This side dish is a delicious swap for our favorite mashed potatoes!
Mashed Sweet Potatoes are beautifully simple and pair well with almost any main dish. An easy side with boiled sweet potatoes mashed with butter and some warm spices.
A creamy texture and buttery flavor (and not too much sweetness) makes this a healthy side.
While many recipes for mashed sweet potatoes (or Sweet Potato Casserole) have added ingredients like marshmallows or pecans, I prefer mashed sweet potatoes to be smooth and creamy.
Three simple ingredients (and a little salt and pepper) are all it takes to make these easy Mashed Sweet Potatoes! No need to add extra ingredients when you have such a naturally sweet and flavorful veggie! These easy mashed sweet potatoes are the perfect side for Roasted Pork Tenderloin or Bacon Wrapped Chicken along with a side of steamed veggies!
How to Make Mashed Sweet Potatoes
Making mashed sweet potatoes is really easy! If I have a lot of time, I make Baked Sweet Potatoes and scoop them out to make mashed potatoes. A quicker method is to boil the sweet potatoes but I prefer the consistency of baked if possible. Once cooked (either boiled or baked) and very well-drained, the sweet potatoes can be mashed.
- Start by adding butter to cooked mashed potatoes.
- Mash using a hand masher or a hand mixer (per the recipe below).
- Heat the cream/milk and add a bit at a time while mashing (you may not need all of the cream).
- Once mashed, season with salt and pepper and serve (with more butter of course).
This mashed sweet potato recipe can be made sweet or savory depending on additions.
Sweet: Add a pinch of brown sugar, honey, or even browned butter. Sprinkle with cinnamon or even a pinch of pumpkin pie spice.
Savory: Add a clove of garlic to the potatoes as they boil or stir in some roasted garlic while mashing. Stir in some fresh thyme or other fresh herbs.. Add in a sprinkle parmesan cheese or a spoonful of sour cream.
How Long to Boil Sweet Potatoes for Mashing
Sweet Potatoes, when cut into small chunks, take a relatively short amount of time to boil, 15-20 minutes or until tender when poked with a fork. Older sweet potatoes may need extra time. If you’d prefer (or you’ve got a roast in the oven).
If you’d like, you can bake sweet potatoes instead of boiling and mash them once cooked. No need to peel before baking, simply bake whole sweet potatoes, cut in half and scoop out the soft flesh.
How to Mash Sweet Potatoes
- Drain very well to ensure they’re not watery.
- Sweet potatoes mash best while they’re warm.
- Heat the cream before adding it to the potatoes.
- Mash sweet potatoes with a hand masher for a more rustic consistency (aka a bit less smooth).
- Use a hand mixer or immersion blender for a smoother consistency.
Fridge: Mashed sweet potatoes will last about 4 days in the fridge in a container or covered with plastic wrap.
Freezer: To freeze, scoop smashed sweet potatoes into a plastic freezer bag. Press them out into a flat square and freeze. This will help ensure the potatoes defrost and reheat evenly! When you reheat them, add about a tablespoon of milk per cup of sweet potatoes and place them in the oven to reheat.
Add Leftover Sweet Spuds to These Recipes
Sweet potatoes blend well with many ingredients! Use the leftovers to top Shepherd’s Pie for an amazing twist on a classic! Use sweet potatoes in Potato Cakes or Duchess Potatoes in place of regular potatoes. They can be used pretty much anywhere you’d use regular potatoes!
More Sweet Potato Faves
- Sweet Potato Casserole – perfect for Thanksgiving Dinner
- Classic Sweet Potato Pie
- Sweet Potato and Apple Casserole – Reader favorite!
- Crockpot Sweet Potato Casserole
- Sweet Potato Salad
- Roasted Sweet Potatoes
- Brown Sugar Roasted Sweet Potatoes – sweet & savory
- Instant Pot Mashed Sweet Potatoes
Mashed Sweet Potatoes
- 4 pounds sweet potatoes peeled
- ⅓ cup butter cut into 4 pieces
- ⅓ cup cream or milk, warmed
- salt & pepper to taste
- Dice potatoes into 2" chunks.
- Bring a large pot of salted water to a boil. Add potatoes and boil until tender, about 15 minutes.
- Drain well and allow to sit in the colander a few minutes to make sure all water evaporates.
- Add butter to the potatoes and mash with a hand masher. Add cream or milk a little bit at a time to reach desired consistency. You may not need all of the cream.
- Season with salt and pepper. Serve hot and top with a dash of cinnamon if desired.
- If you prefer a sweeter mashed potato, add 2 tablespoons of brown sugar along with the butter.
- Sweet potatoes can be baked in the oven instead of boiling. Cook at 400°F for about 1 hour or until fork tender.
- Drain very well to ensure they're not watery.
- Sweet potatoes mash best while they're warm.
- Heat the cream before adding it to the potatoes.
- Mash sweet potatoes with a hand masher for a more rustic consistency (aka a bit less smooth). Use a hand mixer or immersion blender for a smoother consistency.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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