Savory Mashed Sweet Potatoes with Garlic Thyme Greek Yogurt

Recipe Introduction

Quick Hook

Savory Mashed Sweet Potatoes are my absolute comfort food. Oh my gosh, they sing with garlic and thyme. Fun fact: sweet potatoes are packed with vitamin A and fiber.

I remember burning garlic once. Lesson learned: keep garlic pale and fragrant. That small trick changed my whole Sweet Potato Mash game.

This version leans savory, not sweet. Think umami, butter, and a tang of Greek yogurt. It’s the opposite of marshmallow topped casseroles.

Brief Overview

This dish has Southern roots and modern American twists. It’s cozy and rooted in family dinners.

Difficulty is easy. Prep time is 15 minutes , cook time is 20– 25 minutes , total 40 45 minutes .

Yields six side dish servings. Serve as a Creamy Savory Sweet Potato Side with roast meats.

Main Benefits

Top health benefit is vitamins and fiber. Sweet potatoes boost vitamin A and gut health.

Perfect for holiday tables or weeknight dinners. It pairs well with roast chicken and seared pork chops.

What makes this recipe special is its savory depth. The Garlic Thyme Mashed Sweet Potatoes note is irresistible. The Greek Yogurt Sweet Potato Mash gives a tangy lift.

If you love Potato Puree textures, use a ricer. For chunkier mash, use a coarse masher. When Boiling Sweet Potatoes, start with cold water for even cooking.

This recipe is about balance. Salt cuts sweetness. Stock and butter add umami. Try the Miso Butter Umami trick for more depth.

A small quote I live by: a little salt makes everything sing. Seriously taste as you go. Avoid overworking the mash to prevent a gluey texture.

I like to garnish with chives. Sometimes I add smoked paprika for a smoky finish. Herbed Savory Sweet Potatoes bring fresh notes to the dish.

Ready for the next step? Now let’s move naturally to ingredients. I’ll list them in order of use.

Ingredients & Equipment

I love making Savory Mashed Sweet Potatoes . They beat sugary casseroles. Fun fact: one medium sweet potato gives over 400% of daily vitamin A.

True comfort food. Honest, it warms me up every time.

Main Ingredients

For the sweet potatoes

• 2.5 lb (1.13 kg) sweet potatoes, peeled and cut into 1 inch (2.5 cm) cubes.
  • Quality note: choose firm roots. Avoid soft spots. Orange flesh gives best color.
• 1 tsp (6 g) kosher salt for the cooking water.

For the flavor base and finishing

• 4 tbsp (56 g) unsalted butter.
  • Quality note: use real butter for richer mouthfeel.
• 1 tbsp (15 ml) extra virgin olive oil.
• 2 large garlic cloves, finely minced.
• 1 tbsp (3 g) fresh thyme leaves, chopped.
• 1/4 cup (60 ml) low-sodium chicken or vegetable stock.
• 1/4 cup (60 g) plain Greek yogurt.
• 1/4 tsp (1 g) freshly ground black pepper.
• 1/4 tsp (1 g) smoked paprika, optional.
• Start with 1/2 tsp (3 g) salt, then adjust.

This list makes a creamy Mashed Sweet Potatoes dish. Think of it as a savory Sweet Potato Mash . It’s closer to Potato Puree than a sugary bake.

Seasoning Notes

Essential spice combos work best. Use garlic plus thyme. Add smoked paprika for warmth. Black pepper and salt balance the sweetness.

Flavor enhancers: a splash of stock. A spoonful of Greek yogurt brightens. A dab of butter makes it silky. For umami, try a teaspoon of miso.

That makes a killer Umami Mashed Sweet Potatoes version.

Quick substitutions: Greek yogurt swaps with sour cream. Butter can be ghee. Stock can be milk. Want a herby twist? Stir in rosemary for Herbed Savory Sweet Potatoes or parmesan for depth.

Equipment Needed

• Large heavy bottomed pot.
• Fine mesh colander.
• Potato masher or ricer (ricer for the silkiest result).
• Small skillet for garlic and butter.
• Wooden spoon or silicone spatula.
  Common alternatives: a colander can be a slotted spoon. Use a fork if you lack a masher.

I once boiled too long. The mash turned gluey. Lesson learned: drain and steam dry briefly. That tip saves a Creamy Savory Sweet Potato Side every time.

