Easy Savory Mashed Sweet Potatoes
This easy recipe for savory mashed sweet potatoes is the perfect side dish for busy weeknights or special occasions. The thyme and allspice add flavor without overwhelming the dish. The extra virgin olive oil and whole milk give the potatoes a light yet rich, creamy texture.
Servings: 8
Calories: 244kcal
Equipment
Ingredients
- 4 lbs (4-5large) sweet potatoes peeled and cubed
- ¼ cup whole milk
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh thyme leaves minced
- 1 tsp ground allspice
- sea salt and freshly ground pepper to taste
- Walnuts halves optional, toasted for garnish
Instructions
- Place the peeled, cubed sweet potatoes into a saucepan. Fill with cold water until the potatoes are covered with about 1 inch of water. Bring to a boil, reduce the heat and simmer the potatoes until they are fork-tender, approximately 15-20 minutes.
- Once the potatoes are cooked, drain thoroughly and return to the pot. Mash the sweet potatoes well with a potato masher or a fork until creamy.
- Season the mashed sweet potatoes with salt and pepper to taste. Add the thyme, allspice, and milk, and drizzle with the extra virgin olive oil. Stir to combine. For a thinner consistency, add more milk if desired.
- Transfer the potatoes to a serving bowl.
- Use the back of a spoon to smooth out the surface of the mashed potatoes.
- Serve immediately topped with a spoonful of toasted walnuts, if desired.
Notes
- Sweet potatoes become tender quickly when you boil them, particularly when cut into cubes. Depending on the size of the cubes, they will take around 15 to 20 minutes to soften. Check whether they are soft enough to mash by piercing them with a fork or a sharp knife.
- Store any leftover sweet potatoes in an airtight glass container in the refrigerator for up to 4 days.
Nutrition
Calories: 244kcal | Carbohydrates: 46g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 419mg | Fiber: 7g | Sugar: 10g