Name: Mashed Sweet Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 lbs sweet potatoes (900g, about 3–4 medium, peeled and cut into 1-inch chunks); 3 tablespoons unsalted butter (45g, softened); 1/4 cup heavy cream (60ml, or whole milk, warmed); 1 1/2 tablespoons brown sugar (adjust to taste); 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt (plus more to taste); 1/4 teaspoon black pepper; 1 teaspoon pure vanilla extract (optional but recommended)

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I fell in love with this mashed sweet potato recipe after serving it at a holiday dinner a few years back and watching the dish disappear before I even got a second scoop.

It wasn’t anything fancy. Just sweet potatoes, butter, a little cream, and a handful of simple seasonings. But something about the combination was irresistible, and every single person at the table asked for it.

What I’ve learned over the years is that getting this dish right is mostly about technique. The way you cook your sweet potatoes, when you add your dairy, and how long you mash them can mean the difference between something silky and something gluey.

This recipe has been tested, tweaked, and tested again. It’s the version I come back to every fall and winter.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes
Servings	4 servings
Difficulty Level	Easy

If you love working with sweet potatoes, you’ll also want to check out this Roasted Sweet Potato Recipe for another easy and flavorful way to prepare them.

Table of Contents

Why You’ll Love This Mashed Sweet Potato Recipe

This dish is one of those rare recipes that’s both genuinely simple and genuinely impressive.

You can put it together on a busy weeknight in under 30 minutes. It also holds up beautifully for holidays, potlucks, and dinner parties.

The flavor is naturally sweet with a warm, buttery depth. A pinch of cinnamon and a little brown sugar round everything out without making it taste like dessert.

It’s also incredibly versatile. You can keep it savory, lean into the sweetness, or go somewhere in between depending on the occasion.

The texture, when done right, is lusciously smooth and creamy. It mashes up more naturally than regular potatoes, and you don’t have to work as hard to avoid lumps.

Kids love it. Adults love it. Even picky eaters tend to go back for seconds.

Quick and easy: You can have this on the table in 30 minutes, start to finish
Naturally sweet and flavorful: Sweet potatoes have a rich, caramel-like flavor that needs very little added to shine
Smooth and creamy texture: When cooked and mashed correctly, the result is incredibly silky
Nutritious: Packed with vitamins, fiber, and antioxidants
Great for any occasion: Works as an everyday side dish or a holiday showstopper
Easily customizable: Go savory with garlic and herbs, or sweet with maple syrup and cinnamon
Kid-friendly: The natural sweetness makes this a hit with younger eaters
Makes great leftovers: Reheats beautifully and keeps well in the fridge for up to 4 days

You might also enjoy this Baked Sweet Potato Recipe if you want another foolproof way to enjoy sweet potatoes with minimal effort.

Ingredients

You only need a handful of ingredients for this recipe, and most of them are probably already in your kitchen. The key is to use good-quality sweet potatoes and real butter — those two things make a huge difference in the final flavor.

2 lbs (900g) sweet potatoes (about 3–4 medium), peeled and cut into 1-inch chunks
3 tablespoons (45g) unsalted butter, softened
¼ cup (60ml) heavy cream or whole milk, warmed
1½ tablespoons brown sugar (adjust to taste)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
1 teaspoon pure vanilla extract (optional but recommended)

Read Also: Sweet Potato Casserole Recipe

Kitchen Equipment Needed

You don’t need any fancy equipment here. A few basic tools are all it takes to get perfectly smooth mashed sweet potatoes every time.

Large pot (at least 4-quart capacity) for boiling the sweet potatoes
Potato masher — my preferred tool for a slightly textured mash
Hand mixer (optional, for an ultra-smooth result)
Ricer (optional, for the smoothest possible finish)
Colander for draining the cooked sweet potatoes
Large mixing bowl or the pot itself for mashing
Cutting board and sharp knife for peeling and chopping
Vegetable peeler
Measuring spoons and cups
Wooden spoon or rubber spatula for folding everything together

You might find some more inspiration in our roundup of the Best Potato Recipes to expand your potato side dish repertoire.

Recommended Products for This Recipe

These are products I personally use and swear by when making this recipe. They make the whole process easier and the results noticeably better.

1. OXO Good Grips Smooth Potato Masher

This is the masher I reach for every time. The ergonomic handle makes mashing large batches much easier on your wrists, and the wide mashing surface works through sweet potatoes quickly without leaving lumps.

Get it on Amazon

2. KitchenAid Hand Mixer

For a ultra-silky, restaurant-quality finish, a hand mixer is worth reaching for. Just be careful not to overmix — 30 to 45 seconds on low is all you need with sweet potatoes.

Get it on Amazon

3. Nielsen-Massey Pure Vanilla Extract

Vanilla might sound unusual in a savory-ish side dish, but it works beautifully here. Nielsen-Massey is my go-to because the flavor is clean, pure, and far more complex than imitation vanilla.

