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.
Roasted Garlic Mashed Sweet Potatoes
(serves 4)
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.
{ 13 comments… read them below or add one }
Sweet potato dream! Heck, yeah….
Good post – love sweet potatoes… just love this!
Belinda – lol
Jenny – me too, they are so great to have around.
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
Hey Liz – welcome to the site!
I keep meaning to pick up some bitters, just one more reason!
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
Glad to hear it Liz! Hope it worked out.
It looks magnificent and I can’t wait to try it but where can I find Greek yogurt?!
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.
I am certainly not offended as I much prefer mashed sweet potatoes to regular potatoes any day. These look great.
marla – I tend to alternate, they really are quite different.
Love it!! Linking back to this today
Great!