I’m on a mission to stock this food blog with all the holiday recipes you might need, and it’s about time I shared a mashed sweet potato recipe. The problem with most mashed sweet potatoes is that they’re made even sweeter with brown sugar and marshmallows. Sweet potatoes are already plenty sweet on their own!
So, I added savory ingredients to my mashed sweet potatoes to balance out that inherent sweetness. Finely chopped fresh parsley and green onion combined with some sour cream and butter are all you need for incredible savory mashed sweet potatoes.
I don’t know why these basic ingredients create such a stellar flavor combination, but they do. These mashed sweet potatoes took a cue from my baked rosemary Parmesan sweet potatoes (another simple holiday side option) and the quinoa-stuffed sweet potatoes in my cookbook.
Watch How to Make Mashed Sweet Potatoes
More Sweet Potato Recipes to Enjoy
- Black Bean Sweet Potato Enchiladas
- Crispy Baked Sweet Potato Fries
- Pecan Sweet Potato Casserole
- Perfect Roasted Sweet Potatoes
- Sweet Potato, Kale and Chickpea Soup
If you’re looking for regular mashed potatoes (and by regular, I mean my family’s favorite), meet Lucille’s Mashed Potatoes. For more meatless holiday recipes, look no further.
Please let me know how these mashed sweet potatoes turn out for you in the comments! Your feedback means so much to me.
PrintSavory Mashed Sweet Potatoes
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
These incredible mashed sweet potatoes are mixed with herbs, butter and sour cream. No marshmallows or brown sugar in this mashed sweet potatoes recipe! Recipe yields 6 to 8 side servings.
Ingredients
- 4 pounds sweet potatoes (about 7 small-to-medium), peeled and cut into 1″ cubes
- 2 teaspoons salt, divided
- ⅓ cup finely sliced green onion, mostly green parts (from 1 bunch)
- ⅓ cup finely chopped fresh flat-leaf parsley
- 1 small-to-medium garlic clove, pressed or minced
-
¼ cup sour cream*
-
3 tablespoons butter, cubed
- Freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
Instructions
- Place the cubed sweet potatoes in a large saucepan or Dutch oven and add enough water to cover by about 1″. Add 1 teaspoon of the salt and bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer, uncovered, until the potatoes are tender (in other words, it’s easy to slide a fork in and out), about 9 to 12 minutes.
- Drain well, then return the potatoes to the pot. Mash the sweet potatoes to your desired consistency.
- Promptly add almost all of the green onion and parsley, reserving a small amount of each for garnish. Add the garlic, and stir to combine. Then stir in most of the sour cream (reserve roughly 1 tablespoon for garnish), all of the butter, and the remaining 1 teaspoon salt. Season to taste with additional salt (I usually add another ¼ to ½ teaspoon) and freshly ground black pepper.
- Transfer the mashed potatoes to a serving bowl and swirl the reserved sour cream onto the top with a spoon. Sprinkle with the reserved green onion and parsley, drizzle the top lightly with olive oil, and finish with a sprinkle of pepper.
- Serve promptly. Leftovers will keep well, covered and refrigerated, for 3 to 4 days.
Notes
Make it dairy free/vegan: I believe you could replace the sour cream with vegan sour cream (recipe also available in my cookbook, page 217). Instead of butter, stir in extra-virgin olive oil, to taste.
*Sour cream alternative: Many are asking if Greek yogurt will work, and yes, I think it will! I just prefer sour cream in savory applications like this.
Chris
What sort of animal would add sugar or marshmallows to potatoes of any kind? Certainly not something we do on this side of the Atlantic!
Rita
I have used this Savory Sweet Potato recipe for several dinner parties and it’s always the recipe my guests want a copy of. I don’t make any alterations b/c it’s perfect the way it is. I forgot the teaspoon of olive oil once and I noticed, so I won’t make that mistake again.
Veronica
I kind of hate parsley. Is there another herb you would use instead? Hoping to make these for Thanksgiving this year!
