Savory Mashed Sweet Potatoes
These incredible mashed sweet potatoes are mixed with herbs, butter and sour cream. No marshmallows or brown sugar in this mashed sweet potatoes recipe!
Updated by Kathryne Taylor on July 10, 2024
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. Here are more Thanksgiving recipes.
Please let me know how these mashed sweet potatoes turn out for you in the comments! Your feedback means so much to me.
Savory Mashed Sweet Potatoes
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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!
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.
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.
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.
That’s great to hear, Ruth!
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.
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.
This was a huge hit at Thanksgiving. Delicious!!!
Wonderful, Jennifer! Thank you for your review.
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.
I’m glad you were able to adapt it, Alex! I appreciate your review.
You ever try making this with canned yams?
I haven’t, Rob. Sorry!
We made this recipe for Christmas and it was a HIT!! So so tasty.
I’m glad you enjoyed it, Nick!
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.
I’m sorry you didn’t love them as is. I appreciate your feedback, Elieen.
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!!
Excellent! I didn’t have parsley so I used cilantro, and it was delicious with the extra punch of flavor.
Great alternative, CJ! Thank you for sharing how you made it.
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!
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.
I appreciate your feedback, Christy. I’m sorry you didn’t love this one as is.
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.
I’m glad you did, Tala! Thank you for your review.
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
Thank you for sharing how you adapted these to fit your tastes, Natalie! I appreciate your review.
I used light sour cream and vegan butter and it was delicious!
This was excellent!! Puts a new edge to my regular Sunday dinner mash potatoes recipe! Thanks for sharing!
You’re welcome, Dave! I’m glad you enjoyed it.
I made this for thanksgiving last year and everyone said it was the best sweet potato dish ever-thanks
I’m happy these savory sweet mashed potatoes were a hit, Elizabeth!
I absolutely love this side dish! One of my favorite things to add to our roast dinner :) so good!!!
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.
I’m sorry you didn’t love it, Owen. I appreciate your feedback.
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.
Great to hear! Thank you for sharing, Linda.
You don’t know what you’re missing!
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.
Thank you for sharing, Natalie! I appreciate your review.
My husband doesn’t like sweet potatoes ever, in any form, but he really liked these!
That’s great to hear, Martha! Thank you for your review.
Could these be prepared and frozen for later possibly? I’d love to have some on hand for busy days. Thank you!
You’re welcome, Susan! Thank you for sharing.
Why are the sour cream and butter amounts the same when you double or triple the recipe?
Hi! Everything will increase the same.
Can these be frozen?
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.
Hi Kate,
Can you freeze this recipe?
Kelly
I haven’t tried it, sorry!
Hello Kate
Your recipes are awesome and turn out delicious even with substitutions.
Thank you
Usha from Canada
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. :)
I’m glad you enjoyed it, Chere!
Can I use a ricer to mash the sweet potato?
I haven’t tried it so I can’t say for sure. Let me know if you try it!
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?
Hi, I haven’t tried it so I can’t say for sure. Typically warming in the oven works at 200 – 250 degrees F.
Does the dairy (butter & sour cream) have to be warmed or room temperature when incorporating? Thanks
Hi, It should be fine not to room temp. It worked well for me. I hope you enjoy it!
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?
Hi Naema, everything should double. I will take a look at the scale option. Thanks for letting me know!
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.
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?
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!
I did not expect to love this but it’s AMAZING. The green onions are perfection with the sweet potato.
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
I’m glad you enjoyed it! I appreciate your review.
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.
Hooray! You’re welcome, Peg. I hope everyone loved it.
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!
Hi! Sorry for my delay. What did you decide to do? Crockpot could possibly work.
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.
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!
Thank you, David! I’m glad you enjoyed it.
Hands down the BEST sweet potatoes I’ve ever eaten!! Perfect! My new go to.
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!
I am going to try the recipe with turban squash. It’s about the same consistency as sweet potato.
I used cilantro instead of parsley and added a pinch of cayenne pepper. Fantastic!
Great to hear, Karyn!
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.
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!!!!
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.