Get it on Amazon

4. OXO Potato Ricer

If you want the absolute smoothest, most velvety mashed sweet potatoes possible, a ricer is the way to go. It produces a lighter, fluffier texture than any masher or mixer can achieve.

Get it on Amazon

For another comforting potato side dish, try this recipe for Mashed Potatoes — a classic that pairs perfectly with almost any main course.

Step-by-Step Instructions: How to Make Mashed Sweet Potatoes

Step 1: Peel and Cut the Sweet Potatoes

Wash your sweet potatoes thoroughly under cold running water to remove any dirt.
Use a sharp vegetable peeler to remove all the skin, working from top to bottom in smooth strokes.
Place each peeled sweet potato on a cutting board and cut off both ends.
Cut the sweet potatoes into roughly 1-inch (2.5cm) chunks. Try to keep the pieces as uniform in size as possible so they cook evenly.
Don’t worry about making them perfectly even — close enough is fine. Uneven pieces just mean some will be slightly more tender than others, which is easy to mash through.

Step 2: Boil the Sweet Potatoes

Place the sweet potato chunks into a large pot and cover with cold water. Starting with cold water helps them cook more evenly.
Add a generous pinch of salt to the water — about ½ teaspoon. This seasons the potatoes from the inside out.
Bring the pot to a boil over high heat, then reduce to a steady medium boil.
Cook for 15 to 20 minutes, or until the sweet potatoes are completely fork-tender. You should be able to pierce a chunk easily with a fork with no resistance.
Don’t undercook them — if they’re even slightly firm in the center, they’ll be harder to mash and will leave lumps.

Step 3: Drain and Dry the Sweet Potatoes

Carefully pour the sweet potatoes into a colander set in your sink and let them drain completely.
This is an important step: return the drained sweet potatoes to the warm, empty pot over low heat for 1 to 2 minutes, stirring gently.
This “drying out” step evaporates excess moisture so your mash won’t be watery. I learned this trick after a few batches that turned out thinner than I wanted.
Once any visible steam has mostly dissipated, remove the pot from the heat.

Step 4: Mash the Sweet Potatoes

Use a potato masher to mash the sweet potatoes directly in the pot. Work in a circular motion, pressing down firmly to break up any large pieces.
For a smooth mash, continue mashing until no large lumps remain. This usually takes 1 to 2 minutes of consistent mashing.
If you prefer an ultra-smooth, creamy texture, you can pass the sweet potatoes through a potato ricer or use a hand mixer on low speed for about 30 to 45 seconds. Do not over-mix with a mixer or the mash can become gluey.
Avoid using a food processor or blender — these will over-process the starches and result in a gummy, paste-like consistency.

Step 5: Add Butter and Cream

Add the 3 tablespoons (45g) of softened unsalted butter to the hot mashed sweet potatoes. The butter should be softened (not cold) so it melts and incorporates evenly.
Stir gently with a wooden spoon or rubber spatula until the butter is fully melted and combined.
Warm your heavy cream or milk in the microwave for about 20 to 30 seconds — adding cold dairy can make the mash seize up slightly and cool down too fast.
Pour in the warmed cream gradually, starting with about 2 tablespoons, and stir to incorporate. Add more cream until you reach your desired consistency.

Step 6: Season the Mash

Add the 1½ tablespoons brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg to the mash.
Stir everything together thoroughly so the spices are evenly distributed.
Add ½ teaspoon salt and ¼ teaspoon black pepper, then taste and adjust. Every sweet potato is a little different in sweetness, so you may want a touch more or less sugar.
If using vanilla extract, add 1 teaspoon now and stir it in. It adds a subtle warmth and depth that ties the whole dish together.
Give it a final taste and adjust any seasonings as needed before serving.

Read Also: Healthy Mashed Potatoes Recipe

Tips for The Best Mashed Sweet Potatoes

Getting this recipe right is mostly about a few small details that make a big difference in the final texture and flavor. Here are the most important lessons I’ve picked up through trial and error.

Choose the right variety: Look for orange-fleshed sweet potatoes (often labeled “Garnet” or “Jewel”). They’re sweeter, creamier, and more flavorful than pale-fleshed varieties.
Cut pieces evenly: Uniform chunks cook at the same rate, so you won’t end up with some that are mushy and others that are still firm.
Start with cold water: Placing sweet potatoes in cold water and bringing it to a boil helps them cook more evenly from the outside in.
Don’t undercook: The pieces should be completely fork-tender with zero resistance. If you have to push hard, they need more time.
Dry them out: Returning drained sweet potatoes to a warm pot for 1 to 2 minutes removes excess water, which is the biggest cause of runny mashed sweet potatoes.
Use warm dairy: Cold butter and cold cream cool the mash down quickly and can affect texture. Softened butter and warmed cream blend in smoothly and beautifully.
Mash by hand for best texture: A masher gives you the best control. Mixers can work but should be used briefly. Food processors will turn the mash gummy.
Don’t over-season too early: Add your spices and salt, taste, then adjust. Sweet potatoes vary naturally in sweetness, so always taste before adding more brown sugar.
Brown butter upgrade: For a richer, nuttier flavor, try browning your butter in a small pan before adding it to the mash. This is my favorite trick for holiday dinners.
Topping ideas: A pat of butter on top, a drizzle of maple syrup, or a sprinkle of toasted pecans makes for a beautiful presentation.

