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Sweet potato mash with pumpkin seed topping

Mix up your sweet potato game this Thanksgiving with this hearty and flavorful side. 



Pumpkin Seed Topping

  • 1 cup pumpkin seeds, toasted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt


  • 4 lbs sweet potatoes (about five large sweet potatoes), cut into 1” pieces
  • 3 tablespoons unsalted butter
  • 1/4 cup sour cream
  • 1 tablespoon dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon chilli flakes (optional)
  • 1-2 garlic cloves, finely grated
  • 1/3 cup flat-leaf parsley, finely chopped


  • Pumpkin seeds, for garnish
  • Extra-virgin olive oil, for garnish


Pumpkin Seed Topping

  1. Melt the sugar in a skillet over medium-high heat, swirling the pan every few seconds to ensure the sugar melts evenly. Once the sugar has developed a deep amber colour, remove from heat and add toasted pumpkin seeds. Mix well and season with salt.
  2. Transfer the topping to a plate or baking sheet and let cool.
  3. Once cooled, break into small pieces and set aside.


  1. Add sweet potatoes to a large dutch oven or pot, cover with water and bring to a boil over medium-high heat.
  2. Reduce the heat to medium-low and simmer for ten minutes or until sweet potatoes become fork tender. Remove from heat, drain and return the potatoes to the pot.
  3. Mash sweet potatoes to your desired consistency; you can use a potato masher or an immersion blender for a smoother texture. Add butter and sour cream and mix until the butter has melted into the mash and the sour cream has been absorbed. Add brown sugar, cinnamon, salt, pepper, chilli flakes and grated garlic and mix well. Fold in parsley.


  1. Transfer mash to a serving dish and garnish with pumpkin seeds and a drizzle of olive oil and enjoy! 

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