Mashed Sweet Potatoes with Rosemary Butter

By • November 12, 2010 3 Comments



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 McDowell

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Serves 4-6

  • 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
  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.

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