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5.0 from 51 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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10 people
Calories: 117 kcal
Course: Side Dish
Cuisine: American

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.

Instructions

    Cup of Yum
  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).

Notes

  • How to Store
  • How to Store
  • How to Store
  • How to Store
  • Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • 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.
  • Reheating: Reheat just before serving and add the chopped cilantro.
  • 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.
  • 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.
  • 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.
  • Thawing: Defrost mashed sweet potatoes in the fridge and reheat before eating. If needed, add a splash of milk.
  • Thawing: Defrost mashed sweet potatoes in the fridge and reheat before eating. If needed, add a splash of milk.
  • 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 Information

Calories 117kcal (6%) Carbohydrates 27.4g (9%) Protein 2.1g (4%) Fat 0.1g (0%) Saturated Fat 0.02g (0%) Polyunsaturated Fat 0.02g Monounsaturated Fat 0.001g Sodium 74.8mg (3%) Potassium 458.6mg (13%) Fiber 4.1g (16%) Sugar 5.7g (11%) Vitamin A 19305.3IU (386%) Vitamin C 3.3mg (4%) Calcium 40.8mg (4%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 117

% Daily Value*

Calories 117kcal 6%
Carbohydrates 27.4g 9%
Protein 2.1g 4%
Fat 0.1g 0%
Saturated Fat 0.02g 0%
Polyunsaturated Fat 0.02g 0%
Monounsaturated Fat 0.001g 0%
Sodium 74.8mg 3%
Potassium 458.6mg 10%
Fiber 4.1g 16%
Sugar 5.7g 11%
Vitamin A 19305.3IU 386%
Vitamin C 3.3mg 4%
Calcium 40.8mg 4%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.