If you’re going to try only one recipe from my blog, I HIGHLY suggest going with this one. These gluten-free and dairy-free Savory Mashed Sweet Potatoes are just something else.
A Little Background…
I love sweet potatoes, but my boyfriend doesn’t. He says they’re too sweet, and compared to russet or Yukon gold potatoes, they are quite a bit sweeter. This means that any time that I cook with sweet potatoes, I need to get creative. I’ve made mashed sweet potatoes before, but they’ve always turned out more sweet than savory, which makes eating them in large amounts a bit of an overkill. This time, I decided to try my hand at Savory Mashed Sweet Potatoes. And let me tell you, I’m in LOVE with this mashed sweet potato recipe.
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. Would you believe me if I said that this recipe doesn’t even use butter, sour cream, or milk? Well, believe it because these easy mashed sweet potatoes are 100% dairy-free. Which means that this recipe is paleo (dairy and gluten-free). Not only does this taste amazing but makes serving it at large gatherings easy for those who have food allergies.
Enough Talk, Let’s Cook!
I have a few secret tips in this recipe so let’s just dive right into these Savory Mashed Sweet Potatoes!
We’re going to start boiling 10 cups of vegetable broth in a large pot. You may be asking, why are we using vegetable broth instead of water? Just how you may use broth to make quinoa more flavorful, you can do the same for potatoes. 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. Unfortunately, I don’t have any easy trick for you to peel these potatoes faster. BUT if you have a tip, please drop it in the comments! Anyways, once the vegetable broth is boiling, carefully place your five sweet potatoes in the pot. Then, reduce the heat to medium and cover with a lid. We’re going to let those sweet potatoes simmer in the vegetable broth for 40 minutes before draining. After 40 minutes, the potatoes will come out perfectly tender and ready to be mashed!
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 until all the potatoes are completely smooth and free from lumps. Because let’s be honest, there’s nothing worse than going for a bite of mashed potatoes and hitting a lumpy spot that was missed.
Now, it’s time to add the liquid! While I usually go with coconut milk, I decided to go with a plant-based 2% dairy-free milk this time. I added only half a cup and a bit of honey for a smooth and creamy texture. Next, add salt, pepper, paprika, and a bit of fresh thyme. Thanks to the vegetable broth, these sweet potatoes really don’t need much seasoning! While you can add garlic, I don’t think it’s necessary for this recipe, but to each their own. Remember to run the food processor for a minute or two after adding the liquid and seasoning to be sure that everything is thoroughly combined.
Finally, spoon your sweet potatoes into a large bowl. Then, we’re going to add sautéed shallots, fresh slices of leeks, and candied walnuts to finish our delicious Savory Mashed Sweet Potatoes off. 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!
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!