Enjoy this dairy-free alternative to sweet potato casserole. These savory sweet potatoes are mashed and dressed up with olive oil and garlic for a delicious side dish.
In a pot of salted water, boil the sweet potatoes and garlic until the potatoes are tender. Drain the water.
3 lb sweet potato, 4 clove garlic
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.
1 tablespoon olive oil, 1 teaspoon coarse salt, ½ teaspoon paprika, ¼ teaspoon black pepper
To freeze: store cooled potatoes in an airtight container in the freezer, for up to 2 months.
Notes
Nutritional values are approximate and are based on ⅙ of the recipe. Refrigerate leftovers promptly and use within 4 days.
To freeze: store cooled mashed potatoes in an airtight container in the freezer, for up to 2 months.
To make these in the Instant Pot or electric pressure cooker, Place the sliced potatoes, garlic, and 1 cup water in the pot. Secure the lid and close the pressure valve. Cook on manual for 12 minutes or until tender. Proceed with the recipe.Variations: If you want creamy sweet potatoes, stir in some sour cream, Greek Yogurt, or cream. Leftover garlic butter or grated parmesan cheese would be a nice addition as well as chopped fresh thyme or other herbs. Feel free to embellish this recipe according to your preferences.