Easy Mashed Sweet Potatoes (Multiple Ways: Sweet, Savory, Healthy, Ve)

Name: Easy Mashed Sweet Potatoes (Multiple Ways: Sweet, Savory, Healthy, Vegan, etc.)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 20 oz sweet potatoes (2 medium/large); 1/4 cup heavy cream (double cream) (or cinnamon butter (read below)); 1/4 cup butter (unsalted); 1/2 tsp salt (adjust to taste ); 1/4 cup cinnamon butter; pinch ground nutmeg powder (optional); 1/2 -1 tsp vanilla extract (optional); toppings: marshmallows, chopped pecans, an extra pat of butter/ cinnamon butter (optional)

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The BEST mashed sweet potatoes recipe you’ll ever need. Whether you want to enjoy the sweet potato mash sweet, savory, creamy, healthy, vegan, paleo, etc., there’s an option for you below! Best of all, the base mashed sweet potatoes recipe requires just a handful of ingredients and under 30-minutes to prepare – perfect for Thanksgiving, Christmas, or even a mid-week dinner!

Sweet potato puree topped with cinnamon butter

With Thanksgiving just around the corner, I thought I’d share one of my favorite side dishes that would have proud placement on any Thanksgiving and holiday table – mashed sweet potatoes! Honestly, I’m a bit spud obsessed when it comes to holidays and celebrations and love to load platters high with creamy mashed potatoes, smashed potatoes, and garlic-rosemary roasted potatoes. I even have a mashed purple potato recipe. However, these naturally sweet, easy mashed sweet potatoes definitely deserve a place too!

Not only do I love the fact that the natural sweetness of the sweet potato mash pairs so well with savory meals, but it’s also super versatile. Whether you enjoy your whipped sweet potatoes with brown sugar and cinnamon, topped with marshmallow, or prefer healthy savory mashed sweet potatoes with garlic (fresh, powder, or roasted) and/or herbs, whether you’re dairy-free, healthy, paleo, etc., there is a way to enjoy this creamy side dish, and, in fact, all of those options are below! After all, it’s so delicious that I basically made it my mission to ensure everyone could enjoy it!

The Mashed Sweet potatoes Ingredients

The Base

Sweet potatoes: for even creamier mashed sweet potato, you could add a single russet potato, too.
Cream OR milk: you can use heavy cream (double cream) or dairy-free canned coconut milk (full-fat is best) for vegan mashed sweet potato. For healthy mashed sweet potatoes, use the milk of your choice (dairy or dairy-free).
Butter: I recommend using unsalted butter, so you can adjust the amount of salt yourself. Use dairy-free butter (or margarine) if preferred.
Salt: added to taste.

The above is what I use each time for my “base” creamy sweet potato mash, swapping out the cream for milk and reducing/increasing the amount of butter based on how healthy vs. decadent I wish it to be.

The Add-Ins

This time, I made:

Mashed sweet potato with brown sugar and cinnamon: I did this by using cinnamon brown sugar butter instead of the plain butter above. However, you could alternatively use regular butter and add around ¼ teaspoon cinnamon (optional – but delicious!) and 1-2 teaspoon brown sugar (for maple mashed sweet potatoes, use 1-2 tablespoon maple syrup, instead). Adjust the amounts to taste.
Toppings (optional): marshmallows (then baked or broiled until they melt/brown), chopped pecans (or candied pecans), and/or an extra dab of cinnamon butter works well as a garnish for brown sugar mashed sweet potatoes!

Optional: a pinch of nutmeg, a dash of vanilla, and orange zest would all work well with this brown butter version.

