Roasted Sweet Potato Mash

Back in the day, I was the queen of graphic tees. Some were a little too graphic, like the smiley face shirt with the suggestively placed eyes. Once puberty hit, it was immediately tossed in the Goodwill pile. Others were just confusing, like the “Leaf Me Alone” top and the “I’m a Ski Bunny” long sleeve. Maybe I couldn’t read yet or something, but as a kid I was: a) very social and b) rarely within close proximity to the snow.

There was one particular shirt that will haunt me forever. It was somewhat of a puke green color and was slightly oversized. The words “SWEET POTATO” were plastered across the front in neon orange, outlined in sparkly rhinestones. It was nothing short of gaudy. In school, this earned me the nickname “Yam,” but I didn’t let that stop me. For one, the shirt was super soft. And, for two, I loved sweet potatoes! Always have. Always will.

When it comes to sweet potatoes, I’m kind of a traditionalist. That t-shirt may have been bedazzled, but I like my yams simply roasted whole with a slit in the middle. As such, this recipe came as quite a surprise.

Mashed potatoes are awesome, but without a ton of butter and gravy, they’re just kind of boring. Mashed sweet potatoes, however, are a whole different ball game. This side dish is super sweet, while the roasted garlic infuses an earthy flavor, making it a worthy companion to roasted chicken, skillet steak, or basically anything.

This stuff is super healthy, incredibly easy to prepare, and makes for great leftovers. I highly recommend it for mashed potato buffs, sweet potato traditionalists, and spud supporters alike.

Ingredients (serves 2-3)

  • 2 large sweet potatoes

  • 4 cloves garlic

  • Olive oil

  • Salt & Pepper

1. Preheat oven to 400o. 2. Peel potatoes and cut into 1-inch slices. Place in bowl with olive oil and toss to coat well. 3. Place potatoes and garlic on a piece of tin foil. Drizzle with a bit more olive oil and seal into a packet. Bake on a cookie sheet for 40 minutes, or until soft and tender. 4. Pour potatoes, garlic, and juices into a food processor. Add salt and pepper to taste. Pulse until mixture is smooth and consistent. Serve immediately.