There’s something so comforting about a good side dish. It’s that supporting character that sometimes steals the show. Especially when it comes to holiday meals, right? I am always looking for new takes on classic recipes. Something that feels familiar but has a little twist.
That is exactly what you get with these savory Mashed Sweet Potatoes. They are creamy, dreamy, and have a little kick of spice that makes them so interesting. This isn’t your typical marshmallow topped dish. It’s a more grown up, savory version that pairs with almost anything.
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Why You’ll Love This Recipe
First off, the flavor is just fantastic. We roast the sweet potatoes instead of boiling them. This simple step brings out their natural sweetness and gives them a much deeper, richer taste. It’s a small change that makes a huge difference in the final dish.
The texture is another huge win. Using a food processor gets the potatoes incredibly smooth and velvety. It feels so luxurious without any heavy cream. If you love a classic Mashed Potatoes Recipe, the texture here will feel wonderfully familiar yet new.
It’s also surprisingly easy to make. While the roasting takes about an hour, it’s completely hands off time. You can pop them in the oven and go about your day. The rest of the steps come together in just a few minutes. It’s a wonderful recipe for beginners.
This recipe is a make ahead champion. You can prepare the entire dish and freeze it for up to two weeks. This is a lifesaver for busy holiday planning. Imagine having one of your Thanksgiving Sweet Potato Recipes already done before the big day even starts. It’s a huge relief.
Finally, it’s a beautiful dish. The vibrant orange color topped with green scallions and crunchy pecans looks so appealing on the table. It adds a pop of color that brightens up any meal spread. It looks just as good as it tastes.
Ingredients
Let’s talk about what you need. The ingredient list is short and simple, focusing on quality to get the best flavor for your Mashed Sweet Potatoes.
- 3 pounds sweet potatoes, scrubbed
- 4 tablespoons unsalted butter
- Kosher salt
- 1/2 teaspoon ground cinnamon
- Large pinch ground allspice
- Large pinch cayenne pepper
- 1/4 cup pecans, very finely chopped
- 2 scallions, thinly sliced
For the sweet potatoes, look for ones with smooth skin and a uniform shape. This helps them cook more evenly. The butter adds richness and a creamy mouthfeel. The spice blend of cinnamon, allspice, and cayenne gives these potatoes a warm, savory heat that is so unique.
Step By Step Instructions
Ready to make some amazing Mashed Sweet Potatoes? Let’s walk through the process together. It’s simpler than you think.
Step 1: Roast The Sweet Potatoes
First things first, preheat your oven to 425 degrees F. Give your sweet potatoes a good scrub under running water. You don’t need to peel them just yet. Place them on a rimmed baking sheet. Roasting them whole makes the process so much easier.
Let them roast for about an hour. You’ll know they’re ready when they are soft and tender. A fork or knife should slide into the center with absolutely no resistance. The skins might look a little wrinkly, and that’s a good sign.
Step 2: Prepare The Potatoes
Once they’re done roasting, let them cool for a few minutes. They will be very hot, so be careful. When they are cool enough to handle, it’s time to peel. I find using a kitchen towel or paper towels helps to grip the potato and slide the skins right off. They should come away very easily.
You’ll be left with the soft, sweet flesh of the potato. This is the good stuff. Discard the skins and place the potato meat into the bowl of a food processor.
Step 3: Blend To Perfection
Now for the magic. Add the butter, 1 1/2 teaspoons of kosher salt, cinnamon, allspice, and cayenne pepper to the food processor with the sweet potatoes. Process everything until it is completely smooth. Scrape down the sides of the bowl once or twice to make sure it’s all incorporated.
This is where you can decide what to do next. If you plan to serve them right away, you can move to the next step. If you’re making them ahead, let the mixture cool to room temperature. Then transfer it to an airtight, microwave safe container. You can label it and freeze for up to two weeks.
Step 4: Serve And Garnish
If you froze the potatoes, reheat them in the microwave, stirring often until they are hot. If serving immediately, simply transfer the warm mixture from the food processor to a serving dish.
The final touch is the garnish. Sprinkle the finely chopped pecans and thinly sliced scallions over the top. The crunch from the pecans and the fresh bite from the scallions perfectly complement the creamy Mashed Sweet Potatoes. It adds both texture and flavor.
How To Store Leftovers
Got leftovers? No problem at all. These Mashed Sweet Potatoes store beautifully. Let them cool completely before you put them away. This helps prevent condensation from making them watery.
For refrigeration, place them in an airtight container. They will stay fresh in the fridge for about 3 to 5 days. To reheat, you can use the microwave, stirring every minute or so. You can also reheat them on the stovetop over low heat. You might want to add a splash of milk or a pat of butter to loosen them up.
