Name: Mashed Sweet Potatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs sweet potatoes (peeled and cut into 1-inch pieces); 0.25 cup milk; 2 tbsp salted butter; 0.25 tsp kosher salt or sea salt

This mashed sweet potatoes recipe is easy, healthy, and delicious. Get fluffy, creamy results every time with my pro tips for the perfect holiday side dish!

Why Mashed Sweet Potatoes Beat Regular Mashed Potatoes Every Time

I’ve always thought mashed sweet potatoes don’t get enough love. Sure, classic mashed potatoes are a staple, but sweet potato mash offers a natural sweetness and velvety texture that’s hard to beat. Pair it with brown butter and candied pecans, and you’ve got a holiday side dish that steals the show.

3 Reasons You’ll Love This Sweet Potato Recipe

Boiling instead of roasting frees up your oven for other holiday dishes.
Naturally sweet and creamy without any added sugar.
Comes together in under 30 minutes with just a few pantry staples.

Key Ingredients for Creamy Mashed Sweet Potatoes

Sweet potatoes: Look for firm, smooth Garnet or Jewel varieties. They mash up fluffy and flavorful.
Milk: Whole milk gives the creamiest result, but heavy cream or even unsweetened almond milk work too.
Butter: Salted butter adds flavor; if using unsalted, add an extra pinch of salt.

Kitchen Tools for Perfect Mashed Sweet Potatoes

Large pot for boiling
Colander for draining
Potato masher or hand mixer, a ricer also works for super smooth mash

Tips for Making the Best Mashed Sweet Potatoes

Cut your sweet potatoes into uniform 1-inch chunks so they cook evenly. Boil them until fork-tender, usually about 15 minutes. Don’t overcook or they’ll become waterlogged.

Drain them really well in a colander, excess water makes the mash thin. Mash with a potato masher for a slightly rustic texture; a hand blender gives you velvety smooth results. If the mash seems too thick, add a splash of milk until it looks right.

Flavor Twists for Your Sweet Potato Mash

The basic recipe is great on its own, but you can dress it up in so many ways. For a sweet touch, drizzle with brown butter and maple syrup and top with candied pecans. If you prefer savory, stir in roasted garlic and fresh rosemary. Want heat? Add a minced chipotle pepper in adobo. You can also swap the butter for coconut oil and use almond milk to make it dairy-free.

What to Serve with Mashed Sweet Potatoes

These mashed sweet potatoes pair beautifully with roasted turkey or ham for holiday dinners. They’re also fantastic alongside simple skillet chicken thighs or pork tenderloin during the week. For a complete meal, serve them with a protein and a green vegetable like roasted Brussels sprouts.

How to Store Leftover Mashed Sweet Potatoes

Let the leftovers cool completely, then transfer to an airtight container and refrigerate for up to 4 days. You can also repurpose them, I love using leftover mash to make sweet potato rolls (they turn out so soft!).

How to Freeze Mashed Sweet Potatoes

Cool the mash to room temperature, then portion into freezer-safe bags or containers. Squeeze out as much air as possible, label with the date, and freeze for up to 6 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

Best Ways to Reheat Mashed Sweet Potatoes

To bring back their creamy texture, reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of milk if they’ve thickened. You can also microwave in 30-second bursts, stirring between each. Avoid high heat, which can make them dry.

Mashed Sweet Potatoes FAQs

Can I make mashed sweet potatoes ahead of time?

Yes, you can make them up to 2 days in advance. Store in the fridge and reheat gently on the stovetop or microwave. Add a splash of milk to restore creaminess.

Can I use a food processor to mash them?

You can, but be careful not to overprocess. A food processor can make the potatoes gummy if run too long. A potato masher or hand blender gives a better texture.

How do I make them dairy-free?

Replace the butter with coconut oil or vegan butter, and use unsweetened almond milk, oat milk, or coconut milk. The flavor will be slightly different but still delicious.

Can I leave the skin on?

If you prefer a chunkier, more rustic mash, you can leave the skins on. Just scrub the sweet potatoes well before boiling. The skins add fiber and texture.

Equipment

large pot
colander
potato masher or hand blender
large bowl

Recipe

Mashed Sweet Potatoes

Pin recipe

Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 6 servings
Cuisine: American

Ingredients

2 lbs sweet potatoes (peeled and cut into 1-inch pieces)
0.25 cup milk
2 tbsp salted butter
0.25 tsp kosher salt or sea salt

Instructions

Bring a large pot of salted water to boil. Carefully add the sweet potatoes. Reduce heat to medium and cook, uncovered, for 15 minutes or until sweet potatoes are fork tender.
Drain the sweet potatoes in a colander, shaking to remove all of the water. Place the sweet potatoes in a large bowl and add 1/4 cup milk, butter, and salt. Use a potato masher or hand blender and mash the potatoes until smooth. Add additional milk, if necessary. Serve warm.