Mashed Sweet Potatoes With Lemon Basil Sauce - Refreshing Side Dish

Mashed sweet potatoes make for the perfect sweet and savory side dish.

Creamy and rich in flavor, they pair well with any main course, especially during the holiday season.

Mashed Sweet Potatoes with Lemon Basil SaucePhoto byGiangi's Kitchen - Giangi Townsend

While regular mashed potatoes are always welcomed and favorites, sweet potatoes are forging a place at the dinner table.

Rich in flavor and texture, the added lemon basil salsa brings them to a new level or irresistible. And when I say irresistible, I mean I have been caught eating this whole dish alone. No regrets, either.

This is one of my favorite times of the year. Coming out, or almost out of the long summer months, the prospect of holiday cooking is welcome in my kitchen. And with the holidays fast approaching, I am enjoying all the fall flavors beforehand.

Baked sweet potato recipes are always a challenge, as every recipe I encounter is so sweet with so much brown sugar or maple syrup added that I want something more savory this year.

I added the lemon basil salsa and brought home the savory flavor I craved.

Just a few staple ingredients create a stellar combination.

Why you are going to love this recipe

A super easy to prepare a side dish, and it tastes incredible.

I love dishes baked in the oven, which are my favorite due to the simplicity of preparation.

This dish will be prepared in less than forty minutes during the holiday season, and everyone will think you worked hours preparing it.

With this recipe, you will love the sweetness of your potatoes blended with the refreshing lemon basil salsa; the flavor improves with each bite you take.

Mashed Sweet Potatoes with Lemon Basil SalsaPhoto byGiangi's Kitchen - Giangi Townsend

A note about the Lemon Basil Salsa

You will like this lemon basil salsa if you like gremolata and chimichurri.

The difference is in the amount of garlic used and adding the basil with the lemon juice.

Milder in flavor. Creamier and rich in texture.

I love the added lemon zest with the lemon. It made this salsa intense and so flavorful.

Here are a few helpful tips for the ingredients needed

Sweet potato – select all the same size so they will bake evenly for you.

Basil – Sweet Italian basil is best for this dish as it brings a tinge of freshness.

Italian flat leaves parsley – The best to use, and do use the stems also as they contain the most parsley oils.

Garlic clove – I enjoy finely grating it as it releases most of the oils. It automatically grinds finely; therefore, you will not bite into chunks.

Lemon zest and juice – remove the zest before squeezing the juice out of your lemon

Olive oil – rubbed all over the cut side of your potatoes as well as to make your salsa.

Salt and pepper – to season your salsa and potatoes

Pomegranate seeds – add some sweetness to your lemon basil salsa. This is optional, but under the holidays, it brings a touch of festivity to your dish.

Mashed Sweet Potatoes with Basil Lemon SaucePhoto byGiangi's Kitchen - Giangi Townsend

What can you serve with your mashed sweet potato?

Mashed sweet potatoes go with just about anything you wish to prepare.

These mashed sweet potatoes are a great holiday side dish, but why stop there? Incorporate them with many of your weeknight favorite entrees.

Pair with other seasonal side dishes such as Roasted Brussels Sprouts with Balsamic Glaze or our fall salads.

Substitutions and suggestions

With just a few ingredients, you can create a new dish.

Here are a few suggestions, but let your imagination go wild and create your signature dish. Have fun!

• Bacon that is crispy and chopped into tiny bites.
• Spice it up by adding some cayenne pepper, smoked paprika, or chili pepper flakes.
• Add some chives or finely chopped scallions to your salsa.
• Cilantro can substitute for parsley.

Mashed Sweet PotatoesPhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to make this wonderful Sweet Potato Mashed with Lemon Basil sauce recipe

• 2 pounds sweet potatoes, unpeeled and sliced in half lengthwise
• 4 tablespoons olive oil
• ¼ cup Italian flat leaf parsley, finely chopped
• ¼ cup basil leaves, finely chopped
• 1 garlic, grated
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• salt and pepper
• 2 tablespoons pomegranate seeds

Instructions

• Preheat the oven to 425℉
• Rub the sliced sweet potatoes with olive oil, season generously with salt, and place them cut-side down on a cookie sheet lined with parchment paper.
• Place in the hot oven for 30 to 35 minutes or until very soft.
• Meanwhile, prepare the lemon basil salsa in a small bowl by mixing the parsley, basil, garlic, lemon zest, and lemon juice. Season with salt and mix well.
• Once the sweet potatoes are cooled enough to handle, remove the skin from the sweet potatoes. The skin and flesh should separate easily, almost slipping out.
• Mash the flesh with salt and pepper until smooth.
• Transfer to a serving dish, create some divots with the back of a spoon.
• Drizzle the salsa over it and sprinkle the pomegranate seeds over it.
• Serve warm

Equipment Needed

Baking sheet – to bake your sweet potatoes

Parchment paper – lining the baking sheet with parchment paper will prevent your potatoes from sticking to the bottom in the oven.

Sharp chef’s knife – slicing and chopping your herbs

Potato masher – makes your potato flesh smooth and lumps-free.

Zester – for your lemon

Juicer – for your lemon

Small mixing bowl – to prepare your lemon basil salsa

Serving dish – this colorful recipe requires a simple dish to stand out at dinner time.

If you enjoy this delicious mashed with lemon basil sauce, look at some of my other recipes!

Champs – Easy Traditional Irish Potatoes

Buttermilk Mashed Potatoes with Caramelized Onions

Pork Tenderloin with Blue Cheese and Dried Cherry Salsa

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Meet Chef Giangi

Mashed Sweet Potatoes with Basil Lemon SalsaPhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.

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