Kate
Hi! You can omit, if you prefer.
Nick
Chives would seem to be a decent alternative given the flavor profile of this dish.
Mila
I decided to use some leftover thyme.
Collette
I used rosemary—and because I didn’t have green onions, I used dehydrated leeks—it was amazing!
Rama
I think sage would go really well with this
Debra Smallwood
Can i make this the night before? Will it just be as good as the day of?
Kate
I like these best right away, but they can make ok left overs. My Lucille’s Mashed Potatoes make great leftovers!
Deb
I plan to make this for Thanksgiving. What kind of sweet potato works best? I see a lot of nice looking garnet yams at the store but not sure if that counts as a sweet potato?
Kate
Hi! Garnet will work great. Let me know what you think!
Jeffery
Splendid!
Jing
Can’t wait to try this! Would it work well if I roasted the sweet potatoes instead of cubing and boiling?
Kate
Hi, I find boiling works best.
David H Currier
Why do you prefer boiling over baked?
Kate
Hi David, I find it provides a better end result with texture, moisture and flavor I’m looking for in a mashed potato recipe.
Rosemonde Liautaud
I just did it, and I roasted them. It came out great.
Judi
Glad to hear this. I over roasted some foil- wrapped sweet.potatoes (I blame the recipe) that were supposed to eventually be glazed;, but I’m going to try and salvage them and use them in this recipe. (I have a back up plan if they don’t turn out great.) Should have started at C&K to begin with!
Tiffany G
Wow this is such a great combo. I substituted chives in place of parsley. I will definitely be making this when craving savory!
Jnkn3
Do you ever bake the sweet potatoes or always boil with this recipe?
Kate
Hi, for this recipe I find boiling works best.
Jules
My friend made me these a couple times and I always wanted the recipe and she would just say ‘it’s so simple… just add sour cream and butter and green onion’ but when I made them the ratio never seemed right. I am so happy to have an actual recipe now and they turned out so great! Thank you
Kate
I’m happy you have the actual recipe now too! Thank you for your review, Jules.
Mimi
I made this for Thanksgiving dinner today and it was dope. My husband doesn’t like sweetened sweet potatoes so this fit the bill perfectly. Just made one substitution – chives for green onions – because the bougie grocery store I went to last minute only had some overpriced bundles of Japanese spring onions fertilized with gold dust and picked by baby foxes or something.
Otherwise, followed this recipe to a T. I loved it and recommended it to my sister for their dinner (we’re 13 hours ahead of them over here, so I can report all the hot Thanksgiving news early).
Anyway, thanks, girl! Favoriting this one!
Kate
Happy Thanksgiving, Mimi! I’m glad you loved it.
Eva
“…picked by Baby foxes or something.” :) :) :D Thanks for the laugh!
Maria
Oh! Definitely my new favorite sweet potato recipe. Thank you!!
AbbyT
Ok now I seem like a stalker. lol But I made two of your recipes for Thanksgiving, your coconut kale salad and this, and loved both! I’m not sure I’ll ever do the sweet version of sweet taters again. This was magic!
Kate
I’m glad to hear two C+K recipes made your Thanksgiving menu! I appreciate your review, Abby.
Jenna
Made this for Thanksgiving and it was a hit! I was nervous because we always do sweet versions of sweet potatoes. After this dish, no one wants to go back. Thank you!
Kate
Thank you for your review, Jenna! I’m happy you enjoyed it.
Kimberly
I’m never good at following recipes. I approximate everything typically. I browse recipes for ingredients I like. Made these for thanksgiving. Forgot the olive oil. Substituted butter with Earth Balance natural buttery spread and vegan sour cream by Tofutti. They were quick easy and delicious. Been trying to incorporate more sweet potato in my diet because they are high in Vitamin A.
Nick
Wonderful recipe. Made this last night, first time cooking sweet potatoed. Guests adored it! Thank you
Kate
That’s great to hear, Nick! Thank you for your review.
Kathleen
Wonderful recipes! Can’t wait to try them.
