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Ranch-Mashed Sweet Potatoes

Sweet potatoes are the most nutritious vegetable you can buy in the grocery store. Pair that with the tangy and delicious flavors of ranch dressing, and you’ve got yourself a winning combo. Try this side at your next Thanksgiving feast!

Rachael wrote this recipe on behalf of our friends at theSkimm! Here’s more.


  • 3/4 – 1 cup buttermilk
  • 1 cup sour cream
  • 1 tablespoon hot sauce
  • 1/4 cup chives, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1/4 cup dill, finely chopped
  • 2 large clove garlic, grated or pasted (minced then mashed with salt into paste)
  • Salt and pepper
  • 5 pounds sweet potatoes, peeled and diced
  • 3-5 tablespoons butter, cut into pieces
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Whisk up buttermilk, sour cream, hot sauce, herbs, garlic, salt and pepper.

Place sweet potatoes in a pot, cover with water, and bring to a boil. Salt the water.

Cook until tender when poked with a fork, about 15 minutes. Drain and return sweet potatoes to the hot pot. Add butter to hot the sweet potatoes and melt, add dressing, and mash to desired consistency. Taste to adjust seasonings.

To keep sweet potatoes hot, place in a covered saucepot. Place a larger pot with about 2 inches of water on the stove and bring the water to a gentle simmer. 

Place the saucepot filled with sweet potatoes in the water bath. The sweet potatoes will hold just perfect for hours.

The ranch dressing base is also delicious with regular potatoes or even with mashed cauliflower. Ranch-o-rama!

Rachael Ray