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Mashed sweet potatoes are the sweet and buttery alternative to classic mashed potatoes. Creamy, savory, and a touch of sweet, these mashed sweet potatoes are the perfect side dish to whatever you’re making!
Savory and Sweet: Mashed Sweet Potatoes
When I was younger, my mom would always make sweet potatoes for my dad because he loved them so much. She would steam them for him and I honestly think he ate them as they were with no seasonings; just enjoyed them the way they are naturally. My brother and I would always say, “eww gross,” and never ate them. We were so close-minded and we would always say that white potatoes were much better and that sweet potatoes were fake potatoes. Hahaha, looking back on this, I’m laughing because I equally enjoy both kinds of potatoes now!
You may see that a lot of recipes for mashed sweet potatoes use marshmallows (like in a sweet potato casserole), I don’t think it needs that extra sugar. Sweet potatoes are already naturally sweet and the butter adds a nice savory, salty addition to the sweet potatoes. I also think mashed sweet potatoes can be much creamier than their white potato counterpart!
Serve mashed sweet potatoes alongside Instant Pot Pork Chops, Yum Yum Chicken, or Slow Cooker Osso Buco.
Repurpose Leftover Mashed Sweet Potatoes
You can use leftover mashed sweet potatoes to make a loaf sweet potato bread or sweet potato muffins!
Mashed Sweet Potato Tips and Variations
- Make sure you are buying sweet potatoes and not yams. They look very similar but yield vastly different results! Yams are much starchier and not as sweet as sweet potatoes. Their skin looks more purple and sweet potato skin has a more brown-orange hue. Yams are also longer while sweet potatoes are rounder in the center.
- Using a potato masher or potato ricer will help you easily create lighter, fluffier, and lump-free mashed sweet potatoes!
- Sweet potatoes have a tougher skin than regular potatoes so I would encourage you to peel sweet potatoes before cooking.
- Add in your favorite spices and seasonings. I kept it basic here with just cream and butter, but you can add in a dash of ground cinnamon, ground nutmeg, or even cayenne pepper.
Storage and Reheating Instructions
Store leftovers in an airtight container for up to 3 days in the refrigerator. To reheat, you can reheat in a pot on the stovetop with a few splashes of milk or water to help keep the sweet potatoes from drying out. Alternatively, you can do this in the microwave as well in a microwave-safe bowl or container. Add liquid to help keep the sweet potatoes from drying out.
Mashed Sweet Potatoes
Equipment
Ingredients
- 2 pounds (1134 g) large sweet potatoes, peeled and cut into 2-inch cubes
- 8 tablespoons (42 g) salted butter
- ¼ cup (59 ml) half-and-half, or heavy cream
- ¾ cup whole milk
- 1 teaspoon kosher salt, or more to taste
Instructions
- Bring a pot of water to a boil then add the sweet potatoes to the pot.2 pounds (1134 g) large sweet potatoes
- Cook the sweet potatoes until they're fork tender.
- Carefully drain the sweet potatoes then place them in a large bowl. Using a potato ricer, a potato masher, or just a fork, mash the potatoes to your desired consistency. If you want more texture, you’ll likely want to use the potato masher and fork (like I did).
- Stir in the butter, half and half, milk, and salt. You may need to add more milk for desired consistency. I like mine to be fluffy and not dry.8 tablespoons (42 g) salted butter, 1/4 cup (59 ml) half-and-half, ¾ cup whole milk, 1 teaspoon kosher salt
- Serve warm.
Nutrition
Photographs by Jess Gaertner Creative
This recipe proves that you do not need to add sugar to have delicious mashed sweet potatoes. I used milk and just a bit of salt and they were wonderful. Plus they warm over perfectly in the microwave. This recipee is a keeper.
Your recipe sounds and look simple enough. I wish that the listings for sodium and the others were shown.
I have one very large sweet potato and I’m trying to find a way to cook it. I will try this recipe.
Can I make these the guy and bake them the next day? I’d love to try them thanksgiving
They might be a little dry so I would add a little more liquid in prior to re-baking.
Looks delicious! If using salted butter, how much should I reduce the salt?
I would reduce the salt but 1/2 teaspoon but I would definitely slowly add it and keep tasting to make sure it’s not too salty for you.
Thank you for posting this recipe! I made these for Thanksgiving and they were a hit. I love them. P.S. Found it via Pinterest.
I was wondering how to cook sweet potatoes. .I do cook them in the oven wrapped in foil but wanted to make them mashed..I’m going to add a little pinch of sugar n cinnamon to make it taste like it was baked.. Happy Thanksgiving. .
I just looking for sweet potato recipe at Pinterest and found your blog. Very simple and looks delicious. I’ll try it. Regards Amallia
I hope you enjoy, Amallia. Glad to have you here!
I’m crazy for sweet potatoes on thanksgiving! It isn’t thanksgiving without them :)