Mashed Sweet Potatoes With Roasted Garlic
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1large head of garlic
- 1tablespoon extra-virgin olive oil
- Salt and black pepper
- 2pounds sweet potatoes (see Tip)
- ½cup heavy cream
- 4tablespoons unsalted butter
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
302 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 4 grams protein; 451 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 350 degrees. Turn the garlic head on its side and carefully cut off the very top end to expose the cloves. (Discard the top.) Place the head of garlic on a sheet of foil, cut side up, and drizzle with the oil and season with salt and pepper. Wrap tightly and place on a sheet pan. Wrap each sweet potato individually in foil and place on the pan alongside the garlic.
- Step 2
Bake until the sweet potatoes are tender and the garlic is soft, fragrant and slightly caramelized, about 1 hour. Set aside, still wrapped, to cool slightly.
- Step 3
Meanwhile, heat the cream and butter in the microwave in 30-second intervals, checking after each, until the butter is melted, about 1 minute. (Alternatively, you can heat the cream and butter in a small saucepan over medium until the butter is melted.)
- Step 4
Unwrap the sweet potatoes and peel them, discarding the skin and adding the flesh to a large bowl. Squeeze the garlic head, cut side down, into the bowl to release the roasted cloves. Pour in the hot cream and butter. Using a whisk or fork, break up the potatoes and garlic and vigorously stir until smooth and fluffy, at least 30 seconds. Taste for seasoning, adjusting with salt and pepper as needed. Transfer to a serving bowl and serve warm. (To make ahead, transfer to a buttered casserole dish or cake pan, cover and refrigerate for up to 24 hours, until ready to eat. Bake in a 350-degree oven or microwave until heated through, about 15 minutes. On Thanksgiving, you should reheat this when the turkey is out of the oven and resting.)
Tip
- There are many varieties of sweet potatoes available now, but what you want here are just the regular brown-skinned, orange-fleshed ones (varieties of which include jewel, Covington and Beauregard). Don’t use red-skinned or white-fleshed sweet potatoes, which cook differently.
Private Notes
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Cooking Notes
KC
Way too much liquid. If I make again I will mash everything with just butter (no cream) and add cream as needed at the end.
Joy
I made these potatoes exactly by the recipe. Going by the recipe is rare for me, but perhaps I should do that more often! The potatoes were delicious and guests raved! They were served with a lovely spinach salad another NYT recipe for pork chops. All so dang good! Thanks NYT Cooking.
Mayt
I mostly stuck to the recipe except I followed one note’s suggestion to use less cream and that worked out well. I made it the day before serving and heated it up with some more butter and it came out excellent. A perfect hearty side dish for the holidays and one I’ll definitely be making again.
Matthew
I always cook a small potato with sweet potatoes I’m going to mash. Improves the consistency and softens the sweetness somewhat - a personal preference. As potatoes tend to take longer to boil than sweet potatoes, I either cut the former in smaller pieces or put them in the water for a few minutes before putting in the latter.
Amy K.
I’m having company who are kosher, so I’ll try this with almond milk and non-dairy “butter” or perhaps olive oil.
Rebecca L
Friends have made delicious mashed potatoes with baked russet (Idaho) potatoes. Yukon Gold would probably work, too.
Devon
Loved this recipe, but will definitely double it next time. Really only produced two hefty servings.
Constance
Recipe worked out great! (Even though I had to substitute milk for cream). I will prepare sweet potatoes this way from now on.
Mark D
I wanted to speed things up a bit because of time constraints, so on advice from my wife, I cooked 5 minutes in a microwave wrapped with paper towel and then baked what were two smaller potatoes and a smaller head of garlic for 30 minutes instead of 60. Turned out great. And I used some of the cream and butter I didn’t need for the potatoes (I also used olive oil 50:50 instead of all butter) and mixed in shredded up the skins to get the fiber. Tasted really good too.
MH
Made this with only a splash of heavy cream. Came out great!
Marie
Very easy and tasty. Used immersion blender to make it very smooth. Used vegan heavy cream and olive oil as substitutes for dairy. Great for babies at the table.
Brigham
They definitely seemed a little soupy when I made them, but when I put them in a baking dish and reheated them the next day, they were perfect.
Lakelady
Delicious and rich, with heavy cream and butter. I added several shakes of garam masala for extra warmth. Might try dialing back the cream by mixing it with some whole milk, might not.
Zenmaster
Cooked according to recipe. I used red skinned sweet potatoes as that was all that was available and that worked beautifully, although I baked them a little longer. They were just “OK”. I would increase the amount of garlic…was barely noticeable. I would try again as it’s quite easy and works well as a make ahead dish.
Lisa
I made this recipe for Thanksgiving and our nephew, who is pretty picky, couldn't stop eating them! Definitely will be making these sweet potatoes again!
Stacie
Oh my gawd this is decadent and so delicious. I could eat a whole batch myself.
JodyB
Amy K: How did the almond milk work out? Thanks!
Laurie
Can I substitute yams for sweet potatoes?
Ruth Craxton
It's time we gave up using the word "yam" for sweet potatoes. Sweet potatoes come in different varieties but yams are a different genus.
Joy
I made these potatoes exactly by the recipe. Going by the recipe is rare for me, but perhaps I should do that more often! The potatoes were delicious and guests raved! They were served with a lovely spinach salad another NYT recipe for pork chops. All so dang good! Thanks NYT Cooking.
EmEl
Good, but n next time I will peel and steam the potatoes, not roast them. They were too stringy. Also: Don’t make the same mistake I did – make sure no garlic peels mistakenly end up in the mash. Otherwise great.
Mayt
I mostly stuck to the recipe except I followed one note’s suggestion to use less cream and that worked out well. I made it the day before serving and heated it up with some more butter and it came out excellent. A perfect hearty side dish for the holidays and one I’ll definitely be making again.
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