Cooking Method

Savory Mashed Sweet Potatoes are a revelation. Sweet potatoes pack more vitamin A than carrots. I learned that while making this side for Christmas. It felt fancy. It was easy.

Prep Steps

Peel and chop into 1 inch cubes. That is essential mise en place. Measure butter, yogurt, and stock. Mince garlic and chop thyme.

Warm the stock and butter before using. It saves time and keeps texture silky.

Time saving tip. Chop the potatoes while the kettle heats. Use a good peeler. Put everything near the stove.

Safety reminder. Handle hot water carefully. Turn pot handles inward. Use oven mitts when draining.

step-by-step Process

1. Place cubes in a pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to medium.
2. Simmer until fork tender. Test after 12– 15 minutes . The fork should slide through easily.
3. Drain and return potatoes to the hot pot. Let steam off 1– 2 minutes to avoid watery mash.
4. Warm butter and oil in a skillet. Sauté garlic and thyme 30 60 seconds . Do not brown garlic.
5. Mash potatoes or pass through a ricer. Add warm butter, 1/4 cup (60 g) Greek yogurt , and stock. Fold until creamy but slightly textured.
6. Taste and season with salt and pepper. Serve with chives and a pat of butter.

Visual cues for doneness. Potatoes yield to a fork. Garlic should smell fragrant and pale. Final mash should hold soft peaks. Avoid a gummy texture.

Critical temperature note. Keep aromatics on medium heat. Burnt garlic ruins flavor.

Pro Tips

Warm dairy and butter first. It keeps the mash glossy. Use a ricer for the smoothest Potato Puree . Avoid electric beaters. They make things gluey.

Common mistakes to avoid. Overworking the mash. Adding cold dairy. Undersalting the final dish.

make-ahead option. Cool, cover, and chill up to 48 hours . Reheat gently with stock. Stir in a spoonful of yogurt for freshness.

I love this as a Creamy Savory Sweet Potato Side . Oh my gosh, it pairs brilliantly with roast chicken. Try the Garlic Thyme Mashed Sweet Potatoes twist next time.

Honestly, it might replace your regular mash.

Fun fact: a single cup of cooked sweet potato can meet or exceed daily vitamin A needs for many adults.

I say that every time I serve my Savory Mashed Sweet Potatoes . It wins people over. Seriously, it’s not the cloying casserole.

It’s a creamy, herb forward side that sings.

Serving Suggestions

Plating is easy. Spoon the mash into a shallow bowl. Swirl a pat of butter on top. Scatter chopped chives or thyme leaves. That little shine sells it.

This Creamy Savory Sweet Potato Side pairs with roast chicken, seared pork chops, or grilled salmon. For veggies, add roasted Brussels sprouts or garlic sautéed green beans.

Want a drink? Try a dry Riesling or hard cider. For non-alcoholic, strong black tea works.

Storage Tips

Refrigerate leftovers in an airtight container. Keep them for 3 4 days . Cool quickly before sealing.

You can freeze this mash. Portion into freezer safe tubs. Freeze for up to 3 months . Thaw overnight in the fridge before reheating.

Reheat gently. In the oven, cover and warm at 350° F until heated through. On the stove, warm over low heat with a splash of stock.

Microwave in short bursts, stirring in between.

Variations

For vegan swaps, use olive oil or vegan butter and coconut yogurt. That makes a nice Greek Yogurt Sweet Potato Mash twist without dairy.

Try an umami boost: mix in a teaspoon of white miso. Suddenly it becomes an Umami Mashed Sweet Potatoes dream.

For herbs, swap thyme for rosemary in fall. In spring, toss in lemon zest and parsley for bright Herbed Savory Sweet Potatoes .

Nutrition Basics

Per serving, expect about 260 kcal , 12 g fat, and 39 g carbs. Fiber runs near 6 g. Protein is low, about 4 g.

Key benefits: high in beta carotene, fiber, and complex carbs. It’s satisfying and nutrient dense. A thoughtful side for balanced plates.

I learned a hard lesson: never add cold dairy. Warm your butter and stock first. It keeps the texture silky. Oh my gosh, that saved so many batches.

Go on. Make a bowl. Share it. Your friends will ask for the recipe.