My mission is to fill this food blog with all the holiday recipes you may need. It’s time I shared my mashed sweet potato recipe. Most mashed sweet potatoes are made more precious by adding brown sugar and marshmallows. Sweet potatoes have a natural sweetness. I added some savory ingredients to balance my sweet potatoes’ sweetness. You only need some butter, sour cream, and finely chopped parsley.
Ingredients
- Sweet potatoes, about seven medium-sized sweet potatoes (about 4 pounds), peeled and chopped into 1″ cubes
- Two teaspoons Salt divided
- 1/3 cup finely chopped green onion, mostly green (from one bunch).
- 1 cup finely chopped flat-leaf Parsley
- One small to medium garlic clove, minced or pressed
- 1/4 cup sour cream*
- Three tablespoons of butter, cubed
- Freshly ground black Pepper
- One tablespoon of extra virgin olive oil
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Instructions
- Add enough water to the sweet potato cubes in a Dutch oven or large saucepan. The amount of water should be about one inch. Add one teaspoon of Salt to the mixture and bring it to a boil over medium heat. Reduce the heat, cover the pot, and simmer until the potatoes become tender.
- Return the potatoes to the pot. The sweet potatoes can be mashed to the desired consistency.
- Add the parsley and green onion, but reserve a small portion for garnish. Stir in the garlic. Stir in the butter and the remaining one teaspoon of Salt. Then add most of the sour cream (reserve about one tablespoon to garnish). Add Salt to taste (1/4 to 1/2 teaspoon) and freshly ground pepper.
- Add the mashed potatoes into a bowl, then swirl the sour cream on top with a spoon. Sprinkle the green onion and parsley you saved, drizzle a little olive oil on top, and sprinkle with pepper.
- Serve immediately. Covered and kept in the refrigerator, leftovers can be stored for up to four days.