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Mashed Sweet Potatoes

These Mashed Sweet Potatoes are super easy to make and belong on your dinner table weekly! They make a fantastic everyday side to chicken, steak and seafood but are scrumptious enough for company and your Thanksgiving and Christmas table. This Mashed Sweet Potato recipe is mega creamy, buttery, salty, sweet and savory; but the deliciousness doesn’t stop there, I’ve also included ways to mix up the flavor profile from adding bacon, cheese and nuts, to brown butter, garlic and herbs. These Mashed Sweet Potatoes can also be made ahead of time and kept warm in your slow cooker for an easy, make-ahead win.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

  • 3 lbs. sweet potatoes peeled, chopped into 2” cubed
  • 6 tablespoons unsalted butter
  • 1/3 cup milk
  • 1/4 cup sour cream
  • 3 tablespoons pure maple syrup more or less to taste
  • 1 teaspoon cinnamon
  • 1/2-3/4 teaspoon salt plus more for boiling
  • 1/2 tsp EACH garlic powder, dried parsley
  • 1/4 tsp EACH dried thyme, pepper
  • 1/8 tsp EACH ground nutmeg, ground cloves
  • 3 tablespoons chopped chives

Instructions

  • Add potatoes to a Dutch oven and add just enough water to cover potatoes. Season with 1/2 teaspoon salt. Bring to a boil (I cover to speed up the process, then uncover); reduce heat and simmer 10-15 minutes or until very tender when pierced with a fork; drain VERY WELL. Transfer drained potatoes to a mixing bowl.
  • Heat butter and milk in the microwave for 1 1/2 minutes or until the butter is mostly melted. Add butter/milk to sweet potatoes along with all remaining ingredients except chives. Beat with a hand held mixer for a fluffier and smoother consistence or mash with a potato masher or fork for a chunkier/heavier consistency.
  • When potatoes are almost to desired consistency add chives and mix in. Add additional milk if desired for smoother/creamier potatoes. Garnish with a pad of softened butter and fresh parsley or thyme if desired.

Notes

MASHED SWEET POTATO VARIATIONS

  • For sweeter Mashed Sweet Potatoes: add additional maple syrup.  You can also replace the maple syrup with brown sugar or honey for a slightly different flavor profile. 
  • For more savory Mashed Sweet Potatoes: reduce or omit the maple syrup and either add cheese or additional herbs. Add cheese directly to the Mashed Sweet Potatoes.  Both Parmesan cheese and Gruyere cheese are be tasty.
  • For Browned Butter Mashed Sweet Potatoes: replace the butter with nutty brown butter.   To make browned butter, melt butter in a light-colored skillet (so you can see the color).  Cook over medium heat, stirring occasionally until butter is dark golden.  
  • For Spicy Mashed Sweet Potatoes: spice them up with a pinch of cayenne or chipotle chile powder.  You could even add chopped chipotle peppers in adobo.
  • For Mashed Sweet Potatoes with Bacon: cook thick-cut bacon until crispy and add directly to the top of the potatoes for a salty, savory crunch.
  • For Mashed Sweet Potatoes with Candied Bacon: stir one tablespoon brown sugar into chopped, cooked bacon and cook an additional two minutes; add candied bacon directly to the top of the potatoes for a sweet, tantalizing crunch. 
  • For Mashed Sweet Potatoes with Candied Nuts: use my easy 5-minute caramelized nuts recipe for an easy no-fail win.  
  • For Mashed Sweet Potatoes with Nuts:  for a more savory nut crunch, try dry roasted pine nuts or oven roasted pecans.
  • For Garlic Mashed Sweet Potatoes: replace the garlic powder with sautéed or roasted garlic. You can add some fresh herbs to the garlic while sautéing for an extra flavor boost.
  • For Herb Mashed Sweet Potatoes: add fresh herbs such as rosemary and thyme.
  • For Spiced Sweet Potatoes:  get creative and mix up the flavor profile.  Go Mexican and add chile powder, ground cumin and smoked paprika or go Indian and add curry powder or garam masala.

TIPS AND TRICKS FOR BEST MASHED SWEET POTATOES

Here are some pro tips for the BEST Mashed Sweet Potatoes:
  • My grocery store calls sweet potatoes garnet yams.  So, look for garnet yams or your sweet potatoes might actually be white inside!
  • Use very tender cooked sweet potatoes so they blend into creamy perfection.  A butter knife should slice through the potato with zero resistance.
  • Drain potatoes extremely well after cooking so your mashed sweet potatoes aren't watery.
  • Melt the butter with the milk to maintain the temperature of the sweet potatoes and so the butter can easily incorporate into the potatoes.
  • Use a handheld electric mixer for the creamiest, fluffiest potatoes.
  • Always mash the potatoes while they’re still hot otherwise they can become gummy.
  • Don't overmix potatoes or they can become gluey/gummy. 
  • If your Mashed Sweet Potatoes taste bland – they are probably missing salt. Salt enhances all of the flavors.
  • Serve warm.  Keep the potatoes warm in the oven or slow cooker after mashing so they stay creamy (see how to below).

MAKE AHEAD MASHED SWEET POTATOES 

There are three ways to make Mashed Sweet Potatoes ahead of time.  You can either prep the potatoes or make them in their entirety. Here’s how:
  • Prep sweet potatoes:  You can peel the sweet potatoes a day ahead of time and keep them in a bowl/pot filled with water in the refrigerator to keep them from browning.  I would not boil the potatoes ahead of time because the potatoes need to be warm when mashed.
  • Make ahead & keep warm:   You can prepare the Mashed Sweet Potatoes earlier in the day and either: 1) cover and place in a warm oven until ready to serve or 2) transfer to your slow cooker on the warm setting until ready to serve.  
  • Make ahead & refrigerate:  You can prepare the Mashed Sweet Potatoes up to two days ahead of time, allow to cool completely and refrigerate in an airtight container.

How to Reheat Mashed Sweet Potatoes

You can reheat Mashed Sweet Potatoes in the oven, slow cooker or microwave:

How to REHEAT IN OVEN:

  • Transfer mashed sweet potatoes to an oven safe casserole dish and spread into an even layer. 
  • Cover with foil and bake at 350 degrees F for 20 to 30 minutes, or until the potatoes reach 165 degrees, stirring and returning the foil once half way through.
  • Be ready to stir in some melted butter and milk to add some moisture back in; the butter will also awaken the flavor – yum!

How to REHEAT IN slow cooker:

  • Transfer mashed sweet potatoes to a lightly greased slow cooker.
  • Heat on low until warmed though, approximately 3 hours, stirring a couple times. 
  • Add additional milk and melted butter as needed.

How to REHEAT on the stove:

  • Transfer mashed sweet potatoes to a Dutch oven.
  • Heat on medium-low until warmed though, stirring often, approximately 20 minutes.
  • Stir in additional milk and melted butter as needed to re-hydrate.