Mashed sweet potatoes with feta cheese combines sweet and salty into a delightful and tasty side dish. It is a hearty and comforting meal which is very easy to make for a weeknight dinner, but is also elegant enough to serve as a festive side dish.
Sweet potatoes are a versatile ingredient to use in the kitchen. They can be used as a substitute for regular potatoes in quite a lot of recipes and can be served with many mains, like chicken saltimbocca, South African bobotie, wild boar stew and grilled chicken.
Have you tried sweet potato in a salad? Don’t miss out on this grilled halloumi and sweet potato salad.
How to make sweet potato mash?
This mashed sweet potato recipe is very easy to make, you need just two main ingredients. Simple as that!
- Prepare the sweet potato:
Start by peeling the potatoes and cut in cubes of about 1 inch (or 2 cm). Make sure to cut even sized cubes to allow equal cooking time.
- Cook the sweet potato:
Bring some water in a large pot to the boil and add some salt. Put the cubes carefully in the boiling water to cook for 12-15 minutes, then check with a sharp knife or fork if the potatoes are tender. When the knife slides in easily, they are ready. Drain the water and put the potatoes back in the pot.
- Mash the potatoes:
Add the crumbled feta cheese and butter to the potatoes and start mashing with a potato masher. Keep mashing until you reach your preferred texture. I like to eat mash with a tiny bit of bite, so not completely smooth, but that is personal preference. Add more butter for a smoother and richer consistency.
Season with salt and pepper to taste at the end. Don’t add too much salt as depending on the type of feta cheese you use, the sweet potato mash can already by quite salty. Consider adding a pinch of cinnamon for extra warmth and sweetness, nutmeg for an extra pungent taste or cumin for a more earthy flavour. Serve with fresh chives.
Useful tips and tricks
This sweet potato mash can easily be made in advance. Leave to cool and place in the fridge in a sealed container for up to 3 days. Warm on low heat in a pot on the stove or just in the microwave oven.
You can add milk, but unlike regular potatoes, sweet potatoes have a much softer consistency and do not need too much extra liquid. And with the feta cheese, we have already added a dairy product to the recipe. Add some milk if you prefer, but it’s not necessary.
Consider adding fresh or dried parsley, oregano, thyme or basil for a Mediterranean touch. Roast a few cloves of garlic with skin and squeeze them into the mash for extra flavour.
You can do either or, according to personal preference (and time). For a more rustic potato mash, consider leaving the skin on. For a smoother consistency, peel the potatoes before boiling. I like both ways, to be honest.
More side dish recipes you might like
- Roasted Brussels sprouts and butternut squash
- South African chakalaka
- Italian green beans with garlic and onion
- Spanish garlic mushrooms
- Traditional French ratatouille
- Oven roasted fennel and carrots
Mashed sweet potato with feta cheese
- 2 pounds or 1 kg sweet potato peeled and diced
- 3 tablespoons or 50 grams unsalted butter
- 4 ounces or 125 grams feta cheese crumbled
- 2 tablespoons chives chopped
- salt and pepper to taste
Optional seasoning (choose only one)
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- Peel and dice the sweet potatoes in cubes of 1 inch (or 2 cm).
- Bring a large pot of salted water to a boil. Add the diced potatoes and boil for 12-15 minutes. Check with a knife or fork if the potatoes are tender.
- Drain the water well and put the potatoes back in the pot. Add the butter and crumbled feta cheese and mash to your preferred consistency. Optionally add either some nutmeg or cinnamon to taste. Don't mix both, choose either one of them. Add salt and pepper to taste.
- Transfer the mashed sweet potato to a serving bowl and sprinkle some more crumbed feta and chopped chives on top.
- Add more butter for a creamier consistency.
- Feta cheese is already quite salty, so taste before adding extra salt.
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