The Best Mashed Sweet Potatoes

Hello Dear Reader,

Do you know, growing up, I was only aware of the white Sweet Potato, I don't remember ever having the beautiful orange Sweet Potato available today. It was so totally different to the orange one, it was waxy, buttery and really soft when roasted or mashed, with a slightly mauve/ashen coloured flesh inside. I actually haven't had one of those for many, many years, I will have to look out for that variety and take a trip down memory lane.

Until then, I am very happy to both grown and buy (when mine aren't big enough) the gorgeous orange variety, I just love it. So full of goodness and totally delicious, I've used it in so many recipes like this one and this one, oh and this one, well you get the idea.

Today, I am keeping it really simple, but still so delicious. Mashed Sweet Potato with sour cream, spring onions, garlic and parsley to be precise.

Heres's how I made it-

Ingredients for The Best Mashed Sweet Potatoes, clockwise from top left-
1 kg orange Sweet Potato, cubed, salt and pepper to taste, 2 generous tablespoons light sour cream, 40 grams of butter, 1 clove garlic, grated on a microplane, a good handful of parsley, finely chopped and 3 spring onions, finely chopped

Boil Sweet Potato till soft, drain well and return to saucepan on medium heat to dry off for a minute

Mash well

Now add sour cream, butter, parsley, garlic and spring onion, giving it a really good stir to combine

Serve with whatever protein and green veg is going that night.

Easy, bright coloured, full of wonderful flavours and totally delicious, make it tonight. How do you like to cook your Sweet Potato?

Have the loveliest of days,

One Year Ago-Quick Bacon, Tomato and Broccoli Penne
Two Years Ago-Creamy Potato Bake with Garlic, Spring Onion and Parmesan

If you do make this recipe, remember to take a photo of it and send it to and I will pop it up on my new page"Did you make it? Show us".


  1. I adore sweet potato. Roasted is my favourite way to eat it but this mash looks delicious too. It's such a versatile veg. Meg☺

  2. I only remember the white one from childhood to. It only ever made an appearance with a medley of other vegetables in the Sunday roast, we never had the orange when I was young. In fact the first time I ate orange sweet potato, I didn't get it, it wasn't what I expected it to be, nothing like the sweet potato of my childhood. I have since learned to love orange sweet potato, and have bought and cooked the white/purple one too, it is delicious roasted, and you can get a lovely caramelisation on the outside, and soft and buttery on the inside, really an entity that stands all on it's own, and not much like it's cousin at all in my opinion.


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