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Sweet, buttery and packed with warming spices, these easy mashed sweet potatoes need just a handful of ingredients and are perfect for mid-week dinners and holidays.
Naturally sweet, smooth and creamy, mashed sweet potatoes are one of my favorite side dishes and have proud placement on my Thanksgiving and Holiday tables. The natural sweetness of the sweet potato pairs so well with savory meals (especially turkey) and it’s so easy to make and to customize.
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Ingredients
- Sweet Potatoes: Select sweet potatoes that are firm, with smooth skin and showing minimal signs of scratching or bruising.
- Cream: Use heavy cream (double cream) or dairy-free canned coconut milk (full-fat is best).
- Cinnamon Butter: This gives a delicious warmth to the sweet potato – you can buy pre-made or try making it yourself (you just need unsalted butter, brown sugar and cinnamon).
- Salt: To taste.
Instructions
Prepare and Cook: Wash and peel the potatoes, then chop into even 1-inch cubes. Then, transfer the sweet potato to a large saucepan and cover with lightly salted water. Bring to a boil over high heat, then reduce to a gentle simmer and cook until fork-tender. This usually takes between 10-15 minutes. Once cooked, drain the excess water.
Make the mash: Directly in the pot, use a potato masher, ricer, or fork to mash the sweet potatoes until smooth. In a small pan, warm the cream and butter mixture, then add them gradually to the potatoes while mashing/mixing until the sweet potato puree is smooth and creamy.
How to serve
Sprinkle the mashed sweet potatoes with chopped fresh herbs – scallions and parsley work best – or with extra cinnamon, nutmeg, or allspice for more warmth. Serve with roast turkey or roast chicken, roasted brussels sprouts, and green bean casserole.
For a crispy topping, sprinkle the mashed sweet potato with brown sugar and broil until bubbly. Rest for 5-10 minutes until the topping is perfectly brûléed.
How to store
- In The Fridge: When cooled, transfer to an airtight container in the refrigerator for up to 3 days.
- In The Freezer: Transfer the mash to either an airtight freezer-safe container or Ziplock bag and flatten as much as possible. It’ll keep for up to three months.
- To Reheat: Leave to thaw overnight in the fridge. Reheat the leftovers either in the microwave or on the stovetop with a splash of milk to thin it out.
Notes
- Don’t over-boil the potatoes: if you do, they can become mushy and soak up too much water. You need them fork-tender, but not falling apart.
- Drain Well: To prevent excess water and maintain the desired consistency.
- Be careful when using a food processor/mixer: Be cautious with food processors or mixers to avoid a “gluey” texture – gentle mashing is key.
- Mash Warm: Sweet potatoes mash best when they’re warm, so work with them shortly after boiling.
- Warm Cream: Heat the cream before adding it to the potatoes for a smoother incorporation.
- Add Cream Gradually: When incorporating the cream, add it gradually to control the consistency and prevent overworking the mash.
- Optional Sweeteners: If you like a sweeter mash, consider adding a touch of maple syrup or honey. Taste and adjust according to your preference.
- Top with a Crispy Topping: For added texture, consider broiling the mashed sweet potatoes with a sprinkle of brown sugar for a crispy brûléed topping.
More easy Holiday recipes
- Easy 5-Minute Candied Pecans
- Easy Brown Gravy Recipe
- Easy Oven-Roasted Parsnips
- Honey Glazed Carrots (Glazed Carrots)
If you try these easy mashed sweet potatoes, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Easy Mashed Sweet Potatoes
Equipment
Ingredients
The base mashed sweet potatoes
- 20 oz sweet potatoes 2 medium/large
- 1/4 cup heavy cream (double cream) or coconut milk (full-fat)
- 1/4 cup cinnamon butter OR 1/4 cup unsalted butter + 2 Tbsp brown sugar + 1/4 tsp cinnamon
- 1/2 tsp salt adjust to taste
Instructions
- Wash and peel the potatoes, then chop into even 1-inch cubes.
- Transfer the sweet potato to a large saucepan and cover with lightly salted water. Bring to a boil over high heat, then reduce to a gentle simmer and cook until fork-tender. This usually takes between 10-15 minutes.
- Once cooked, drain the excess water well.
- Directly in the pot, use a potato masher, ricer or fork to mash the sweet potatoes while they are still warm. Mash until smooth.
- In a small pan, warm the cream and butter mixture – this helps to incorporate them better into the mash. Once warmed, add them slowly into the potatoes while mashing/mixing until the sweet potatoes puree is smooth and creamy.
Storage instruction
- In The Fridge: When cooled, transfer to an airtight container in the refrigerator for up to 3 days.In The Freezer: Transfer the mash to either an airtight freezer-safe container or Ziplock bag and flatten as much as possible. It'll keep for up to three months. To Reheat: Leave to thaw overnight in the fridge. Reheat the leftovers either in the microwave or on the stovetop with a splash of milk to thin it out.
Notes
- Don’t over boil the potatoes: if you do, they can become mushy and soak up too much water. You need them fork-tender, but not falling apart.
- Be careful when using a food processor/mixer: Be cautious with food processors or mixers to avoid a “gluey” texture – gentle mashing is key.
- Optional Sweeteners: If you like a sweeter mash, consider adding a touch of maple syrup or honey. Taste and adjust according to your preference.
- Top with a Crispy Topping: For added texture, consider broiling the mashed sweet potatoes with a sprinkle of brown sugar for a crispy brûléed topping.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
