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Tasty, easy, and a perfect side dish, these Savory Mashed Sweet Potatoes are great with any meal. Full of flavor, they are a delicious way to get your starches in!

Savory Mashed Sweet Potatoes in white bowl with garnishes.

I’m a potato and carb lover at heart, and these Savory Mashed Potatoes are no exception. Now I love a good regular mashed potato, but I absolutely adore sweet potatoes.

I know that a lot of people love to serve them on the sweeter side, but when served on the savory side, it is a whole new experience and one to die for.

We have been making these Savory Mashed Sweet Potatoes for a long time as we are a family of sweet potato lovers, and this is the recipe we always go to.

There are so many benefits of sweet potatoes that we do often switch them out from our regular Yukon Gold or red potato. Trust me, once you try these, you will fall in love.

If you are looking for a new way of eating your potatoes and want a great side dish, you cannot go wrong with these Savory Mashed Sweet Potatoes.

Some of our other favorite potato recipes we have on our site include: Smothered Potatoes, Slow Cooker Baked Potatoes and Roasted Garlic Mashed Potatoes.

Overhead of Savory Mashed Sweet Potatoes in white bowl with garnishes.

WHY THIS RECIPE WORKS:

  • Easily available ingredients make these come together quickly.
  • They are great as a side or to have other foods served over them.
  • They make a lot, but you can double this recipe if desired.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Sweet potatoes
Unsalted butter
Whole milk
Sour cream
Kosher salt
Pepper
Garlic powder
Onion powder
Parsley
Chives
Thyme

Ingredients needed to make Savory Mashed Sweet Potatoes.

HOW TO MAKE SAVORY MASHED SWEET POTATOES:

  1. Fill a large stockpot about halfway with cold water. Peel the potatoes and cut them into a medium-dice, focusing on cutting them into similar-sized pieces. Place the cut potatoes into the cold water. Swirl the potatoes around in the water, then drain the water off.
  2. Fill cold water back into the pot until the potatoes are covered. Place the pot on the stove, cover, and place it over high heat. 
  3. Bring to a boil and boil, covered, stirring occasionally until the potatoes are soft, 25-30 minutes. A fork inserted into a potato will have no resistance.
  4. While the potatoes are simmering, add the butter and milk to a small saucepan. Place it over low heat and cook just until the butter has melted. Take off the heat and set aside.
  5. Drain the potatoes well and leave the potatoes in the hot pot with the lid off for 5 minutes, allowing excess steam to escape. Pour the butter/milk mixture into the pot. 
  6. Mash the potatoes with a potato masher until smooth.
  7. Add the sour cream and stir it in. 
  8. Add the salt, pepper, garlic powder, and onion powder, and stir to combine. Taste and adjust seasoning if necessary.
  9. Once you are ready to serve, stir in the parsley, chives, and fresh thyme. 
  10. Serve immediately with more butter and herbs for garnish if desired.

Step by step photos on how to make Savory Mashed Sweet Potatoes.

CAN I ADD SOME SWEETNESS TO THIS?

Yes, if you want to bring out some of the natural sweetness from the sweet potatoes, you can. You can add a little bit of honey, maple syrup, or brown sugar.

Make sure you do not add too much, as this is supposed to be a savory dish. Just add enough tasting as you go to bring out that sweetness.

CAN I USE OTHER SEASONINGS?

If you would rather use a seasoning blend instead of individual seasonings, you can absolutely do that, we do so often and some of our favorites include:

  1. Creole seasoning
  2. Blackening seasoning
  3. BBQ seasoning

You can also add a pinch of nutmeg as well just to give a little extra rounded flavor to these Mashed Sweet Potatoes.

WHAT CAN I USE BESIDES MILK?

If you want to make these a little more hearty and creamy, you can substitute the milk with half and half or heavy cream. 

Close up of bowl of Savory Mashed Sweet Potatoes in it topped with herbs and butter.

HOW TO STORE:

These can be stored in an airtight container in the refrigerator, where they will keep for up to 5 days.

They can also be frozen, place in a freezer container or bag, and they will keep for up to 3 months.

To defrost, remove from the freezer into the refrigerator overnight until thawed, you can reheat in the microwave until heated through.

TIPS AND TRICKS:

  • If you are not a fan of sour cream you can omit it completely.
  • Other seasonings can be used, see above on what we like.
  • This is a savory dish, but you can bring out the natural sweetness by adding some ingredients, see above on how to do that.
  • Easily double this recipe to save for later or serve a large crowd, although it does make a large batch.
  • This can be served with a variety of things such as Salisbury Steak, Bangers and Mash, Turkey, etc.
  • You can swap out the fresh herbs for dried if you’d like. For every Tablespoon of fresh you can substitute 1 teaspoon of dried.

Spoon holding up some of the potatoes out of bowl.

Love a good side dish and also love a good potato recipe? You absolutely have to try my Savory Mashed Sweet Potatoes, you will not turn back.

If you like this recipe you might also like:

If you’ve tried these SAVORY MASHED SWEET POTATOES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 1 vote

Savory Mashed Sweet Potatoes

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Tasty, easy and a perfect side dish, these Savory Mashed Sweet Potatoes are great with any meal. Full of flavor, they are a delicious way to get your starches in!
Servings 8

Ingredients
  

Instructions

  • Fill a large stockpot about halfway with cold water. Peel the potatoes and cut them into a medium-dice, focusing on cutting them into similar-sized pieces. Place the cut potatoes into the cold water. Swirl the potatoes around in the water, then drain the water off.
  • Fill cold water back into the pot until the potatoes are covered. Place the pot on the stove, cover, and place it over high heat.
  • Bring to a boil and boil, covered, stirring occasionally until the potatoes are soft, 25-30 minutes. A fork inserted into a potato will have no resistance.
  • While the potatoes are simmering, add the butter and milk to a small saucepan. Place it over low heat and cook just until the butter has melted. Take off the heat and set aside.
  • Drain the potatoes well and leave the potatoes in the hot pot with the lid off for 5 minutes, allowing excess steam to escape. Pour the butter/milk mixture into the pot.
  • Mash the potatoes with a potato masher until smooth.
  • Add the sour cream and stir it in.
  • Add the salt, pepper, garlic powder, and onion powder, and stir to combine. Taste and adjust seasoning if necessary.
  • Once you are ready to serve, stir in the parsley, chives, and fresh thyme.
  • Serve immediately with more butter and herbs for garnish if desired.

Notes

  1. If you are not a fan of sour cream you can omit it completely.
  2. Other seasonings can be used, see above on what we like.
  3. This is a savory dish but you can bring out the natural sweetness by adding some ingredients, see above on how to do that.
  4. Easily double this recipe to save for later or serve a large crowd, although it does make a large batch.
  5. This can be served with a variety of things such as Salisbury Steak, Bangers and Mash, Turkey, etc.
  6. You can swap out the fresh herbs for dried if you'd like. For every Tablespoon fresh you can substitute 1 teaspoon of dried.

Nutrition

Calories: 433kcal | Carbohydrates: 48g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 578mg | Potassium: 838mg | Fiber: 7g | Sugar: 11g | Vitamin A: 33051IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 2mg
Nutrition Disclaimer
Course Side Dish
Cuisine American

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5 from 1 vote (1 rating without comment)

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