Easy Mashed Sweet Potatoes
These mashed sweet potatoes are buttery, savory, and lightly sweet. Made with roasted garlic and creamy mascarpone cheese, they are the perfect cozy side dish for holiday tables.
Servings: 6 people
Calories: 434kcal
Equipment
- Peeler
Ingredients
- 1 head garlic whole, for roasting
- Olive oil for garlic
- 3 pounds sweet potatoes peeled and cut into 1-inch cubes
- ¾ to 1 cup mascarpone cheese softened at room temperature, plus more to taste
- 2 tablespoons unsalted butter melted
- ⅓ cup half-and-half, warmed up plus more as needed, or heavy cream
- Ground cinnamon just a sprinkle for warmth
- Salt and pepper to taste
Instructions
- Roast garlic: Preheat oven to 425 F. Slice off the top of the garlic head, drizzle with olive oil, and wrap in foil. Roast for 35-40 minutes until soft and fragrant, then squeeze out the cloves and set aside. Note that you can do this part 2 days ahead.
- Boil sweet potatoes: Meanwhile, bring a large pot of water to a boil and cook the cubed sweet potatoes for 18 to 20 minutes until tender. A fork should pierce through easily. Drain well and transfer to a large bowl.
- Combine: Into the bowl with the cooked sweet potatoes, add the roasted garlic cloves (squeezed out) into the bowl, softened mascarpone, melted butter, and warm half-and-half. Add more dairy as needed.
- Mash: Using a potato mashed, mash everything until combined into a creamy mash. Season with ground cinnamon, salt and pepper to taste. These are rustic-style due to the texture of sweet potatoes, but if you want them smooth, press through a strainer.
- Serve with a dollop of warm butter on top, and if you'd like, a drizzle of maple syrup as well. Serve warm and enjoy!
Notes
- Drain the potatoes well before mashing to avoid watery texture.
- Use a potato masher. Don’t use a mixer, overmixing can make it too dense.
- If you want the potatoes to be smoother, press them through a strainer at the end.
- Warm the half-and-half or heavy cream before mixing so it blends smoothly. Adjust the liquid as needed to get the ideal texture.
- Prep ahead: Roast garlic, then store in an airtight container and refrigerate up to 2 days ahead. You can also peel and chop the sweet potatoes ahead of time and store them in water in the fridge for up to 2 days.
- Make ahead: Follow recipe as instructed then store refrigerated in an airtight container for up to 3 days.
- Reheating: Place in a stovetop pan over low heat with a splash of half-and-half or cream to revive the creamy texture until warmed through.
- Freezing: After they have cooled, place them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Mascarpone cheese: Sour cream (use less), softened cream cheese
- Garlic head: Garlic powder, can also roast garlic 2 days ahead for convenience.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 434kcal | Carbohydrates: 49g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 155mg | Potassium: 802mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32865IU | Vitamin C: 7mg | Calcium: 145mg | Iron: 1mg