Savoury Mashed Sweet Potatoes Bake

If you’re after a cozy side dish that feels both hearty and delicious, this Savoury Mashed Sweet Potatoes Bake recipe is the answer. Skipping the usual sugary twists, this recipe utilizes aromatic herbs and spices to achieve a balanced, savoury flavor. With Thanksgiving approaching, this is the mashed sweet potatoes recipe you’ll want to serve — satisfying, simple, and sure to please.

Hey there! I hope everyone is doing well and having a wonderful day.

With Canadian Thanksgiving around the corner (and American Thanksgiving not far behind), I am excited to share this delicious recipe with you. After all, everyone needs a good mashed sweet potatoes recipe. And this Savoury Mashed Sweet Potatoes Bake will not disappoint you.

Sweet Potato Casserole? No, thanks

I will not lie: personally, I think sweet potato casseroles even sound quite bad. And yeah, I have never had one. I don’t get why you need to add more sweetness to an already sweet star ingredient.

Classic sweet potato casseroles often lean heavily on brown sugar and marshmallows, which can overshadow the natural earthy sweetness of the potatoes themselves. In contrast, a savory recipe for mashed sweet potatoes enhances and balances their natural sweetness rather than masking it. Butter, herbs, and spices accentuate their creamy texture and subtle sweetness, adding depth and sophistication. The result does not feel like dessert – and feels like a satisfying, savoury side dish that pairs beautifully with roasted meats, poultry, or even vegetarian mains.

Why You Will Like This Savoury Mashed Sweet Potatoes Bake Recipe

• Rich, creamy, and buttery texture that bakes beautifully with golden edges.
• This dish is a great side for those who want a satisfying, savoury option instead of a dessert-like side.
• The perfect balance of sweet, savoury, herbaceous, and smoky notes – without any added sweeteners like brown sugar or marshmallows.
• It can be prepared and reheated ahead of time, ensuring you have a stress-free, convenient option for holiday feasts or busy weeknights.
• It’s naturally gluten-free and can fit various diets, making it accessible and inclusive for your guests or household.

Ingredients You’ll Need for Savoury Mashed Sweet Potatoes Bake

• Sweet potatoes – The creamy, naturally sweet base of the dish.
• Water – Used to boil and soften the sweet potatoes.
• Butter – Adds richness and velvety smoothness.
• Thyme – Adds earthy, herbal notes that balance the sweetness.
• Smoked paprika – Brings a subtle smokiness and depth.
• Chipotle powder – Adds a gentle heat and smoky kick for balance.
• Nutmeg – Just a pinch rounds out the flavour with warmth and aromatic depth.
• Salt – Enhances all the flavors.

Possible Additions and Variations

Although this Savoury Mashed Sweet Potatoes Bake is already delicious, there are ways to customize it:

• Herb variations: Swap thyme for rosemary or sage. If you don’t have fresh herbs, you can use dried ones. My favourite blend is Herbs de Provence.
• Creamier texture: Mix in a splash of cream or sour cream instead of water before baking.
• Cheese topping: Sprinkle parmesan, gruyère, or cheddar over the top before baking for a golden crust.
• Vegan version: Replace butter with olive oil.
• Add some protein, such as cooked lean ham, bacon, or prosciutto. Oh yeah, I love adding prosciutto!
• Spice it up – Adjust chipotle for more heat or add a pinch of cayenne. Or maybe even a little of minced jalapenos.

Savoury Mashed Sweet Potatoes Bake: Make-Ahead and Reheating

This savory baked mashed sweet potatoes dish 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.

Can I Use a Blender or Mixer for Mashing Potatoes?

No, you should not use a blender or food processor, as their high speed and blades can cause the release of too much starch, resulting in sticky, gummy, and gluey potatoes. Who wants that? 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 result could also be the gummy potatoes. I occasionally use an immersion blender personally and find that it works well, as you have complete control.

More Sweet Potato Recipes

Be sure to check more recipes with sweet potato:

• 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 Savoury Mashed Sweet Potatoes Bake and will give the recipe 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!

Savoury Mashed Sweet Potatoes Bake

Recipe by Ben | Havocinthekitchen

If you’re after a cozy side dish that feels both hearty and delicious, this Savoury Mashed Sweet Potatoes Bake is the answer.

Course: Main, Sides, ThanksgivingCuisine: AmericanDifficulty: Easy

5.0 from 2 votes

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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 4 lb. (1800 g) sweet potatoes

• 4 tbsp. (60 g) butter

• 1 tbsp. fresh thyme

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

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

• a generous grating of nutmeg

• 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 3 tbsp. (45 g) butter, thyme, smoked paprika, chipotle, nutmeg, and a little salt. Using a potato masher, roughly mash them. Now, the potatoes will look very thick, 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 a few more 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.
• Try and adjust the seasonings (salt, smoked paprika, chipotle, thyme) as desired. Transfer the mashed potatoes into a large baking dish (enough for about 2 liters) – or two smaller dishes. Dot the top of the potatoes with the remaining 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!