Mashed Sweet Potatoes
Posted Nov 05, 2021, Updated Sep 18, 2023
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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.
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.
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.
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.
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.
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.
Recipe FAQS
Yes, I prefer to peel the sweet potatoes before boiling them because I like to boil them in smaller pieces so they cook faster.
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.
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Mashed Sweet Potatoes
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!