Savory Mashed Sweet Potatoes

Savory mashed sweet potatoes are the easy ultimate holiday side dish, providing a sweet yet savory twist on classic mashed potatoes. This recipe calls for coconut milk, garlic, and aromatic spices, giving it a balanced flavor profile that pairs well with any main dish. Plus, it’s ready in 30 minutes, and is dairy-free, gluten-free, and it can be vegan!

Why You’ll Love These Savory Mashed Sweet Potatoes

• Creamy: With the addition of coconut milk, these mashed sweet potatoes boast a smooth and luscious texture that melts in your mouth.
• Customizable: Since it’s already made with coconut milk, you can easily tweak this recipe for vegan dinner guests! Just omit the bacon and use vegetable bouillon.
• Nutritious: This sweet potato mash is full of vitamins, fiber, and antioxidants, making it not only delicious but also good for you!
• Quick preparation: With about 15 minutes of cooking time, this low-fuss side dish is perfect for both weeknights and special occasions.

Mashed Sweet Potatoes Recipe

If you are looking for a quick side dish for Thanksgiving infused with unique flavors, this savory mashed sweet potatoes with coconut milk, bacon, and cilantro is for you! It comes together in about 35 minutes and packs a ton of flavor. Plus, it is both gluten-free and dairy-free!

Many holiday sweet potato recipes call for ingredients like marshmallows, brown sugar, and candied pecans. While these additions all have their place, this recipe shows just how easy it is to use a sweet ingredient in a savory dish.

The best part about this recipe is how simple it is to prepare! All you have to do is boil the sweet potatoes, mash them, and add coconut milk and seasonings. You probably already have most of the ingredients in your pantry!

I know that Americans tend to use sweet potatoes in sweet preparations or traditional candied sweet potato casseroles with pecans and marshmallows. And regular mashed potatoes are the most popular holiday side dish.

Although most Brazilians use milk in their mashed sweet potatoes, I use coconut milk in mine. I am from the Northeast region where coconut milk is abundant and ever-present at our tables.

If you are not a fan of coconut milk, no worries-- although you might be surprised by how mild its taste is, you can replace it with milk, if desired. You can also substitute parsley instead of cilantro if you prefer.

Ingredients and Substitutions

To make this savory mashed sweet potatoes, you’ll need:

• 3 pounds sweet potatoes, peeled and cut into 1-inch pieces (or sliced into rounds) – NOTE: They will cook faster if you cut them into small pieces!
• 3⁄4 cup canned coconut milk, heated (If you prefer, you may use bottled almond milk, cashew milk, or regular dairy milk, but you may have to reduce the amount of milk so the mash won’t be runny).
• 1½ tablespoons garlic powder (Garlic paste can bring a more potent garlic flavor to the dish so reduce its amount).
• 1 tablespoon Knorr chicken flavor bouillon powder (or vegetable bouillon for a vegan version)
• 1 pinch of freshly ground nutmeg (Cinnamon or allspice will also work).
• 3⁄4 cup fully cooked smoked bacon, cut into small pieces and lightly sautéed (omit it to make it vegan) – Other options: Vegan bacon, pancetta, or turkey bacon.
• Salt and black ground pepper to taste (The bouillon already contains a lot of sodium. So you may need to add just a dash of salt)
• 1⁄2 cup fresh cilantro, chopped (Or parsley or green onions). If not using bacon, 1-2 tablespoons of pepitas make a great topping.

Step-by-Step Instructions

1. Boil sweet potatoes in a large pot of cold salted water until very tender (about 15 minutes). Drain. Let stand in a colander for 2-5 minutes.

2. Purée sweet potatoes with a potato ricer or masher; then, stir in the coconut milk until the mixture is homogeneous and creamy.

3. Add the garlic and bouillon powder, nutmeg, sauteed bacon, salt and pepper; stir well. Before serving, stir in the chopped cilantro. Alternatively, you may top it with pepitas (but in this case omit the bacon).

Sweet Potatoes vs. Yams

While often used interchangeably in both grocery stores and recipes, sweet potatoes, and yams are not the same root vegetable! Here are the main differences:

• Sweet potatoes: Native to Central and South America, sweet potatoes come in two main varieties — one with a beige skin and white interior and the other with a brown skin and orange interior. They have a smooth texture and a sweet, creamy taste, especially when mashed.
• Yams: Originating in Africa and Asia, yams have rough, bark-like skin and can range in size from small to very large. Their flesh can vary from white or yellow to purple or pink. Texture-wise, yams are starchier and drier than sweet potatoes. They are not good for mashing!

Chef's Tips for Making the Best Sweet Potato Mash

• When cutting your sweet potatoes, aim for consistent sizes. This prevents some pieces from becoming mushy while others remain undercooked.
• Begin boiling your sweet potatoes in cold water, not hot! This also aids in even cooking.
• After boiling, let the sweet potatoes drain and sit for a few minutes. This helps in achieving a fluffier mash as the excess moisture evaporates.
• Mash the sweet potatoes while they're still hot. This results in a smoother, creamier texture as the starches are easier to work with at this point.
• For a smoother consistency, use a potato ricer. For a more rustic texture, a hand masher works perfectly.
• When adding coconut milk, stir slowly to achieve the desired consistency. Over-mixing can make your mashed sweet potatoes gluey.
• Room temperature or slightly warm coconut milk will blend more seamlessly with hot potatoes than cold milk.
• Add the cilantro just before serving to preserve its fresh flavor and vibrant color.