As mentioned in the recipe, freezing is a great option. Stored in a proper airtight, freezer safe container, they will keep well for up to two weeks. For longer storage, you can use a vacuum sealer bag. Thaw them in the refrigerator overnight before reheating for the best results.
Tips
Want to make your Mashed Sweet Potatoes even better? Here are a few extra tips and tricks I’ve learned along the way.
If you don’t have a food processor, you can still make this recipe. A potato masher or even a sturdy fork will work. The texture will be a bit more rustic and less silky smooth, but it will still be delicious. Some people actually prefer that homestyle texture.
Feel free to play with the spices. A little bit of grated nutmeg or a pinch of ground ginger can add another layer of warmth. If you like things spicier, you can increase the cayenne. If you prefer it milder, you can reduce it or leave it out completely.
For an even richer flavor, you could brown the butter before adding it to the food processor. Brown butter adds a nutty, toasted flavor that is amazing with sweet potatoes. Just melt it in a skillet over medium heat until it foams and little brown bits appear.
Get creative with your toppings. Instead of pecans, you could use toasted walnuts or pumpkin seeds. For a little sweetness, a drizzle of maple syrup works wonders. Crispy bacon bits or fresh parsley are also great savory options.
Conclusion
So there you have it. A straightforward and delicious way to prepare Mashed Sweet Potatoes. This recipe is all about enhancing the natural goodness of the vegetable with a few simple, smart additions. It’s a wonderful side dish for any occasion.
Whether you’re looking for new Thanksgiving Sweet Potato Recipes or just want a comforting side for a weeknight chicken dinner, this dish delivers. It’s a fantastic alternative to a heavy Sweet Potatoes Casserole and is sure to become a family favorite. Give it a try, I think you’ll really enjoy it.
FAQ
Can I Make These Mashed Sweet Potatoes Ahead Of Time?
Absolutely. This recipe is designed to be make ahead friendly. You can prepare the Mashed Sweet Potatoes completely, let them cool, and store them in an airtight container in the freezer for up to two weeks. This is a great way to save time during busy holiday cooking.
Can I Use A Different Method To Cook The Sweet Potatoes?
You can, but roasting really gives the best flavor. Boiling sweet potatoes can make them a bit waterlogged, which can lead to a less intense flavor and a slightly looser texture. Microwaving is a quick alternative, but you miss out on that deep, caramelized flavor that comes from oven roasting.
Is This Recipe Gluten Free?
Yes, it is. All of the ingredients used in this Mashed Sweet Potatoes recipe are naturally gluten free. It’s a great choice for serving to guests with dietary restrictions without having to make any modifications.
How Can I Make This Recipe Vegan?
It’s very easy to adapt this recipe to be vegan. Simply swap the unsalted dairy butter for your favorite plant based butter. Many brands work well as a one to one substitute. The rest of the ingredients are already vegan friendly.
What’s The Difference Between This And A Sweet Potatoes Casserole?
That’s a great question. A traditional Sweet Potatoes Casserole is often much sweeter. It frequently includes ingredients like brown sugar or maple syrup in the mash, and is famously topped with marshmallows or a pecan streusel. Our Mashed Sweet Potatoes recipe is savory, with a focus on spices rather than sugar. It has a smoother, creamier texture and is garnished with fresh toppings.
Savory Mashed Sweet Potatoes
A beautifully creamy and savory take on a classic side dish. Roasting the sweet potatoes brings out their natural sweetness, which is balanced by warm spices, crunchy pecans, and fresh scallions for a flavorful and comforting dish.
Requirements
Ingredients
Instructions
- Preheat your oven to 425°F. Place the scrubbed sweet potatoes on a rimmed baking sheet.
- Roast for about 1 hour, or until a knife slides into the center with no resistance.
- Let the potatoes cool for a few minutes until they are safe to handle. Peel the skins away and discard them.
- Transfer the soft potato flesh to the bowl of a food processor.
- Add the butter, kosher salt, cinnamon, allspice, and cayenne pepper to the food processor.
- Process until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed.
- Transfer the mashed sweet potatoes to a serving dish and garnish with the finely chopped pecans and sliced scallions. Serve warm.
Notes
For a richer, nutty flavor, brown the butter in a skillet before adding it to the food processor.
This recipe can be made ahead and frozen for up to two weeks. Thaw in the refrigerator and reheat in the microwave, stirring often.
If you don’t have a food processor, a potato masher can be used for a more rustic texture.
Nutrition
Calories
Sugar
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