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Close up of mashed sweet potatoes with chives.
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Mashed Sweet Potatoes

This creamy Mashed Sweet Potatoes is savory flavored with roasted garlic and chives. Easy to prepare and a delicious side dish.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Calories 333kcal

Ingredients

  • 2 pounds sweet potatoes cubed (peeled or not)
  • 1 clove garlic roasted, peeled and mashed
  • 1 to 1 ½ tablespoons unsalted butter softened
  • 2 tablespoons yogurt or sour cream
  • 3 tablespoons chives chopped
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
US Customary - Metric

Instructions

  • Wash sweet potatoes.
  • Steam whole skin-on for 30 minutes or until tender. To check, pierce with a knife or fork in the center.
  • Cool, peel if desired and cut into cubes.
  • Combine sweet potatoes, mashed garlic, yogurt or sour cream and butter in a bowl. Mash with a potato masher. Note: If you like it smooth, after using the potato masher, use a big kitchen spoon and mash it more.
  • Stir-in chives, salt and pepper.
  • Serve warm or cold.

Notes

  1. Coat whole skin-on garlic with oil, wrap in foil and bake at 350 degrees F for 15-20 minutes or until soft. If you love garlic, you can add 1 more clove. Mash with a spoon or knife.
  2. If you prefer to boil, place whole skin-on sweet potatoes covered with water in a pot. Cover pot, bring to a boil then reduce heat to medium-low. Simmer for 15-20 minutes or until tender. Pierce with a knife or fork to check if tender.
  3. If you prefer to roast, cut sweet potatoes into cubes and coat lightly with oil and place it in a large baking sheet in one layer. Bake at 400 degrees F for 25 to 30 minutes or until tender. Make sure to keep an eye on them after 20 minutes and pierce with a knife or fork to check if tender.
  4. If you like, you can make this recipe without cream or butter, instead use more of your favorite herbs and spices. Sweet potatoes are already creamy and good as is, but if you like to add more flavor, stir-in your favorite herbs and spices. Refer to the post above.
  5. Store leftover in an airtight container in the refrigerator for 3-4 days. Freeze in portions in an airtight container or vacuum sealer (food saver) up to 3 months. Thaw overnight in the refrigerator. Serve cold or warm. Reheat in the microwave.
  6. You can make this a day or a couple of days before serving. Cover bowl with saran wrap and store in the refrigerator. It is good cold or warm.
  7. More tips and information in the post above.

Nutrition

Calories: 333kcal | Carbohydrates: 64g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 310mg | Potassium: 1474mg | Fiber: 10g | Sugar: 20g | Vitamin A: 58434IU | Vitamin C: 61mg | Calcium: 138mg | Iron: 2mg