These mashed sweet potatoes are super creamy and easy to make with just 4 simple ingredients. It’s the perfect side dish for fall dinners or the holiday meals.
Sweet potatoes are a must-have in my kitchen once fall rolls around. From roasted sweet potatoes to my sweet potato casserole, I’m always looking for new ways to enjoy this versatile veggie. And these mashed sweet potatoes? They’re at the top of the list! Creamy, naturally sweet, and comforting; this recipe is perfect for holiday feasts or a simple weeknight meal.
Why You’ll Love This Recipe
- Naturally Sweet & Creamy – These mashed sweet potatoes are naturally sweet from the sweet potatoes themselves, but the addition of a little maple syrup or honey takes them to the next level of deliciousness.
- Customizable – You can make this recipe your own by adding a touch of cinnamon, swapping the dairy for non-dairy options, or keeping it simple and savory.
- Perfect for Holidays – Mashed sweet potatoes are a staple for holiday dinners like Thanksgiving and Christmas, but they’re so easy to make, you’ll find yourself making them all year long.
- Quick & Easy – With only a handful of ingredients and minimal prep, this recipe comes together in no time!
Ingredients Needed
- sweet potatoes – about 3 pounds, which is around 4-5 medium-sized sweet potatoes. When shopping for sweet potatoes, look for firm, unwrinkled skins. You can use any variety you like. I used Beauregard, but I also like Jewel or Garnet. All three of these varieties have an orange flesh, but feel free to use white or purple sweet potatoes.
- milk – regular or non-dairy options like almond or oat milk work great here. I love using almond milk for a lighter, dairy-free version.
- butter – adds that delicious richness that brings this recipe together.
- sea salt – helps enhance the natural sweetness of the potatoes.
- black pepper – freshly cracked for a little extra spice and balance.
- maple syrup or honey – totally optional, but if you like a little extra sweetness, maple syrup or honey is perfect for that.
- cinnamon – another optional add-in, but I love adding a bit of cinnamon to give the dish a cozy, warm flavor.
Substitutions
- Milk – You can easily swap regular milk with any non-dairy option like almond, oat, or coconut milk.
- Butter – If you’re avoiding dairy, feel free to use vegan butter or even coconut oil. Be mindful that coconut oil will add a slight coconut flavor to the recipe, so choose depending on your preference. It will still give you that creamy, rich texture though!
- Sweetener – Maple syrup and honey are great, but you can also use agave or skip the sweetener altogether if you prefer a more savory dish.
How to Make Mashed Sweet Potatoes
Step 1: Place chopped sweet potatoes in a large pot, cover with water, and bring to a boil. Reduce heat, cover, and simmer until fork-tender, about 15-20 minutes.
Step 2: Drain sweet potatoes and add back to pot or to a large mixing bowl.
Step 3: Add milk, butter, and salt to the potatoes, then mash to desired texture, adding more milk if needed.
Step 4: Stir in maple syrup and cinnamon if using. Taste and season with additional salt and freshly cracked pepper. Serve warm with butter.
Brittany’s Tip!
If you like your mashed sweet potatoes a little chunky, use a potato masher. For a smoother, creamier consistency, an immersion blender or hand mixer works wonders.
Serving Mashed Sweet Potatoes
Mashed sweet potatoes are so versatile and pair perfectly with just about any meal! Here are a few ideas to get you started:
- Holiday feasts – These mashed sweet potatoes are a staple on my Thanksgiving and Christmas table, right next to roasted brussels sprouts and wild rice stuffing.
- Everyday dinner – These make an easy, healthy side for any protein, like my turkey zucchini boats, this lemon garlic chicken sheet pan meal, or keep things vegan with a delicious lentil loaf!
- In a bowl – Use these mashed sweet potatoes as the base for a cozy fall bowl, topped with roasted veggies(broccoli, cauliflower, kohlrabi), greens, and your favorite protein.
Storing Leftovers
If you have leftovers (which is rare in my house!), you can store the mashed sweet potatoes in an airtight container in the fridge for up to 4-5 days. They reheat beautifully. Just warm them up in the microwave or on the stovetop with a splash of milk to bring back that creamy texture.
Frequently Asked Questions
You can, but I prefer peeling the sweet potatoes for a smoother texture. Leaving the skin on will add a bit more texture to the mash and some extra fiber, so it’s totally up to your preference!
If you’re looking to skip butter entirely, I wouldn’t recommend leaving it out completely. The butter (or vegan butter/coconut oil) adds richness and helps give the mashed sweet potatoes that creamy texture. Without it, the potatoes might turn out a little dry or lack flavor. If you’re avoiding butter, you can try using just a little extra milk or a drizzle of olive oil for moisture, but keep in mind it won’t be quite as creamy!
Sweet potatoes are packed with nutrients! They’re loaded with fiber, vitamins (especially vitamin A), and antioxidants. I love using them in my recipes because they’re not only naturally sweet and delicious, but also a great source of complex carbs that give you lasting energy. Plus, they’re super versatile, you can mash them, roast them, or even use them in desserts!
More Sweet Potato Recipes to Try
Be sure to check out all of my sweet potato recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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Place chopped sweet potatoes in a large pot. Add enough water to cover the potatoes and heat until water is boiling. Reduce heat to medium-low, cover and simmer until the potatoes are fork-tender, about 15-20 minutes.
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Drain sweet potatoes and add back to pot or to a large mixing bowl.
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Add milk, butter and salt to the potatoes and mash using a potato masher until you reach your desired texture, adding more milk if needed. Alternatively, you can use an immersion blender or hand mixer.
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Stir in maple syrup and cinnamon if using.
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Taste and season with additional salt and freshly cracked pepper. Serve warm with butter.
- Storing: If you have leftovers you can store the mashed sweet potatoes in an airtight container in the fridge for up to 4-5 days. They reheat beautifully. Just warm them up in the microwave or on the stovetop with a splash of milk to bring back that creamy texture.
Serving: 1 serving | Calories: 117kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 366mg | Potassium: 275mg | Fiber: 2g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