Courtney W.
Absolutely delicious!
laura
putting pinches of goat cheese while hot really makes this recipe yummy too!
Henry C. Torrey
I made rack of lamb with Rosemary, garlic, olive oil and mustard rub with these, and my wife said the sweet potatoes stole the show.
Gerrad Y.
I always prefer savory or sweet when it comes to sweet potatoes, since they are already sweet, adding sugar is just redundant to me.. This recipe was perfect !!! I didn’t have any sour cream, so I replaced it with some Neufchâtel cheese (low-fat cream cheese) that I had on hand… I also didn’t have any parsley but I bumped up my green onions and olive oil and I think that any version of savory sweet potatoes over marshmallows and brown sugar is a winner in my book everytime !!!
Kate
I’m glad this one was perfect, Gerrad! I appreciate your review.
Gerrad
I always prefer savory or sweet when it comes to sweet potatoes, since they are already sweet, adding sugar is just redundant to me.. This recipe was perfect !!! I didn’t have any sour cream, so I replaced it with some Neufchâtel cheese (low-fat cream cheese) that I had on hand… I also didn’t have any parsley but I bumped up my green onions and olive oil and I think that any version of savory sweet potatoes over marshmallows and brown sugar is a winner in my book everytime !!!
Melanie
Oh my gosh, these were delicious. My son said that they tasted like sour cream and onion chips. I agree.
Kate
I love it, Melanie! Thank you for your review.
Jennifer W
This is a wonderful recipe – I typically make them in advance and reheat for about 15-20 minutes in the oven right before we eat and it works well. As someone who doesn’t love overly sweet – sweet potatoes – this is a real keeper recipe – touch of sweetness very nicely balanced by a creamy taste with a hint of garlic and onion. We fix these regularly in the fall and winter – delicious!
Danielle Enriquez
Can yellow onion be used instead of green?
Kate
Hi Danielle, I prefer this as written. I hope you can try it!
Sarah
These are the best mashed sweet potatoes I have ever had! I didn’t peel the potatoes and used Greek yogurt instead of sour cream, those were the only changes I made. I’m not even a huge fan of fresh parsley but, wow, this will be my go-to sweet potato recipe moving forward!! Thank you!!
Kate
Best ever! I’m delighted you think so. I appreciate your review and comment, Sarah.
Vanessa
These are the bomb! I made them to serve with teriyaki pan seared salmon and it paired perfectly. The salmon was good too :-)
Therese
This was a wonderful recipe , thank you. I mixed yams/sweet potatoes/acorn squash , also sub’d cilantro for parsley and followed the rest. Everyone loved it and it was relatively easy.
Jackie
Amazing
A very simple tasting recipe so much nicer than the normal sweet potato mash.
Taylor
Love this recipe so much, will never go back to traditional mashed sweet potatoes again!
Ashley
Question: Do you just mix in the raw minced garlic to the hot mashed potatoes?
Kate
Hi, yes see step 3. I hope you enjoy them!
Danielle
This is an amazing side dish. I really had some reservations about making this but I am so glad I did. Thank you for this wonderful recipe.
Kate
You’re welcome, Danielle!
Joyce
Delicious thanks for sharing!
Cathy York
hi, wondered if I could use this recipe to stuff the sw. potato skins
Kate
Hi, I haven’t tried it, but I like the concept! If you try it, Cathy. Be sure to let me know.
Marie Tompkins Dunlap
Made this recipe tonight, and it is fantastic! My husband hates sweet potatoes because they are always too sweet. He said he loves these! Definitely a keeper recipe for us!
Kate
I’m glad he enjoyed this version, Marie! I appreciate your review.
NH
So i over cooked my sweet potatoes by accident and they were VERY watery. To fix (i thought) i added a few tablespoons of corn starch. Big mistake! My sweet potatoes ended up tasting like starch. I had to throw the whole pot away. Sad because I was looking forward to this. Any suggestions on how to fix watery sweet potatoes?
Kate
Oh no! Did you try to drain any excess water as it set?
