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.
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/FreezeStore 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.