You are going to love the simplicity of this Mashed Sweet Potatoes recipe. Infused with a delectable buttery richness, these sweet potatoes are guaranteed to tantalize your taste buds. They are not only a perfect complement to nearly any main dish, but also an ideal addition to your holiday table.
This Mashed Sweet Potatoes recipe is a simple yet hearty side dish that will leave you wanting more. Made with baked or boiled sweet potatoes, this recipe yields a velvety smooth and creamy texture that is hard to resist.
The sweet potatoes are then mashed with a generous amount of butter to give them a rich, buttery flavor that is simply divine. But if you would rather stick with the other mashed potatoes, I have several recipes you can try! These Slow Cooker Mashed Potatoes are great for freeing up valuable space, or these Bacon Mashed Potatoes and Garlic Mashed Potatoes are loaded with flavor!
These Mashed Sweet Potatoes Are:
- Perfect on their own, but you can customize them to make them your own! I have many suggestions below!
- Make them extra easy by using boiled sweet potatoes or more robust by using baked.
- A great make-ahead dish!
The ingredient list is pretty short, but don’t let that fool you into thinking these won’t be delicious. If you are a sweet potato fan, I urge you to try them mashed! You can find sweet potatoes in the grocery store next to the russets. They are also sometimes labeled yams. There are also several varieties of sweet potatoes, such as Red Garnet, Beauregard, Jewel, or White Delight to name a few.
Butter and cream make the potatoes so creamy, dreamy, and velvety. Of course, feel free to use dairy-free options. And the maple syrup enhances the natural sweetness but doesn’t make them overly sweet.
How To Make Mashed Sweet Potatoes:
STEP 1: Bake or boil your potatoes. To bake, pierce each potato a few times with a fork, then bake until soft. To boil, peel the potatoes and cut into 1″ cubes. Boil until soft, then drain well.
STEP 2: Place baked potatoes in a large bowl and mash with butter. Add the cream and maple syrup then whip to desired consistency. For extra smooth potatoes, you can do this in the blender.
Store cooled mashed sweet potatoes in an airtight container in the refrigerator for up to 5 days.
Place cooled mashed sweet potatoes in a freezer-safe ziploc bag and remove all the air. Flatten the potatoes in the bag to make it easier to stack. Or freeze in silicone cubes for individual portions. Freeze for up to 3 months. Thaw overnight in the refrigerator. I will say that freezing mashed potatoes will change their texture a little so if that bothers you I suggest skipping this option.
Spread into a casserole dish and cover tightly with foil. Place them in a 350 degree oven for 20-30 minutes or until warmed through. Add more butter and cream to get them to their former smoothness. Or add them to a slow cooker and cook on LOW for 2-3 hours. To keep them warm, transfer them to a slow cooker and keep them on the warm setting.
- Replace cream with half and half, whole milk, or sour cream.
- Add green onion, chives, or roasted garlic.
- To make them sweeter, add more maple syrup or brown sugar.
- Use browned butter instead of regular butter.
- Add fresh herbs such as parsley, thyme, rosemary, or sage.
- Stir in some chipotle or cayenne for a little kick.
- Try different spices like cinnamon, ginger, or pumpkin pie spice. Or try chili powder, cumin, or smoked paprika.
- Stir in cooked and crumbled bacon.
- Add toasted nuts such as pecans, walnuts, or hazelnuts.
Mashed Sweet Potatoes
- 4 pounds (1814g) sweet potatoes, peeled and cut into 1" chunks
- 8 tablespoons butter, cut into 8 pieces
- ¼ cup (60ml) heavy cream, half and half, or whole milk
- 2 tablespoons pure maple syrup
- Combine sweet potatoes, butter, cream, and maple syrup in a large saucepan and cook, covered, over low heat, stirring occasionally, until potatoes are very tender (about 30 min).
- Remove from heat, mash sweet potatoes in saucepan with potato masher. Taste and add salt and pepper to taste.
- Preheat oven to 375℉.
- Poke potatoes 3 times on each side with a fork. Place on baking sheet and bake for 45-50 minutes or until very soft. Cut a slit down the center to let some steam escape.
- When cool enough to handle or handle with an oven mitt, scoop out the insides into a large bowl. Add butter and mash with a potato masher. Add cream and maple syrup and mash to desired consistency. Taste and add salt and pepper to taste.
- Nutrition is calculated with whole milk.
- Be sure to read the post for storage and variations!