Other Whipped Sweet Potatoes Variations

Mashed sweet potatoes with marshmallows: once prepared, cover the top of the mash with a layer of marshmallows (regular or vegan). Then transfer to an oven-safe dish into the oven. Bake for 10-15 minutes at 350ºF/175ºC, or until the mallows just begin to brown. Then broil for a further minute or so until nicely browned. This works best with brown sugar mashed sweet potatoes or other sweet versions.
Garlic mashed sweet potatoes: this version is one of my favorite savory mashed sweet potatoes. Season the “base” with salt and pepper (to taste). Then add minced garlic (1-3 cloves to taste) OR garlic powder (1/4-1/2 tsp) OR roasted garlic (my favourite! added to taste). Garlic mashed sweet potatoes also pairs well with herbs like rosemary, sage, or thyme (infused in the milk), parmesan, and fresh herbs (parsley, scallions).
Savory mashed sweet potatoes: other ways to easily prepare a savory version is with the use of various savory herbs (like thyme, rosemary, or sage added to the milk when warming it) and seasonings. My favorite version combines the mash with some onion powder, garlic powder, smoked paprika, and chili or cayenne pepper (with salt and pepper) – to taste. I then like to garnish the mash with fresh herbs like parsley, chives, or scallions to garnish (and optionally a pinch of red pepper flakes for heat).
Cheese: cheese is a fantastic addition to any savory mashed sweet potatoes. Either in the form of cream cheese, parmesan, cheddar, or gruyere.
Herby Maple Mashed sweet potatoes: you can combine sweet and savory by using 1-2 tablespoon maple with a few sprigs of thyme or rosemary (added to the milk/butter mixture when heating). Optionally increase the flavor further with a pinch of the dried herbs too.
Butternut squash: you could use pumpkin or butternut squash in a 1:1 ratio with sweet potato to make an interesting whipped sweet potatoes combo.

Dietary Variations

Healthy mashed sweet potatoes: there’s a fine line between “healthy” and “boring.” I recommend using low-fat milk instead of cream and just a couple of tablespoons of butter or extra-virgin olive oil.
Vegan mashed sweet potato: simply use dairy-free alternatives like canned coconut milk instead of cream or your milk of choice and dairy-free butter or olive oil.
Paleo mashed sweet potatoes: use paleo-friendly milk/cream like canned coconut milk or unsweetened almond milk/cashew milk. Then replace the butter with ghee.

How to Make Mashed Sweet Potatoes? (Whipped Sweet Potatoes)

Step 1: Prepare and cook the sweet potatoes

First, wash and peel the potatoes. Then chop them into even 1-inch cubes.

You can save the potato peel to make this healthy potato peel chips recipe!

Transfer the sweet potato to a large saucepan and cover with lightly salted water. Bring the pot to a boil over high heat and then reduce to a gentle simmer and cook until fork-tender. This usually takes between 10-15 minutes. Once cooked, drain the excess water, making sure to remove as much as possible.

Alternatively, you could steam (for 10-12 minutes) or bake the sweet potatoes (in the oven or quickly in the microwave).

Step 2: Mash the sweet potatoes

There are several ways that you can now mash the sweet potatoes. For general easy mashed sweet potatoes, I recommend using either a potato ricer, masher (which can be done directly in the pan to keep them warm), or even a fork.

For whipped sweet potatoes, you can either use a food processor or mixer (or hand mixer) and puree until smooth. When using a mixer, start on a low speed to break down the potatoes, then increase to whip them. Add the cream/butter mixture, and then whip again until creamy. Be careful not to over-process the potatoes, though, or they’ll become gluey!

If you mashed them outside of the pot, place them back in the pan afterward to keep warm.

Step 3: Add the cream and butter

Meanwhile, warm the cream/milk and butter mixture in a small pan (while mashing the potatoes). Then incorporate it slowly into the potatoes while mashing, bit by bit. That way, it will keep the mash warm and becomes super smooth and creamy. Plus, the amount you need may vary from batch to batch.

Alternatively, you can add the cream and butter directly to the saucepan with the mashed potatoes. Make sure to incorporate them well, you can turn on the heat to low to help melt the butter.

Top Tip: If you’re making savory mashed sweet potatoes, you can add your herb of choice to the cream/milk in the pan while it heats and allow it to simmer for 5-10 minutes, to help infuse it with flavor.

