Savory Mashed Sweet Potatoes with Sour Cream

This savory mashed sweet potato recipe is made with creamy sweet potatoes, rich butter, and tangy sour cream! Add a hint of garlic to bring out the savory flavor.

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What makes this side dish extra special is the boost of tangy flavor! Using sour cream in your recipe will get a more balanced flavor, resulting in a mash that’s packed with bold comforting flavors you will love! If you’re familiar with my creamy mashed potatoes recipe then this will be very similar.

Ingredients in Savory Mashed Sweet Potatoes with Sour Cream

This ingredient lineup stays simple and focused, which makes it easy to cook without overthinking.

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How to make Savory Mashed Sweet Potatoes with Sour Cream

This recipe moves calmly and rewards patience with smooth, flavorful results.

1. Prep the sweet potatoes

Peel the sweet potatoes and cut them into one inch cubes. Try to keep the pieces similar in size so they cook evenly. Add them to a large pot and cover with cold water. Stir in one teaspoon of salt to season from the start.

2. Cook until tender

Bring the pot to a steady boil, then reduce slightly and cook until the potatoes turn fork tender. This usually takes about fifteen minutes. You want them soft enough to mash without resistance.

3. Drain thoroughly

Pour the potatoes into a colander and let them drain well. Give them a minute to release extra moisture. Dry potatoes mash smoother and hold butter better.

4. Return to the pot

Place the drained potatoes back into the warm pot. The leftover heat helps melt the butter and keeps everything warm as you mash.

5. Add butter and garlic

Drop in the cubed butter and minced garlic. Let the butter soften for a moment before mashing so it blends evenly through the potatoes

6. Mash until smooth

Use a potato masher to break everything down. Mash gently and steadily until the texture looks creamy with no large chunks left

7. Stir in sour cream and seasoning

Add the sour cream, remaining salt, and black pepper. Stir until fully combined. Taste and adjust seasoning if needed so the flavor feels rounded and savory

8. Finish and garnish

Transfer the mash to a serving bowl and sprinkle chopped parsley over the top. Serve warm while the texture stays soft and creamy

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How to serve Savory Mashed Sweet Potatoes

This dish fits anywhere a comforting side feels right. It pairs beautifully with roasted chicken, grilled meat, or baked fish. The savory notes balance rich main dishes without stealing attention.

At gatherings, it works as a reliable alternative to regular mashed potatoes. Guests who usually skip sweet potatoes often go back for seconds.

Leftovers reheat well and taste just as good the next day. A quick warm up with a small spoon of butter brings everything back to life.

Recipe Tips

• Cut potatoes evenly so they cook at the same spee
• Salt the water early to build flavor from the inside.
• Mash while the potatoes stay hot for the smoothest texture.
• Add sour cream gradually to control creaminess.
• Avoid overmixing to keep the mash light and fluffy.

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Savory Mashed Sweet Potatoes with Sour Cream

Recipe by Amara CatherineCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• 4 pounds sweet potatoes peeled and cut into one inch cubes

• 2 teaspoons salt divided

• 3 tablespoons butter cubed

• 1 garlic clove minced

• ¼ cup sour cream

• Freshly ground black pepper

• Fresh parsley chopped for garnish

Directions

• Prep the sweet potatoes:
  Peel the sweet potatoes and cut them into one inch cubes. Try to keep the pieces similar in size so they cook evenly. Add them to a large pot and cover with cold water. Stir in one teaspoon of salt to season from the start.
• Cook until tender:
  Bring the pot to a steady boil, then reduce slightly and cook until the potatoes turn fork tender. This usually takes about fifteen minutes. You want them soft enough to mash without resistance.
• Drain thoroughly:
  Pour the potatoes into a colander and let them drain well. Give them a minute to release extra moisture. Dry potatoes mash smoother and hold butter better.
• Return to the pot:
  Place the drained potatoes back into the warm pot. The leftover heat helps melt the butter and keeps everything warm as you mash.
• Add butter and garlic:
  Drop in the cubed butter and minced garlic. Let the butter soften for a moment before mashing so it blends evenly through the potatoes
• Mash until smooth:
  Use a potato masher to break everything down. Mash gently and steadily until the texture looks creamy with no large chunks left
• Stir in sour cream and seasoning:
  Add the sour cream, remaining salt, and black pepper. Stir until fully combined. Taste and adjust seasoning if needed so the flavor feels rounded and savory
• Finish and garnish:
  Transfer the mash to a serving bowl and sprinkle chopped parsley over the top. Serve warm while the texture stays soft and creamy