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Mashed Sweet Potatoes are an easy side dish that comes together in less than 30 minutes. Served sweet or savory these mashed sweet potatoes can be enjoyed as a simple side dish fit for any meal.
Love sweet potatoes? Don't miss my recipes for Sweet Potato Black Bean Chili, Sweet Potato Casserole, Sweet Potato Biscuits, and Sweet Potato Tacos.
If you have never made mashed sweet potatoes, this is your sign to change that! Rich, creamy, and slightly sweet from the natural flavor of the sweet potatoes, these velvety mashed sweet potatoes can be served with garlic and cream or with warming spices and brown sugar.
Regardless of how you serve these Mashed Sweet Potatoes, you will love this simple side dish!
How to Make Mashed Sweet Potatoes
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Peel and dice the sweet potatoes. For smooth mashed sweet potatoes, I recommend peeling your sweet potatoes. The skin on sweet potatoes does not break down easily and would not be a pleasant addition to these velvety sweet potatoes. It is also important to cut the peeled sweet potatoes into 1-inch chunks so that they cook evenly.
- Cover with cold water. Place the cubed potatoes into a large pan and cover with cold water. Using cold water will ensure even cooking.
- Simmer until fork tender. Bring the sweet potatoes to a rapid boil. Once boiling, reduce the heat and simmer until the potatoes are fork-tender.
- Drain. Once tender, drain the potatoes and return them to the hot pan. This will help to evaporate the excess liquid, which enhances the natural flavor of the sweet potatoes.
- Mash. Use a potato mashed to get the sweet potatoes nice and smooth.
- Season your way! Add in the seasonings of your choice and continue to mash or mix until nice and incorporated.
Flavor Variations for Mashed Sweet Potatoes
Pick and choose from the following options for flavoring your mashed sweet potatoes.
- Savory Mashed Sweet Potatoes: Add 2 tablespoons of unsalted butter, 1 teaspoon garlic powder, and ¼-1/3 cup of vegetable broth to the cooked sweet potatoes and mash until smooth.
- Creamy Mashed Sweet Potatoes: After cooking the sweet potatoes, add ⅓ cup milk and 2 tablespoons unsalted butter and mash until creamy.
- Tangy Mashed Sweet Potatoes: Add 1 tablespoon of unsalted butter, along with ¼ cup each of milk and plain Greek yogurt or sour cream, which adds a nice tangy flavor to sweet potatoes.
- Sweet Mashed Sweet Potatoes: Add 3 tablespoons of unsalted butter, 1 tablespoon of maple syrup or brown sugar, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg.
- Apple Cider Mashed Sweet Potatoes: Add ½ cup of apple cider and add in 1 teaspoon of cinnamon and ½ teaspoon of grated nutmeg to the sweet potatoes and mash well.
- Vegan Mashed Sweet Potatoes: Use 2 tablespoons of your favorite non-dairy butter, along with ¼-1/3 cup of vegetable broth.
- Smokey Mashed Sweet Potatoes: Add 1 teaspoon of smoked paprika along with 2 tablespoons unsalted butter and ¼-1/3 cup of vegetable broth and mash until smooth and creamy.
Storage
- Refrigerate: Leftover mashed sweet potatoes can be stored in an airtight container in the refrigerator for up to 5 days
- Freeze: Allow the sweet potato puree to cool and then transfer it to a freezer-safe container or storage bag. Freeze for up to 3 months.
- Reheat: Defrost if needed and then warm over low heat, adding broth or milk to thin as needed.
Make it a Meal
Regardless of whether you serve these mashed sweet potatoes sweet or savory, they pair well with endless entrees. Below are a few of my favorites.
If you enjoyed this simple recipe for Mashed Sweet Potatoes, I would love for you to leave a comment and review below.
Easy Mashed Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1-½ teaspoon kosher salt, divided
- see notes for flavoring options
Instructions
- Cut the peeled potatoes into 1-inch chunks. Place the cubed sweet potatoes into a large stock pan. Cover with cold water and sprinkle with 1 teaspoon of salt.
- Bring the potatoes to a rapid boil. Reduce heat and simmer until potatoes are fork-tender, about 12-15 minutes.
- Once tender, drain the sweet potatoes over a colander and return the sweet potatoes to the warm pan. Let sit for 1 minute, to allow the excess moisture to evaporate.
- Begin to mash the sweet potatoes with a potato masher until smooth. Add in the remaining ½ teaspoon of salt along with the seasonings of choice and mash sweet potatoes until well combined and creamy.
- Taste and adjust seasonings if needed and serve immediately.
Equipment
Notes
-
- Savory Mashed Sweet Potatoes: Add 2 tablespoons of unsalted butter, 1 teaspoon garlic powder, and ¼-1/3 cup of vegetable broth to the cooked sweet potatoes and mash until smooth.
-
- Creamy Mashed Sweet Potatoes: After cooking the sweet potatoes, add ⅓ cup milk and 2 tablespoons unsalted butter and mash until creamy.
-
- Tangy Mashed Sweet Potatoes: Add 1 tablespoon of unsalted butter, along with ¼ cup each of milk and plain Greek yogurt or sour cream, which adds a nice tangy flavor to sweet potatoes.
-
- Sweet Mashed Sweet Potatoes: Add 3 tablespoons of unsalted butter, 1 tablespoon of maple syrup or brown sugar, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg.
-
- Apple Cider Mashed Sweet Potatoes: Add ½ cup of apple cider and add in 1 teaspoon of cinnamon and ½ teaspoon of grated nutmeg to the sweet potatoes and mash well.
-
- Vegan Mashed Sweet Potatoes: Use 2 tablespoons of your favorite non-dairy butter, along with ¼-1/3 cup of vegetable broth.
-
- Smoky Mashed Sweet Potatoes: Add 1 teaspoon of smoked paprika along with 2 tablespoons unsalted butter and ¼-1/3 cup of vegetable broth and mash until smooth and creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a tasty dish! Can leftovers of this recipe be frozen?
I am so glad you enjoyed! Yes, leftover Mashed Sweet Potatoes can be frozen. Simply allow to cool and then place in freezer safe container or bag. If using a container, I like to place a piece of wax paper on top of the potatoes (it helps protect against freezer burn). And then freezer for 2-3 months. Defrost in fridge overnight and heat as desired.
Good stuff!
I never ate these as a kid but I can't get enough of them now. They are so good!
Thanks Abeer! I am addicted as well
Love this recipe, sweet potatoes are the best!
Thanks so much Noelle! They are a staple at our house