Mashed Sweet Potatoes
Updated September 23, 2024
Quick Summary
Mashed Sweet Potatoes are an easy, healthy, and delicious side dish for Thanksgiving, Christmas, or any meal. You will love this sweet potato mash recipe!
I think Mashed Sweet Potatoes are underrated. Regular old mashed potatoes tend to get all of the attention. Sure, I like mashed potatoes, but I think mashed sweet potatoes are much better than the classic side dish.
Mashed sweet potatoes have a naturally sweet and creamy flavor, with a hint of earthiness. The texture is smooth and velvety, making them comforting and rich. When seasoned, they can have warm undertones from spices like cinnamon or nutmeg, and the addition of butter or cream enhances their richness.
My favorite way to serve them is with brown butter, a little pure maple syrup, a dash of cinnamon, AND candied pecans on top! The combo is amazing! But you can also go savory with rosemary, bacon, or spice them up with chipotle peppers.
Sweet potatoes are very versatile and make a great side dish for Thanksgiving, Christmas, Easter, or any meal!
Table of Contents
Simple Ingredients
You only need a few ingredients!
- Sweet potatoes– peeled and cut into 1-inch pieces
- Milk– you can also use heavy cream.
- Butter– to make them super creamy!
How to Make Mashed Sweet Potatoes
- You can roast the sweet potatoes and then mash them, but I prefer to boil the sweet potatoes because the oven is always occupied on Thanksgiving and Christmas. Plus, boiling the sweet potatoes is so easy and always creates creamy potatoes.
- I always peel the potatoes. If you like a chunkier mash, you can leave the skins on.
- After you boil the potatoes, make sure you drain them well in a colander.
- I like to use a potato masher to mash the sweet potatoes. You can use a hand blender if you wish. You can also use a food processor if you want the sweet potatoes super smooth.
- For best results, mash with milk and butter. If you need them to be vegan or dairy free, you can use coconut milk or almond milk and coconut oil.
- Season with salt. Salt is a must!
Flavor Variations
I love basic mashed sweet potatoes with a little butter and salt, but there are lots of ways to serve up mashed sweet potatoes. If you want to jazz them up, here are a few ideas:
- Serve with brown butter or honey butter
- Top with candied pecans or toasted pecans
- Sweeten with pure maple syrup or brown sugar
- Sprinkle in ground cinnamon and/or nutmeg
- Add in fresh rosemary and roasted garlic
- Stir in Parmesan cheese, Gruyere cheese, white cheddar cheese, or even a little blue cheese
- Spice them up with chipotle peppers
- Add chopped bacon
Serving Suggestions
Serve mashed sweet potatoes along side any of the following dishes.
- Turkey or Ham
- Easy Skillet Chicken Thighs
- Pork Tenderloin
- Honey Mustard Sheet Pan Chicken with Brussels Sprouts
- Chicken Pot Pie
- Pistachio Crusted Baked Salmon
How to Store Leftovers
- Store in Fridge: If you have leftovers, let the potatoes cool completely. Store in an airtight container in the fridge for up to 4 days.
- Repurpose: You can also use leftover mashed sweet potatoes to make our favorite Sweet Potato Rolls. I usually make extra mashed sweet potatoes so I HAVE to make the rolls, ha! They are so good!
How to Freeze
- Cool Completely: Allow the mashed sweet potatoes to cool to room temperature.
- Portion: Divide them into portions suitable for your needs. This makes it easier to thaw just what you need later.
- Use Airtight Containers or Bags: Place the mashed sweet potatoes in airtight containers or freezer-safe bags. If using bags, try to remove as much air as possible before sealing.
- Label and Date: Write the date on the container or bag so you can keep track of how long they’ve been in the freezer.
- Freeze: Store in the freezer. They can last for up to 6 months.
Recipe Tips
Choose the Right Sweet Potatoes: Look for firm, smooth sweet potatoes without blemishes. Garnet and Jewel varieties are popular for mashing.
Peel and Cut Evenly: Peel and cut the sweet potatoes into uniform chunks to ensure they cook evenly.
Boil or Steam: Boil or steam the sweet potatoes until they’re fork-tender, usually about 15-20 minutes. Steaming preserves more nutrients.
Drain Well: If boiling, drain them well to avoid excess moisture in your mash.
