Baked Mashed Sweet Potatoes

White rectangular baking dish, sitting on a wooden board, containing Baked Mashed Sweet Potato.

My Baked Mashed Sweet Potatoes are the perfect, easy, make-ahead side dish and are certain to be popular with the whole family. Fluffy and creamy, with a crispy seasoned breadcrumb topping, this is a simple, delicious casserole side dish for autumn/fall or the festive season. If you prefer a savoury edge to your Mashed Sweet Potatoes, these are for you. You will find so many ways to enjoy them as they are extremely versatile, suitable to serve with most main courses.

Course Side Dish

Cuisine International

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 399kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

For the Sweet Potatoes:

1.5 kg (3.3 lb) sweet potatoes - I use gold See Note 1
2 teaspoon coarse cooking sea salt
4 cloves garlic – peeled and left whole
cold water - to cover the potatoes
125 g (½ cup) unsalted butter
300 ml (1 ¼ cups) milk
3 spring/green onions – finely sliced, the whites and the green part – some of the green left aside for garnish
sea salt and freshly ground black pepper – to taste See Note 2

For the Topping:

60 g (¼ cup) unsalted butter
90 g (1 cup) panko breadcrumbs
2 teaspoon fresh sage leaves – finely chopped

Instructions

Grease a ceramic dish with a little oil or butter – I used a dish that measures 30 x 18 cm (12 x 7 inches.)
Preheat your oven to 200 degrees C (390 F.)
Peel the sweet potatoes and cut into 2.5 cm (1 inch) pieces.
Place the sweet potatoes and garlic cloves into a large saucepan and cover with cold water. Add in the sea salt.
Bring to the boil and cook for 10-12 minutes or until the potatoes are fork tender.
Remove them from the heat and drain the sweet potatoes. Return them to the saucepan.
Using a potato masher, mash the sweet potato and garlic.
Add in the butter and mix to melt. Add in the milk and mix to combine. Lastly, mix in the spring onions and season well to taste with salt and pepper.
Add the potato mixture to your greased baking dish and smooth the top.
To make the topping, melt the butter in a small saucepan. Add to a medium size bowl along with the breadcrumbs and sage leaves. Stir to combine well and set aside.
Sprinkle the breadcrumbs over the top of the mashed sweet potato.
Bake in your preheated oven for 15-20 minutes, or until the top is golden brown and the sweet potatoes are warmed through.
Garnish with some of the leftover finely chopped spring onion greens.

Notes

Sweet potatoes: I use gold sweet potatoes.
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt.
Gluten and dairy-free: use the appropriate this dish has been tested with gluten-free flour and breadcrumbs and comes out perfectly. If you are unable to source gluten-free breadcrumbs, simply omit and instead score the top with a fork for a crispy finish. Dairy free milk and butter can be substituted if necessary.
Make in advance: you can prepare the dish a day in advance but don’t add the breadcrumbs until just before you are ready to bake it. Remove from the fridge 30 minutes prior to heating. It will take longer to heat than if cooked from fresh (approx. 30-40 minutes) and you may need to cover with foil to stop the breadcrumbs from getting too brown.
Storage: store leftovers, well covered, in the fridge for up to 3 days. Reheat the Baked Mashed Sweet Potatoes, covered with foil, at 180 degrees C (355 F) for 30-40 minutes or until hot.
Freezing: wrap the dish well in cling film to avoid freezer burn and it drying out. Defrost in the fridge.

Nutrition