Why these mashed sweet potatoes work sweet AND savory
There is one vegetable in my house that is consumed on the regular, sweet potatoes! (Case in point: I have over 25 Sweet Potato Recipes to share.)
Not only is this mashed sweet potatoes recipe easy to make with simple ingredients, but there are a TON of flavor variations to try.
Keep them plain with a bit of butter and salt, or you can up-level the flavor with some crumbled bacon or a little brown sugar.
The base is really just three things: sweet potatoes, milk, and butter. Everything after that is a variation you can decide on at the last minute.
And bonus, they make a wonderful side dish recipe that can be meal prepped ahead for your Thanksgiving menu or holiday table!
If you happen to have any leftover, use them up in this Sweet Potato Shepherd’s Pie.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Sweet potatoes: Garnet and Jewel both mash up beautifully, and Beauregard is the one you’ll find in most grocery stores. Skip yams here, since they’re too starchy to give you that creamy texture.
- (Curious about the difference? Here’s the full breakdown on Yams vs. Sweet Potatoes.)
- Milk: Regular milk gets you to the consistency you want, so start with less and add more as you go. Almond, oat, soy, or coconut milk all work if you need these dairy-free.
- Butter: Regular butter gives these the best flavor, though vegan buttery sticks work just as well. Sour cream is a solid stand-in if you’re out of butter completely.
How to Make Mashed Sweet Potatoes
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the sweet potatoes
Peel the potatoes and cut them into 1-inch cubes, then boil them for 12 to 15 minutes until they’re fork-tender. Drain them in a colander.
Mash or puree
Add the drained potatoes to a large food processor with the milk, butter, and salt, then process until smooth. If you’d rather have some texture, a potato masher gets you there instead.
Drain them really well before they go in the processor. Let the potatoes sit in the colander a minute or two so the extra steam escapes; otherwise, the mash turns out loose and watery.
Add the flavor
The base tastes great with just milk, butter, and salt. But the three variations below are where this one really earns its spot on a holiday table.
- Garlic and herb: Swap the regular butter for homemade garlic butter and finish with a sprinkle of chopped fresh parsley right before serving.
- Cinnamon, brown sugar and pecans: Mix the brown sugar and cinnamon in while you’re mashing, then garnish with toasted pecans.
- Maple bacon: Add the maple syrup to the food processor before you blend it, then top with crumbled cooked bacon to serve.
The Maple Syrup That Makes the Difference
I always use Grade A Dark Amber maple syrup for this recipe. The darker the grade, the bolder the maple flavor, and that’s what you want when you’re trying to recreate that Quaker taste from scratch.
Oops! What did I do wrong?
Why did my mashed sweet potatoes turn out gummy?
The food processor most likely ran too long. Process just until they’re smooth and then stop, since overworking the starch is what turns them pasty.
Why are my mashed sweet potatoes lumpy?
Lumps usually mean the potatoes weren’t quite done. They should be completely fork tender before they get mashed.
My mash came out watery. What happened?
There was probably still water clinging to the potatoes. Let them drain a full minute or two in the colander before anything else goes in.
Can I leave the skins on?
This one calls for peeling them. The skins don’t break down in a food processor, so you’d end up with tough little flecks running through an otherwise creamy mash.
FAQs
Yes! Prepare them up to 2 days in advance and store them in an airtight container in the refrigerator. Reheat on the stovetop over low heat or in the microwave, stirring occasionally until warmed through.
Keep mashed sweet potatoes in an airtight container in the refrigerator for up to 3 to 4 days. To freeze, seal in a freezer-safe airtight container for up to 4 to 6 months. The texture comes out a little looser after thawing, so whisk in a bit more butter when you reheat.
Watery mashed sweet potatoes are usually caused by overcooking or adding too much liquid. Start with a small amount of milk or cream and add more only as needed.
