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
Units
Scale
- 2 1/2 lbs sweet potatoes, skin on
- Olive oil
- 4 tbsp light brown sugar
- 1/2 cup 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