Looking for a cozy and flavorful side dish to serve this fall? These Savory Mashed Sweet Potatoes are creamy, buttery, and perfectly seasoned with garlic, herbs, and green onions for a rich yet balanced flavor that complements just about any main course. They're the ultimate comfort food upgrade - velvety smooth, savory (not sweet!), and a guaranteed crowd-pleaser at dinner or holiday gatherings.
Sweet potatoes often get all the attention in sugary casseroles topped with marshmallows, but they're just as incredible when prepared on the savory side. Their natural sweetness pairs beautifully with butter, garlic, and herbs, giving you a dish that's indulgent yet light, rustic yet refined. It's a side that feels right at home at Thanksgiving, Sunday dinners, or any cozy fall meal.
This was inspired by my Garlic Mashed Potatoes, and pairs well with Prime Rib Roast or Lemon Garlic Whole Roast Chicken for a full, flavor-packed dinner.
I made these savoury sweet potatoes tonight. So easy. So delicious! I added a bit of crumbled bacon and thyme, a tribute to your site.
- Jan ★★★★★
Why You'll Love This Recipe
- Creamy, buttery texture. These mashed sweet potatoes are rich and velvety with the perfect balance of butter and milk. A touch of sour cream or cream cheese (if added) takes them over the top, creating a dreamy, melt-in-your-mouth consistency you'll want to dive right into.
- Savory twist on a classic. Forget the marshmallows - this version leans savory, enhanced with garlic, herbs, and green onions that cut through the natural sweetness of the potatoes for a balanced and elevated flavor.
- Easy to make with simple ingredients. With just a handful of pantry staples and less than 30 minutes, you can have a restaurant-quality side dish on the table that looks and tastes like it took all day. It's the perfect side dish!
- Perfect for holidays or weeknights. Whether you're planning Thanksgiving dinner or a simple weeknight meal, these easy mashed sweet potatoes pair beautifully with everything from roasted turkey to grilled salmon.
- Naturally gluten-free and wholesome. Sweet potatoes are nutrient-rich, full of fiber and vitamins, and naturally gluten-free. This side dish is both satisfying and nourishing. It's a win for everyone at the table.
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Ingredients and Substitutions
To make these delicious, savory Mashed Sweet Potatoes, you will need the following ingredients (see recipe card below for quantities):
- sweet potatoes - Choose medium-sized sweet potatoes with bright orange flesh. Peel and cut into even 1-inch cubes for even cooking.
- butter - Adds richness and helps create that smooth, buttery mash. Substitute with vegan butter or olive oil for a dairy-free version.
- milk - Whole milk provides the creamiest texture, but you can also use half-and-half for extra indulgence or a dairy-free milk like oat or almond milk.
- sour cream or cream cheese - Optional but highly recommended for added tang and velvety texture. Greek yogurt works beautifully too.
- green onions - Use just the green parts for mild flavor and color. Chives make a great substitute.
- garlic powder - Gives savory depth. For stronger flavor, use 1-2 cloves of roasted or sautéed fresh garlic.
- fresh thyme or rosemary - Optional, but adds earthy, aromatic notes that balance the sweetness of the potatoes. Dried herbs work in a pinch (use ½ teaspoon).
- salt and black pepper - Essential for seasoning. Adjust to taste and finish with extra cracked pepper before serving.
Equipment
You'll also need measuring cups and spoons, a large pot, colander, potato masher or immersion blender, and a wooden spoon or spatula for mixing. A serving dish or casserole dish is optional for presentation if you're serving family-style at the table.
Instructions
- Boil the sweet potatoes. Place the cubed sweet potatoes in a large pot of salted water (covering them by about 1 inch). Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered until the potatoes are fork-tender, about 10-15 minutes. Drain well and return them to the pot.
- Mash. Use a potato masher (or a fork) to mash the hot sweet potatoes until smooth and fluffy. For extra silky results, you can use a hand mixer or immersion blender to break down any remaining lumps.
- Add butter and milk. Add the butter and stir until fully melted and absorbed. Slowly pour in the milk, starting with ½ cup, and mix until creamy and smooth. Add more milk as needed if the consistency feels too thick. Optionally, for an elevated twist, mix in sour cream (or cream cheese) for extra tang and richness.
- Season. Stir in garlic powder, salt, and pepper until evenly combined. Fold in green onions, along with thyme or rosemary, if using.
- Serve. Transfer to a serving bowl and top with an extra pat of butter, a sprinkle of green onions, and freshly cracked black pepper.
Expert Tip: Use the Right Mashing Tool
For the creamiest mashed sweet potatoes, mash while they're still hot. A potato masher will give you a rustic texture, while an immersion blender creates a silky-smooth finish with no lumps. Avoid using a food processor, which can overwork the potatoes and make them gummy.
More Tips and Tricks
- Cut the sweet potatoes evenly. Evenly sized cubes ensure they cook at the same rate, preventing some pieces from being mushy while others are undercooked.
- Salt your water. Adding salt to the boiling water seasons the potatoes from within, giving them more flavor than adding it afterward.
