoes are extremely soft and the punctures are leaking a caramel like sugar.
- Cool for 5-10 minutes and remove peels. The tines of a fork works well for seperating the flesh from the loose potato skins.
- Place the peeled potatoes in a bowl with the butter, half and half, salt, and pepper.
- Using a mixer or immersion blender, whip until creamy and well blended.
- Garnish with thyme or parsley, salt flakes, cracked pepper, and/or a drizzle of melted butter if desired.