Make Ahead

Mashed Sweet Potatoes with Rosemary Butter

November 12, 2010
0 Ratings
Author Notes

I'm always trying to find new ways to use sweet potatoes, because my boyfriend loves them. This was a success - the tanginess of the yogurt sort of brightened up the mash. —Erin Jeanne McDowell

  • Serves 4-6
Ingredients
  • 3 large sweet potatoes, cubed
  • 6 cloves garlic
  • 3-4 Tbsp olive oil
  • salt and pepper, as needed
  • 3/4 cup Greek Yogurt
  • 5 tablespoons butter
  • 1 tablespoon fresh chopped rosemary
In This Recipe
Directions
  1. Toss the potatoes and garlic with the oil, salt, and pepper. Spread into an even layer on a baking sheet and roast in a 375 degree oven until tender and caramelized, about 30-45 minutes.
  2. Transfer the potatoes and garlic to a large bowl, and use a handheld mixer to whip them with the Greek yogurt until smooth.
  3. Melt the butter in a small saucepan, and add the rosemary. Let the butter rest until it is set. Top the warm potatoes with the butter.

See what other Food52ers are saying.

  • katstreet
    katstreet
  • Erin Jeanne McDowell
    Erin Jeanne McDowell
  • bottomupfood
    bottomupfood
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

3 Reviews

bottomupfood December 24, 2011
Great recipe! Doesn't even need the rosemary butter.
 
katstreet November 24, 2010
INSANELY great!

I needed a quick last minute recipe for a Sweet Potato side that wasn't a cassarole and didn't contain any extra added sugar. This recipe was such a delight and a crowd pleaser. The natural flavor of the potatoes/garlic/olive oil combined with the Greek Yogurt, alone was a gem. But the Rosemary butter added quite the finishing bite.

Thank you so much for this. Will definitely make it again.
 
Author Comment
Erin J. December 6, 2010
Wow, thanks! So glad you like it!