Roasted Garlic Mashed Sweet Potatoes

by katerina on July 5, 2011

Please don’t be offended, I do know that I really shouldn’t screw with mashed potatoes — I mean they are perfect just as they are, but I obviously I have no self control, no class, and no respect for tradition.

So you can stop reading now, and continue making classic mashed potatoes, or you can take a risk and make these roasted garlic mashed sweet potatoes. They are sweeter, more nutritious and goddamn it they look better on the plate. Oh, and they still have potatoes in them so you don’t have to go cold turkey.

Print Recipe

Roasted Garlic Mashed Sweet Potatoes

(serves 4)

1 head garlic
1 teaspoon olive oil
2 small sweet potatoes
3 medium red potatoes
175ml Greek yogourt
2 tablespoons butter
salt and pepper

Heat your oven to 350F. Cut a slim amount off the *bottom* of the head of garlic. Just enough to expose the cloves. Coat the exposed cloves in olive oil and wrap up in aluminium foil so the exposed cloves are enticing upwards. Place in the oven and bake for 45 minutes total, about 15 minutes before you start cooking the potatoes.

Put a large pot of water on to boil. Once boiling, add two tablespoons salt. Quarter the potatoes and add to the water. Cook until all potatoes and sweet potatoes are soft, about 25 minutes. Drain. Using a potato masher incorporate in the butter and then slowly the yogourt. Remove the garlic from the oven and squeeze the roast garlic right into the potatoes. You will need a hefty amount of salt but as you season it with salt and pepper taste it. Serve hot.


Prep Time: 5 minutes | Cooking Time: 45 minutes | Total Time:50 minutes
Calories(approximate per serving): 300



{ 13 comments… read them below or add one }

Belinda @zomppa July 5, 2011 at 8:32 am

Sweet potato dream! Heck, yeah….

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Jenny July 5, 2011 at 10:08 am

Good post – love sweet potatoes… just love this!

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katerina July 5, 2011 at 10:43 am

Belinda – lol

Jenny – me too, they are so great to have around.

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Liz Thomas July 5, 2011 at 7:16 pm

Hello Katerina!

I’m new on your list and received your first mail today.

Love sweet potatoes and had them just the other night. Your recipe sounds good — I like the idea of the garlic.

A tip I picked up a while back was to mash sweet potatoes (I didn’t use regular ones in the mix) with some butter, sour cream and just a tiny splash of Angostura bitters! You’ll be amazed at the lift it gives them. Even my usually not-to-keen on sweet potatoes husband was asking for second helpings!

Looking forward to becoming part of your online community.

Thanks and Cheers!
Liz

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katerina July 6, 2011 at 8:21 am

Hey Liz – welcome to the site!

I keep meaning to pick up some bitters, just one more reason!

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Liz Thomas July 6, 2011 at 8:22 pm

Thanks for the welcome Katerina.

Making your sweet potatoes tonight to go with pork fillet with onions and tomatoes baked with a bit of balsamic and wine! Will be delish for mopping up the juices!~

I’m delighted I found you site, you really have some terrific recipes and I think I’ll be visiting regularly.

Cheers!
Liz

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katerina July 7, 2011 at 9:04 am

Glad to hear it Liz! Hope it worked out.

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Nicole E. July 7, 2011 at 2:22 pm

It looks magnificent and I can’t wait to try it but where can I find Greek yogurt?!

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katerina July 7, 2011 at 3:22 pm

Nicole – try your local grocery store, it is become quite mainstream these days. It is just an extra thick creamy yogourt, sometimes labelled Balkan style?

If you can find it, try putting some regular plain yogourt into a paper towel lined sieve and letting it drain in the fridge for a few hours. It should thicken up nicely.

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marla July 7, 2011 at 9:25 pm

I am certainly not offended as I much prefer mashed sweet potatoes to regular potatoes any day. These look great.

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katerina July 8, 2011 at 8:48 am

marla – I tend to alternate, they really are quite different.

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marla November 16, 2011 at 4:43 am

Love it!! Linking back to this today :)

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katerina November 29, 2011 at 10:30 am

Great!

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