Savory Mashed Sweet Potatoes
This, this is how I do sweet potatoes. Well, I should clarify, sweet potatoes for thanksgiving dinner.
Okay, okay, fine. Or any other time I want them all mashed and creamy and comforting and fantastic.
I feel like I should confess that I eat an outrageous amount of sweet potatoes. I love em’, love em’, love em’. I’m slightly shocked that I haven’t turned orange. Which wouldn’t surprise me one bit.
But anyway. On the regular, I roast those bad boys up. But when I want a little something special? We turn to these savory mashed sweet potatoes. Which I originally starting making as a sort of alternative to a traditional sweet potato casserole.
Which I just can’t do. Sweet potatoes are already so naturally sweet, so when they are loaded up with all those marshmallows and such, it just puts it way over the top for me. I realize I’m probably in the minority on this one, but honesty is the best policy right?
Now on the flip side, when we start talking savory sweet potatoes of any kind? That is my idea of sweet potato heaven!
So let’s talk about these taters shall we?
We start with just a classic mashed potato base – soft and tender sweet potatoes, mashed up with butter and milk.
We’ll add in a little parmesan cheese and green onion, along with just a touch of maple syrup (which doesn’t add a lot of sweetness but more just brings out the other flavors).
We’ll finish it off with some nutty walnuts for crunch and a touch of chopped fresh cilantro. I personally think it is the perfect compliment to this dish, but feel free to use parsley if you are one of those cilantro haters!
That right there? Fluffy, creamy, orange-y happiness. Swoon swoon.
Yield: about 6 servings
Savory Mashed Sweet Potatoes
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Recipe for savory mashed sweet potatoes! Perfect for thanksgiving or colder weather! Filled with green onion, parmesan, walnuts and a touch of cilantro!
- 2 ¾ pounds sweet potatoes, sliced ½ inch thick
- 1 ½ teaspoons salt, divided
- 6 tablespoons unsalted butter, cut into chunks
- ½ to ¾ cup milk (I like whole here)
- ⅓ cup freshly shredded parmesan cheese
- 2 tablespoons pure maple syrup
- ¼ teaspoon pepper
- ½ cup thinly sliced green onions
- ½ cup raw walnuts, chopped
- ¼ cup fresh cilantro, chopped
- Add the sliced sweet potatoes and ½ teaspoon of the salt to a large stockpot. Add in enough water to cover the potatoes. Bring the water to a boil then reduce the heat to about medium high or medium (whatever is needed) and simmer for about 15 minutes, or until the potatoes are tender. Drain the potatoes and return to the pot.
- Add in the remaining 1 teaspoon salt, the butter chunks, the milk (start with the lower amount), parmesan, maple syrup and pepper. Use a potato masher to mash the potatoes. Fold in the green onions and walnuts, then taste and add additional salt / pepper as desired. You can also add the additional milk if needed to achieve your own desired level of creaminess.
- Transfer to a serving dish and garnish with the cilantro.
If desired, you can peel the potatoes before cooking. We just prefer the skins on at our house!
Cook Nourish Bliss