Traditional recipes

Sweet Potato Mash with Mint

Sweet Potato Mash with Mint

Sweet potatoes cooked and mashed with onions, mint, cilantro, garlic, and olive oil. Puerto Rican boniato recipe.

Photography Credit:Elise Bauer

Have you ever had “boniato”?

It’s a sweet potato that is popular in the Caribbean. It’s light in color and fluffy when cooked.

I first tried this sweet potato variety at a special food and wine festival event in the Bahamas. These fluffy sweet potatoes with mint were served alongside freshly caught wahoo fish, and as good as the fish was, I could have skipped it completely and just had a huge plate of the sweet potatoes, they were so good.

The chef who prepared the mash was Chef Sean Bernal of The Oceanaire Seafood Room Miami, who recalled to us how his grandmother in Puerto Rico would make him boniato sweet potato with onions and mint.

Chef Sean has generously shared with us how he prepared the mash. The trick, he says, is to roast the sweet potatoes so that you get the richness of flavor from the caramelization of the sugars in them. I prepared a couple batches, one boiled and one roasted, and I agree that the roasted approach produces more flavor.

The real surprise was the combination of the sweet potatoes, crunchy raw chopped onions, and mint! I never would have thought to put mint with sweet potatoes, but it’s a great combination.

Regarding the boniato sweet potato. I think they are pretty easy to come by in places like Florida, but our local Whole Foods doesn’t carry them. So I used a Japanese variety of a pale yellow sweet potato instead, which worked fine. (Apologies to Chef Sean, but we make do with what we have, right?)

Another surprising touch was the addition of just a little bit of vanilla, it made the mash seem even creamier.

I honestly can’t remember if Sean added sugar or not, but if you like your sweet potatoes to be sweet, you can add a little to taste (I think we added one teaspoon for the whole 3 lb batch.)

Sweet Potato Mash with Mint Recipe


  • 3 pounds light yellow sweet potatoes (boniato if you can get them), peeled, cut into 2 inch chunks
  • 1/4 cup extra virgin olive oil
  • 1/2 cup to 1 cup (or more) water
  • 1/4 cup minced onion
  • 1/2 small garlic clove, minced
  • 1/4 cup chopped mint leaves, packed, (about 30-40 leaves)
  • 2 tablespoons minced cilantro, packed
  • Salt
  • Sugar
  • 1/4 teaspoon vanilla extract


1 Roast the sweet potatoes: Rub olive oil all over the sweet potato pieces, sprinkle lightly with salt, and put them in a roasting pan, cook at 425°F for 40 minutes, until cooked through and lightly browned and a fork easily pierces through the pieces.

2 Mash the sweet potatoes, add water: Place cooked sweet potato pieces in a large bowl, add olive oil, mash with a potato masher until completely mashed. Slowly add water, stirring with a wooden spoon until the sweet potatoes reach desired consistency.

3 Stir in the onions, garlic, mint, and cilantro. Stir in vanilla extract. Add more salt, and maybe a little sugar if you want, to taste.

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Savory Mashed Sweet Potatoes

I’m on a mission to stock this food blog with all the holiday recipes you might need, and it’s about time I shared a mashed sweet potato recipe. The problem with most mashed sweet potatoes is that they’re made even sweeter with brown sugar and marshmallows. Sweet potatoes are already plenty sweet on their own!

So, I added savory ingredients to my mashed sweet potatoes to balance out that inherent sweetness. Finely chopped fresh parsley and green onion combined with some sour cream and butter are all you need for incredible savory mashed sweet potatoes.

I don’t know why these basic ingredients create such a stellar flavor combination, but they do. These mashed sweet potatoes took a cue from my baked rosemary Parmesan sweet potatoes (another simple holiday side option) and the quinoa-stuffed sweet potatoes in my cookbook.

Watch How to Make Mashed Sweet Potatoes

How To Prep And Cook Sweet Potatoes

While there’s a few options on how to prep and cook sweet potatoes, I find that the easiest process is to peel, dice, and boil. Here’s the breakdown.

  • Peel the potatoes using a hand peeler (my favorite peeler is linked in the recipe notes).
  • Dice the potatoes into large or small cubes.
  • Boil the potatoes until tender, and then place it into a large mixing bowl to prepare for mashing.

More Sweet Potato Recipes

This recipe for Mashed Five Spice Sweet Potatoes is creamy and sweet! So good!

These Lemony Roasted Sweet Potatoes are paleo and go great with a lot of wintertime meals.

This Sweet Potato BReakfast Hash is paleo friendly as well and is great as a side dish for brunch. Plus it can be meal prepped.

This may sound strange but this Sweet Potato and Peanut soup is absolutely amazing!

Thanks so much for reading. If you make this recipe, please come back and leave a star rating and review!


