Savory Mashed Sweet Potatoes are the such a delicious side dish, especially perfect for a Holiday Meal. The problem with most mashed sweet potato recipes is that they are WAY TOO sweet! So with this recipe you are going to ROAST the sweet potatoes to develop their natural sweetness and then add amazing savory ingredients like roasted garlic and balsamic vinegar to balance the flavor!
This is going to be your new go-to sweet potato mash recipe!
If you are an Instant Pot lover, then you must check out this similar recipe for Instant Pot Mashed Sweet Potatoes.
If you are a visual learner you can pop over and watch these Savory Sweet Potatoes being made on Pinterest TV.
Why This Recipe Works
Number ONE is that the flavors are balanced. You have the sweetness of sweet potatoes, and to round out that sweetness we add just a touch of brown sugar, then you add the deep & warm flavor of roasted garlic, the creaminess of milk and butter, and finish with the tanginess of balsamic vinegar.
It is truly a completely balanced flavored savory mashed sweet potatoes recipe!!
Number TWO is that you are roasting the potato instead of boiling. The roasting develops a much deeper and more robust flavor in the potato. You are going to love how it changes this side dish.
Number THREE it is not a sickly sweet potato recipe that can overpower your dinner and feel like you are eating dessert at the wrong time! It compliments a savory and rich dinner menu perfectly.
Besides the 3 pounds of sweet potatoes you just need a few simple ingredients that you probably already have in your kitchen:
- olive oil
- small head of garlic
- brown sugar
- salted butter
- milk or half & half
- balsamic vinegar
- kosher salt
Step By Step Instructions
We are ROASTING the sweet potatoes instead of boiling them. So start by preheating your oven to 400 degrees and grab a large rimmed baking sheet.
Cut the sweet potatoes in half, lengthwise. Lay them cut side up on the baking pan and drizzle with 3 tablespoons of olive oil.
Then cut the very top off of the small head of garlic. Place in a little piece of foil, drizzle with a little olive oil and close the packet up. Tuck the garlic packet in the side of the pan with the sweet potatoes.
Pop that all in the oven a roast for 20 minutes, then flip the potatoes over. Put back in the oven and continue to roast another 20 minutes.
At the end of the roasting time make sure the potatoes are completely cooked by piercing them with a fork, if they are soft all the way thru pull them out of the oven. If they are not, keep cooking for 5 more minutes (but pull the garlic packet out).
Let the potatoes cool for a few minutes before handling them. If you need to get them done right away, fold a paper towel or a clean kitchen towel into your hand to hold the hot potatoes.
Scoop or squeeze the cooked sweet potatoes from the skins, discard the skins. Also squeeze the garlic head so the soft cloves slip out of the peel into the sweet potatoes, discard the peel.
Add in the butter, milk, brown sugar, kosher salt and balsamic vinegar in with the potatoes.
Using a potato masher or a hand held mixer, mash/mix the sweet potatoes until they are to your desired consistency (smooth to a little chunky). OR try using your food processor for really smooth and creamy sweet potato puree!
Give them a taste for your preference…
- To make them sweeter add a little more brown sugar or maple syrup.
- If you want them a little saltier, add a couple pinches of kosher salt, or top with Maldon Flake Sea Salt.
- To add more warmth or depth of flavor drizzle in a little more balsamic vinegar.
Now they are ready to serve! Scoop into a serving dish and make swoops and swooshes with the back of a spoon.
To garnish (optional) add a big pat of butter to the top, sprinkle on some Maldon Flake Sea Salt, and chopped fresh parsley.
I think that these savory roasted sweet potatoes are excellent just how they are. But, if you want to change it up just a bit, here are some ideas to get you started:
- Use half and half or heavy whipping cream for a creamier flavor
- Cut the fat by using extra virgin olive oil instead of butter
- Add chopped herbs: fresh thyme, rosemary, or chives.
- Add fresh grated Parmesan cheese to add a great layer of flavor
More Sweet Potato Recipes
If you always have a few sweet potatoes on hand in your kitchen, you will love these other sweet potato dishes too.
- Quinoa Sweet Potato Chili
- BBQ Chicken with Sweet Potatoes and Peppers
- Southwest Sweet Potato & Turkey Bowl
- Instant Pot Mashed Sweet Potatoes
More Mashed Potato Recipes To Love!
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Simple Savory Mashed Sweet Potatoes Recipe
- 3 lbs. sweet potatoes washed and cut in half lengthwise
- 3 tablespoon olive oil plus 1 teaspoon for the garlic
- 1 small head of garlic
- 1 tablespoon brown sugar
- 4 tablespoon salted butter
- 1 tablespoon milk
- 2 teaspoon balsamic vinegar
- 1 teaspoon kosher salt
- large pat of butter
- Maldon Flake Sea Salt Can be found at Amazon Here.
- fresh chopped parsley
Roasting the Sweet Potatoes
- Preheat the oven to 400 degrees. Grab a 9×13 or larger rimmed baking sheet
- Cut the sweet potatoes in half lengthwise, and place cut side up on the baking sheet. Drizzle with the olive oil.3 lbs. sweet potatoes, 3 tablespoon olive oil
- Cut the very top off the head of garlic, just so you can see the inside of all the cloves.Place in a small piece of foil and drizzle with 1 teaspoon olive oil. Close the foil around the garlic, then place on the baking sheet with the potatoes.1 small head of garlic
- Roast the potatoes and garlic for 20 minutes, then flip the potatoes over. Pop back in the oven and roast an additional 20 minutes.Pro Tip: make sure the potatoes are cooked all the way through by piercing with a fork, you shouldn't meet any resistance past the skin of the potato. If they need to cook longer, put them back in the oven for 5 minute increments, BUT REMOVE THE GARLIC from the pan to avoid burning.
Mashing – potato masher, hand held mixer or food processor
- Let the potatoes cool for a few minutes before handling. With a spoon scoop the potato from the peel into a mixing bowl, discard the peel. You may also be able to just squeeze the potato and the flesh will fall out of the skins!Pro Tip: If the potatoes are still hot fold a towel in your hand to hold them.
- Give the head of garlic a squeeze and all the roasted, soft garlic should squeeze out into the mixing bowl with the potatoes. Discard the garlic peels.
- Add the butter, brown sugar, kosher salt, balsamic vinegar, and milk. Pro Tip: if your potatoes are no longer warm/hot, you may want to melt the butter at this point.1 tablespoon brown sugar, 4 tablespoon salted butter, 1 tablespoon milk, 1 teaspoon kosher salt, 2 teaspoon balsamic vinegar
- With a potato masher or hand held mixer blend the potatoes until they are your desired consistency.OR you can puree in a food processor, pulse a few times and then run until they are smooth and creamy.
- You want these to be a stand out savory side dish, with just the right amount of sweetness. I highly recommend you give them a taste before serving:+ To make them sweeter add a little more brown sugar or maple syrup.+ If you want them a little saltier, add a couple pinches of kosher salt, or top with Maldon Flake Sea Salt. + To add more warmth or depth of flavor drizzle in a little more balsamic vinegar.
- Spoon into a large serving bowl.Optionally garnish with a large pat of butter, Maldon flake sea salt, and fresh chopped parsley.
- Store any leftovers in an airtight container for up to 4 days.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Very delicious. No leftovers!
That roasted garlic though!!! Love all the variations for this recipe.
Love this recipe! This is one I could eat every day!!
I love that you added balsamic vinegar!