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Roasted Garlic Mashed Sweet Potatoes

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5 from 6 votes

Whether it’s Thanksgiving, Christmas, or any occasion in between, mashed sweet potatoes make every meal better! This mashed sweet potato recipe with roasted garlic and a hint of nutmeg pairs well with almost any main dish.

These mashed sweet potatoes are far from ordinary! Instead of boiling sweet potatoes, I like to roast them, which caramelizes and intensifies their flavor.

While your sweet potatoes are in the oven, roast your garlic too! The combination of creamy sweet potatoes, roasted garlic, a little fresh garlic and nutmeg is a wicked combination.

I served mashed sweet potatoes with crushed marcona almonds. The crunch and buttery flavor is just what the doctor ordered.

If you haven’t tried it, Garlic Mashed Sweet Potato and Turnips is another delicious take on sweet potatoes!

How to Make Mashed Sweet Potatoes

Full instructions in the recipe card; this is just an outline!

  1. Prepare flavors.

    In a mixing bowl, add ¼ cup olive oil, nutmeg, and 2 minced garlic cloves.

  2. Prepare garlic.

    Cut the pointy top off the head of garlic (not the root end) so that each garlic clove is exposed.
    Cut the top off the garlic so the cloves are exposed.

  3. Making foil bowl.

    Layer 3-4 pieces of foil on top of each other. Place a water glass in the center of the foil sheets, and push the foil up and around the water glass to form a foil “bowl.”
    Make a foil cup to roast garlic in.

  4. Add garlic to foil.

    Remove the water glass. Add the garlic head to the bowl, root-side (flat-side) down. Tighten the bowl so that it is hugging the sides of the garlic head. Add ¼ cup olive oil to the “bowl,” so that the head is submerged. Seal the top of the foil bowl shut and place on a large baking sheet.
    Add garlic to the foil for roasting.

  5. Arrange sweet potatoes.

    Poke the sweet potatoes a few times with a fork, and add them to the baking sheet.

  6. Roast.

    Place the baking sheet in a 400-degree oven for 40 minutes. Remove the garlic from the oven, and roast the potatoes for 15-20 more minutes until fork tender.

  7. Add roasted garlic.

    Use a fork to remove all of the roasted garlic cloves, and place them in the mixing bowl.

  8. Scoop sweet potatoes.

    Once the potatoes are done roasting, use a fork and knife to slice open the potatoes and scoop out the sweet potato into the mixing bowl.
    Add everything to a mixing bowl.

  9. Mash and serve.

    Mash potatoes and roasted garlic with a potato masher. Season with salt and pepper, stir, and serve with crushed marcona almonds.

Ingredients

  • Sweet potatoes – you’ll need 4 medium sweet potatoes.
  • Head of garlic to roast – I roast a whole head of garlic.
  • Fresh garlic cloves to mince – I also mince 2 fresh garlic cloves for the mashed sweet potatoes. The combination between fresh and roasted garlic is just right.
  • Extra virgin olive oil – olive oil is used to roast our garlic but also to create a more creamy finish for our mashed sweet potatoes.
  • Whole nutmeg – whole nutmeg is more assertive and fragrant than pre-ground nutmeg, but either works! Nutmeg adds a warm, nutty undertone.
  • Marcona almonds (optional) – I LOVE adding some crushed marcona almonds to the top of my mashed sweet potatoes for a buttery crunch and some extra pizazz.

Variations and Add-Ins

  1. Butter: roast your garlic in olive oil, but finish your potatoes with ¼ cup of butter instead of olive oil if desired. Butter definitely adds a more rich, decadent finish!
  2. Bacon: crumble some bacon on top or mix into your sweet potatoes.
  3. Prosciutto: crisp up some prosciutto in a hot pan. Add some crispy prosciutto to the top of your sweet potatoes for a real showstopper!
  4. Maple syrup: add a tablespoon or two of real maple syrup for an extra sweet finish.
  5. More nutmeg or other warm spices: if you love those warm fall spices, add in more nutmeg, some cinnamon or allspice to your mash.
  6. Herbs: parsley or chives are a great pop of green!
  7. Walnuts: walnuts are a good substitute for marcona almonds. You can even toast them in the oven until warm and fragrant.
  8. Pecans: these Brown Sugar Caramelized Pecans are the best!

