Savory Mashed Sweet Potatoes are filled with delicious tangy flavor! The potatoes are roasted in the oven until tender, then mashed with butter, buttermilk, dijon mustard, salt, and pepper.
Sweet potatoes are usually loaded with brown sugar and cinnamon to enhance their sweetness. But this recipe proves they’re also delicious when served savory!
Another reason I love this mashed sweet potatoes recipe? The potatoes are roasted in the oven until tender inside.
That means there’s no need to bring the water to a boil then cook the potatoes for another 15-20 minutes or so. This takes up precious stove space while you’re making a holiday feast!
This recipe only requires 20 minutes of prep with an hour of hands-off cook time, so you can keep preparing your other side dishes. So if you’re hosting a big holiday dinner, you might want to keep this recipe on hand!
Prefer your sweet potatoes mash to be sweet? You have to try my decadent Sweet Potato Casserole recipe!
But I say, why choose? Go ahead and make both! 😉
Sweet Potato Mash Ingredients:
You make these Easy mashed Sweet Potatoes you’ll need 5 pounds of sweet potatoes, which are roasted until fork-tender.
After they’re boiled, you peel and mash the sweet potatoes, then add butter, buttermilk, and dijon mustard. The last step is to season with salt and pepper.
How To Make mashed Sweet Potatoes:
You’ll begin by roasted the potatoes in the oven.
After roasting, peel the skin off the potatoes. It’s should break and slide right off, but use caution since the potatoes will be very hot.
Add the mustard, buttermilk, butter, salt, and pepper and mash the potatoes with a potato masher until you reach the desired consistency.
If you prefer really creamy potatoes, you can add them to a food processor or use an immersion blending to puree them. Just note that this can lead to a more gluey texture.
Frequently Asked Questions:
Sweet and regular potatoes both offer vitamins and minerals. In particular, white potatoes tend to be higher in potassium and sweet potatoes have loads of vitamin A.
Now, whether you’d consider them “healthy” after adding ingredients like butter, sour cream, bacon, and brown sugar … that’s totally up to you. 😉
You bet! Simply replace the dijon mustard with maple syrup. You can also add a sprinkle of brown sugar and a dash of cinnamon to add more traditional flavor!
Stored in an airtight container, they should keep in the fridge for about 4 days.
- Salt and pepper
- Thyme
- Rosemary
- Sage
- Cilantro
- Garlic
- Dijon
- Chili
- Lime
- Coconut Milk
Substitutions & Variations:
Sub sour cream: If you don’t have buttermilk, sour cream adds similar creaminess and tang to this dish.
Add spices: For more flavor, try adding your favorite spices like fresh thyme, rosemary, or sage.
Make it sweet and savory: For a touch of sweetness, add 1/4 cup brown sugar, which compliments the dijon (similar to how honey mustard tastes so good!).
Make it sweet: Swap the dijon for maple syrup and use my Cinnamon Butter recipe!
More Sweet Potato Recipes:
- Salt Roasted Sweet Potatoes – These are roasted until tender on the inside, crispy on the outside, and seasoned with fragrant spices.
- Chili Lime Sweet Potato Wedges – A healthy, flavorful alternative to French fries!
- Creamy Sweet Potato Soup – Garnished with sour cream, bacon crumbles, and green onions, this makes a delicious first course.
- Sweet Potato Hash – A twist on traditional potato hash, this is a scrumptious dish for brunch.
- Sweet Potato Casserole – This Thanksgiving table staple is laced with brown sugar and cinnamon!
Mashed Sweet Potatoes
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Savory Mashed Sweet Potatoes
Ingredients
- 5 lbs sweet potatoes about 8 medium-sized potatoes
- ½ cup salted butter melted
- ½ cup buttermilk
- 3 tablespoon dijon mustard
- 2 teaspoons sea salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Clean and poke holes all over the sweet potatoes with a fork and place on the prepared baking sheet.
- Roast the potatoes for 50 to 60 minutes. Remove from the oven and allow to cool on the pan.
- Once cool enough to touch, remove the skin of the potatoes. Place the peeled potatoes in a large mixing bowl and mash. I find that using an electric hand mixer or stand mixer gives the best results but you can use a hand masher.
- Add in the melted butter, buttermilk, mustard, salt, and pepper and beat until combined.
Notes
- Stored in an airtight container, they should keep in the fridge for about 4 days.
- Substitutions & Variations:
- Sub sour cream: If you don’t have buttermilk, sour cream adds similar creaminess and tang to this dish.
- Add spices: For more flavor, try adding your favorite spices like cayenne or onion powder or try herbs like fresh thyme, rosemary, or sage.
- Make it sweet and savory: For a touch of sweetness, add 1/4 cup brown sugar, which compliments the dijon (similar to how honey mustard tastes so good!).
- Make it Sweet: Swap the dijon for maple syrup.
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