Baked Mashed Sweet Potatoes with Prosciutto and Sage

If you’re looking for a unique twist on a classic dish, the Baked Mashed Sweet Potatoes with Prosciutto and Sage will become your new go-to. The sweet flavour of sweet potatoes is elevated with chewy, smoky prosciutto, aromatic and earthy sage, and a hint of smoky paprika and chipotle. This savoury side dish is a delicious departure from the typical sweet potato casserole and perfect for any meal or holiday gathering.

Hey there! I hope you are all doing well and having a wonderful day.

As Thanksgiving approaches, I’m excited to share this delicious recipe with you. Everyone needs a good mashed sweet potatoes recipe, and these Baked Mashed Sweet Potatoes with Prosciutto and Sage fit the bill and will not disappoint.

Baked Mashed Sweet Potatoes with Prosciutto and Sage

While traditional sweet potato casseroles are a beloved classic, they are not my thing. I mean, how could you consider an overly sweet dish, especially when topped with marshmallows or syrup, a side dish? No, thanks.

This savoury version, with its blend of herbs and smoked paprika, offers a more sophisticated flavour profile, balancing the natural sweetness of the potatoes without overpowering your palate. Savoury potatoes complement the richness of meats and add depth to your meal, making them a more versatile choice for a wider variety of occasions.

These Baked Mashed Sweet Potatoes offer a perfect combination of creamy, fluffy texture from the potatoes and a chewy, salty bite from the prosciutto. The sage adds an earthy, aromatic note that pairs beautifully with the smoked paprika and chipotle, giving the dish a subtle smokiness and a slight kick of heat. Together, they create a layered flavour experience that’s both rich and comforting.

Why You’ll Like This Recipe

• A perfect balance of flavors: The sweetness of the potatoes pairs perfectly with the salty prosciutto and the herbal notes of sage, creating a delightful harmony.
• Rich, satisfying texture: The creamy mashed potatoes contrasted with crispy prosciutto offer a pleasing combination of textures.
• Versatile side dish: This recipe pairs well with roasted meats, poultry, or even as a hearty standalone dish.
• Simple, yet impressive: With only a few ingredients, this recipe delivers a big flavour punch, making it perfect for both casual meals and special occasions.

Ingredients You’ll Need for Baked Mashed Sweet Potatoes

• Sweet Potatoes: The star of the dish, sweet potatoes bring natural sweetness, creaminess, and a nutrient-packed base.
• Water – Used to boil and soften the sweet potatoes. Be sure to reserve a little of the flavourful liquid before draining the potatoes; you may need to add some to loosen up the mashed potatoes.
• Butter: Adds richness and smoothness, making the mash even creamier and more luxurious.
• Prosciutto: Adds a chewy, salty contrast to the creamy mash, as well as an umami punch.
• Sage: Fresh sage offers a lovely herby aroma and a savoury depth that pairs well with the sweetness of the potatoes.
• Fresh Thyme: Adds a wonderful savoury aroma.
• Smoked Paprika: Brings a warm, smoky flavour that complements the sweet potatoes and balances the richness of the prosciutto.
• Chipotle: Adds a subtle heat and smokiness, enhancing the overall complexity of the dish.
• Salt: Elevates and enhances all the flavours, helping to tie the ingredients together.

Possible Additions and Variations

Although these Baked Mashed Sweet Potatoes with Prosciutto and Sage are already delicious, you can customize this recipe to your taste.

• Cheese: Grated Parmesan or sharp cheddar can be added for a cheesy twist that complements the prosciutto and sage.
• Nuts: Chopped toasted pecans or walnuts would add a nice crunch and nutty flavour to contrast with the smooth mashed potatoes.
• Garlic: For an extra punch of flavour, roast garlic with the sweet potatoes and mash it into the mix.
• Other herbs: Fresh thyme or rosemary would also work beautifully in place of sage for a slightly different herbal note.
• Crispy Shallots: For an added crunch, try topping the mashed sweet potatoes with crispy shallots or fried onions.

Can I Use a Blender or Mixer for Mashing Potatoes?

It is best not to use a blender or food processor, as their high speed and blades can cause excessive starch release, resulting in sticky, gummy, and gluey potatoes. You may use a hand mixer on low speed or an immersion blender, but be careful not to overmix to maintain the desired texture. I occasionally use an immersion blender myself and have found that it works well, as it allows for precise control.

