Description
A comforting dish of buttery sweet potatoes blended with herbs and garlic, perfect for family dinners and special occasions.
Ingredients
Scale
- 4 medium sweet potatoes (approx. 2 pounds)
- 4 tablespoons unsalted butter
- 2 tablespoons olive or avocado oil
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 3 cloves garlic, finely minced
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup raw pecans, chopped (optional)
- 3 tablespoons maple syrup (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub and peel the sweet potatoes, then cut them into large chunks.
- In a large pot, place the sweet potatoes and cover them with water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain the sweet potatoes and return them to the pot.
- Add the butter, olive oil, garlic, rosemary, thyme, sea salt, and black pepper.
- Mash everything together until creamy. If you prefer a smoother texture, use a hand mixer.
- Pour in the chicken broth and stir until well combined. If using, mix in the ground cinnamon, chopped pecans, and maple syrup for added flavor.
- Transfer the mixture into a baking dish and smooth out the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and slightly crispy.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 15mg