Creamy mashed sweet potatoes are the perfect fall-flavored swap for your regular mashed potatoes cravings. Velvety smooth and buttery sweet potatoes can be flavored savory or subtly sweet. Serve them alongside your favorite protein for an easy weeknight meal or holiday feast!
Easy Mashed Sweet Potatoes Recipe
I absolutely love sweet potato mash as a side dish, but I also use it in a variety of recipes, from sweet pies and cakes to savory pasta and bread. Not only are mashed sweet potatoes wonderfully versatile, but it is also effortless to make at home. I’ll show you 3 easy methods for making sweet potato mash: boiling, baking, and using an instant pot.
What You’ll Need For This Recipe
Sweet potatoes: I like to use orange-fleshed sweet potatoes for this recipe, and the oranger the flesh, the sweeter the flavor.
Unsalted butter: You can use salted butter. Just omit the kosher salt
Kosher salt: I only add salt if using unsalted butter to taste
Sweet toppings (optional): Some sweet options include brown sugar, pure maple syrup, ground cinnamon, pecans
Savory toppings (optional): Some savory options include roasted garlic, sour cream, cheese, and herbs like fresh thyme, sage, and rosemary
Tip - Sweet Potato Types If labeled, I always go for the Red Garnet Sweet Potatoes because they have bright orange flesh and are always so sweet and moist. However, if you can't find them, just look for ones labeled Sweet Potatoes/Yams. Those usually are Beauregard Sweet Potatoes which also have bright orange flesh but are slightly stringier. Beauregard's are the most common sweet potato sold at grocery stores.
How To Choose Sweet Potatoes
When choosing sweet potatoes, there are a few key factors to remember. You should look for sweeter varieties with smooth, firm skin.
The size you choose should depend on how you plan to use the sweet potatoes. Smaller varieties are ideal for roasting whole, while larger ones might be better suited for casseroles or other dishes.
Sweet potato varieties with orange or red skin and deep orange flesh, including Red Garnet (our favorite) and Jewel, cook up sweet and moist.
NOTE: Many supermarkets in America sell orange and red sweet potatoes and label them as "yams" - confusing, I know. In actuality, they are not yams. True yams are an entirely different type of tuber that is starchier, drier, and has thick fibrous skin.
How To Make Mashed Sweet Potatoes 3 Ways
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
For best results, all methods begin with scrubbed and dried sweet potatoes.
Cut potatoes in half and poke all sides with skin with a fork. Place the sweet potatoes on a parchment-lined baking sheet and bake in an oven at 425ºF for 45 minutes – 1 hour or until fork tender. Peel skin once cooled.
Peel the potatoes and cut them into large chunks. Let them boil in a pot of water until they’re soft, which should take about 20 to 30 minutes. Drain in a colander and run cold water over the potatoes to stock the cooking.
INSTANT POT METHOD:
First, add one cup of water to the pot. Put the wire trivet into the pot and arrange the sweet potatoes on top of the trivet.
Lock the lid and set it to cook on high pressure for 15 minutes. It will take approximately 10 minutes to pressurize. Allow pressure to naturally release for 15 minutes. Rinse under cold water and peel skins.
EASY MASHED SWEET POTATOES:
Transfer the flesh of the cooked potatoes to a large bowl with a potato masher or to the bowl of a stand mixer. Mash sweet potatoes until smooth. Stir in butter and salt, and top with your favorite fixings.
How To Customize Mashed Sweet Potatoes
This delicious mashed sweet potato recipe can be tailored to your liking by adding sweeter or savory ingredients.
Stir in sour cream, roasted garlic, chili powder, and/or fresh thyme. Sprinkle some parmesan cheese over the top.
Stir in a pinch of cinnamon, nutmeg, brown sugar, or maple syrup for a touch of extra sweetness and depth of flavor.
Storing & Reheating Instructions
Store the leftover sweet potato mash in a shallow, airtight container in the refrigerator for up to four days. Reheat in the microwave or oven.
To reheat in the microwave, place the mashed potatoes in a microwavable dish and heat for 2 to 3 minutes, stirring halfway through.
To reheat in the oven, preheat the oven to 350 degrees F. Place the mashed potatoes in an oven-safe baking dish and bake for 10 to 15 minutes or until heated.
Frequently Asked Questions
What types of sweet potatoes are best for mashing?
You can technically use any type of sweet potato for mashed potatoes. I find that the orange and red sweet potatoes with deep orange flesh, including Red Garnet, Jewel, and Beauregard, work best. They cook up sweet and moist, which makes for delicious mashed sweet potatoes.
How long will easy mashed sweet potatoes last in the fridge?
Stored in an airtight container, these mashed sweet potatoes will last in the fridge for up to four days.
Can I freeze sweet potato mash?
Yes! You can freeze mashed sweet potatoes for up to three months. Thaw in the fridge overnight before reheating.
What are some savory and sweet potato combinations that I can try?
For sweet, try adding a pinch of cinnamon, nutmeg, and brown sugar.
For savory, try adding sour cream, roasted garlic, and fresh thyme. Sprinkle some parmesan cheese over the top.
What are some ways I can use leftover mashed sweet potatoes?
There are many delicious ways to use leftover sweet potato mash, from sweet and savory sweet potato pancakes to sweet and gooey sweet potato casseroles. Or you could try making a sweet potato pie or even indulge in a sweet and indulgent sweet potato pound cake. No matter how you choose to use your sweet potato mash, there is sure to be something that will satisfy your taste buds!
How to make mashed sweet potatoes extra creamy?
To make mashed sweet potatoes extra creamy and delicious, you can add heavy cream, sour cream, milk (or non-dairy milk) to add richness and lusciousness to your sweet potato mash. Of course, the easiest way to make your sweet potatoes truly decadent is by using a food processor or immersion blender to whip up a smooth and creamy purée in seconds.
Before You Begin
- Sheet Pan (xx
- Chef’s Knife
- Potato Masher
- Read through the recipe. This is the first time making a particular recipe; take a couple of minutes to read it through from start to finish. I promise it will help you move through the recipe quicker when you understand what’s coming next.
- Measure out all ingredients
- Choose which method you want to use to prepare your mashed potatoes.
- 2 ½ lbs sweet potatoes, 6 medium sweet potatoes, cleaned and peeled
- 4 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 1 teaspoon ground cinnamon, optional
- Cut potatoes in half and poke all sides with skin with a fork. Place the sweet potatoes on a parchment-lined baking sheet and bake in an oven at 425ºF for 45 minutes – 1 hour or until fork tender. Peel skin once cooled.
- Peel the potatoes and cut them into large chunks. Let them boil in a pot of water until they’re soft, which should take about 20 to 30 minutes. Drain in a colander and run cold water over the potatoes to stock the cooking.
INSTANT POT METHOD:
- First, add one cup of water to the pot. Put the wire trivet into the pot and arrange the sweet potatoes on top of the trivet.
- Lock the lid and set it to cook on high pressure for 15 minutes. It will take approximately 10 minutes to pressurize. Allow pressure to naturally release for 15 minutes. Rinse under cold water and peel skins.
EASY MASHED SWEET POTATOES:
- Transfer the flesh of the cooked potatoes to a large bowl with a potato masher or to the bowl of a stand mixer. Mash sweet potatoes until smooth. Stir in butter and salt, and top with your favorite fixings.
*Nutrition information is a rough estimate.
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