Mashed potatoes are easily one of my top three dinner sides, and this version might just steal the #1 spot! These Savory Mashed Sweet Potatoes are whipped with butter, Greek yogurt, garlic, and fresh rosemary for a fluffy, well-seasoned side that's anything but sugary. They're ready in 50 minutes and serve a crowd, so they're perfect for the holidays. If you love a good potato side, you're going to LOVE my Roasted Garlic Parmesan Potatoes or my Healthier Sweet Potato Casserole!
Jump to:
- The Best Savory Mashed Sweet Potatoes
- Why You’ll Love This Recipe
- Ingredients Needed To Make These Savory Mashed Sweet Potatoes
- How to Make Savory Mashed Sweet Potatoes
- Erin's Expert Tips
- Frequently Asked Questions
- Storing leftovers
- If you liked this recipe, you'll want to try these…
- Savory Mashed Sweet Potatoes
The Best Savory Mashed Sweet Potatoes
Sweet potatoes usually get the marshmallow-and-brown-sugar treatment, but they're just as delicious savory! Here they're mashed with garlic, rosemary, parsley, and onion powder, so you get a cozy herby side that pairs with just about any dinner. Trust me, sweet potatoes work in mashed form just as well as russets or Yukon Golds.
This recipe is also lighter than most mashed sweet potato recipes. Many call for ½ to ¾ cup of butter plus milk. We're using just 4 tablespoons of butter and swapping in Greek yogurt for creaminess, and you'd never know the difference! Looking for an even lighter mash? Try my Mashed Cauliflower Potatoes.
These make the perfect Thanksgiving or Friendsgiving side. Serve them alongside my Sausage Stuffing Muffins with Cranberry Sauce and Cranberry Turkey Meatballs for a holiday spread everyone will love.
Why You’ll Love This Recipe
- Savory, not sugary. Garlic and fresh herbs give sweet potatoes a whole new flavor.
- Lightened up. Greek yogurt replaces most of the butter and milk.
- Fluffy and creamy. The texture is so smooth and dreamy.
- Feeds a crowd. Makes 12 servings, so it's perfect for the holidays.
- Simple ingredients. Just a handful of pantry staples and fresh herbs.
- Customizable. Add a drizzle of maple syrup if you want a touch of sweetness.
Ingredients Needed To Make These Savory Mashed Sweet Potatoes
Here's a little bit about everything that goes into these fluffy, herby sweet potatoes!
- Sweet potatoes: You'll need about 4.5 lbs, peeled and diced into chunks.
- Butter: Just 4 tablespoons for that rich, classic mashed potato flavor.
- Plain Greek yogurt: The secret to a creamy texture without all the extra butter.
- Garlic: Fresh minced garlic is key to the savory flavor.
- Fresh rosemary and parsley: These herbs make the dish taste cozy and holiday-ready.
How to Make Savory Mashed Sweet Potatoes
These come together just like regular mashed potatoes! Simmer the sweet potato chunks until they're fork-tender, then drain them and mash everything together right in the pot.
The key is taking your time with the mashing. A few extra minutes give you that super soft, fluffy texture.
- Step 1: Add the sweet potato chunks to a large saucepan or Dutch oven and cover with 3 inches of water.
- Step 2: Cover and cook over medium-high heat for 25–30 minutes, or until fork-tender. Drain the water and return the potatoes to the pan.
- Step 3: Add the butter, Greek yogurt, garlic, salt, pepper, onion powder, rosemary, and parsley.
- Step 4: Mash with a potato masher for several minutes until very soft and creamy. Season with extra salt and pepper to taste and serve topped with a pat of butter.
Erin's Expert Tips
From my kitchen to yours
- Cut the potatoes small. Smaller chunks cook faster and get fork-tender perfectly.
- Mash until creamy. Don't rush it. A few extra minutes of mashing makes them ultra fluffy.
- Don't skip the Greek yogurt. It adds creaminess without weighing the potatoes down.
- Try the secret ingredient. A few tablespoons of maple syrup mixed in or drizzled on top pairs perfectly with the savory herbs.
- Use fresh herbs. Fresh rosemary and parsley make a big difference in flavor.
Frequently Asked Questions
Here are some of the most common questions about making savory mashed sweet potatoes!
Yes, for this recipe. Peeling them first gives you the smoothest, fluffiest texture.
Add savory ingredients like garlic, onion powder, fresh rosemary, and parsley. They balance out the natural sweetness of the potatoes.
Yes! Make them up to 2 days ahead, store them in the fridge, and reheat on the stove with a splash of milk before serving.
Yes. Use about ⅓ the amount, since dried herbs are more concentrated. Fresh herbs give the best flavor, though!
Sweet potatoes are packed with vitamin A and fiber, and this recipe uses less butter than most. That makes it a lighter side dish option.
They're delicious with roast chicken, turkey, pork or meatballs, and they're a perfect addition to your Thanksgiving table.
Storing leftovers
Store leftover mashed sweet potatoes in an airtight container in the fridge for 3–4 days. Reheat on the stove or in the microwave, stirring in a splash of milk or a little butter to bring back the creaminess. You can also freeze them for up to 3 months and thaw overnight in the fridge.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
If you liked this recipe, you'll want to try these…
Ingredients
- 4.5 lbs sweet potatoes peeled and diced into chunks
- 4 tablespoon butter
- ⅓ cup plain greek yogurt
- 3 cloves garlic minced
- 1.5 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 2 tablespoon chopped fresh rosemary
- 2 tablespoon chopped fresh parsley
Instructions
- Add sweet potato chunks to large saucepan or dutch oven and cover with 3 inches of water.
- Place lid on and let potatoes cook over medium-high heat for 25-30 minutes or until fork tender.
- Drain water and place potatoes back in pan.
- Add butter, yogurt, garlic, salt, pepper, onion powder, rosemary, and parsley.
- Using a potato masher, mash until desired texture. I like to do this for several minutes until it is very soft.
- Add salt and pepper to taste. Serve with butter.
- Cut Potatoes Small: Cut the sweet potatoes into smaller chunks before boiling so they cook faster and become perfectly fork tender. It makes the whole process way easier when it’s time to mash everything together.
- Mash Until Creamy: Mash the potatoes for several minutes if you want that super soft, fluffy texture. Don’t rush it — the extra mashing helps create that ultra creamy consistency.
- Don’t Skip the Greek Yogurt: The Greek yogurt adds a creamy texture without making the potatoes heavy, and the flavor blends right in with the butter, garlic, rosemary, and seasonings.
Nutrition
Per serving. Nutrition is an estimate.
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Rate This RecipeRecipe by Erin Morrissey and Photos by The Mindful Hapa
Larla says
Wowwww I’m in love with this recipe. I used dried rosemary and fresh parsley cuz that’s what I had and was still delicious. Will be making it many more times
Erin says
Hi Larla, so happy you loved it and made it your own! 🙂
Debbie Chapman says
These are seriously the best mashed potatoes I have ever made or eaten! I didn’t have enough sweet potatoes, so I did a sweet and white potato blend, and I had to sub thyme for rosemary, but I’m they have similar flavor profiles so I can only imagine what the rosemary will be like! I could have eaten the whole bowl! Amazing!
Erin says
Hi Debbie, so happy you loved them!! 🙂