The best ever baked sweet potato mash recipe that is easy, healthy, savory and made from start to finish in one large roasting pan and garnished with fresh chives and thyme. You can keep it vegan and paleo by finishing the dish with olive oil instead of the silky herb butter suggested.
Just as I finished saying summer was almost here and the pool water was absolutely perfect to stick my toes in, yesterday was time to crank up the oven again. I kid you not, it was gloomy and damp with a Thanksgiving, Christmasy feel in the air. Luckily i had a bag of sweet potatoes in the pantry so I decided to throw them all in the oven to make some holiday magic.
By baking the sweet potatoes instead of boiling them you keep most of the nutrients inside and also add deep layers of flavors to your final dish! This is the way to go you guys!
Basically i did a spin on the forever favorite sweet potato rounds, only this time cut into cubes and tossed well with lost of flavorful spices before roasting in a super hot oven. Then I added a couple of dabs of this chive butter I had in the fridge and mashed everything right there in the same pan, keeping a charming rustic texture.
Make sure to use a fork or spatula to scrape up all those golden brown bits from the bottom and the corners of your pan. They will become a super delicious part of the final dish and I would dare argue that is really the best part hehe
If you fancy your potatoes whipped then this is the time to dust off your food processor and go looking for some cream in the refrigerator. Puree together until fluffy as a cloud, but just so you know my rustic way is better 😉
What to serve with:
Healthy Sweet Potato Mash Recipe
The best ever roasted sweet potato mash recipe that is easy, healthy, savory and paleo, made from start to finish in one large roasting pan.
Servings 4 people
Calories 455kcal
Ingredients
- 3 lb sweet potatoes - cut into 1 inch cubes
- 3 tbsp olive oil + more as needed
- 1 tsp sea salt (or to taste)
- 1 tbsp smoked paprika
- 1.5 tbsp onion powder
- 1.5 tbsp oregano
- 1 pinch Black pepper -freshly cracked
- 2 tbsp herb butter (optional)
- 2 tbsp fresh chives and thyme
Instructions
- Preheat oven to 400” F
- Peel and slice the sweet potatoes into 1 inch cubes.
- Drizzle the olive in the bottom of a large roasting dish. Add the paprika, sea salt, onion powder and Oregano. Crack some black pepper on top and use a fork to combine everything.
- Add the potatoes to the spice mix and use your hand to toss everything to coat well all over.
- Roast in the preheated oven for 15 minutes then use a spatula to give everything a mix.
- Turn the heat up to 500" F and Cook another 10 to 15 minutes or so until the potatoes are cooked through and golden around the edges.
- Remove from the oven and very carefully place the pan on a stable surface. Add the chive butter on top and using a masher rustically crush the patatoes to your liking making sure to gather any brown bits from the bottom and the corners. Sprinkle with the fresh chives and thyme and serve!
Nutrition
Calories: 455kcal | Carbohydrates: 72g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 822mg | Potassium: 1235mg | Fiber: 12g | Sugar: 14g | Vitamin A: 49400IU | Vitamin C: 9.7mg | Calcium: 146mg | Iron: 3.3mg
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Sweet Potato Appetizers
Roasted Sweet Potato Rounds
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