Mashed Sweet Potatoes with Olive Oil and Garlic

Mashed Sweet Potatoes

 

When I was growing up, Thanksgiving suppers were pretty much the same every year. The meal included the following:

  • Roast Turkey
  • Canned Gravy
  • Smashed Potatoes (I never knew whipped potatoes; ours always had lumps; I thought that was normal)
  • Mrs. Cubbison’s Stuffing
  • Escalloped Corn
  • Cold Dilled Green Beans
  • Baked Beans
  • Dinner Rolls
  • Pretzel Berry
  • Canned Cranberry Sauce

Sweet potatoes and Green Bean Casserole never made the list. I have no idea why. Ask my parents.

When I turned 16 years old, I started working at Lucky Stores. I bagged people’s groceries. By doing so, I learned about what other folks served on Thanksgiving. When I saw canned yams and mini marshmallows come down the line, I was a little grossed out honestly.

In the immortal words of Alfred Linguine of Ratatouille, “That does not sound delicious.”

It wasn’t until I was a grown adult with children that I tasted my first sweet potato. A friend brought me a pot roast after a miscarriage. There were potatoes and sweet potatoes and carrots on the side. It was delicious. Since then, I’ve come to love sweet potatoes — as long as they are prepared with a savory slant.

You can keep your mini marshmallows.

Mashed Sweet Potatoes with Garlic and Olive Oil

These Mashed Sweet Potatoes, on the other hand, are delicious. Seasoned with a bit of olive oil and garlic, they bring a little sweet to the holiday table which makes a nice foil for the other flavors on the plate. An added plus is that they would be considered vegan as well as paleo-friendly, giving your dinner guests options without too much effort.

Plus, I’ve heard that orange is really IN this year.

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Comments

  1. I’m always looking for different things to do with sweet potatoes, so I think I might try this. If I opted to bake them (since the oven is on anyway) rather than boil, I’m thinking I should reduce the garlic a little, shouldn’t I? As the garlic is not being boiled and drained away, using the whole four cloves might make it too overpowering for the intentions of the recipe? (I ask this knowing full well that we quite like garlic so I might end up using the whole amount anyway but I like to know how things are supposed to be before I start “breaking the rules”)

    • You mash the garlic into the potatoes, so yes, keep all four cloves. They’ll taste awesome if you roast them.

    • I remembered I had some cooked and mashed but unseasoned sweet potatoes in the freezer. I thawed them out and made this with them. It was indeed quite a tasty dish. I don’t think the flavor was quite what I want for Thanksgiving, but it was great as a side dish tonight.

  2. I’m glad that somebody else thinks sweet potatoes are best when made savory. I can’t stand the taste of them when there’s all that sugar and sweet spices mixed in! I’ll have to try these for sure!

  3. I am going to have to try sweet potatoes this way… I am not into the marshmallows either.

  4. I love sweet potatoes especially sweet potato hash browns in the morning…. but I could be wrong on this…. I think the bright orange ones like pictured are actually yams. Sweet potatoes are more yellow.

  5. I never understood the whole marshmallow thing. I never knew you could get “canned yams” until I became an adult. We always had sweet potatoes, but they were always prepared in a savory way and I love them. Can’t wait to try these!

  6. savory sweet potatoes get my vote, too. your mashed sweet potato recipe sounds delicious.

    I’ve roasted sweet potatoes: cut in cubes, tossed in olive oil and sprinkled with a little salt, pepper and a little dried rosemary. it was thanksgiving (and oven space was premium) so just roasted them at the oven temperature the rest of the items needed. very yummy.

  7. another sue says:

    Has anyone tried making these a day ahead and heating up – like in a double boiler, or chafing dish? (All advice appreciated, and well, needed, doncha’ know.) Thanks!

  8. These were delicious! I reduced the recipe and just made enough for one, but it was super tasty. I’ll be bookmarking and making these again for sure!

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