Savory Mashed Sweet Potatoes
These Savory Mashed Sweet Potatoes are flavored with olive oil, thyme, and parmesan for a savory take on a classic side dish.
These Savory Mashed Sweet Potatoes with Olive Oil, Thyme, and Parmesan are a less-sweet take on mashed sweet potatoes.
While I do love an old fashioned sweet potato casserole with pecans and brown sugar, these sweet potatoes are entirely different: the only sweetness is from the sweet potatoes themselves, and the other ingredients add an herbaceous, salty, savory flavor.
There’s just enough fresh thyme to leave guests guessing, “what’s that herb?”, the parmesan adds a savory, lightly salty flavor, and the olive oil keeps them moist and melt-in-your-mouth. These are perfect for anyone wanting a little something different for Thanksgiving or a comfort food meal anytime of year!
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Ingredients
With so few ingredients, the ingredient quality is important for these savory sweet potatoes!
The cheese
Instead of a pre-shredded cheese, I grated a hunk of imported Parmigiano Reggiano with a microplane
for this recipe. It really does make a difference in the flavor of the finished dish.
The olive oil
Instead of butter, this recipe uses olive oil, which pairs nicely with the thyme and parmesan. You can use either regular olive oil or extra virgin olive oil.
Fresh thyme
The addition of fresh thyme really takes this recipe to next-level delicious. It gives the sweet potatoes a slightly citrus-like flavor that complements them really nicely.
You can use ¼ teaspoon dried thyme if you don’t have fresh thyme (though I do recommend using fresh thyme if you can). Any extra sprigs of thyme make a really pretty garnish!
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How to make savory mashed sweet potatoes
The texture of the potatoes will turn out best if you follow these steps:
1. Peel and cut the potatoes in 1½ inch chunks.
2. Place the potatoes in a saucepan and cover with cold water.
3. Heat the potatoes and water together until boiling.
4. Reduce to a simmer and let cook until a fork easily slides in and out of the middle of a potato.
This technique of even-sized chunks and starting the potatoes in cold water (instead of throwing them into boiling water) ensures the potatoes cook evenly. As a result, they'll also mash evenly and you won't have lumpy mashed sweet potatoes.
To mash the potatoes, I use a handheld mixer. It's so much easier than mashing them with a potato masher, and yields a similar result. A stand mixer would work, too.
You don't really run the risk of easily over-beating the mashed sweet potatoes like you do traditional white mashed potatoes. I suppose you could, though, so don't go crazy!
After mashing the potatoes with the olive oil, add the thyme, Parmigiano Reggiano, and salt.
Can I make savory mashed sweet potatoes ahead?
You can make these savory mashed sweet potatoes up to 2 days in advance.
Refrigerate them until you’re ready to serve, then warm them in the microwave until warm throughout. Give them a good stir to make sure that the heat is evenly distributed.
Frequently Asked Questions
Yes! Substitute an equal amount of butter for the olive oil.
To make these savory sweet potatoes dairy free, simply omit the Parmigiano Reggiano. You can also substitute an equal amount of dairy-free parmesan cheese, such as from the Follow Your Heart brand.
Thyme, rosemary, sage, and cilantro complement sweet potatoes nicely. You can use any of them in this recipe.
How to store and reheat savory mashed sweet potatoes
Store any leftover mashed sweet potatoes in the refrigerator for 3-4 days. They can be re-warmed in the microwave.
You can also freeze them. Transfer them to a freezer safe container and freeze for 1-2 months. Defrost in the refrigerator overnight, or in the microwave.
More holiday side dishes
I served Savory Mashed Sweet Potatoes with Olive Oil, Thyme, and Parmesan as part of a Friendsgiving with my friend Kelley of Haviland Events. She contributed all of the gorgeous dishes and created the tablescape for the dinner.
Here’s the rest of the menu for this Italian-inspired Thanksgiving:
Olive Oil & Herb Roasted Turkey Breast
Roasted Garlic Mashed Potatoes
Italian Stovetop Green Beans
📖 Recipe
Savory Mashed Sweet Potatoes
Ingredients
- 3 lbs sweet potatoes
- ¼ cup extra virgin olive oil
- 1 teaspoon fresh thyme, leaves removed from stem and chopped
- ½ cup finely grated Parmigiano Reggiano
- 1¾ teaspoons salt
Instructions
- Peel sweet potatoes. Cut into 1½ inch chunks and place in a large saucepan. Cover with water and add 1 teaspoon of salt to the water.
- Place pan over high heat and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, or until a fork easily slides in and out of the middle of a potato.
- Drain the potatoes. Place back in the large saucepan or another mixing bowl.
- Add the olive oil and ¾ teaspoon salt.
- Using a handheld mixer, mix on medium speed until mashed, about 3-4 minutes.
- Add the Parmigiano Reggiano and thyme; mix for 30 seconds more.
- Taste and season with additional salt if desired. Serve immediately.
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