With sour cream, Better Than Bouillon® Roasted Garlic Base and maple syrup, these light and fluffy mashed potatoes deliver a yummy side dish that can be served with fish, chicken, pork or turkey.
Recipe tags: garlic base, easy difficulty, side, vegetarian, stovetop
| 2½ lb | sweet potatoes, peeled and chopped |
| 2 Tbsp | butter |
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 tsp | chili powder |
| ½ cup | sour cream |
| 2 Tbsp | maple syrup |
| 2 Tbsp | finely chopped fresh chives |
In large saucepan of boiling salted water, cook sweet potatoes for 15 to 20 minutes or until tender; drain and return to saucepan set over low heat.
Add butter, Roasted Garlic Base and chili powder; mash until smooth. Fold in sour cream and maple syrup. Sprinkle with chives.
Tip: Alternatively, baked sweet potatoes in 400˚F oven. Pierce whole sweet potatoes all over with a fork. Bake for 40 to 50 minutes or until fork-tender.