Mashed Sweet Potatoes Recipe

Original Post: https://www.evolvingtable.com/mashed-sweet-potatoes/

Garlic and herb mashed sweet potatoes in a bowl, made from boiled sweet potatoes.

4.80 from 5 votes

Mashed Sweet Potatoes Recipe

If you love mashed potatoes then you're going to go crazy for these creamy Mashed Sweet Potatoes! They can be prepared sweet or savory, and make the perfect side dish for any weeknight or holiday meal.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, lunch, Side Dish

Cuisine: American

Servings: servings

Author: London Brazil

Equipment

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

Get Recipe Ingredients

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

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