Endless is the word that comes to mind when I consider all the ways the sweet potato is used come fall. We roast them, bake them, fry them, makes pies, ice cream, and bisque. And as a fan of the sweet potato, I appreciate it in all its fashions, but there comes a time when I think we have to introduce something new to the equation. For me, that one electrifying ingredient is balsamic vinegar. Essentially this is a recipe for mashed sweet potatoes, but I like to think in the presence of balsamic vinegar and sour cream, the usual suspect of brown sugar takes on new luster and isn’t the only flavor note we taste beyond the beloved sweet potato itself.
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Balsamic-Brown Sugar Sweet Potatoes
- Total Time: 1 hour 15 minutes
- Yield: 3 servings 1x
Description
Mashed sweet potatoes are elevated with the tangy addition of balsamic vinegar and creamy sour cream, creating a flavorful side dish perfect for fall.
Ingredients
- 2 1/2 lbs (1.1 kg) sweet potatoes, skin on
- Olive oil
- 4 tbsp light brown sugar
- 1/2 cup (120 ml) full fat sour cream
- 2 tsp balsamic vinegar
- 1 tsp salt
Instructions
- Preheat your oven to 375ºF (190ºC).
- Prick the skin of the sweet potatoes several times with a fork and generously rub them with olive oil.
- Place the sweet potatoes on a baking sheet and roast in the oven until they are easily pierced with a fork, about one hour.
- Once cooked, remove the sweet potatoes from the oven and let them cool slightly.
- Peel the skins off the sweet potatoes and place the flesh in a large mixing bowl.
- Add the light brown sugar, full fat sour cream, balsamic vinegar, and salt to the bowl.
- Mash the sweet potatoes with a potato masher or fork until smooth and well combined.
- Taste and adjust seasoning if necessary before serving.
Notes
- For a smoother texture, you can use a hand mixer to mash the sweet potatoes.
- This dish pairs well with roasted meats or as part of a holiday spread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18
- Sodium: 500
- Fat: 8
- Carbohydrates: 45
- Fiber: 5
- Protein: 3
- Cholesterol: 15
If You Liked This Recipe, You’ll Love These
- Fennel and Sweet Potato Gratin
- Candied Sweet Potato Casserole
- Sweet Potato Fries and Cilantro Yogurt Sauce
- Sweet Potato Cinnamon Rolls and Brown Sugar Icing
Frequently Asked Questions
Why does the recipe use balsamic vinegar in mashed sweet potatoes?
The article describes balsamic vinegar as the “electrifying” ingredient that gives the brown sugar new dimension — the acidity cuts through the natural sweetness of the potato and the richness of 1/2 cup of full-fat sour cream. Only 2 tsp is used, so the flavor is subtle but transformative rather than sharp.
Why does the recipe roast the potatoes with their skins on?
The 2 1/2 lb of sweet potatoes are rubbed with olive oil and roasted whole at 375°F for about 1 hour before peeling. Roasting in the skin concentrates the potato’s flavor and keeps it from drying out — the skins peel off easily once the potatoes are tender. 
What occasions or dishes does this pair with?
The notes say this dish pairs well with roasted meats or as part of a holiday spread. It can be stored in an airtight container in the refrigerator for up to 3 days.
