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. But if you want something a little more simple, learn How to Bake a Sweet Potato just perfectly every time.
How to Make Mashed Sweet Potatoes
Full instructions in the recipe card; this is just an outline!
- Prepare flavors.
In a mixing bowl, add ¼ cup olive oil, nutmeg, and 2 minced garlic cloves.
- Prepare garlic.
Cut the pointy top off the head of garlic (not the root end) so that each garlic clove is exposed.
- 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.”
- 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.
- Arrange sweet potatoes.
Poke the sweet potatoes a few times with a fork, and add them to the baking sheet.
- 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.
- Add roasted garlic.
Use a fork to remove all of the roasted garlic cloves, and place them in the mixing bowl.
- 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.
- 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
- 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!
- Bacon: crumble some bacon on top or mix into your sweet potatoes.
- Prosciutto: crisp up some prosciutto in a hot pan. Add some crispy prosciutto to the top of your sweet potatoes for a real showstopper!
- Maple syrup: add a tablespoon or two of real maple syrup for an extra sweet finish.
- More nutmeg or other warm spices: if you love those warm fall spices, add in more nutmeg, some cinnamon or allspice to your mash.
- Herbs: parsley or chives are a great pop of green!
- Walnuts: walnuts are a good substitute for marcona almonds. You can even toast them in the oven until warm and fragrant.
- Pecans: these Candied 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
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
