Sweet Potatoes aren’t my favorite, but making a mashed version of it is actually quite delicious. Usually, when we have sweet potatoes at home, my mom would boil them and anyone who wants to eat them would just get one off the table and peel the boiled sweet potato and eat them as they are. It’s not something that I was quite fond of growing up, remembering how dense and starchy it is. When mom slices them up and fries them up into chips though, they’re lovely and crispy when the slices are thin, and nice and warm when the slices are a bit thicker. However, some restaurants have served them either as a side dish like a mashed potato. While it doesn’t taste exactly like a mashed potato, it’s delicious in its own right. What’s great about it too is its low glycemic index, making it a bit healthier than our regular potato favorite.
The other day, I made Chimichurri Chicken, and because of its strong parsley and citrus flavor, I wanted to make a side dish that has a slightly sweet element to it. I decided on making savory mashed sweet potatoes, especially since we had an excess of these in the kitchen. The sweetness comes naturally from the sweet potatoes, but since I am a fan of savory things, I added some garlic and green onions to balance the flavor out. This dish can also be kept in the refrigerator for up to 3 to 4 days.
Savory Mashed Sweet Potatoes
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Serves 4 (as a side dish)
- 500 grams of sweet potatoes, peeled and cut into cubes
- 1 cup of milk (you can use regular milk or plant-based milk, it wouldn’t matter)
- 3 tablespoons of butter
- 3 cloves of garlic, minced finely
- ½ cup of green onion or leeks, chopped
- 2 teaspoons of salt
- Freshly ground black pepper
- 3-4 tablespoons of sour cream
- 1 tablespoon of extra virgin olive oil
- In a pot of boiling water that is seasoned with about half a teaspoon of salt, cook the sweet potatoes for about 10-12 minutes, or until the sweet potatoes are soft enough so that a fork goes through it with no effort.
- Drain the water well from the sweet potatoes well and return to the pot.
- Mash the sweet potatoes using a ricer or a masher until the consistency is almost quite smooth.
- Add in the green onions, butter, and sour cream (if you will use sour cream) and continue mashing and mixing the sweet potato mixture.
- Add the milk in slowly, incorporating it to achieve a nice consistency. Season with additional salt and pepper.
- Serve immediately with a drizzle of olive oil.