Enjoy this dairy-free alternative to sweet potato casserole. These savory sweet potatoes are mashed and dressed up with olive oil and garlic.
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.
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.
Mashed Sweet Potatoes with Olive Oil and Garlic
Enjoy this dairy-free alternative to sweet potato casserole. These savory sweet potatoes are mashed and dressed up with olive oil and garlic.
Preparation Time:10 minutes
Cook time:30 minutes
Total time:40 minutes
6 servings
Ingredients:
- 3 pounds sweet potatoes, peeled and sliced 1/2-inch thick
- 4 cloves garlic, peeled
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
Instructions:
- In a pot of salted water, boil the sweet potatoes and garlic until the potatoes are tender. Drain the water.
- With a potato mashed, mash the potatoes and garlic until very smooth. You can also use an immersion blender or beaters for this.
- Stir in the olive oil, salt, paprika, and pepper.
- Serve hot.
- To freeze: store cooled potatoes in an airtight container in the freezer, for up to 2 months.
Easy Stuffed Mushrooms with Bacon & Greens
How to Make Chicken Stock in the Slow Cooker
How Food Presentation Can Transform Your Meals
How to Cut Melon the Quick & Easy Way
Crockpot Baked Potatoes
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.
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!
I am going to have to try sweet potatoes this way… I am not into the marshmallows either.
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.
I explain it in a little more detail here: https://goodcheapeats.com/2013/03/sweet-potato-hashbrowns/ Yams aren’t actually available in the US, but red, or garnet sweet potatoes, are often called that to differentiate them from the white sweet potatoes. It’s complicated. 😉
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!
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.
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!
I enjoyed the leftovers reheated in the microwave.
Good plan. Thanks!
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!
So glad you enjoyed them. I already ate dinner, but now that sounds yummy, too!
I know this is an old post but hoping you’ll see this! If I make ahead and freeze, how do you suggest reheating to serve?
I usually thaw completely and either bake in the oven or reheat in the microwave.
I’m starting the Whole 30 Plan. Nowhere do I see that potatoes are part of the plan and yet you have dishes with potatoes listed.
The official Whole 30 has evolved somewhat over the years. When I did it in 2013, sweet potatoes were approved and later white potatoes were added for people who don’t struggle overeating them.