Savory Sweet Potato Mash

6 servings
1 hr 20 min

is a flavorful twist on the traditional sweetness of the sweet potato casserole that is typically on the holiday table. It’s a creamy and delicious side dish you can serve with any main dish.

You’ll love how easy this Savory Sweet Potato Mash is to prepare. Even better, you’ll love the flavor of this new twist on a holiday classic. Rather than the added sweetness of sugar or maple syrup, this sweet potato mash uses sage, rosemary, and leeks to create a unique savory flavor. The recipe is also gluten-free and Whole30 friendly.


Ready to try a new twist on a holiday classic?


FAQS:

Can I make Mashed Sweet Potatoes ahead of time?Definitely. Feel free to make these a day or two ahead of time. Simply store in an airtight container in the refrigerator until ready to reheat and serve.

What can I use the dark green part of leeks for?The tops of leeks are fantastic for flavoring homemade stocks.


INGREDIENTS FOR HEALTHY MASHED SWEET POTATOES:

  • Sweet potatoes: They’re high in vitamin A and contain more antioxidants than regular potatoes.
  • Leeks: Leeks are sweeter and milder than onions. They’re also high in antioxidants.
  • Greek yogurt: It’s lower in calories and fat than sour cream.
  • Herbs: Add fantastic savory flavor to the dish.


HOW TO PREPARE:

  • Preheat the oven to 350ºF. Prick each of the potatoes with a fork a few times, and place on a parchment lined baking sheet. Bake the sweet potatoes in the oven at 350ºF for about an hour. Potatoes are finished when a paring knife easily pierces the flesh. Or, carefully squeeze the potato lightly. If it gives easily, potatoes are ready to mash.
  • When the potatoes are nearly ready, slice the leeks, then sauté them in a skillet with a tablespoon of butter until they are soft. (About 7 minutes.) Remove from the heat, and set aside.
  • When they are cool enough to handle, cut the potatoes in half, and scoop the soft flesh into a large bowl. Add the leeks, spices, and Greek yogurt, and mash everything together well. I used my grandmother’s old-fashioned potato masher. You could use an electric mixer, but the potatoes are so soft that it really isn’t necessary.
  • Once the potatoes are mashed, they are ready to serve. Or, you can place them in a covered baking dish and refrigerate until you are ready to heat them and serve. I reheated them in the oven for the last fifteen minutes of cooking my Stuffed Cornish Game Hens, and they were perfect.
Slice the leeks into thin rounds.
Cook in butter until softened.
Slice the cooked sweet potatoes in half, and scoop out the flesh into a large bowl.
Add the leeks, Greek yogurt, spices, and herbs.
Mash until blended and creamy.

SERVING SUGGESTIONS:

I like to add a sprinkle of chopped parsley or chives on top just before serving.


While you can serve this healthy Sweet Potato Mash with any main dish you like, a few of my favorites are:


  • Air Fryer Turkey Breast
  • Buttermilk Brined Roasted Chicken
  • Air Fryer Cornish Game Hens
  • Whole Smoked Chicken
  • Air Fryer Whole Chicken
  • Smoked Pork Loin

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INGREDIENT SUBSTITUTIONS:

  • Butter: Use olive or avocado oil.
  • Make it a vegan sweet potato mash: Swap out the Greek yogurt for your favorite dairy-free milk and the butter for your oil of choice.
  • Keep this recipe Whole30 compliant by substituting almond milk for regular milk and using ghee rather than butter.
  • A few variations that I’ve tried and liked for this recipe include: substitute garlic and shallots for the leeks, or use thyme rather than sage.


RECIPE NOTES:

  • This recipe was first published on December 21, 2016, but was republished with updated photos, ingredients, and notes to make the recipe more user friendly.
  • If you have an Instant Pot, you can cook the potatoes in about 30 minutes. Check out Rachel’s easy recipe at Rachel Cooks.
  • Parchment paper makes clean up a breeze. If You Care’s parchment is unbleached and compostable.


Did you make this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Pinterest, Instagram, or Facebook?


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Recipe details

  • 6  servings
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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Ingredients


  • 2 pounds sweet potatoes
  • 2 small leeks, white and light green parts only
  • 1 tablespoon butter
  • 1/4 cup Greek yogurt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon pink Himalayan salt

Instructions


Preheat the oven to 350ºF. Prick each of the potatoes with a fork a few times, and place on a parchment lined baking sheet. Bake the sweet potatoes in the oven at 350ºF for about an hour. Potatoes are finished when a paring knife easily pierces the flesh. Or, carefully squeeze the potato lightly. If it gives easily, potatoes are ready to mash.
When the potatoes are almonst finished cooking, sauté the leeks in a skillet with a tablespoon of butter. When they are soft, add them to a large bowl.
When the potatoes are soft, remove them from the oven, and allow them to cool until easy to handle.
Scoop the flesh from the potatoes into the bowl with the leeks. Add the Greek yogurt, spices, and herb. Mash until everything is well combined and creamy.
Sweet Potato Mash is ready to either serve at this point, or refrigerate until ready to heat and serve.

Tips

  • Keep this recipe Whole30 compliant by substituting almond milk for Greek yogurt and using ghee rather than butter.
  • Make it a vegan sweet potato mash: Swap out the butter and Greek yogurt for your favorite dairy-free milk.
  • A few variations that I’ve tried and liked for this recipe include: substitute garlic and shallots for the leeks, or use thyme rather than sage.

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