Use a Potato Masher or Ricer: For the best texture, use a potato masher or a ricer. Avoid a food processor, as it can make them gummy.
Adjust Consistency: If they’re too thick, add more milk or cream until you reach your desired consistency.
Season to Taste: Don’t forget to season with salt and pepper! A little acidity from lemon juice or vinegar can also brighten the flavor. See the tips above for flavor variations.
Make Ahead: You can prepare mashed sweet potatoes ahead of time and reheat them gently before serving.
Freeze for Later: As mentioned earlier, you can freeze leftovers for a quick side dish later on!
More Holiday Side Dish Recipes
- Best Cranberry Sauce
- Garlic Mashed Potatoes
- Mashed Cauliflower
- Slow Cooker Mashed Potatoes
- Roasted Green Beans
- Sausage Stuffing
More Sweet Potato Recipes
- Sweet Potato Rolls
- Maple Roasted Sweet Potatoes
- Baked Sweet Potato Fries
- Roasted Sweet Potato Wedges
- Smashed Sweet Potatoes
- Sweet Potato Soup
Mashed Sweet Potatoes
Ingredients
- 2 lbs sweet potatoes, peeled and cut into 1-inch pieces
- 1/4 cup to ⅓ cup milk
- 2 tablespoons salted butter
- 1/4 teaspoon Kosher salt or sea salt
Instructions
- Bring a large pot of salted water to boil. Carefully add the sweet potatoes. Reduce heat to medium and cook, uncovered, for 15 minutes or until sweet potatoes are fork tender.
- Drain the sweet potatoes in a colander, shaking to remove all of the water. Place the sweet potatoes in a large bowl and add ¼ cup milk, butter, and salt. Use a potato masher or hand blender and mash the potatoes until smooth. Add additional milk, if necessary. Serve warm.
Notes
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
I love sweet potatoes and this recipe remind mw I need to make some…candied pecans included.
On another note, I was looking through a catalog I received from Uncommon Ground and saw a piece of jewelry that seems so appropriate for you . The catalog description reads:”String a symbol of your sweet peas around your neck.Up to four jade gemstones. Handmade by Britta Ambauen in Seattle. Exclusive 18″ sterling silver chain.”
The catalog item # is 44071 if you are interested in taking a look. While I am on the subject…check out LOVEPOPS cards.They offer a peas in a pod pop up card with two peas in the pod.
YUM!!! I absolutely love mashed sweet potatoes and those look so creamy!
I’d take these over regular mashed taters any day!
I’m with you and I prefer mashed sweet potatoes, too! These look great, Maria!
These looks so good! I gotta try with candied pecans!
LOVE THIS CREAMY SIDE!
This is one of the true classics!!
YESSSS! If this isn’t a Thanksgiving staple, then I’m not sure what is!
wow…! i love sweet potato and your mashed sweet potatoes looks sooo yummy & good, i will trying to making this. Thanks for sharing….!
I added a touch of cinnamon and it was very good.
We like our Thanksgiving sweet potatoes with warmed mincemeat. Used the food processor for creamy potatoes.
My 2 year old grand son loves sweet potatoes.
I want to incorporate the mashed sweet potatoes to Idli. Can you help me.
My email… gracysthomas123@gmail.com
ya for sweet potatoes, one of my favorites! Great idea to swap these for regular old mashed potatoes, that personally, I could take or leave, so thank you for a timely menu swap!
I was looking for a good sweet potato recipe and this looks like the jackpot! Can’t wait to make it!!!
We love mashed sweet potato in our home and we use a very similar recipe. Only difference is we steam the potato instead and use cream instead of milk – yum
Can I use Walnut milk as the milk?
Sure! Enjoy!
I made these today & they were delicious with rainbow trout & fresh tomatoes. My immersion blender didn’t work well with these, so I used my masher which was much easier! Thanks for this easy recipe!
I add Maple Syrup to mine, in addition. . I love
These are the BEST and that is speaking from years of making many good sweet potatoes. My husband did his happy dance after tasting them. I’m looking forward to reheating them on Thanksgiving in the Traeger, but they are already perfect. The brown butter and little drizzle of maple syrup were the game changers. I sprinkled a bit of cinnamon too.
I am so glad you love them. Thanks for letting us know.