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.
Wash and peel the potatoes. (Save the potato peel to makethis healthy potato peel chips recipe!)Then chop the potatoes into even 1-inch cubes.
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:With a fork (for slightly chunkier results), ricer/masher (to desired consistency but able to get very smooth), or with a mixer/food processor for super smooth whipped sweet potatoes. If 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.Top Tip: If you’re making savory mashed sweet potatoes, you can add your herb of choice to the cream 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 leftovers in an airtight container in the fridge 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.
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.
Other whipped sweet potatoes variations:
Mashed sweet potatoes with marshmallows: once prepared, cover the top of the sweet potato mash with a layer of marshmallows (regular or vegan). Then transfer to an oven-safe dish into the oven and 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. Simply combine the "base" with salt and pepper (to taste) and minced garlic (1-3 cloves to taste), garlic powder (1/4-1/2 tsp), or roasted garlic (my favorite! added to taste). Garlic mashed sweet potatoes also pair well with savory herbs like rosemary, sage, or thyme (infused in the milk), parmesan, and fresh herbs.
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. Simply finely shred and mix into the hot potatoes.
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.
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.
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.
Check the blog post for lots of serving suggestions and answers to top FAQs!