Baked Mashed Sweet Potatoes: Make-Ahead and Reheating

This savoury Baked Mashed Sweet Potatoes recipe is wonderfully easy to prepare in advance. You can assemble it a day ahead, cover tightly, and refrigerate. When ready to serve, simply pop it in the oven until hot and creamy again. Leftovers also reheat beautifully, making it a perfect dish for holiday dinners or meal prepping. You can reheat it in the oven until it’s hot and creamy again.

More Sweet Potato Recipes

Be sure to check more recipes with sweet potato:

• Savoury Mashed Sweet Potatoes Bake
• Sweet Potato Soup with Prosciutto Sage Topping
• Sweet Potato Chickpea Soup (Chunky Sweet Potato Soup)
• Chunky Sweet Potato Soup (Chicken Sweet Potato Soup)
• Sweet Potato Pancakes

I hope you enjoy this Baked Mashed Sweet Potatoes with Prosciutto and Sage recipe and give it a try. If you do, please let me know in the comment section below, send me a message on Instagram, or share your photos using the hashtag #havocinthekitchen.e your photos by adding the hashtag #havocinthekitchen.

Cheers!

Baked Mashed Sweet Potatoes with Prosciutto and Sage

Recipe by Ben | Havocinthekitchen

Baked Mashed Sweet Potatoes with Prosciutto and Sage with a hint of smoky paprika and chipotle is a perfect fall side dish.

Course: Sides, ThanksgivingCuisine: AmericanDifficulty: Easy

5.0 from 1 vote

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Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• about 3 lb. (1200 g) sweet potatoes

• 2-3 tbsp. (30-45 g) butter

• about 75-100 g prosciutto, cut into small pieces

• 7-10 large sage leaves, chopped

• few springs of thyme, leaves

• 1/2 tbsp. (3.5 g) smoked paprika
  or more, to taste

• 1/4 tsp. (0.5 g) chipotle powder
  or more, to taste

• 1 tsp. (6 g) salt for boiling potatoes, plus more, for baking, to taste

Directions

• Peel and cut the sweet potatoes into roughly 1-inch (2.5 cm) chunks. Place the potatoes in a large saucepan, covering them by about 1 inch. Add 1 teaspoon of the salt and bring to a simmer over medium-high heat. Reduce the heat and simmer, uncovered, until the potatoes are tender enough to be pierced with a fork, about 9 to 12 minutes.
• Reserve about 1 cup (240 ml) of hot liquid, then drain the potatoes. Return the potatoes to the pot along with 1-2 tbsp. (15-30 g) butter, sage, thyme, smoked paprika, chipotle, and a little salt. Using a potato masher, roughly mash them. Now, the potatoes will look very thick and lumpy, and it’s time to adjust the consistency to your preference, if desired, by adding some of the reserved liquid. I suggest starting with about 1/4 cup (60 ml), but I added more. You may not need any liquid at all, depending on your preferences and the type of potatoes or how much water they absorbed.
• Once you are satisfied with the thickness, give the potatoes several more good mashes – or more, depending on your preference (I prefer a more rustic, chunky texture). I would not recommend using a blender or food processor, as high-speed and sharp blades can release too much starch, causing the potatoes to become sticky, gummy, and gluey. You may use a hand mixer (on low speed) or an immersion blender for this purpose, but be very careful to avoid overmixing; otherwise, the potatoes could become gummy. I think an immersion blender is the best option.
• When you are happy with the consistency, add the prosciutto. Try and adjust the seasonings (salt, smoked paprika, or chipotle) as desired. Transfer the mashed potatoes into a large baking dish (enough for about 1.5 liters) – or two smaller dishes. Dot the top of the potatoes with the another tablespoon of butter. If desired, sprinkle with a little extra smoked paprika for added flavour and colour.
• Bake in the preheated oven to 370°F (185 °C) for about 25 minutes or until the top and edges are slightly browned and crisp. Remove from the oven and let it cool for a few minutes before serving. If desired, sprinkle with more thyme.
• Leftovers stay fresh in the refrigerator for a few days. Reheat in the oven for about 15 minutes until hot and creamy, adding butter on top if needed to rehydrate. Alternatively, use a microwave-safe dish to reheat. Enjoy!