- Drain thoroughly. Excess water can make your mash watery. Let the potatoes sit in the colander for a minute or two before mashing to steam off moisture.
- Warm your milk and butter. Stirring in warm milk and butter (or at room temperature) helps the potatoes absorb the liquids evenly and keeps them from cooling down too quickly.
- Taste and adjust. Sweet potatoes vary in natural sweetness. Start with less salt and milk, then adjust for flavor and texture at the end.
Recipe Variations
- Make it cheesy. Stir in ¼ cup of shredded Parmesan cheese or cheddar cheese for a richer, more indulgent version.
- Add roasted garlic. Roast a few cloves of garlic and mash them in for a deeper, sweeter garlic flavor that melts beautifully into the potatoes.
- Go dairy-free. Replace the butter and milk with olive oil and unsweetened plant-based milk like oat or cashew for a vegan-friendly version.
- Make it spicy. Add a pinch of cayenne pepper or smoked paprika for a subtle kick that complements the natural sweetness.
- Add fresh herbs. Mix in chopped fresh parsley, chives, or sage for an aromatic finish.
- Infuse with brown butter. Brown your butter before mixing it in for a nutty, caramel-like depth of flavor that enhances the sweetness of the potatoes.
- Add a sweet-and-savory twist. For a subtle contrast, stir in a teaspoon of brown sugar and a light dusting of cinnamon to complement the garlic and herbs.
- Add a pecan crunch. Sprinkle chopped pecans over the top before serving. You can also toast them lightly in butter or olive oil on the stovetop first for even more flavor.
Storage
How to Store
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4-5 days. The flavors actually deepen over time, making them even better the next day.
Reheat on the stovetop over medium-low heat or in the microwave, adding a splash of milk to loosen the texture if it's thickened. Stir occasionally until warmed through and creamy again
How to Freeze
You can freeze mashed sweet potatoes for up to 3 months. Let them cool completely, then wrap tightly in layers of plastic wrap or store in a freezer-safe bag, pressing out excess air. Thaw overnight in the fridge, then reheat with a little milk or butter stirred in to restore creaminess.
How to Serve
Savory mashed sweet potatoes pair beautifully with almost any protein. Their creamy, buttery texture and subtle garlic-herb flavor make them a perfect match for roast chicken, turkey, steak, or salmon. They're also delicious alongside vegetarian mains like lentil meatballs or roasted vegetables, with a slice of crusty bread to soak up all that buttery goodness.
These are my favorite mains to serve sweet potato mash with:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Start with fresh, evenly cut sweet potatoes so they cook uniformly. Always boil in salted water, then drain well to avoid watery mash. Mash them while hot and mix in butter first, followed by warm milk or cream to reach a silky texture. Season generously with salt, pepper, and garlic powder, and finish with fresh herbs like thyme or chives for aroma.
The best way depends on the texture you want. For a rustic mash, use a potato masher to leave a few small chunks for texture. For ultra-smooth mashed sweet potatoes, use a hand mixer or immersion blender to achieve a creamy, whipped consistency. Always mash while the potatoes are hot, as they're easier to break down. Start with melted butter, then slowly add milk or cream until you reach your desired texture. Avoid food processors, which can make the potatoes gluey.
Yes, combining both gives you the best of both worlds: the fluffy lightness of white potatoes with the rich, earthy sweetness of sweet potatoes. Use a 50/50 ratio and cook them separately, since sweet potatoes usually cook faster. Then mash together with butter, milk, and seasonings for a golden-orange blend that's creamy, balanced, and visually beautiful. It's a great way to ease picky eaters into sweet potatoes while adding natural sweetness and color to your dinner plate.
For ultra-creamy sweet potato mash, use whole milk, butter, and a little sour cream or cream cheese. Mash while hot to help the fat blend smoothly. Using a hand mixer or immersion blender also helps break down fibers for a velvety finish. You can even replace part of the milk with heavy cream for a richer result. Don't forget to taste as you go. Balance the creaminess with salt and a bit of pepper for the perfect smooth and flavorful mash.
Turn your sweet potato mash from simple to stunning by adding creative twists. Try folding in roasted garlic, caramelized onions, or crumbled feta or goat cheese for tang. Mix in a splash of maple syrup for sweet-savory contrast or top with crispy bacon bits or toasted nuts for crunch. You can even swirl in pesto or brown butter for an unexpected flavor kick. A sprinkle of fresh herbs right before serving brightens everything and makes your dish feel extra special.
Yes, mashed sweet potatoes are packed with nutrients while still tasting indulgent. They're high in vitamin A, vitamin C, fiber, and potassium, and naturally lower in fat and calories than many creamy side dishes. Using real butter and milk keeps them satisfying, while still providing balance and nutrition. To make them lighter, swap some butter for olive oil and use Greek yogurt instead of sour cream. It's comfort food that's both delicious and nourishing - a true win-win!
