Everyone loves buttery, rich mashed potatoes, but you know what’s even better? Mashed sweet potatoes. They’re more nutritious than regular mashed potatoes and more flavorful, too. If you use the orange-fleshed yams, they’re also gorgeous. Their flavor is rich and buttery with an added hint of sweetness. This recipe is festive enough for a holiday meal but simple enough to make any time.
Garlic and sour cream keep the flavors in the savory realm. I always serve these mashed sweet potatoes whenever I make vegetarian “meat” loaf. The sweetness of the potatoes is the perfect counterpoint. They also make a delicious topping for a vegetarian shepherd’s pie.
Vegetarian Garlic Mashed Sweet Potatoes
4
10 minutes
15 minutes
25 minutes
4 orange-fleshed sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
1 tablespoon butter
3 cloves garlic, minced
1/2 cup milk
2 tablespoons sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
Bring a large pot of salted water to a boil and add the sweet potatoes. Cook until the potatoes are tender, 10 to 15 minutes. Drain.
While the potatoes are cooking, melt the butter in a small saucepan over medium-high heat. Add the garlic and cook, stirring, just until the garlic begins to turn golden.
Return the drained potatoes to the cooking pot. Mash the potatoes with a potato masher and add the melted butter and the sautéed garlic, along with the milk, sour cream, salt and pepper.
Mix until smooth. Serve hot.