  • 400 grams of sweet potatoes
  • 500 grams of floury potatoes
  • 500 grams of chicory
  • 1 onion
  • 3 tablespoons of sugar
  • big knob of butter
  • large handful of arugula
  • pepper and salt to taste

&uarr click on the photo to enlarge

Kitchen equipment

  • potato peeler
  • cutting board & chef's knife
  • large pan
  • potato masher
  • large skillet
  • wooden spoon

View the original recipe via:

Preparation - 30 minutes

Peel the sweet potatoes and floury potatoes. Cut these into chunks and add to a large pan. Fill the pan with water and salt and bring to a boil.

Boil the potatoes for about 20 minutes, the exact cooking time depends on the size of the potato chunks.

In the meantime, remove the core from the chicory and chop the chicory coarsely. Peel and finely chop the onion.

Sweet potato mash with chicory

Finishing the sweet potato mash with chicory - 15 minutes

Heat a knob of butter in a large skillet. Sauté the onion for a few minutes. Then fry the chicory for a few more minutes.

Season the chicory with salt and pepper and sprinkle with 3 tablespoons of sugar. Caramelise the chicory for a few more minutes on high heat.

Drain the potatoes and mash them roughly with a potato masher. Stir the caramelized chicory into the potatoes and season again with salt and pepper.

It's not necessary to make the mash smoother with milk or more butter, but you can do this to taste if you want to. Serve with arugula, enjoy!

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Bacon Mashed Potato Casserole

This Mashed Potato Casserole recipe will come in handy during the holiday season. It is easy to prepare with easy-to-find ingredients. And the best part is that this dish alone can feed a huge crowd during the Thanksgiving or Christmas dinner.

This recipe is very similar to my loaded twice baked potato one but in a casserole form. I am yet to meet a person who isn&rsquot a fan of mashed potatoes. It goes well with meaty dishes, especially with beef and chicken.

Also, I like mine creamy and smooth, and with a crunchy topping thanks to the bacon. It is very versatile as well, so you can add pretty much anything to it.

And with this recipe, you get to elevate it into another comfort food &ndash a baked dish topped with your favorite crunchy bacon, cheddar cheese, and chopped chives. The flavor combination is a classic.

You can never go wrong with this side dish. Feel free to prepare it in advance so you will not be as busy on the day of the celebration. Impress your family and friends and make it a part of your holiday menu!

Creamy Mashed Potato Casserole Ingredients:

  • Russet potatoes: This variety is mealy and fluffy when baked.
  • Milk: You can use 1%, 2%, 3%, or whole milk.
  • Butter: I like mine loaded with it!
  • Sour Cream: It adds richness, creaminess, and tartness.
  • Shredded cheddar cheese: It adds richness. You can make yours as cheesy as you like, using your favorite cheese.
  • Crumbled bacon: For a savory and crunchy texture. Here are the steps on how to make your own bacon at home.
  • Chopped chives and parsley: Both add freshness and a pop of color that makes everything look so appetizing.
  • Kosher salt and pepper: To taste
  • Cooking spray

Added by

Nutritional data has not been calculated yet.

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Potato Upgrade: Sweet Potatoes

Everyone’s favorite orange tuber has serious health benefits, especially compared to its white counterpart.

Sweet potatoes are a rich source of fiber, essential vitamins and minerals, and antioxidants such as beta-carotene, chlorogenic acid, and coumarins. Compared to white potatoes, sweet potatoes boast more fiber, have a lower glycemic-index, and contain far more nutrients, including vitamin A.

Unlike other sources of beta-carotene (carrots, leafy greens, cantaloupe), orange-fleshed sweet potatoes have been shown to have a superior ability to increase blood levels of vitamin A. This is because sweet potatoes contain the highly bioavailable variety of beta-carotene.

Sweet Potato Mash Recipe

A creamy indulgence with mashed sweet potato cooked in milk and butter and seasoned with salt and pepper. It makes a great side dish with your meals.

Sweet Potato Mash Recipe is such a delicious dish to be had along with your grilled chicken or any other grilled meat. The sweet potato are slowly boiled in milk and butter until it softens and it is mashed to a coarse texture.

The addition of fresh garlic cloves into the mash gives it a perfect balance in the dish. The sweetness of the sweet potato is well balanced with the salt and is flavored more by sprinkling some crushed pepper on the top.

It is believed that sweet potato has fewer calories when compared to the white potatoes. They also have low glycemic index which means they release sugar slowly into the blood that helps to steady the levels of blood sugar.

Serve the Sweet Potato Mash Recipe along with Oven Baked Chicken with a fresh salad like Chickpea Orange Salad Recipe with Sun Dried Tomatoes by the side.

If you are looking for more Sweet Potato Recipe, here are some:

Place peeled and cut white potatoes in the bottom of the pan, then the peeled and cut sweet potatoes on top. Barely cover with water. Add salt. Boil until fork-tender.

Pour potatoes into a colander to drain. Separate sweet potatoes into a separate bowl.

Use a potato ricer or masher to &ldquomash&rdquo the potatoes. (A ricer leaves fewer lumps. I love the potato ricer pictured.)

Add butter and warmed milk to each bowl. Mix until smooth.

Adjust seasonings.

Add one dish to the other and give it a quick swirl. Pour into a serving dish and serve immediately.

Optional: Garnish with chopped parsley.