Savory Mashed Sweet Potatoes

Four ingredients are all you need to make these delicious savory mashed sweet potatoes!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings approximately

Calories 96kcal

Author Ashley C.

Ingredients

3 medium sized sweet potatoes about 2 1/2 pounds
4-5 tablespoons skim milk or milk of choice
2 tablespoons butter melted (optional: use browned butter)
1 tablespoon fresh rosemary minced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Wash and peel the sweet potatoes, then cut them into chunks and add them to a pot of water.
Bring the potatoes to a boil and let them cook until tender.
While the potatoes are cooking, mince the rosemary and brown the butter.
When the potatoes are fork tender, drain them then return them to the pot.
Add in the salt, pepper, minced rosemary, milk and brown butter.
Use a potato masher to mash them to your desired consistency.

Notes

Storing: Cooled leftover mashed sweet potatoes can be stored in an airtight container in the fridge for up to 5 days. Reheat using the microwave or place in an oven-safe dish and warm at 325F for 20 minutes.

Freezing: If you’d like to freeze any leftovers, place them in a freezer-safe bag laid flat with as much air removed as possible. Freeze for up to 6 months. Thaw in the fridge overnight before reheating and serving. You may need to add a touch of milk to enhance the texture.

Nutrition