Name: Mashed Sweet Potatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 pounds sweet potatoes; ¼ cup melted butter (or ghee); ¼ cup milk (dairy-free milk also works); kosher salt and freshly ground black pepper (to taste ); optional: finely chopped parsley for garnish

Mashed sweet potatoes are one of my favorite side dishes! They’re loaded with nutrients, super creamy, and pair well with any main course—especially holiday dinners!

Mashed sweet potatoes in a bowl. — *Photo: Gayle McLeod*

Why You’ll Love These Mashed Sweet Potatoes

As much as I love classic mashed potatoes, I often find myself gravitating toward mashed sweet potatoes, especially during the fall and winter months. This bright orange side dish is packed with nutrients, has a natural, sweet yet savory flavor, and adds such a beautiful pop of color to your plate. And while mashed sweet potato is my frequent “go to,” I really do love sweet potato in all forms. Thus, roasted sweet potatoes and baked sweet potatoes are frequent side dish winners as well! But here’s what I love about this mashed version:

It’s the ultimate holiday side dish. I make this every year as a Thanksgiving side dish. It complements roast turkey and honey-baked ham so well!
It’s easy to make ahead. And it’s easy to store! That means it’s perfect for meal prep or getting a head start on holiday cooking.
There are endless serving options. Spoiler alert: I add mashed sweet potatoes to almost anything! Scroll below and I’ll show you a few different flavor variations and serving ideas.

Mashed Sweet Potatoes Ingredients

Sweet potatoes: These come in many varieties (and you can choose your favorite variety for this recipe), but I personally love orange-fleshed sweet potatoes. These are often called yams in the market.
Butter and milk: This classic duo adds richness and creaminess to the mash. Butter enhances the natural sweetness of the potatoes, while milk helps create a smooth, fluffy consistency. To keep this dairy-free, swap in dairy-free milk and a butter alternative.

Find the printable recipe with measurements below.

How To Make Mashed Sweet Potatoes

Step one: Peel and slice the potatoes into 1-inch pieces. Then, boil the potatoes in a large pot for 20 to 30 minutes, until they’re fork-tender.

Step two: It’s time to mash! Drain the potatoes and add them to a large mixing bowl. For a chunky mash, use a fork or hand masher. For an ultra-smooth texture, use a hand mixer or food processor. Just remember that there is a fine line between perfectly mashed potatoes and a purée. If you blend or process it too much, it almost becomes too soft, like baby food.

Step three: Pour the butter and milk into the mixture and continue mixing until perfectly smooth. Then, season with as much salt and pepper as you’d like. I love to top mine off with freshly chopped parsley as well!

Flavor Variations

Garlic & herb: Stir in sautéed garlic and fresh herbs like chives, parsley, or thyme for an aromatic, savory twist.
Candied bacon: Make a batch of my oven-baked bacon, brush each strip with maple syrup, then crumble it over the mash for the most irresistible sweet and savory bite.
Smoky and spicy: Mix in ¼ teaspoon each of chili powder, smoked paprika, ground coriander, and chipotle chile powder for a bold, smoky kick.

Ways To Serve

Make it holiday-ready: For Thanksgiving dinner or Christmas dinner, dress it up with toasted pecans, a drizzle of maple syrup, or even a sprinkle of cinnamon for a festive touch.
Pair with proteins: This side dish goes with just about everything! I especially love mashed sweet potatoes alongside crispy baked chicken thighs, slow cooker pulled pork, a juicy ribeye steak, or braised short ribs.
Enjoy for breakfast: Top a warm scoop of mashed sweet potatoes with a poached egg, fried egg, or sliced boiled eggs and garlic sauteed spinach for a hearty breakfast that sneaks in extra veggies first thing in the morning.
Layer in a wrap: Use the mash like a spread! Slather it onto a tortilla, add your favorite veggies and protein (like shredded chicken!), then roll it up for a delicious, nutrient-packed wrap.

Make-Ahead & Storage Tips

Mashed sweet potatoes can easily be made ahead of time, which makes them perfect for holiday prep. You can cook and mash them up to 2 days in advance, then gently reheat on the stovetop or in the microwave with a splash of milk or broth to bring back their silky texture.

Leftovers will keep well in the fridge for 4 to 5 days, and can be frozen for up to 3 months. Just thaw them overnight in the fridge and reheat slowly (adding a little extra liquid if needed).

More Sweet Potato Recipes

Sweet Potato Soup: So creamy and cozy.
Healthy Sweet Potato Casserole: Another great holiday side.
Sweet Potato Breakfast Hash: The perfect fall breakfast.
Candied Yams: Ultimate southern holiday side dish.
Or enjoy more sweet potato recipes!

If you try this mashed sweet potatoes recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Mashed Sweet Potatoes

Author: Lisa Bryan

4.96 from 23 votes

Read 55 Comments

Serves 8 servings

Prep Time 20

Cook Time 20

Total Time 40

Save Recipe Leave Review Print

Description

These mashed sweet potatoes will be the perfect creamy side dish for weeknight and holiday dinners. Watch the video below to see how I make it in my kitchen!

Video

Equipment

Potato Masher My favorite masher!
Glass Mixing Bowls The set I swear by for mixing anything.
Y Peeler Best for peeling potatoes.

Ingredients

▢ 3 pounds sweet potatoes
▢ ¼ cup melted butter, or ghee
▢ ¼ cup milk, dairy-free milk also works
▢ kosher salt and freshly ground black pepper, to taste
▢ optional: finely chopped parsley for garnish

Instructions

Slice the potatoes. Peel the sweet potatoes with a hand peeler. Then slice and dice the potatoes into 1-inch to 1 ½-inch chunks.
Boil the potatoes. Bring a large pot of water to boil on high heat. Place the sweet potatoes into the pot and cook them for 20 to 30 minutes, or until the potatoes are fork tender. Drain the potatoes over a colander.
Mash. Place the potatoes in a large mixing bowl and mash them with a hand masher or electric beater.
Final mixing. Then, pour the butter and milk to the mixture and continue mixing until creamy. Season with salt and pepper.
Serve. Scoop the mashed sweet potatoes into a bowl, sprinkle with chopped parsley and serve!

Lisa’s Tips

Storage tip: Store leftovers in the fridge for 4 to 5 days or freeze for up to 3 months. Reheat gently with a splash of milk or broth to bring back the creamy texture.
Create a creamier consistency by using a food processor, hand mixer, or stand mixer to blend.
Make it dairy-free by swapping butter for ghee or using any type of nut milk.

Nutrition

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Recipe originally published October 2019, but updated to include new information and a video for your benefit!