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    Home » Mashed Sweet Potatoes

    Mashed Sweet Potatoes

    Published: Nov 5, 2021 · Modified: Nov 15, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This mashed sweet potatoes recipe is easy to make with 7 ingredients. Sweetened with maple syrup and flavored with cozy fall spices, they’re a delicious side dish perfect for any occasion.

    Mashed Sweet Potatoes in a bowl garnished with melted butter and chopped thyme

    Every holiday needs a sweet potato dish. I'm a sucker for sweet potato casserole, but sometimes less is more and simple is better and that's why I love these mashed sweet potatoes.

    Made with 7 ingredients, this mashed sweet potato recipe is easy and delicious. They're naturally sweetened with a touch of maple syrup and perfectly spiced for a delicious fall side dish perfect for any occasion.

    a spoon taking a scoop of Mashed Sweet Potatoes out of a bowl garnished with melted butter and chopped thyme

    Mashed Sweet Potato Recipe: Ingredients & Substitutions

    • Sweet potatoes. You can use yams or purple/white sweet potatoes to make this recipe.
    • Cinnamon/nutmeg. I love the flavor combination of cinnamon and nutmeg in this recipe, feel free to adjust it to your tastes or add some cloves, ginger, etc. if desired.
    • Fine sea salt. If using iodized salt decrease the amount by half.
    • Salted butter. unsalted butter or ghee can be used in place of salted butter. For a dairy-free version use coconut oil (will impart a slightly coconut taste) or vegan butter.
    • Whole milk. half and half, heavy cream or 2% milk are great substitutes for whole milk. For a dairy-free version use full-fat coconut milk.
    • Pure maple syrup. honey or brown sugar can be used in place of maple syrup, however I don't recommend it as the maple flavor is delicious.
    overhead view of the ingredients in this Mashed Sweet Potatoes recipe

    How to make Mashed Sweet Potatoes

    Begin this recipe by cooking the sweet potatoes. Place the peeled and cubed sweet potatoes in a 5-quart saucepan. Then, add cool water until potatoes are covered by 2” of water.

    Cover the mixture and bring to a boil. Once it begins boiling, uncover and boil for 15-20 minutes, or until sweet potatoes are fork-tender.

    Transfer the cooked sweet potatoes to a colander and drain off excess water.

    two photos showing How to Make Mashed Sweet Potatoes - boiling in a pot and straining in a colander

    Then, put the drained sweet potatoes, butter, whole milk cinnamon, nutmeg and sea salt in the container of a high-powered blender (Vitamix) and blend until smooth.

    Taste and adjust spices if necessary, serve immediately.

    two photos showing How to Make Mashed Sweet Potatoes  - blending in a Vitamix

    Serve

    Serve the mashed sweet potatoes warm with butter and a sprinkle of fresh herbs (I suggest parsley, rosemary, thyme or sage).

    I suggest serving them alongside these herb mashed potatoes or cream cheese mashed potatoes to please all the spud lovers in your life!

    Check out all of our Thanksgiving recipes, which complement these mashed sweet potatoes beautifully. Most notably our roast turkey, gravy, stuffing, and cranberry sauce!

    Store/freeze

    Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. I like to freeze leftover mashed potatoes the same way I freeze soup (definitely try this sweet potato soup) - in these individual portioned out silicone cubes. That way I can only reheat what I'll eat in one sitting.

    Mashed Sweet Potatoes in a bowl garnished with melted butter and chopped thyme

    Recipe FAQS

    Is it better to peel sweet potatoes before boiling?

    Yes, I prefer to peel the sweet potatoes before boiling them because I like to boil them in smaller pieces so they cook faster.

    How do you thicken mashed sweet potatoes?

    Make sure to drain off all the water from boiling the sweet potatoes. You can even let them sit in the colander until they cool slightly, because more water will evaporate off of them as they cool.

    a spoon taking a scoop of Mashed Sweet Potatoes out of a bowl garnished with melted butter and chopped thyme

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Mashed Sweet Potatoes

    Mashed Sweet Potatoes

    Laura
    Mashed sweet potatoes are easy to make with 7 ingredients. Sweetened with a touch of maple syrup and flavored with cozy fall spices, they’re a delicious side dish perfect for any occasion.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Side Dish, vegetables
    Cuisine American
    Servings 10 servings
    Calories 134 kcal

    Equipment

    • 5 Quart Sauce Pan
    • Vitamix blender
    • measuring spoons
    • measuring cups
    • spatula

    Ingredients
     
     

    • 2 pounds sweet potatoes peeled and cut into 1-2” cubes
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • 1 teaspoon sea salt
    • ¼ cup salted butter melted
    • ¼ cup whole milk room temperature
    • 2 tablespoons pure maple syrup
    Prevent your screen from going dark

    Instructions
     

    • Place peeled & cubed sweet potatoes in a 5-quart saucepan. Add cool water until potatoes are covered by 2” of water.
    • Cover and bring to a boil.
    • Uncover and boil for 15-20 minutes, or until sweet potatoes are fork-tender.
    • Transfer the cooked sweet potatoes to a colander and drain off excess water.
    • Put the drained sweet potatoes, butter, whole milk cinnamon, nutmeg and sea salt in the container of a high-powered blender (Vitamix).
    • Blend until smooth.
    • Taste and adjust spices if necessary, and serve warm with a pat of butter and a sprinkle of fresh herbs (I suggest parsley, rosemary, or sage).

    Video

    Notes

    Ingredient Substitutions

    • Sweet potatoes. You can use yams or purple/white sweet potatoes to make this recipe.
    • Cinnamon/nutmeg. I love the flavor combination of cinnamon and nutmeg in this recipe, feel free to adjust it to your tastes or add some cloves, ginger, etc. if desired.
    • Fine sea salt. If using iodized salt decrease the amount by half.
    • Salted butter. unsalted butter or ghee can be used in place of salted butter. For a dairy-free version use coconut oil (will impart a slightly coconut taste) or vegan butter.
    • Whole milk. half and half, heavy cream or 2% milk are great substitutes for whole milk. For a dairy-free version use full-fat coconut milk.
    • Pure maple syrup. honey or brown sugar can be used in place of maple syrup, however I don't recommend it as the maple flavor is delicious.

    Store/freeze

    Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. I like to freeze leftover mashed potatoes the same way I freeze soup - in these individual portioned out silicone cubes. That way I can only reheat what I'll eat in one sitting.

    Nutrition

    Serving: 0.25cupCalories: 134kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 13mgSodium: 326mgPotassium: 325mgFiber: 3gSugar: 7gVitamin A: 13023IUVitamin C: 2mgCalcium: 42mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Photos in this post were taken by Jamie from Dishing Out Health.

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Carol

      November 25, 2021 at 1:22 am

      5 stars
      I usually make sweet potato casserole but wanted to mix it up this year. This one was does not disappoint! It turned out amazingly well. Will make again! And not just for a holiday!

      Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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