This recipe for savory mashed sweet potatoes is the perfect side dish for any holiday meal or family dinner.
The sweet potatoes are boiled before being mashed with butter and cream. They are then combined with sautéed onions, scallions, fresh thyme, and a touch of sour cream. This dish can be served immediately or made ahead of time and reheated.
For more Sweet Potato-inspired recipes, check out these Roasted Sweet Potatoes, Baked Cajun Sweet Potatoes, Sweet Potatoes Casserole, Sweet Potato Casserole with Marshmallows, Sweet Potato Pie, and Sweet Potatoes Biscuits.
How to Make Savory Mashed Sweet Potatoes
Note: The full instructions are provided in the recipe card below.
Peel the potatoes, cut them into 1-inch cubes, and place them in a large pot of boiling water. Simmer uncovered for 10 to 15 minutes until the potatoes are tender.
In a small saucepan, melt the 1 tablespoon of butter and add the onion and 2 sprigs of thyme—season with ¼ teaspoon of sugar and ¼ teaspoon of salt. Cook over low heat until the onion has caramelized, about 15 minutes.
In another small saucepan over medium-low heat, heat the remaining butter and heavy cream until smooth. For 5 minutes, season 1 with ¾ teaspoons of kosher salt and ½ teaspoon ground black pepper or adjust to taste. Keep warm.
Remove the thyme springs, drain the sweet potatoes well, return them to the same pot, and stir over low heat until thoroughly dried, about 1 minute. Use a potato masher to mash the potatoes into large, fluffy pieces.
Add the butter mixture until the ingredients are well incorporated and the potatoes reach your desired consistency. Then, use a rubber spatula to smooth any remaining pockets. Stir in the caramelized onion, scallions, and 2 tablespoons of sour cream.
Taste and adjust the seasoning as needed.
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📖 Recipe
Easy Savory Mashed Sweet Potatoes
Ingredients
- 4 pounds sweet potatoes , cut into 1 " pieces
- 1 stick (8 tablespoons) unsalted butter
- 2 tablespoons sour cream
- 6 tablespoon heavy cream , half and half or milk
- 2 teaspoons Kosher Salt , to taste
- ¼ teaspoon sugar
- ½ teaspoon Ground black pepper , to taste
- 2 Fresh thyme leave or ¼ to ½ teaspoons dried thyme
- 1 small onion , chopped
- ¼ cup scallions or chives , finely chopped, for garnish (more, if preferred)
Instructions
- Peel the potatoes cut them into 1-inch cubes, and place them in a large pot of boiling water. Simmer uncovered for 10 to 15 minutes until the potatoes are tender.
- In a small saucepan, melt the 1 tablespoon of butter and add the onion and 2 sprigs of thyme—season with ¼ teaspoon of sugar and ¼ teaspoon of salt. Cook over low heat until the onion has caramelized, about 15 minutes.
- In another small saucepan over medium-low heat, heat remaining butter and heavy cream until smooth, amount 5 minutes—season 1-¾ teaspoons kosher salt and ½ teaspoon ground black pepper or adjust to taste. Keep warm.
- Remove the thyme springs, drain the sweet potatoes well and return the potatoes to the same pot, and stir over low heat until potatoes are thoroughly dried about 1 minute. Use a potato masher to mash the potatoes into large, fluffy pieces.
- Add the butter mixture in stages until the ingredients are well-incorporated and the potatoes reach your desired consistency, then switch to a rubber spatula to smooth any remaining pockets. Stir in the caramelized onion, scallions, and 2 tablespoons of sour cream. Taste and adjust the seasoning as needed.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