Another cozy comfort food recipe you’ll love alongside this one is our creamy Sweet Potato Soup.

What to Serve with Mashed Sweet Potatoes

Mashed sweet potatoes are one of the most versatile sides I know. They work with roasted meats, grilled chicken, pork, and even stand-alone vegetarian meals. Here are some of my favorite pairings.

Thanksgiving Turkey — the classic pairing; the sweetness of the mash complements the savory roasted turkey perfectly
Turkey Gravy — ladle it right over the top for an indulgent, cozy combination
Green Bean Casserole — a natural holiday table companion
Dinner Rolls — fluffy rolls are perfect for scooping up every last bit of mash
Maple Glazed Carrots — the warm, sweet flavors echo each other beautifully
Cranberry Sauce — a spoonful of tangy cranberry sauce alongside the sweet potatoes is a genuinely wonderful combination
Pork Chop Supreme — the sweet, creamy mash balances the savory, saucy pork perfectly
Meatloaf — an all-American comfort food pairing that hits every time
Grilled or roasted chicken — simple roasted chicken with herbs is one of the easiest and most satisfying meals to serve alongside this dish

For another wonderful fall-flavored side, these Roasted Brussels Sprouts with Bacon make a perfect complement to the mash.

Variations of Mashed Sweet Potatoes

This base recipe is easy to adapt depending on your taste preferences or what’s in your pantry. These are the variations I love most and come back to regularly.

One of the most popular twists is a savory version that leans away from the sweetness entirely — it pairs especially well with roasted chicken or pork.

Savory garlic herb: Omit the brown sugar and cinnamon. Add 2 to 3 cloves of roasted garlic, fresh thyme or rosemary, and extra black pepper for a deeply savory side dish
Maple mashed sweet potatoes: Replace the brown sugar with 2 tablespoons of pure maple syrup for a more natural, complex sweetness
Coconut cream version: Swap the heavy cream for full-fat coconut milk and add a pinch of ground ginger for a dairy-free, lightly tropical variation
Spicy chipotle sweet potatoes: Add 1 teaspoon of chipotle powder or a small spoonful of adobo sauce from a can of chipotle peppers. The smoky heat is incredible
Loaded mashed sweet potatoes: Top with crispy bacon bits, sour cream, chives, and cheddar cheese for an over-the-top comfort food version
Brown butter and sage: Brown the butter before adding it and stir in a few fresh sage leaves for a more sophisticated, restaurant-worthy dish
Vegan version: Use vegan butter and full-fat coconut milk or oat milk in place of the dairy ingredients
Extra sweet holiday style: Add a full 3 tablespoons of brown sugar, a teaspoon of maple syrup, and top with toasted mini marshmallows for a sweet potato casserole-inspired mash

You may also love this Pork and Sweet Potato Stew as another hearty way to enjoy sweet potatoes during cooler months.

Storage and Reheating

Mashed sweet potatoes store and reheat remarkably well, making them a fantastic make-ahead dish for busy weeks and holiday prep. Here’s everything you need to know to keep them tasting fresh.

Refrigerator: Store in an airtight container for up to 4 days. Press plastic wrap directly onto the surface before sealing to prevent a skin from forming.
Freezer: Mashed sweet potatoes freeze well. Transfer to a freezer-safe container or zip-lock bag, press out as much air as possible, and freeze for up to 3 months.
Thawing: Move frozen mashed sweet potatoes to the refrigerator the night before you need them and allow to thaw overnight.
Reheating on the stovetop: Place in a saucepan over low heat and add 1 to 2 tablespoons of butter or cream. Stir gently and frequently until heated through. This method gives the best texture.
Reheating in the microwave: Transfer to a microwave-safe bowl, cover loosely with a damp paper towel, and microwave in 60-second intervals, stirring between each interval, until warmed through.
Reheating in the oven: Place in an oven-safe dish, cover with foil, and bake at 325°F (165°C) for about 20 to 25 minutes, or until heated through.
Restoring creaminess: If the mash has thickened after storage, add a splash of warm cream or milk and a pat of butter and stir vigorously. It’ll come right back together.
Make-ahead tip: You can make this recipe up to 2 days in advance and store it in the refrigerator. Reheat gently on the stovetop right before serving.

