Mashed sweet potatoes are a wonderful dish for holiday tables and cozy dinners with family and friends.
Below you’ll find two simple versions: a savory mashed sweet potato recipe and a sweet one.
Table of Contents
- Ingredients
- Instructions
- Savory mashed sweet potatoes
- Sweet mashed sweet potatoes
- Storage
- Questions
- More Sweet Potato Recipes
- More Vegetable Sides
- Mashed Sweet Potatoes Recipe
Check out our Best Sweet Potato Recipes
We enjoy sweet potatoes in many forms. When developing this mashed sweet potato recipe we couldn’t choose between sweet and savory, so we made both. In the sections below you’ll learn how to make mashed sweet potatoes from scratch using just a few pantry-friendly ingredients. Use these recipes as a guideline and adjust amounts for taste and consistency — some tubers need more or less butter or milk.
Savory mashed sweet potatoes make a versatile side for holiday feasts or weeknight dinners. The sweet version works well as a side but shines as a dessert: warm, cinnamony, and evocative of Christmas in a bowl. You can mash by hand for a rustic texture or blend with an immersion blender or food processor for a smoother, creamier result.
Ingredients
Sweet potatoes
Choose orange-fleshed sweet potatoes (sometimes labeled “yams” in parts of the U.S.).
Butter
Use unsalted butter or a dairy-free alternative. Add more or less depending on how rich and creamy you want the mash.
Milk or Sour Cream
Use dairy milk or a plant-based milk such as unsweetened almond milk. Sour cream (regular or dairy-free) can replace milk for an even creamier texture. Full-fat coconut milk is another delicious option, especially for the sweet version.
Add-ins for savory mashed sweet potatoes
Extra virgin olive oil: adds a fruity, mildly nutty note that pairs well with sweet potatoes.
Fresh herbs: chopped flat-leaf parsley is excellent; chives, thyme, or cilantro also work.
Salt and pepper: use sea salt (or kosher salt) and freshly ground black pepper to taste.
Garlic: optional — garlic powder or finely minced garlic can add depth.
Add-ins for sweet mashed sweet potatoes
Maple syrup: enhances the natural sweetness. Substitute brown sugar, honey, or agave if preferred.
Warm spices: cinnamon, ginger, and nutmeg are essential; clove is optional.
Vanilla extract: brightens and rounds the flavors.
Toasted almonds: slivered or shaved almonds add crunch and a nutty contrast—toast them briefly in a dry pan.
Salt: a pinch brings all the flavors together.
Instructions
Peel and cut the sweet potatoes into 1-inch cubes. Place them in a large pot or Dutch oven, cover with water, and add 1 teaspoon of salt.
Bring to a boil, cover, then reduce heat and simmer uncovered for 15–20 minutes, until the pieces are fork-tender.
Note: a pressure cooker or Instant Pot cooks them faster — about 8 minutes.
Drain thoroughly, then mash while still hot using a potato masher in the same pot. If your sweet potatoes are stringy or you prefer a very smooth texture, blend them with an immersion blender or food processor until you reach the desired consistency.
Savory mashed sweet potatoes
To the hot mashed sweet potatoes add butter, milk (or sour cream), a splash of extra virgin olive oil, salt, and freshly ground black pepper. Stir until smooth and taste, adjusting the seasoning as needed.
Tip: increase the butter for a richer mash. This recipe tastes great with dairy-free ingredients as well.
Fold in chopped flat-leaf parsley (or chives), give it a final stir, and transfer to a serving bowl. Garnish with extra parsley and black pepper.
Sweet mashed sweet potatoes
To the mashed potatoes add butter, almond milk (or another milk), nutmeg, cinnamon, ginger, vanilla extract, a pinch of salt, and maple syrup. Mix well until the spices are evenly distributed.
Transfer to a serving bowl and garnish with toasted slivered almonds, a small knob of butter, a drizzle of maple syrup, and a sprinkle of cinnamon. Swirl gently before serving for an attractive finish.
Tip: toast slivered or shaved almonds in a small non-stick pan over medium heat for about 2 minutes, stirring constantly until fragrant.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Leftover sweet mashed sweet potatoes make a great base for a sweet potato pie or pancakes.
Questions
No. Soaking is unnecessary — just boil or pressure-cook them until soft.
For mashed sweet potatoes we recommend peeling and chopping them before boiling, which produces a smoother mash.
More Sweet Potato Recipes
If you want other sweet potato ideas, try roasted sweet potato cubes, sweet potato wedges, crispy sweet potato chips, sweet potato gnocchi, sweet potato muffins, air fryer sweet potatoes, microwave-baked sweet potatoes, or lentil and sweet potato salad.
Pasta
Sweet Potato Gnocchi
Breakfast
Sweet Potato Muffins
Mains
Microwave Sweet Potato
Salads
Lentil Sweet Potato Salad
More Vegetable Sides
For more holiday-worthy sides, try green bean salad with mustard dressing and feta, red cabbage slaw with caramelized walnuts, steamed or braised artichokes, or a fennel and orange salad.
Salads
Green Bean Salad
Sides
Red Cabbage Slaw
Sides
Steamed Artichokes
Salads
Fennel and Orange Salad
Mashed Sweet Potatoes
Equipment
- Potato masher — for a rustic mash
- Hand blender or food processor — for a creamier, smoother mash
Ingredients
- 4 pounds sweet potatoes, peeled and chopped into 1-inch pieces
- 1 teaspoon salt (for the cooking water)
- 3 tablespoons butter (or more to taste; dairy-free works)
- 1/4 cup milk or sour cream (we used almond milk)
Add-ins for savory mashed sweet potatoes
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped flat-leaf parsley or chives
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
Add-ins for sweet mashed sweet potatoes
- 3 tablespoons maple syrup (or more to taste)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/2 teaspoon nutmeg, grated or ground
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/3 cup slivered almonds, toasted
Instructions
- Peel and chop the sweet potatoes into 1-inch cubes. Put them in a large pot with water and 1 teaspoon salt. Simmer uncovered for 15–20 minutes until fork tender.
- Drain well and mash while still hot with a potato masher, or blend with a hand blender or food processor for a smoother texture.
Savory mashed sweet potatoes
- Add butter, milk (or sour cream), olive oil, salt, and pepper. Mix until smooth and taste to adjust seasoning.
- Stir in chopped parsley, transfer to a serving bowl, and garnish with extra parsley and black pepper.
Sweet mashed sweet potatoes
- Add butter, almond milk, nutmeg, cinnamon, and ginger. Stir in vanilla, salt, and maple syrup.
- Stir well, transfer to a bowl, and top with toasted slivered almonds, a knob of butter, a drizzle of maple syrup, and a sprinkle of cinnamon. Swirl before serving.
Notes
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