Storage and Reheating

  • In the fridge: store cooled, mashed sweet potatoes in an airtight container in the refrigerator for 5-7 days.
  • In the freezer: place mashed sweet potatoes in a freezer safe container for 4-6 months, thawing them in the fridge for best results.
  • To reheat: reheat sweet potatoes in increments of 30-45 seconds in the microwave (covered), stirring every increment. Or reheat low and slow on the stove. Add a dash more of olive oil or butter to refresh.

More Potato Recipes You’ll Love!

Roasted Garlic Mashed Sweet Potatoes

Whether it’s Thanksgiving, Christmas, or any occasion in between, mashed sweet potatoes make every meal better! This mashed sweet potato recipe with roasted garlic and a hint of nutmeg pairs well with almost any main dish.
5 from 6 votes
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: fall, winter
Servings: 4 servings
Calories: 419kcal
Author: TastefullyGrace

Equipment

  • Potato masher
  • Aluminum foil

Ingredients

  • 4 medium sweet potatoes
  • 1 full head of garlic
  • 2 large garlic cloves minced
  • ½ cup extra virgin olive oil
  • ¼ teaspoon nutmeg freshly grated
  • Salt and pepper to taste
  • Marcona almonds optional to garnish

Instructions

  • Preheat oven to 400°F. In a medium mixing bowl, add ¼ cup olive oil, nutmeg, and 2 minced garlic cloves. Set aside.
  • Cut the pointy top off the head of garlic (not the root end…the other end) so that each garlic clove is exposed. Set aside.
  • Layer 3-4 pieces of foil on top of each other. Place a water glass in the center of the foil sheets, and push the foil up and around the water glass to form a foil “bowl.”
  • Remove the water glass. Add the garlic head to the foil bowl, root-side (flat-side) down. Tighten the bowl so that it is hugging the sides of the garlic head. Add ¼ cup olive oil to the “bowl,” so that the head is submerged. Seal the top of the foil bowl shut and place on a large baking sheet.
  • Poke the sweet potatoes a few times with a fork, and add them to the baking sheet.
  • Place the baking sheet in the oven for 40 minutes. Remove the garlic from the oven, and roast the potatoes for 15-20 more minutes until fork tender.
  • While the potatoes finish roasting, remove head of garlic from the foil bowl and use a fork to place all of the roasted garlic cloves in the mixing bowl.
  • Once the potatoes are done roasting, use a fork and knife to slice open the potatoes and scoop out the sweet potato into your mixing bowl.
  • Mash potatoes and roasted garlic with a potato masher until desired consistency. Season with salt and pepper, stir, and serve with crushed marcona almonds.

Video

YouTube video

Notes

  • You can use pre-ground nutmeg, but whole nutmeg that’s grated with a microplane or the fine setting of a cheese grater is more fragrant and potent!
  • I don’t like the taste of the olive oil that is used to roast the garlic. It has a fried oil taste, so I prefer to mix fresh olive oil into my sweet potatoes!
  • Don’t have time for slow roasted garlic and sweet potatoes? Try this speedy Roasted Garlic trick. You can also microwave your sweet potatoes for 5-10 minutes until fork tender!
  • To crush marcona almonds, place a ½ cup or so in a plastic Ziploc bag. Seal the bag shut and use the bottom of a water glass to whack the nuts against the kitchen counter until they’re coarsely chopped!
  • Yes, you can make a double or half batch!
  • Try serving sweet potatoes as a spread or dip crusty bread like Garlic Bread!

Nutrition

Serving: 1serving (with nuts) | Calories: 419kcal | Carbohydrates: 51g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Sodium: 129mg | Potassium: 899mg | Fiber: 9g | Sugar: 10g | Vitamin A: 32065IU | Vitamin C: 8mg | Calcium: 120mg | Iron: 2mg
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TastefullyGrace

Welcome to my kitchen! Cooking and baking with the seasons has been a part of my life since I was just a little kid. Here in New England, seasonal cooking is more than the fresh produce available during that time of year. It’s the “feeling” that you get when making popsicles or grilled meats in the summer, or a warm bowl of pasta in the winter! Whether it’s Spring, Summer, Fall, Winter or any holiday in between, I hope these recipes satisfy your seasonal cravings.

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