Easy Savory Rosemary Sweet Potato Mash
A little fresh rosemary makes everything better! My Rosemary Sweet Potato Mash is easy and ready in under 30 minutes. It pairs well with some of our favorite proteins such as such as my Middle Eastern Spatchcock Chicken, my Almond Crusted Cod or my Bison Meatloaf. These savory mashed sweet potatoes are a great addition to your holiday table or as a simple weeknight meal.
Why this delicious recipe works
- This sweet potato mash recipe has natural sweetness.
- Like some other delicious side dish recipes such as my Root Vegetable Mash and Murasaki Sweet Potato Salad, this recipe is dairy free. You can also make it Whole30 compliant, just like my Cumin Roasted Sweet Potatoes by using almond milk and ghee.
- This is great for meal prep, a quick weeknight dinner or a holiday dinner!
Ingredients for this rosemary sweet potato recipe
- Sweet potatoes. Purple sweet potatoes or white sweet potatoes will work in this recipe.
- Non-dairy milk. I recipe tested with almond milk and oat milk. Any plant based milk works or regular milk.
- Dairy free butter. Earth Balance or Country Crock is good.
- Fresh rosemary.
- Salt and black pepper as needed.
How to make these easy mashed sweet potatoes
This simple recipe only has a few steps. Let’s get started.
Step One: Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potatoes. To cube potatoes, start with cutting the potato in half and then cut that half into ½ inch or so size planks. Then cut again into even cubes. Ensure they are all similar size so that they will cook evenly.
Step Two: Gently place the potatoes into boiling water (sliding off from the cutting board works best) and turn down to medium heat. Let them cook for about 15 minutes or until fork tender.
Step Three: Drain the sweet potatoes in a colander and then add the potatoes back into the hot pot. Start to mash them with a masher or a large wooden spoon. Add the non dairy butter and the non dairy milk and stir and continue to mash until it reaches a creamy consistency.
Step Four: Season the sweet potatoes. Fold in the chopped rosemary. Add salt and pepper as needed. Transfer to a serving bowl and enjoy warm.
Storing leftovers
Store any leftovers in an airtight container for up to 3 days. Reheat in the microwave for about 45-60 seconds.
Helpful tips for this savory side dish
- Mash the potatoes with a potato masher, a large wooden spoon, hand mixer or use a food processor or an electric mixer for a smoother consistency.
- When boiling water, start with cold water.
- A 1/4 cup of milk should be plenty. If you would like to add a bit more to this sweet potatoes recipe, you can but I wouldn’t add more than another 1/4 cup for the whole thing.
Serving suggestions for this rosemary mashed potatoes recipe
- Extra ingredients like fresh thyme sprigs or other fresh herbs would taste amazing. Roasted garlic or fresh garlic can be added in as well.
- Use regular whole milk, sour cream, heavy cream or half and half along with butter if dairy isn’t an issue for you.
- I recipe tested this using oat milk. Almond milk and coconut milk would be excellent as well!
- This same cooking method works and flavors work if you want to use regular potatoes for this rosemary mashed potatoes recipe. Or you can roast sweet potatoes with rosemary.
What spices go with sweet potato mash
- Brown butter and a little brown sugar will be a game changers or use coconut sugar or a bit of maple syrup if you want it sweeter.
- To keep it savory, my Homemade All Purpose Seasoning compliments well with hints of cumin, paprika and pepper.
- Cajun spice will also taste amazing to give a spicy and sweet touch.
Need help with dinner ideas? Sign up to receive my newsletter and get recipes sent straight to your inbox!
Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!
Easy Savory Rosemary Sweet Potato Mash
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Equipment
Ingredients
- 3 large sweet potatoes peeled and cubed
- 1/4 cup non-dairy milk
- 1/4 cup non-dairy butter
- 1-2 tablespoons fresh rosemary minced
- 1/2 teaspoon kosher salt plus more if needed
- 1/2 teaspoon black pepper plus more if needed
Instructions
- Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potatoes. To cube potatoes, start with cutting the potato in half and then cut that half into ½ inch or so size planks. Then cut again into even cubes.
- Gently place the potatoes into boiling water (sliding off from the cutting board works best) and turn down to medium heat. Let them cook for about 10-15 minutes or until fork tender.
- Drain the sweet potatoes into a colander and then add the them back into the hot pot. Start to mash them with a potato masher or a large wooden spoon. Add the butter and the milk and stir and continue to mash until it reaches a creamy consistency.
- Fold in the chopped rosemary. Add salt and pepper as needed. Serve warm.
Notes
- Mash the potatoes with a potato masher, a large wooden spoon, hand mixer or use a food processor or an electric mixer for a smoother consistency.
- When boiling water, start with cold water.
- Regular milk and butter can be used.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