If your mashed sweet potatoes are watery, it usually means they weren't drained well or too much milk was added. Let the potatoes sit in the colander for a minute or two after boiling to steam off any excess water, then mash them while still hot. Always add milk gradually, just until you reach your desired consistency. If they're still too thin, cook them over low heat for a few minutes to help some moisture evaporate or stir in cream cheese or a little instant mashed potato mix to thicken them back up.
If your mash turns out too loose, it's easy to fix. Return the pot to low heat and stir continuously to let some of the moisture evaporate. You can also mix in cream cheese, grated Parmesan, or a spoonful of instant potato flakes to absorb excess liquid. Be careful not to add flour or cornstarch, which can make the texture gummy. Thickening takes just a few minutes, and you'll end up with perfectly creamy, scoopable mashed sweet potatoes.
Mashed sweet potatoes freeze beautifully. Let them cool completely, then transfer to a freezer-safe container or bag, smoothing out the surface and pressing out excess air. Label and freeze for up to 3 months. For easy portions, freeze in smaller containers or silicone muffin trays. Thaw overnight in the fridge, then reheat gently on the stove or microwave, adding a splash of milk or butter to revive the creamy texture. They'll taste as good as freshly made.
More Sweet Potato Recipes
Looking for other recipes like this? Try these:
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Recipe
Savory Mashed Sweet Potatoes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Velvety, smooth, and creamy, this savoury mashed sweet potatoes dish is quick and easy and can be made ahead of time -- it is the perfect side for your holiday meal.
Ingredients
- 3 pounds sweet potatoes (about 4-5 medium), peeled and cut into 1-inch cubes
- 3-4 tablespoons butter, at room temperature
- ½ cup milk, warmed (plus more as needed if too thick)
- 2 tablespoons sour cream (or cream cheese) (optional)
- 1 teaspoon garlic powder (or 1-2 cloves minced garlic)
- 1 teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- 3 tablespoons green onions
- ½ teaspoon fresh thyme or rosemary, finely chopped (optional)
Instructions
- Place the cubed sweet potatoes in a large pot and cover with salted water by about 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered until the potatoes are fork-tender, about 10-15 minutes. Drain well and return them to the pot.
- Use a potato masher (or a fork) to mash the hot sweet potatoes until smooth and fluffy. For extra silky results, you can use a hand mixer or immersion blender to break down any remaining lumps.
- Add the butter and stir until fully melted and absorbed. Slowly pour in the milk, starting with ½ cup, and mix until creamy and smooth. Add more milk as needed if the consistency feels too thick. Optionally, for an elevated twist, mix in sour cream (or cream cheese) for extra tang and richness
- Stir in garlic powder, salt, and pepper until evenly combined. Fold in green onions, and thyme or rosemary, if using.
- Transfer to a serving bowl and top with an extra pat of butter, a sprinkle of green onions, and freshly cracked black pepper.
Notes
How to store: Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4-5 days. The flavors actually deepen over time, making them even better the next day.
How to reheat: Reheat on the stove over medium-low heat or in the microwave, adding a splash of milk to loosen the texture if it's thickened. Stir occasionally until warmed through and creamy again
How to freeze: You can freeze mashed sweet potatoes for up to 3 months. Let them cool completely, then wrap tightly in layers of plastic wrap or store in a freezer-safe bag, pressing out excess air. Thaw overnight in the fridge, then reheat with a little milk or butter stirred in to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
This post was originally published in 2019. It has since been updated with new photos and content.
Barbara Roy says
Loved this recipe!
I’ll be bringing these sweet potatoes to 2 Thanksgiving feasts! (Different days, of course!)
Jan says
I made these savoury sweet potatoes tonight. So easy. So delicious! I added a bit of crumbled bacon and thyme, a tribute to your site. 😉
I look forward to checking out your other recipes.
Ann says
My family loooooves sweet potatoes so I’m always looking for new ways to serve them. I must admit I always sweeten them up somehow but definitely trying this savory version next time!
Sam | Ahead of Thyme says
Let me know how your family likes these savoury sweet potatoes! 🙂
kita says
Sweet potatoes are my JAM and I have never been into adding sugar and stuff. So the idea of green onions and garlic - Um YES PLEASE!
Sam | Ahead of Thyme says
Couldn't agree more! 😀
Natalie says
I never tried sweet potato mash but then I saw your recipe. I had to give it a try because it looked perfect and so tasty. I wasn't wrong. It came out so delicious. My family loved it. Will make it again.
Sam | Ahead of Thyme says
So glad to hear!! So happy your family loved it as much as mine does 🙂
Rebecca Blackwell says
I was just having a conversation with my daughter about how difficult it is to find a sweet potato recipe that isn't loaded with sugar. Not only do I not want to eat so much sugar with my veggies, I don't really like sweet potato dishes that are actually sweet. So, I was so happy to find this recipe! It looks like exactly the kind of sweet potatoes my daughter and I will love and has been added to our thanksgiving menu!
Sam | Ahead of Thyme says
Awesome!! So glad to have helped you find the recipe that you are looking for! Let me know how it goes at Thanksgiving! I hope you love it as much as I do 🙂