Variations

• With brown sugar: For a sweeter version, add 2-3 tablespoons of brown sugar while mashing. This caramel note complements the natural sweetness of the potatoes and adds depth. Make sure to skip the bouillon!
• Without milk: If you want to omit the milk, simply mash the potatoes with a little reserved cooking water, a dollop of (vegan) butter, or olive oil for a lighter texture.
• Healthy: For a health-conscious version, try using low-fat cream cheese in place of coconut milk. Opt for turkey bacon or omit the bacon altogether, and ensure you're using low-sodium bouillon or broth.

What to Serve with These Easy Mashed Sweet Potatoes

Enjoy your mashed sweet potatoes recipe with other holiday dishes like these:

• Air Fryer Brussel Sprouts
• Roast Turkey
• Instant Pot Turkey Breast
• Air Fryer Asparagus
• Shaved Brussels Sprout Salad
• Butternut Squash Salad
• Keto Cranberry Sauce
• Gluten-Free Turkey Gravy
• Smoked Turkey Legs
• Slow Cooker Ham Recipe
• Honey Glazed Ham

FAQS

How to Store

• Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
• Reheating: Reheat just before serving and add the chopped cilantro.
• Freezer: The fat from the canned coconut milk will protect your mash from freeze burns while keeping creamy after freezing. The best way to freeze leftovers is to let them cool completely and then, store in a freezer-safe container or a freezer-sealable bag. Make sure to squeeze the bag to remove as much air out of the bag as possible. Freeze it for up to 2 months.
• Thawing: Defrost mashed sweet potatoes in the fridge and reheat before eating. If needed, add a splash of milk.

More Sweet Potato Recipes

• Sweet Potato Pound Cake
• Sweet Potatoes Cupcakes
• Southern Sweet Potato Pie
• Sweet Potato Brownies
• Sweet Potato Soup
• No Bake Sweet Potato Flan
• Sweet Potato Crème Brulee
• Sweet Potato Casserole

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5 from 17 votes

Best Savory Mashed Sweet Potatoes

Savory mashed sweet potatoes are the easy ultimate holiday side dish, providing a sweet yet savory twist on classic mashed potatoes. This recipe calls for coconut milk, garlic, and aromatic spices, giving it a balanced flavor profile that pairs well with any main dish. Plus, it’s ready in 35 minutes or less -- and is dairy-free, gluten-free, and it can be vegan!

Course:Side Dish

Cuisine:American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 people

Calories117 kcal

Author Denise Browning

Cost $ 0.50 per person

Equipment

• 1 large pot
• 1 Colander
• 1 potato masher

Ingredients

• 3 pounds sweet potatoes peeled and cut into 1-inch pieces (or sliced into rounds) – NOTE: They will cook faster if you cut them into small pieces!
• ¾ cup canned coconut milk heated (If you prefer, you may use bottled almond milk, cashew milk, or regular dairy milk, but you may have to reduce the amount of milk so the mash won’t be runny).
• 1½ tablespoons garlic powder Garlic paste can bring a more potent garlic flavor to the dish so reduce its amount.
• 1 tablespoon Knorr chicken flavor bouillon powder or vegetable bouillon for a vegan version
• 1 pinch of freshly ground nutmeg Cinnamon or allspice will also work.
• ¾ cup fully cooked smoked bacon cut into small pieces and lightly sautéed (omit it to make it vegan) – Other options: Vegan bacon, pancetta, or turkey bacon.
• Salt and black ground pepper to taste The bouillon already contains a lot of sodium. So you may need to add just a dash of salt
• ½ cup fresh cilantro chopped (Or parsley or green onions). If not using bacon, 1-2 tablespoons of pepitas make a great topping.

US Customary - Metric

Instructions

• Boil sweet potatoes in a large pot of cold salted water until very tender (about 15 minutes). Drain. Let stand in a colander for 2-5 minutes.
• Purée sweet potatoes with a potato ricer or masher; then, stir in the coconut milk until the mixture is homogeneous and creamy.
• Add the garlic and bouillon powder, nutmeg, sauteed bacon, salt and pepper; stir well. Before serving, stir in the chopped cilantro. Alternatively, you may top it with pepitas (but in this case omit the bacon).

Recipe Notes

How to Store

• Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
• Reheating: Reheat just before serving and add the chopped cilantro.
• Freezer: The fat from the canned coconut milk will protect your mash from freeze burns while keeping creamy after freezing. The best way to freeze leftovers is to let them cool completely and then, store them in a freezer-safe container or a freezer-sealable bag. Make sure to squeeze the bag to remove as much air out of the bag as possible. Freeze it for up to 2 months.
• Thawing: Defrost mashed sweet potatoes in the fridge and reheat before eating. If needed, add a splash of milk.

Nutrition

Calories: 117kcal | Carbohydrates: 27.4g | Protein: 2.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.001g | Sodium: 74.8mg | Potassium: 458.6mg | Fiber: 4.1g | Sugar: 5.7g | Vitamin A: 19305.3IU | Vitamin C: 3.3mg | Calcium: 40.8mg | Iron: 0.8mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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This post was first published on November 12, 2013.