Roasted Garlic Sweet Potato Mash
Roasted Garlic Sweet Potato Mash is the ultimate way to serve mashed sweet potato. A soul-hugging balance of flavours which couldn't be easier to make!
Servings: 8
Cost: £1.50 / $2
Equipment
- Large Baking Tray
- Large Mixing Bowl & Potato Masher
- Sharp Knife & Chopping Board
- Aluminium Foil
- Serving Spoon
Ingredients
- 4lbs / 1.8kg Sweet Potatoes (5-6 small or 3-4 large)
- 1/2 cup / 120ml Sour Cream
- 4 tbsp Butter, plus 1-2 extra melted to top (optional)
- 4 slices of Bacon, cooked & crumbled (to top)
- 2 small bulbs of Garlic (see notes)
- 2 sprigs Fresh Rosemary, halved
- Salt & Pepper, to taste
- Olive Oil, as needed
Instructions
- Place sweet potatoes on a large baking tray and poke several times with a fork.
- Slice both of your garlic bulbs right through the centre. Drizzle the exposed cloves with a dash of oil, then place rosemary in the centre, to make a kind of garlic-rosemary burger (see photos/video for reference). Wrap in foil then place on the oven tray with the sweet potatoes.
- Place everything in the oven at 180C/356F. Take out the roasted garlic around 45mins, or until soft, sticky and caramelized. Take the sweet potatoes out when they're knife tender right through. Smaller sweet potatoes with take around 60mins, with larger ones taking around 1 hour 30mins.
- Once cool enough to handle, slice open the sweet potatoes and scoop the flesh in a bowl. Squeeze the roasted garlic into the bowl (save rosemary), then add 4 tbsp butter and 1/2cup/120ml sour cream. Give it a good mash until nice and smooth, then season to taste with salt and pepper.
- Scoop into a serving dish, drizzle over melted butter (optional) and crumble over crispy bacon. Finely dice the leftover rosemary and sprinkle that over too. Enjoy!
Video
Notes
a) Roasting Sweet Potatoes - It's important to roast the sweet potatoes as opposed to boiling them. Roasting the potato will caramelize it and develop so much more flavour than boiling. Plus, when you boil you collect unwanted moisture which will turn the potatoes sloppy once they're mashed. Takes a little more time, but 100% worth roasting.
b) Seasoning - Be generous with your salt and taste test throughout. Sweet potatoes as the name suggests are very sweet, so it's good to balance that out with a generous helping of salt. The bacon will help on top also.
c) Can I blend the potatoes? - I don't recommend mashing the potatoes with anything other than a potato masher. Using a hand mixer or blender will cause the starch in the potato to go gloopy/gluey.
d) Extra Garlic/Garnish - If you want to make this extra garlicky, roast another whole bulb of garlic, carefully remove the roasted cloves and top (as I've done in the photos).
e) Make Ahead/Storage - Leave off the toppings, allow to cool and tightly cover in the fridge for 2-3days. Reheat either in short bursts in the microwave (stir in between), on a very low heat on the stove (stirring as you go) or cover with foil and pop in the oven at 175C/350F for 20-30mins (depending on how much is leftover) until hot all the way through. If the potatoes dry out at all I recommend stirring through a splash of cream or half & half.
f) Calories - for one portion (8 in total).
Nutrition
Calories: 286kcal | Carbohydrates: 53.19g | Protein: 4.93g | Fat: 6.52g | Saturated Fat: 4.061g | Polyunsaturated Fat: 0.287g | Monounsaturated Fat: 1.722g | Trans Fat: 0.175g | Cholesterol: 18mg | Sodium: 155mg | Potassium: 903mg | Fiber: 7.7g | Sugar: 10.52g | Vitamin A: 76300IU | Vitamin C: 8.3mg | Calcium: 110mg | Iron: 1.6mg