For another make-ahead sweet potato dish that reheats beautifully, try this Sweet Potato Bread as a satisfying baked option.

Nutritional Facts

The following nutritional information is an estimate per serving (based on 4 servings) and will vary based on the specific brands and quantities used.

| Nutrient | Per Serving (approx.) | ||| | Calories | 245 kcal | | Carbohydrates | 38g | | Protein | 3g | | Total Fat | 9g | | Saturated Fat | 5.5g | | Fiber | 5g | | Sugar | 14g | | Vitamin A | 384% DV | | Vitamin C | 30% DV | | Potassium | 540mg | | Sodium | 310mg |

Note: Nutritional values are approximate and calculated using standard ingredient databases. Actual values may vary based on specific products used and portion size.

Another hearty and nutritious side dish to consider is this Sweet Potato and Black Bean Bowls Recipe, which turns sweet potatoes into a complete meal.

Health Benefits of Key Ingredients

Sweet potatoes are one of the most nutrient-dense foods you can put on your plate, and this dish makes the most of their natural goodness. Here’s a closer look at what you’re getting with every serving.

The combination of sweet potatoes, a modest amount of healthy fat from butter and cream, and warming spices like cinnamon and nutmeg makes this a genuinely wholesome side dish.

Sweet potatoes and beta-carotene: Sweet potatoes are one of the richest plant-based sources of beta-carotene, which the body converts to vitamin A. This nutrient supports eye health, immune function, and skin health.
High in fiber: A single medium sweet potato contains roughly 4 to 5 grams of dietary fiber, which supports digestive health and helps you feel satisfied after eating.
Blood sugar regulation: Despite their natural sweetness, sweet potatoes have a lower glycemic index than white potatoes. The fiber content slows the release of sugar into the bloodstream.
Rich in vitamin C: Sweet potatoes provide a solid dose of vitamin C, which supports immune function and collagen production.
Potassium content: Sweet potatoes are a great source of potassium, an essential mineral that supports healthy blood pressure and heart function.
Cinnamon benefits: Ground cinnamon has been linked to anti-inflammatory properties and may help support healthy blood sugar levels.
Nutmeg: While used in small quantities, nutmeg contains manganese and has traditionally been used to support digestive health.
Butter in moderation: Real butter provides fat-soluble vitamins including vitamins A, D, E, and K2, which support bone health, immune function, and more.

For another comforting and wholesome side, this Healthy Shepherd’s Pie uses similar nutritious ingredients in a satisfying one-dish meal.

FAQs About Mashed Sweet Potatoes

1. Can I use canned sweet potatoes instead of fresh?

Yes, you can use canned sweet potatoes as a shortcut. Drain them well and pat them dry before mashing to remove excess liquid, which can make the mash watery.

Keep in mind that canned sweet potatoes are often packed in syrup or seasoned, so taste them first and adjust your sugar and salt accordingly.

2. Why are my mashed sweet potatoes watery or runny?

This usually happens because the sweet potatoes weren’t dried out properly after boiling. Return drained sweet potatoes to a warm pot over low heat for 1 to 2 minutes to evaporate excess moisture before mashing.

Adding too much cream too quickly can also cause runny mash. Always add it gradually and stop when you reach the consistency you want.

3. Can I make mashed sweet potatoes ahead of time?

Absolutely — this is one of the best dishes to make ahead. Prepare the mash up to 2 days in advance, store in an airtight container in the refrigerator, and reheat gently on the stovetop or in the microwave.

Add a splash of warm cream and a pat of butter when reheating to restore the creamy texture.

4. Are mashed sweet potatoes the same as sweet potato casserole?

They’re similar but not the same. Sweet potato casserole is typically baked in a dish and topped with a streusel or marshmallow topping. Mashed sweet potatoes are a simpler stovetop preparation with a creamier, smoother consistency.

This recipe is closer to a classic mash — creamy, lightly spiced, and served as a straightforward side dish.

5. Can I make these mashed sweet potatoes dairy-free or vegan?

Yes, very easily. Replace the butter with a good-quality vegan butter, and use full-fat coconut milk or oat milk in place of the heavy cream.

The coconut milk version actually adds a subtle richness that works beautifully with the cinnamon and brown sugar.

Read Also: Kale and Sweet Potato Soup Recipe

Final Thoughts

This mashed sweet potato recipe has become one of my most-made side dishes, and for good reason — it’s fast, forgiving, and universally loved.

The key is not overcomplicating it. Good sweet potatoes, real butter, a little warm cream, and the right spices are all you need.

Once you try it, I genuinely think it’ll earn a regular spot in your rotation too. It’s the kind of dish that makes a simple weeknight dinner feel a little more special.

I’d love to hear how yours turns out! Drop a comment below and let me know if you made any tasty tweaks or served it with something new.

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