Mashed Sweet Potatoes
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A bowl of Mashed Sweet Potatoes is one of those side dishes that works just as well for weeknight dinners as it does for a holiday meal. With only five simple ingredients, this recipe lets the natural sweetness shine — because when sweet potatoes are cooked just right, they’re already rich, creamy, and delicious.
Sheila’s Recipe Snapshot for Easy Mashed Sweet Potatoes
You can enjoy making this easy side dish year-round!
I’ve always believed that good ingredients should speak for themselves, and sweet potatoes are a perfect example. Rather than loading them down with butter and extras, this recipe uses just enough to enhance what’s already there — and that’s something to love.
If you enjoy simple vegetable sides like this one, try this Cauliflower Carrot Mash Recipe next time.
Ingredient Notes for Mashed Sweet Potatoes
- Sweet Potatoes | Look for firm potatoes with smooth skin and no soft spots for the best texture and flavor.
- Butter | Just two tablespoons are enough to add richness without overpowering the sweet potatoes.
- Milk | Use whole milk for extra creaminess or whatever milk you normally keep on hand.
- Maple Syrup | Adds a gentle, natural sweetness that enhances the flavor of the sweet potatoes without overpowering them. If you like, use brown sugar instead.
- Salt | A pinch of salt balances the natural sweetness and brings out the flavor.
Variations and Substitutions
- Sweet Potato Casserole. Spread the mashed sweet potatoes in a baking dish and top with mini marshmallows. Place under the broiler for a few minutes, just until the marshmallows are melty and lightly toasted.
- Thanksgiving Vibes. Add a light dusting of cinnamon, nutmeg, or even ginger for warm, familiar holiday flavor.
- Fresh Flavor. Finish with a sprig of fresh thyme or parsley for a pop of color and a touch of freshness.
How to Make Creamed Sweet Potatoes
Making mashed sweet potatoes is basically as simple as making regular mashed potatoes — quick and easy!
PEEL AND CUBE THE POTATOES. It’s important to cut the sweet potatoes into small 1-inch cubes so the cooking time is shorter and the potatoes are easier to mash.
BOIL IN SALTED WATER. Cook the potatoes for 10-12 minutes, or until fork-tender.
DRAIN AND MASH. Be sure to cream or mash the potatoes while they are still hot. If they cool too much, the result will be less creamy. You can use either a potato masher or a hand mixer, as both work just fine. Remember, a few lumps are just fine.
SEASON WITH BUTTER AND MILK. Add the butter and milk and mix until creamy. Season the potatoes with salt and a drizzle of maple syrup, if desired.
More Recipe Success Tips
Storage and Reheating Tips
- To Store: Allow the mashed sweet potatoes to cool completely, then transfer to an airtight container and refrigerate for up to 3 to 4 days.
- To Freeze: Spoon cooled potatoes into freezer-safe containers or resealable freezer bags, press out excess air, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Gently warm on the stovetop over low heat or in the microwave, stirring occasionally. If needed, add a splash of milk to restore creaminess.
Frequently Asked Questions
Each potato has a different nutritional value, and determining which is better for you really depends on what you are looking for in your diet. For example, sweet potatoes are lower in carbs and calories, while Irish potatoes are lower in fat and sugar.
I personally think it is better to boil the sweet potatoes, especially if you like them creamier. Baking them will work, but the texture will not be as smooth.
Looking for More Tasty Side Dish Recipes?
This Southern corn pudding is buttery, moist, and perfectly sweet, or you might enjoy my cheesy funeral potatoes and easy green beans almondine.
What to Serve With Mashed Sweet Potatoes
Sweet potatoes are a versatile and tasty complement to pork, chicken, turkey, or beef. I often serve Mashed Sweet Potatoes alongside my Turkey Mini Meatloaf with Honey Dijon Glaze.
Some of my other favorite pairings include Chili-Orange Glazed Pork Tenderloin, Easy Smoked Baby Back Ribs, and my most popular Best Grilled Salmon.
More Fan Favorites
- Country-Style Ribs with Grilled Sweet Potatoes
- Sweet Potato Soufflé
- Sweet Potato Salad
- Spicy Sweet Roasted Sweet Potatoes
- Sweet Potato Bread
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Easy Mashed Sweet Potatoes
Ingredients
- 5 cups sweet potatoes peeled and cubed
- 2 tablespoons unsalted butter
- ¼ cup milk
- 1 ½ tablespoons maple syrup
- ½ teaspoon salt
Instructions
- Place peeled and cubed sweet potatoes in a large pot and cover with water. Place the pot on the stove and bring to a boil over medium high heat.
- Continue cooking until the potatoes are tender and easily pierced with a fork, about 10-12 minutes. Drain the potatoes.
- Using a hand-held mixer or a potato masher, cream the potatoes. Add the butter and milk and mix until desired consistency (a few lumps are fine). Stir in the salt and maple syrup and serve.
Notes
- Choose small to medium sweet potatoes — they’re much easier to peel and chop than oversized ones.
- Drain the sweet potatoes promptly after cooking. Letting them sit in the water too long can cause them to absorb too much liquid and become watery instead of creamy.
- For a more rustic mash, use a potato masher. If you prefer extra-creamy sweet potatoes, a hand-held electric mixer works beautifully.
- To Store: Allow the mashed sweet potatoes to cool completely, then transfer to an airtight container and refrigerate for up to 3 to 4 days.
- To Freeze: Spoon cooled potatoes into freezer-safe containers or resealable freezer bags, press out excess air, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Gently warm on the stovetop over low heat or in the microwave, stirring occasionally. If needed, add a splash of milk to restore creaminess.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
So simple and good!!
I would say sweet potatoes are healthier because they are low on the glycemic index, they contain high amounts of fiber, potassium, vitamins (particularly vitamin A and beta carotene), and minerals, and low amounts of sodium.
Even though sweet potatoes are starchy vegetables that are high in carbs, their benefits outweigh the negative. Yes, sweet potatoes contain sugars and so they do have an effect on blood sugar levels but this effect happens slowly and steadily.
So my vote is sweet potatoes as being the healthier choice. With that said, there’s so much more you can do with white potatoes. They have a far more varied recipe profile.