Creamy Mashed Sweet Potatoes Recipe

Receta de Puré de Batatas Cremoso

35 Minutes

8 servings

Ingredients

2 1/4 lbs sweet potatoes
2 tbsp extra virgin olive oil
6 cloves garlic
1/4 cut chopped parsley
1/2 cup Greek yogurt
1/2 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
Pinch sea salt
Dash black pepper

Nutritional Facts

Calories 153
Calories From Fat 36
Total Fat 4 gr (6%)
Saturated Fat 1 gr (6%)
Trans Fat 0.001 gr
Polyunsaturated Fat 0.4 gr
Monounsaturated Fat 3 gr
Cholesterol 1 mg (0%)
Sodium 76 mg (3%)
Potassium 470 mg (13%)
Total Carbohydrates 27 gr (9%)
Fiber 4 gr (17%)
Sugars 6 gr (7%)
Protein 4 gr (8%)
Vitamin A 18321 IU (366%)
Vitamin C 6 mg (7%)
Calcium 60 mg (6%)
Iron 1 mg (6%)

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Bring a touch of elegance to your holiday table with these creamy mashed sweet potatoes that steal the show. Bursting with sweet and savory goodness, and finished with a sprinkle of Spanish Pimentón de La Vera smoked paprika for a warm, smoky hint of Spain—they’re ready in just 30 minutes and guaranteed to impress at any celebration.

Steps

Peel sweet potatoes, wash and pat dry, then cut into 1-inch thick pieces. Add to a stock pot, fill with enough cold water to cover sweet potatoes, season generously with sea salt and cook on high heat. Meanwhile, heat a small fry pan to medium and add olive oil, after 1 minute add cloves of peeled garlic, stir into olive oil, cook until lightly browned (about 3 minutes), remove from heat. Add garlic into a mortar, along with parsley and a pinch of sea salt, mash with pestle until a paste forms. After 15 to 20 minutes, when sweet potatoes are cooked through (pierce one with a toothpick to ensure they are cooked through), drain into a colander and shake off any excess water. With the heat off, add drained sweet potatoes back into the stock pot with garlic paste. Using a potato masher, mash down until sweet potatoes have a smooth texture. Stir in Greek yogurt, paprika, thyme and season generously with sea salt and black pepper, mix well until texture is creamy. Transfer into a large serving dish and sprinkle with fresh parsley. Notes: You can make these mashed potatoes ahead of time. To re-heat them, either cook in the microwave for 1 minute or on the stove top for a couple of minutes. Then mix in some Greek yogurt (at room temperature) to bring back the creaminess.