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Creamy garlic mashed sweet potato with butter
Easier-to-swallow option below ↓sweet-potato-mash, garlic-cloves
Sweet potatoes110 kcal bring their own gentle sweetness and a softness that white potatoes can only dream of. We roast the garlic alongside so the whole bowl tastes like it took hours, when really it is mostly hands-off.
The natural sugars in the sweet potato112 kcal caramelise a little as they cook, and the cream and butter102 kcal turn that into something that feels almost like a dessert, only savoury enough to sit beside anything.
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Creamy garlic mashed sweet potato with butter
Prep
10 min
Cook
25 min
Serves
4
Per serving
+510
Ingredients
- 1kg sweet potatoes, peeled and cut into chunks
- 1 whole head of garlic
- 4 tbsp butter
- 1/2 cup heavy cream or whole milk149 kcal, warmed
- Salt, a little black pepper or nutmeg
- Olive oil119 kcal for the garlic
Method
- Heat the oven to 200°C (180°C fan). Cut the top off the garlic head, drizzle with oil, wrap in foil and roast 25–30 minutes until soft.
- Meanwhile, boil or steam the sweet potato until very soft. Drain well.
- Squeeze the roasted garlic cloves out of their skins into the sweet potato.
- Mash or blend with the butter and warm cream until creamy and smooth. Season well.
A final drizzle of browned butter or a spoon of maple syrup52 kcal turns it into something people ask for seconds of.
Make it your own
- Roast the sweet potatoes in their skins for even more flavour before scooping.
- Leftovers make an excellent base for a soft soup — just loosen with stock and blend.
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