To serve, I like to top the brown sugar mashed sweet potatoes with an extra small pat of butter (in this case, cinnamon butter) and a dash of cinnamon (or pumpkin pie spice). Chopped pecans or marshmallows (then baked on high until melted) would also work. For savory mashed sweet potatoes, top with fresh herbs and optionally some butter.

For a crisp topping, you can sprinkle the prepared mashed sweet potato with brown sugar then broil until bubbly. Then, allow it to rest for 5-10 minutes, and the topping is like a wonderful brulee.

How to Store the Leftovers

Store: store any leftover mashed/whipped sweet potatoes in an airtight container in the refrigerator for up to 3 days.

Freeze: to freeze, transfer the mash to either an airtight freezer-safe container or Ziplock bag (and flatten as much as possible). Then freeze for up to three months. Leave to thaw overnight before reheating.

Reheat: you can reheat the leftovers either in the microwave or on the stovetop. Chilled potato mash tends to thicken, so feel free to add an extra splash of milk when reheating it. Also, taste and add any extra herbs/seasonings if preferred.

A serving bowl with mashed sweet potato topped with butter

FAQs

What is the best way to mash sweet potatoes?

This really depends on the results that you’re looking for.
– Using a fork: this will give you a slightly thicker, chunkier mash.
– Using a potato masher: you can choose how lumpy or smooth you want the mash, though it isn’t as “light” as when using a ricer.
– With a ricer: my favorite “manual” option for light and fluffy, wonderfully smooth, and easy mashed sweet potatoes. However, this is more “necessary” with regular potatoes, which can become gummy far easier than sweet potatoes.
– With a food processor/mixer: you can use either for wonderfully smooth whipped sweet potatoes. Just be careful, as they can become gluey/gummy if processed for too long.
You can also use an immersion blender, which will be very smooth, though not quite as much as the food processor.

What is the best way to cook potatoes for mash?

There is some debate on this as some think that boiling the potatoes can yield “watery” mash. Whereas others believe baked potato may end up dry, though sweeter, thanks to caramelization. I think it’s down to personal taste. Though I usually boil as it’s what I’ve always done with impressive results. Plus, there’s rarely oven space on the holidays, so this stovetop version is ideal.

Can I replace the cream/ milk?

It’s possible to use sour cream or even yogurt in place of cream or milk. However, as I haven’t tried either – I can’t guarantee results.

Is it better to peel sweet potatoes before boiling?

Some people like to boil the potatoes whole and un-peeled to avoid water absorption. However, this takes much longer. I prefer to peel and chop them for quicker boiling.

Recipe Notes and Top Tips

For a thinner mash: simply increase the amount of liquid added to the potatoes. To do so without adding tons of calories, you could add some of the potato cooking water to the mash. Though not everyone likes the results of this method.
To make the herb-infused milk/cream: I usually add the herbs, butter, and milk or cream to a small saucepan and bring to an almost boil, simmering for 5-10 minutes. Then remove the herbs. For more flavor, bring the milk/cream to a boil, add the herbs, and steep off the heat for 30 minutes.
Be careful when using a food processor/mixer: if you work the potato too much, then it can become “gluey.”
Adjust the seasonings to taste: whether you’re making sweet or savory mashed sweet potatoes, it’s important to start by adding a little of your herbs/seasonings of choice and then increase to taste – especially when it comes to sugar, salt, and raw garlic! It’s easy to add to a recipe but not to take away!
For super–smooth sweet potato puree: after mashing the potato, push it through a sieve. This will take time and be very annoying, but the results are SILKY smooth.
To peel vs. not peel: while the results will be a little chunkier, you can choose the leave the peel on the sweet potatoes if preferred.
Be careful not to over boil the potatoes: if you do, they can become mushy and soak up too much water. You need them fork-tender.

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If you try this easy mashed sweet potatoes recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!