Description
Savory, buttery mashed sweet potatoes infused with cream, fresh sage, rosemary, and a hint of cinnamon. A cozy, elegant side dish perfect for holidays or weeknights.
Ingredients
- 3 pounds sweet potatoes
- 1/4 cup butter
- 1/4 cup heavy/whipping cream
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary (needles only), finely chopped
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Pepper to taste
Instructions
1. Line a baking sheet with foil and preheat oven to 425°F (220°C). Place whole, unpeeled sweet potatoes on the sheet, prick all over, and bake 45–50 minutes until very soft.
2. Meanwhile, warm butter, cream, sage, rosemary, cinnamon, salt, and pepper over low heat for 10 minutes, stirring occasionally.
3. Cut sweet potatoes in half lengthwise to release steam. Cool slightly, then scoop flesh into a pot.
4. Pour in the warm cream mixture and mash until smooth (or leave slightly chunky if preferred).
5. Transfer to a serving bowl. Optional: drizzle with a little melted butter and cream. Serve immediately.
Notes
Sweet potatoes vary widely in size; measuring by weight gives the best results.
Prefer boiling? Peel and cube, then boil until tender. Flavor will be a bit less intense than roasting.
Make ahead: refrigerate up to 24 hours; reheat gently with a splash of cream.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 13g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 22mg