Low Sodium Garlic-Herb Mashed Sweet Potatoes

Total time40 min

Prep time15 min

Cook time25 min

Low Sodium Garlic-Herb Mashed Sweet Potatoes

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 lbs sweet potatoes, peeled and cut into 1-inch chunks
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
See all
1 tsp fine sea salt, plus more for the cooking water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp olive oil
4 cloves garlic, thinly sliced
½ cup full-fat coconut milk
1 tbsp fresh rosemary, finely chopped
2 tbsp fresh chives, thinly sliced
1 tbsp fresh thyme leaves
1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Place the sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 18–22 minutes, until the pieces are completely tender and a fork slides through without resistance.
2
While the potatoes cook, warm the olive oil in a small skillet over medium-low heat. Add the sliced garlic and cook, stirring occasionally, for 3–4 minutes, until the slices are golden at the edges and fragrant — watch closely, as they can brown quickly. Remove from the heat and stir in the rosemary and thyme leaves; the residual heat will bloom the herbs. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!