Nik
I did not. But lesson learned. I did find out throu a search that i could reheat the potatoes until it absorbed. Still, it was upsetting
Fiona Clarke
This was delicious. I swapped the sour cream for whipped cheese and chive cream so yummy.
Kate
I’m glad you made this work for you! Sounds delicious, Fiona.
Mary C
I kind of cowboyed my way through this recipe — more garlic and green onions, greek yogurt because that’s what I had, no olive oil because I forgot — and they are FANTASTIC. I’ll have to try again following the recipe more closely. But thank you so much for posting this. Awesome.
Kate
That’s too funny. I don’t think I’ve heard that one before. I’m happy it ended up working out!
Joy B.
My family now always asks if I will be making this for holiday meals! The answer is always yes. I couldn’t envision the combination of all the ingredients being so perfectly delicious. This is a go-to recipe!
Kate
Wonderful, Joy! This is a great recipe for holidays. Thanks for your comment and review!
Tansy McPherson
Made this today and it was great.. 5’s. Will definitely be making it again. .
Kate
I’m happy to hear that! I appreciate your review, Tansy.
Tina
I made this with the vegan sour cream (simply because I had cashews and no actual sour cream, no parsley either) and It. Was. To. Die. For.
Will definitely make again, thanks so much!
Kate
That’s great to hear, Tina! Thank you for your review.
Ajk
Can you freeze this recipe
Kate
I haven’t tried it so I can’t say for sure, sorry!
Tricia Albiston
I steamed my potatoes till tender, then roasted them with diced white onions snd coconut oil. I didn’t add the olive oil because I’d already added coconut oil to roast them. Added everything else but the garlic and they turned out delicious!
Annie
I also added a 1/4 cup of bacon bits and a 1/4 cup of shredded white cheddar, and doubled the sour cream to make it extra creamy. Love this recipe!
Kate
Thank you for your review, Annie!
Melonie
Hubby and I absolutely loved these potatoes. I recently had to go on a Candida overgrowth prevention diet and the ingredients are all on the second stage of the Kaufman diet. It was delicious. Paired it with steak. Thank you so much.
Kate
I’m glad you loved them, Melonie! Thank you for your review.
Alicooksfor5
I can’t believe I’ve never had sweet potatoes prepared this way. Total game changer. It is such a perfect complement to roast meats and vegetables. We eat a lot! of sweet potato fries, but this recipe is comfort food and an excellent alternative to mashed white potatoes. We will be adding this to our regular rotation. Thank you Kate for another winner
Kate
I’m glad you loved them! Thank you for sharing.
Joanne
Hi I am making this recipe tonight but I don’t have green onions or chives, would onions work. Thank you
Kate
Hi Joanne, you can omit them. What did you end up doing?
Heather
I’ve made this recipe several times now and I continue to hear high praises for it! I love the fresh herb addition – it’s such a nice balance between the sweetness of the potatoes and creaminess blended in. I like to follow the NOTES and substitute Greek Yogurt for the sour cream for an added protein kick!
Kate
Thank you for your feedback, Heather! I’m happy you enjoyed it.
Tamara
So good! For dinner tonight I made a sweet potato beef stew that called for adding sweet potatoes at the end. Instead of cooking the sweet potatoes in the stew, I made these mashed sweet potatoes and poured the stew over the potatoes. It was delicious! Highly recommend this recipe!
Alex
Hey! Sort of used this as a base and ran with it. Did about 1/2 scale. Went for a sweet route. Used heavy whipping cream + milk, butter, cinnamon, cardamom, nutmeg, allspice, hint of maple syrup, and a dash of black pepper. Super great contrast!
Cat Arch
A new family favorite.
Nicola Carder
I like how the ingredients in this recipe add something special to everyones favourite comfort food :)
Jennifer
Hosting Thanksgiving this year and wondered if I could make this dish night before, warm dish day of and then swirl in sour cream and any remaining garnish?
