I created this Savory Sweet Potato Mash because I wanted a different twist on the traditional sweet potato casserole that is typically on the holiday table. Not to say that there isn’t a bit of sweet, they are sweet potatoes, but there is no added sweetener (or gooey marshmallows). This is a dish that you can easily prepare a day ahead of time, and just heat up when you are ready to serve, which is what I did when I was testing my holiday recipes.
You’ll love how easy this Savory Sweet Potato Mash is to prepare. Even better, you’ll love the flavor of this new twist on a holiday classic. Rather than the added sweetness of sugar or maple syrup, this sweet potato mash uses sage, rosemary, and leeks to create a unique savory flavor. The recipe is also gluten-free and Whole30 friendly.
PREPARE SAVORY SWEET POTATO MASH:
Bake the sweet potatoes in the oven at 350ºF for about an hour. You could definitely turn the heat up and shorten the baking time. However, it was my prep day in the kitchen, and I was baking brownies at the same time, so I elected to simply let the potatoes cook a bit longer. (See recipe notes for an Instant Pot option.)
When the potatoes are nearly ready, sauté the leeks in a skillet with a tablespoon of butter (ghee for Whole30) until they are soft. Remove from the heat.
When they are cool enough to handle, cut the potatoes in half, and scoop the soft flesh into a large bowl. Add the leeks, spices, and milk (almond milk for Whole30), and mash everything together well. I used my grandmother’s old-fashioned potato masher. You could use an electric mixer, but the potatoes are so soft that it really isn’t necessary.
Once the potatoes are mashed, they are ready to serve. Or, you can place them in a baking dish and refrigerate until you are ready to heat them and serve. I reheated them in the oven for the last fifteen minutes of cooking my Stuffed Cornish Game Hens, and they were perfect.
- If you have an Instant Pot, you can cook the potatoes in about 30 minutes. Check out Rachel’s easy recipe at Rachel Cooks.
- I love my cast iron skillet for easy non-stick cooking and easier clean-up.
- Keep this recipe Whole30 compliant by substituting almond milk for regular milk and using ghee rather than butter.
- A few variations that I’ve tried and liked for this recipe include: substitute garlic and shallots for the leeks, or use thyme rather than sage.
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This recipe was first published on December 21, 2016, but was republished with updated photos, ingredients, and notes to make the recipe more user friendly.
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