Savory Mashed Sweet Potatoes

If you’re looking for a new and delicious way to utilize sweet potatoes, this savory recipe is for you!

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First Thing’s First…

Let’s first start by clearing the slate for mashed sweet potatoes. This isn’t your grandma’s sweet potato casserole, and don’t even think about putting marshmallows on top of these potatoes. There’s no need for brown sugar or maple syrup either.

This Savory Mashed Sweet Potato recipe is so easy to make and tastes amazing. With fresh ingredients like thyme, leeks, and shallots, these potatoes are decadent and full of flavor.

Say Hello to Your New Favorite Holiday Dish!

I’m going to say something that may be an unpopular opinion but I think I like these Savory Mashed Sweet Potatoes more than regular mashed potatoes. Don’t get me wrong, mashed potatoes are great! And it’s one of the many things that I look forward to eating during Thanksgiving, but they aren’t a star dish. However, this recipe is fit to receive the spotlight at your next holiday dinner.

Now, this recipe makes ten servings but in reality, this recipe might yield closer to 12-14 servings. But, on the upside- more leftovers for you! Also, you can always cut this recipe in half if you’re feeding a small crowd.

To preserve these sweet potatoes, simply put in an airtight container and store for up to five days. Like most potato recipes, you won’t be able to freeze them. But you’ll be too busy enjoying this recipe to even think about leftovers!

Vegetable Broth > Water

We’re going to start by boiling 10 cups of vegetable broth in a large pot. By using vegetable broth instead of water, these sweet potatoes take on a much more savory flavor from the get-go.

While the vegetable broth is heating up, peel five large sweet potatoes. Once the vegetable broth is boiling, carefully place the five sweet potatoes in the pot. Then, reduce the heat to medium and cover with a lid. Allow the potatoes to simmer in the vegetable broth for 45 minutes before draining. The sweet potatoes will come out perfectly tender and ready to be mashed!

Mashing the Sweet Potatoes

Here’s the next tip for you, skip the potato masher! Unless you want an arm workout, a potato masher is no match compared to a food processor. I like to add about 1/3 of the potatoes at a time and pulse for 2 minutes, then use a fork to make sure I’m not missing any lumps. Once that section is thoroughly mashed, I add the next third of the potatoes and repeat that cycle.

Then, add a dollop of plain Greek yogurt. The Greek yogurt adds a touch of tang to the sweet potatoes, which balances them perfectly! Pulse again, then use a spatula to transfer the mashed sweet potatoes to a bowl.

Finishing the Dish

Start by slicing half a cup of leeks and one shallot. Add them to a medium-sized pan with a tablespoon of olive oil. Season with a dash of salt and pepper, then sauté for 5-7 minutes.

Finally, add the sautéed shallots, fresh slices of leeks, and candied walnuts to finish the mashed sweet potatoes. We use shallots and leeks here instead of the onion because they both have a softer flavor profile than onions while keeps the attention on the potatoes themselves. All that’s left to do is serve these mashed sweet potatoes warm and enjoy!