Roasted Mashed Sweet Potatoes with Greek Yogurt
These roasted mashed sweet potatoes skip the pot of boiling water. You roast halved sweet potatoes cut side down until they caramelize, peel the skins right off, and whip with greek yogurt and spices. They’re sweet but balanced with savory and ready in under an hour. You can also roast them in the morning and mash right before dinner, which is exactly what a crowded holiday stove needs.
Holiday side done right!
Why do so many holiday sides come loaded with butter, cream, and sugar? Save that for the dessert table! I’m firmly in the camp that marshmallows belong in s’mores, not on sweet potatoes, so these mashed sweet potatoes lean savory and let the natural sweetness of the potatoes do the work.
The secret is roasting them first. They caramelize in the oven, and that sweet, toasty flavor carries all the way through once you whip them in the mixer. Trust me, nobody at the table will miss the marshmallows!
Ingredients & Notes
- Sweet potatoes - About 6–7 medium halved lengthwise. Halving them gives you more cut surface to caramelize.
- Greek yogurt - Plain and unsweetened. It makes the mash creamy without butter or cream.
- Olive oil - For savory flavor in the mash, plus an extra drizzle on top.
- Garlic powder, cinnamon, paprika - The sweet-savory balance. Don’t skip the garlic, because that’s what keeps from tasting like dessert.
- Avocado oil spray, sea salt, black pepper - For roasting.
How to Make Mashed Sweet Potatoes
How to Make Ahead of Time
This is the reason I make these for gatherings. I roasted the sweet potatoes in the morning, mixed them just before dinner, and warmed them up in a pot on the stove. The oven is free for everything else, and the mash is hot when you sit down to eat!
Ansley's Tips
- Roast them cut side down. That’s where all the caramelized flavor comes from.
- Let them rest a few minutes before peeling. The skins come off easier.
- Use a stand mixer. I tested hand mashing and like the mixer better.
- Finish with olive oil. A drizzle on top right before serving.
Check out these recipes for more sides
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Recipe
Roasted Mashed Sweet Potatoes with Greek Yogurt
Ingredients
For the roasted sweet potatoes
- 2½ lbs sweet potatoes - about 6–7 medium, halved lengthwise
- Avocado oil spray
- 1 tablespoon sea salt
- ½ teaspoon black pepper
For the mash
- ½ cup plain unsweetened greek yogurt
- 2 tablespoons olive oil - plus more for drizzling
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon cinnamon
- ½ teaspoon paprika
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Spray both sides of the sweet potato halves with avocado oil and season with 1 tablespoon sea salt and ½ teaspoon black pepper.2½ lbs sweet potatoes, Avocado oil spray, 1 tablespoon sea salt, ½ teaspoon black pepper
- Place the halves cut side down on a baking sheet. Roast for 30–40 minutes, until the cut sides are caramelized. Let rest for a few minutes.
- Peel off the skins and discard them. Add the flesh to the bowl of a stand mixer and mix on medium until no large lumps remain.
- Add the greek yogurt, olive oil, 1 teaspoon sea salt, garlic powder, cinnamon, paprika, and ½ teaspoon black pepper. Mix until well combined.½ cup plain unsweetened greek yogurt, 2 tablespoons olive oil, 1 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon cinnamon, ½ teaspoon paprika, ½ teaspoon black pepper
- Serve warm with an extra drizzle of olive oil on top.
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