Make Ahead

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
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 Reviews

See what other Food52ers are saying.

  • katstreet
    katstreet
  • Erin McDowell
    Erin McDowell
  • bottomupfood
    bottomupfood
Review
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.