Sweet Potato and Yukon Mash with Parmesan and Sun-dried Tomatoes

Roasted sweet potatoes and sun-dried tomatoes join forces with Parmesan mashed potatoes.
Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 20 min
  • Yield: 6 servings
Share This Recipe


Sweet Potatoes:

2 large sweet potatoes, peeled and cubed

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

Mashed Potatoes:

2 pounds Yukon gold potatoes, unpeeled

Kosher salt and freshly ground black pepper

1 cup whole milk

1 stick (8 tablespoons) unsalted butter

1/2 cup grated Parmesan

1/2 cup chopped sun-dried tomatoes


  1. For the roasted sweet potatoes: Preheat the oven to 350 degrees F.
  2. Put the sweet potato cubes on a baking sheet, drizzle with the oil and sprinkle with salt and pepper. Roast until tender, about 45 minutes.
  3. For the mashed potatoes: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
  4. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling) and add the sweet potatoes. Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the Parmesan, sun-dried tomatoes and 2 teaspoons salt; season with pepper.