Mashed Sweet Potatoes with Roasted Garlic / Sarah Crowder / Katie Workman / themom100.com

There are certain vegetables that I bring home and have a stare off with for a while before cooking them.  I think sweet potatoes tops the list, partly because they will last forever, so the staring contest can go on for quite some time.  And partly because they have eyes.  Oh, yes, you are right, I am so funny.

Mashed Sweet Potatoes with Roasted Garlic / Sarah Crowder / Katie Workman / themom100.com

Savory Sweet Potatoes

Because of the naturally slightly sweet nature of these potatoes, the tendency is to go for seasonings and flavors that underscore or amplify the sweetness.  And that’s delicious.  However, combining savory flavors with the sweetness is a really nice change of pace, and roasted garlic is the perfect companion.

Mashed Sweet Potatoes with Roasted Garlic: The addition of roasted garlic (which cooks right along with the potatoes) adds a very savory twist.

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Mashed Sweet Potatoes with Roasted Garlic / Sarah Crowder / Katie Workman / themom100.com

Different Kinds of Sweet Potatoes

There are a lot of types of sweet potatoes, and if you are a sweet potato fan, have at it, and get to know the different kinds.  Here is a thoughtful description of all of the types (or at least 16 of them).  The exteriors and the interiors range considerably in color.  Mostly commonly you will find various shades of white, tan, and all sorts of orange hues.

You can use white or orange fleshed sweet potatoes in this recipe, but especially for Thanksgiving and the holidays I am for the orange. Check the inner color when you buy them, as it isn;t always easy to tell from the skin (you’ll certainly see a little ding on one of the potatoes that will reveal its inner color).  The orange makes a holiday table feel like a holiday table to me.

Mashed Sweet Potatoes with Roasted Garlic / Sarah Crowder / Katie Workman / themom100.com

How to Make Mashed Sweet Potatoes with Roasted Garlic

Prick each sweet potato several times with a fork.  Place on a rimmed baking sheet, preferably lined with parchment or aluminum foil, and bake until tender, about 1 ¼ to  ½ hours. 

Meanwhile, prepare the garlic for roasting. Cut the top from the head of garlic with a sharp knife, and place the garlic head on a square of aluminum foil large enough to encase the garlic. Drizzle 1 tablespoon of the olive oil over the garlic and sprinkle the top with salt. Wrap tightly in foil, and after the sweet potatoes have been in the oven for 30 minutes place the foil-wrapped garlic on the baking sheet with the squash. Continue baking the vegetables for about 45 minutes until the garlic and the potatoes are very soft. Let them cool slightly.

Squeeze out the roasted garlic from the papery wrapper, pressing up from the bottom to pop it out. Peel the sweet potatoes.

Press the garlic and the potatoes together through a food mill or a ricer into a large pot over medium heat. If you don’t have either, you can place them in a large pot and use a potato masher. Add the remaining olive oil, butter, milk, salt, and pepper and stir to thoroughly combine. Heat, stirring, frequently until hot throughout.

Mashed Sweet Potatoes with Roasted Garlic / Sarah Crowder / Katie Workman / themom100.com

What to Serve with Mashed Sweet Potatoes with Roasted Garlic:

Other Sweet Potato Side Dish Recipes:

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Mashed Sweet Potatoes with Roasted Garlic

The addition of roasted garlic (which is so freaking easy to make) gives sweet potatoes a very savory twist.
Yield: 8 People
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 3 pounds sweet potatoes
  • 1 head garlic
  • 2 tablespoons olive oil , divided
  • Coarse or kosher salt to taste
  • 3 tablespoons unsalted butter
  • ¾ cup whole milk or half and half or a combo, warmed
  • ¼ teaspoon freshly ground black pepper

Directions

  • Preheat the oven to 375°F.
  • Prick each sweet potato several times with a fork.  Place on a rimmed baking sheet, preferably lined with parchment or aluminum foil, and bake until tender, about 1 ¼ to  ½ hours. 
  • Meanwhile, prepare the garlic for roasting. Cut the top from the head of garlic with a sharp knife, exposing the very tops of the cloves. Place the garlic head on a square of aluminum foil large enough to encase the garlic. Drizzle 1 tablespoon of the olive oil over the exposed top of the cloves. Sprinkle the top with salt. Wrap tightly in foil, and after the sweet potatoes have been in the oven for 30 minutes place the foil-wrapped garlic on the baking sheet with the squash. Continue baking the potatoes and the garlic for about 45 minutes until the garlic and the potatoes are very soft. Let the garlic cool in the foil, and let the potatoes cool until you can handle them.
  • When the vegetables are cool enough to handle, unwrap and squeeze out the roasted garlic from the papery wrapper, pressing up from the bottom to pop it out. Peel the sweet potatoes (you should be able to peel the skin off with your fingers, or use a peeler if you feel like you are losing too much of the insides). 
  • Press the garlic and the potatoes together through a food mill or a ricer into a large pot over medium heat. If you don't have either, you can place them in a large pot and use a potato masher. Add the remaining olive oil, butter, milk, salt, and pepper and stir to thoroughly combine. Heat, stirring, frequently until hot throughout.

Nutrition Information

Calories: 235kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 105mg | Potassium: 618mg | Fiber: 5g | Sugar: 8g | Vitamin A: 24300IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 1mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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