This post may contain affiliate links. Please read our disclosure policy.
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.
- 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.
- Serve warm.
Nutrition
Photographs by Jess Gaertner Creative
Oohh, sweet potatoes are one of my favorites! I really love the Chinese sweet potato soup with ginger. =)
YUM! These look to die for. One of my favorite ways to enjoy sweet potatoes by far :)
Thank you!
Now this is my kind of side dish! Love these flavors!
I hate when people behave like it, so mean. Did you have a good meal anyway? I never had mashed sweet potatoes. I ate sweet potatoes maybe 3 times in my life, need to change it.
Hehe love the story about dinner and the jacket lady :) I am really bad at trying new things… seriously. Its sad… and I call myself a “foodie”. Lets just put it this way, I am really passionate about the food I do like LOL. And I LOVE sweet potatoes!!!!!! Adam does too! I have made them with a touch of orange juice too! Yummy food and perfect for this time of year!
I hate when people are so rude like that. My husband and have been doing more and more take-out from our favorite places as we don’t like so many people. The whole “get off my lawn” mentality like I am 90 years old.
Love sweet potatoes, but I’m the only one in my house. I might just have to make them for myself!
My favorite Thanksgiving side ~ especially with that pat of butter!
I had the same brussel sprout conversion! And I don’t think I ever ate a sweet potato growing up. So sad. This dish looks like one to have on my thanksgiving menu. Thanks for sharing!
I hope you add it to your menu, Sarah! Enjoy!
Yes please to sweet potatoes!
I love the extra touch of color these would add do the dinner table!