Kate
Hi Jennifer, you could try it, but I don’t know how well it will incorporate. I like it best right away.
Carrie
Oh my goodness- as a mashed potato lover, I can honestly say these might be my favorite yet! I love the balance of savory and sweet. Delicious!
Mary Ann
Heavens, these are addictive! Really delicious. Finished dinner about an hour ago and have an urge to get myself another helping. The sour cream and the green onion make this so yummy.
Debbi
I’m going to try this with addition of cheese and bacon bits much like loaded skins without the skins. Also I’m going to try cooking the sweet potatoes in my instant pot to save some time.
Ruth
This is so good! And it’s easy–I even made it with canned sweet potatoes (which are in light syrup), so I added a bit extra of the sour cream, and also of the garlic and pepper. Absolutely wonderful savory flavor.
Kate
That’s great to hear, Ruth!
Jane L Grider
This is a great, very versatile recipe. I tasted it right after I made it, but thought it was better the next day after I reheated and served it for Thanksgiving dinner. I’ll definitely make this again with a few changes. I’ll cook the sweet potatoes in their skins in the microwave and scoop the meat out because I think that gives a richer flavor than peeled, boiled meat. I’ll also use garlic chives instead of parsley because garlic chives grows year round in my garden and I like the flavor better. I might also use a little more butter for a richer flavor. Olive oil really does add flavor so I don’t recommend skipping it. But however you adjust this recipe to your taste, it’s so-o-o much better than candied sweet potatoes.
Kate
Thank you for sharing, Jane! I’m glad you enjoyed it. I’m glad you are already thinking of ways to change it up for your tastes.
Jennifer DeBella
This was a huge hit at Thanksgiving. Delicious!!!
Kate
Wonderful, Jennifer! Thank you for your review.
Alex
I have made this recipe twice in one week… I made it for Thanksgiving last week and it was a hit. I used one small/medium size garlic clove and I felt that it was a bit strong! No need to use any more garlic. I used vegan sour cream and I felt like I could have easily passed on it (dairy sensitivity ugh). I made it again tonight and skipped the vegan sour cream (I’m sure the dairy version is way better in this recipe) but kept all the other ingredients as listed and used a smaller clove of garlic. It turned out so much better for me the second time around. Really yummy! So in response to subbing with vegan sour cream, I think it can be skipped altogether.
Kate
I’m glad you were able to adapt it, Alex! I appreciate your review.
Rob
You ever try making this with canned yams?
Kate
I haven’t, Rob. Sorry!
Nick Jones
We made this recipe for Christmas and it was a HIT!! So so tasty.
Kate
I’m glad you enjoyed it, Nick!
Eileen
The sweet potatoes are delicious, but we found the green onion and parsley complicated the texture. I wonder if it would make sense to saute them in the butter before adding. We really liked the savory preparation for sweet potatoes.
Kate
I’m sorry you didn’t love them as is. I appreciate your feedback, Elieen.
Gabriela
Just THE BEST mashed sweet potatoes ever! I always tried to make mashed sweet potatoes but without following a recipe. Tired of tossing them in the garbage, I decided to look up a recipe and came across this perfect one. I went through other recipes before, but I’d never add maple syrup to mashed potatoes, that sounds insane. So I’m very happy I found this one! I’m FINALLY eating mashed sweet potatoes instead of throwing them away after cooking. Thanks!!
CJ
Excellent! I didn’t have parsley so I used cilantro, and it was delicious with the extra punch of flavor.
Kate
Great alternative, CJ! Thank you for sharing how you made it.
Veronica
Great
recipe! I didn’t have onion so used onion powder. I used yogurt instead of sour cream and dried parsley. It was the perfect combination of savory and sweet. Thank you!
Christy
Good, I like savory sweet potatoes, although I don’t think I’d make it again. I think the garlic and herbs cover up the flavor of the sweet potatoes too much for me. I usually make my mashed sweet potatoes with just milk and butter. Next time I think Ill sub the milk for sour cream, I really liked that.
