Savory Mashed Sweet Potatoes
I love this Sarah Foster’s recipe because of its simplicity, color and taste. These mashed sweet potatoes are a perfect compliment to pork chops or grilled chicken. Another good, fall dish that not only tastes like fall, but looks like it too with its vibrant orange color. I also like any mashed potato recipe that doesn’t involve pureeing. Much easier time commitment, one less dish to wash and not nearly as messy in the kitchen.
Last week a customer at The Local Farmstand complained that her husband didn’t like sweet potatoes because they’re too sweet. Well, I love sweet potatoes no matter how they’re served, but I told her about this recipe because it makes the sweet potatoes more savory than sweet, by using the parmesan cheese, salt and olive oil as opposed to the brown sugar and butter that most sweet potato recipes call for.
I really do think getting fresh, organic sweet potatoes makes a huge difference in the color and taste of this side dish. Because there are so few ingredients, you want to have really flavorful and vibrant sweet potatoes, not the huge, colorless ones you often find in grocery stores. I’m confident that it’s worth paying a little extra money for fresh, local, organic here.
- 1 ½ pounds sweet potatoes, washed and scrubbed
- 3 tablespoons Olive oil
- ¼ cup Parmesan cheese, plus extra for garnishing
- Salt and pepper to taste
Preheat oven to 400. Bake sweet potatoes directly on oven rack for one hour. Remove potatoes from oven and let cool. Peel the sweet potatoes (the peels should come off very easily) and put the potatoes in a bowl. Add olive oil and parmesan cheese while mashing the potato mixture with a masher. Add salt and pepper to taste.
In my opinion, you can put as much or as little parmesan cheese as you want into this dish. Just taste as you go. Same goes with the olive oil. If you need to make a dairy-free meal, you can simply omit the cheese and it’s still a flavorful dish because of the sweet potatoes.
You can make these sweet potatoes ahead of time and just reheat before serving. We served them for Sunday Supper with Roasted Pork Loin Wrapped in Pancetta. It made a delicious combination and looked good on the plate. Great leftovers too. I always like to make extras so that I can eat them for lunch during the week. In case you can’t tell, I can’t get enough sweet potatoes! These mashed sweet potatoes are one of those recipes that you can easily adjust, depending on how many people you’re feeding and/or if you have a CSA, how much produce you have to work with.