Most “yams” sold in U.S. grocery stores are actually orange-fleshed sweet potatoes. True yams are starchier, less sweet, and much harder to find in typical supermarkets.
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Mashed Sweet Potatoes Recipe
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Equipment
- Instant Pot
Ingredients
- 2 ½ pounds sweet potatoes peeled and cooked
- ⅓ cup milk or almond or cashew milk
- 4 tablespoons butter or vegan buttery sticks, softened
- ¾ – 1 teaspoon salt to taste
- Parsley finely chopped, optional
Cinnamon Sugar
- ¼ cup packed brown sugar or coconut sugar
- ½ teaspoon cinnamon
- ¼ cup toasted pecans coarsely chopped
Garlic & Herb
- 4 tablespoons Homemade Garlic Herb Butter
Maple Bacon
- ¼ cup pure maple syrup
- 4 ounces cooked bacon crumbled
Instructions
- Prepare Potatoes: Peel sweet potatoes with a potato peeler and cut into 1” cubes.2 ½ pounds sweet potatoes
- Boil Sweet Potatoes: Bring a large pot of water to a boil, add potatoes, and boil for 12-15 minutes. Drain sweet potatoes in a colander.
- Mash or Puree: Add sweet potatoes to the bowl of a large food processor with milk, butter, and salt. Process until smooth. You can also mash them using a potato masher if you'd like them lumpier. Serve with a sprinkle of fresh parsley.⅓ cup milk, 4 tablespoons butter, ¾ – 1 teaspoon salt, Parsley
- Cinnamon Sugar: Add brown sugar and cinnamon to the bowl of the food processor before pureeing. Serve with toasted pecans.¼ cup packed brown sugar, ½ teaspoon cinnamon, ¼ cup toasted pecans
- Garlic & Herb: Replace the 4 tablespoons of butter with the same amount of garlic herb butter.4 tablespoons Homemade Garlic Herb Butter
- Maple Bacon: Add maple syrup to the bowl of the food processor before pureeing. Serve with cooked bacon crumbles.¼ cup pure maple syrup, 4 ounces cooked bacon
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Notes
- Nutritional information is calculated without any of the additional toppings.
- Mashing: A food processor gives you the creamiest texture. A potato masher or stand mixer works if you want it lumpier, just don’t overwork it or the starch turns gummy.
- Cooking method: You can also bake the sweet potatoes in the oven or cook them in the Instant Pot.
- Milk: Start with less and add more to reach the consistency you want. Almond, oat, soy, or coconut milk all work.
- Butter: Vegan buttery sticks work in place of regular butter, and sour cream is a good stand-in too.
- Make ahead: Cook the potatoes up to 3 to 5 days in advance, or make the full recipe and refrigerate until you’re ready to reheat.
- To store: Keep in an airtight container in the refrigerator for up to 3-4 days.
- To freeze: Seal in a freezer-safe airtight container for up to 4-6 months. The texture comes out a little looser after thawing, so whisk in a bit more butter when you reheat.
- To reheat: Warm in a pot over medium-low heat with a touch more milk or water, or microwave until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with mashed sweet potatoes
For a holiday plate, these go great next to something rich. Filet Mignon or Bacon Wrapped Stuffed Pork Tenderloin both give you a special-occasion main without much fuss, and neither one competes with the sweetness.
On a regular weeknight, I’d scoop these next to Baked Honey Mustard Chicken or Lemon Garlic Baked Salmon. Both cook in about the same window as the potatoes, so dinner lands all at once.
If you want the whole spread, add Brussels Sprouts and Sweet Potatoes for something roasted and a little crispy. And if someone at your table is firmly on team marshmallow, a classic Sweet Potato Casserole can live right alongside these.
Salmon Burgers are the surprise pairing worth trying. The mash stands in for fries and turns a quick dinner into something that feels finished.
More sweet potato recipes
Turns out I have a lot of feelings about sweet potatoes. These four are the ones I’d make next.