Kate
I appreciate your feedback, Christy. I’m sorry you didn’t love this one as is.
Tala
I never write reviews but for this recipe I had to!!! I have used this recipe once and I have been using it since then. If I didn’t have sweet potatoes use russet potatoes instead and it was so yummy and I would use a metal wisk and that way the potatoes were fluffy and had lumps and and I added everything the recipe included and now any dish I make my husband asks for these potatoes because how yummy they are. I even make extra for any leftovers and they are all gone within the same day as we snack on it.
Kate
I’m glad you did, Tala! Thank you for your review.
Natalie McDonald
This is a fabulous recipe. I’ve never used parsley because we don’t care for parsley but I’m sure that would be great also. I usually boil the sweet potatoes in vegetable broth instead of water. We find it adds a lot of flavor! Thank you for this wonderful recipe
Kate
Thank you for sharing how you adapted these to fit your tastes, Natalie! I appreciate your review.
Carrie
I used light sour cream and vegan butter and it was delicious!
Dave
This was excellent!! Puts a new edge to my regular Sunday dinner mash potatoes recipe! Thanks for sharing!
Kate
You’re welcome, Dave! I’m glad you enjoyed it.
Elizabeth
I made this for thanksgiving last year and everyone said it was the best sweet potato dish ever-thanks
Kate
I’m happy these savory sweet mashed potatoes were a hit, Elizabeth!
Amy Geis
I absolutely love this side dish! One of my favorite things to add to our roast dinner :) so good!!!
Owen Littlejohn
I tried this recipe for my boyfriend of 3 weeks, and we both agreed that the green onion was too much of a contrast with the sweetness of the potatoes. Other than that it was a great recipe.
Kate
I’m sorry you didn’t love it, Owen. I appreciate your feedback.
Linda
Made this for EAster Dinner. A truly excellent recipe and everyone had very positive comments. Even one little one who refuses to eat Sweet Potatoes came back four times for more. Very, very good. Thanks.
Kate
Great to hear! Thank you for sharing, Linda.
Darlene Wagner
You don’t know what you’re missing!
Natalie
I love this recipe! I made it first for my mom who was injured. I left out the garlic, because she can’t eat it, and the parsley because we didn’t have any. She loved it and asked me for the recipe. I now cook the potatoes in vegetable or chicken broth for even more taste.
Kate
Thank you for sharing, Natalie! I appreciate your review.
Martha
My husband doesn’t like sweet potatoes ever, in any form, but he really liked these!
Kate
That’s great to hear, Martha! Thank you for your review.
Susan McEachern
Could these be prepared and frozen for later possibly? I’d love to have some on hand for busy days. Thank you!
Kate
You’re welcome, Susan! Thank you for sharing.
Joyceooo
Why are the sour cream and butter amounts the same when you double or triple the recipe?
Kate
Hi! Everything will increase the same.
Karen F
Can these be frozen?
Kate
Hi, I’m not sure if this is a great option to freeze. Sorry! But if you try it, let me know what you think.
Kelly Haines
Hi Kate,
Can you freeze this recipe?
Kelly
Kate
I haven’t tried it, sorry!
Usha
Hello Kate
Your recipes are awesome and turn out delicious even with substitutions.
Thank you
Usha from Canada
Chere
This is the most delicious sweet potato mash – it’s the only way I make it now.
I always have greek yogurt in the fridge so use that instead of the sour cream, and can happily say it’s still scrumptious. I also don’t always have parsley to hand, and though it definitely elevates it, not the end of the world if you omit. :)
Kate
I’m glad you enjoyed it, Chere!
Julie
Can I use a ricer to mash the sweet potato?
Kate
I haven’t tried it so I can’t say for sure. Let me know if you try it!
Theresa
Hi! How would you recommend I reheat for guests if I make this the day before? Can I reheat in the oven at a certain temp/time?
Kate
Hi, I haven’t tried it so I can’t say for sure. Typically warming in the oven works at 200 – 250 degrees F.
