These savory mashed sweet potatoes bring together the natural sweetness of the potato with the rich depth of herbs, butter, and sour cream. There’s no marshmallow or brown sugar here—just perfectly balanced, comforting flavors that make this dish a must for any holiday table or cozy family dinner.

Why I Love This Recipe

I love how this recipe flips the script on traditional mashed sweet potatoes. Instead of going the ultra-sweet route, I went with a savory blend that brings out the earthiness of the sweet potatoes while softening their natural sugar with creamy sour cream, fresh parsley, and a little green onion. It’s a dish that feels indulgent and hearty without being heavy. Plus, it comes together quickly and makes a beautiful presentation with just a few garnishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 pounds sweet potatoes (about 7 small-to-medium), peeled and cut into 1″ cubes

• 2 teaspoons salt, divided

• ⅓ cup finely sliced green onion, mostly green parts

• ⅓ cup finely chopped fresh flat-leaf parsley

• 1 small-to-medium garlic clove, pressed or minced

• ¼ cup sour cream

• 3 tablespoons butter, cubed

• Freshly ground black pepper

• 1 teaspoon extra-virgin olive oil

Directions

1. I start by placing the cubed sweet potatoes in a large saucepan or Dutch oven, covering them with water by about an inch, and adding 1 teaspoon of salt. I bring it all to a simmer over medium-high heat, then reduce the heat and let it cook uncovered until the potatoes are fork-tender—this usually takes around 9 to 12 minutes.

2. Once the sweet potatoes are tender, I drain them well and return them to the pot. I mash them to the texture I like—somewhere between creamy and rustic.

3. While the potatoes are still hot, I stir in most of the green onion and parsley (reserving a bit for garnish), followed by the minced garlic. I then add most of the sour cream (keeping a spoonful aside for garnish), all the butter, and the remaining salt. I season it with freshly ground black pepper and a touch more salt if needed.

4. I transfer the mashed sweet potatoes to a serving bowl, swirl the reserved sour cream on top, sprinkle over the remaining herbs, drizzle lightly with olive oil, and finish with a bit more black pepper.

Servings and Timing

This recipe makes about 6 to 8 side servings.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

• I like using sour cream, but Greek yogurt works well if that’s what I have in the fridge.

• To make it dairy-free, I swap in vegan sour cream and use extra-virgin olive oil instead of butter.

• For a more garlicky kick, I sometimes roast the garlic first and mash it in.

• If I want to amp up the herb flavor, a bit of rosemary or thyme pairs beautifully with sweet potatoes.

• I’ve also tried adding a pinch of smoked paprika for a subtle depth.

Storage/Reheating

I store any leftovers in an airtight container in the fridge, where they keep well for 3 to 4 days.
To reheat, I warm them gently on the stovetop over low heat or in the microwave, adding a splash of milk or a small pat of butter if needed to loosen the texture.

FAQs

What can I use instead of sour cream?

I often substitute Greek yogurt if I want a lighter option. It gives the same tang and creaminess with a slightly different flavor.

Can I make these mashed sweet potatoes ahead of time?

Yes, I prepare them a day in advance and reheat them gently, adding a little splash of milk or cream to refresh the texture before serving.

Are these mashed sweet potatoes gluten-free?

Yes, this recipe is naturally gluten-free, making it a great choice for guests with dietary restrictions.

How do I make this dish vegan?

To make it vegan, I use a dairy-free sour cream and replace the butter with olive oil or a plant-based butter alternative.

Can I freeze mashed sweet potatoes?

Yes, I freeze them in airtight containers for up to 2 months. I let them thaw in the fridge overnight and reheat gently, stirring occasionally to bring back the creamy texture.

Conclusion

I find this savory mashed sweet potatoes recipe to be a refreshing and elegant take on a classic side dish. It’s perfect for holidays, dinner parties, or even a comforting weeknight meal. The simplicity of the ingredients lets the natural flavor of the sweet potatoes shine, while the savory mix of butter, herbs, and sour cream brings balance and richness. This is one of those recipes that always gets asked about—and one I return to again and again.