Mashed Sweet Potatoes with Rosemary Butter

November 12, 2010

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

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
In This Recipe


  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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Butter|Rosemary|Sweet Potato/Yam|Potato|Make Ahead|Serves a Crowd|Fall|Christmas|Thanksgiving|Vegetarian|Gluten-Free|Side

Reviews (3) Questions (1)

3 Reviews

bottomupfood December 24, 2011
Great recipe! Doesn't even need the rosemary butter.
katstreet November 24, 2010
INSANELY great!<br /><br />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.<br /><br />Thank you so much for this. Will definitely make it again.
Author Comment
Erin M. December 6, 2010
Wow, thanks! So glad you like it!