Colleen C
Does the dairy (butter & sour cream) have to be warmed or room temperature when incorporating? Thanks
Kate
Hi, It should be fine not to room temp. It worked well for me. I hope you enjoy it!
Naema
Hi! I definitely want to try this recipe for my thanksgiving potluck. I noticed when I double the ingredients, the amount of sour cream and butter stay the same. Is that normal? Should I not double the amounts if I will be using more potatoes?
Kate
Hi Naema, everything should double. I will take a look at the scale option. Thanks for letting me know!
Leslie
Super delicious way to prepare sweet potatoes. I didn’t have scallions or chives. But I did have Tarragon Shallot Citrus Seasoning from Savory Spice. It was a lovely compliment to the parsley and sour cream instead of the scallions. And yes, the olive oil! Will become a regular in menu rotation.
David H Currier
I’ve not made this yet. But I dislike marshmallow and brown sugar in sweet potatoes, so this will be my contribution to Thanksgiving dinner. However, I think I’ll bake the sweet potatoes and then mash them all together. What do you think?
Kate
I prefer this best as written. You could try roasting them, but I don’t know if they will be quite the same texture and moisture level. Let me know if you try it!
Lindsey
I did not expect to love this but it’s AMAZING. The green onions are perfection with the sweet potato.
CHe
I have never had such a simple and yet delicious sweet potato mash. Even my husband liked it even though he usually only eats sweet potatoes as a casserole with loads of sugar and marshmallows on top of it
Kate
I’m glad you enjoyed it! I appreciate your review.
Peg
I just made this 2 days ahead for Thanksgiving and tasted it. It’s amazing! So delicious! I know my guests are going to love this! Thank you for a wonderful recipe.
Kate
Hooray! You’re welcome, Peg. I hope everyone loved it.
Toral
Hello! I’m making this tomorrow for Thanksgiving to bring somewhere. What’s best way to reheat it? Is it over stove? Or oven? Or can I do in slow cooker/instapot? Like can I make it and keep in a slow cooker so that I can reheat it that way?
Appreciate the advise. Can’t wait to try it!
Kate
Hi! Sorry for my delay. What did you decide to do? Crockpot could possibly work.
Rosemary
I made this recipe 3 times using different types of sweet potatoes over Thanksgiving. The orange and the white varieties were fantastic. The purple ones were a bit dry and heavy. I’m thinking I’d use coconut milk with purple next time.
David Noel
Kate, I have posted a review on your savory sweet potatoes last year but this is such an awesome recipe I had to leave another 10++++++++ rating! This is always a hit around the holidays and so easy to put together. Thank you for your awesome recipes!
Kate
Thank you, David! I’m glad you enjoyed it.
Cindy
Hands down the BEST sweet potatoes I’ve ever eaten!! Perfect! My new go to.
Michelle
Made this for New Year’s Eve with Provençal herbs loin lamb chops. It was delicious! I did gently cook the garlic in the butter before adding to the sweet potatoes. My husband asked me to save the recipe!
CelesteMiller
I am going to try the recipe with turban squash. It’s about the same consistency as sweet potato.
Karyn Taylor
I used cilantro instead of parsley and added a pinch of cayenne pepper. Fantastic!
Kate
Great to hear, Karyn!
Margaret
Ever since I was a kid, I detested those sweet potatoes all glopped up with brown sugar and marshmallows. I flat out will not eat them. Savory sweet potatoes are where it is at. This is a great recipe. Thanks.
Shara
So yum! I wasn’t feeling the parsley tonight so I used thyme and rosemary instead. I also saw a comment suggesting goat cheese and it made me wish I’d thought of using feta!! Next time!!!!
Googaholic
Nice addition, right after mashing the potatoes while they’re still hot, add eggs.
One teaspoon of salt can contain a whole day’s worth of sodium though. Healthier alternative, there’s iodized salt substitutes that are made with potassium chloride instead of sodium. With the way most people significantly exceed the recommended daily intake of sodium, substituting regular salt with iodized salt is a good move for most of us.