Mashed Sweet Potatoes
These creamy mashed sweet potatoes are smooth, buttery, and lightly spiced with cinnamon and nutmeg — a simple side dish that comes together in just 30 minutes. Made with real butter, warm heavy cream, and a touch of brown sugar and vanilla, this recipe delivers the perfect balance of natural sweetness and cozy warmth. Whether you're serving it at a weeknight dinner or a holiday feast, this is the kind of dish that disappears from the table every single time.
Equipment
- Large pot - At least 4-quart capacity
- Colander - For draining the cooked sweet potatoes
- Potato masher - Preferred tool for a slightly textured mash
- Hand mixer - (optional) For an ultra-smooth result
- Potato ricer - (optional) For the smoothest possible finish
- Large mixing bowl - Or use the pot itself for mashing
- Cutting board
- Sharp knife - For peeling and chopping sweet potatoes
- Vegetable peeler
- Measuring spoons and cups
- Wooden spoon or rubber spatula - For folding everything together
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
Instructions
- Wash, peel, and cut the sweet potatoes into roughly 1-inch (2.5cm) chunks, keeping the pieces as uniform in size as possible for even cooking.
- Place the sweet potato chunks in a large pot, cover with cold salted water, and bring to a boil over high heat. Reduce to a medium boil and cook for 15 to 20 minutes, or until completely fork-tender with no resistance.
- Drain the sweet potatoes in a colander, then return them to the warm empty pot over low heat for 1 to 2 minutes, stirring gently, to evaporate any excess moisture.
- Use a potato masher to mash the sweet potatoes until no large lumps remain, working in a circular motion. For an ultra-smooth finish, pass them through a ricer or use a hand mixer on low speed for 30 to 45 seconds — do not over-mix.
- Stir in the softened butter until fully melted and combined, then gradually add the warmed heavy cream, stirring after each addition, until you reach your desired creamy consistency.
- Add the brown sugar, cinnamon, nutmeg, salt, black pepper, and vanilla extract (if using), then stir thoroughly and taste to adjust seasonings before serving.
Notes
- Choose orange-fleshed sweet potatoes labeled "Garnet" or "Jewel" — they are sweeter, creamier, and more flavorful than pale-fleshed varieties.
- Always dry out the drained sweet potatoes in a warm pot for 1 to 2 minutes before mashing — this is the most important step to prevent a watery mash.
- Add warm (not cold) cream and softened (not cold) butter to keep the mash hot and ensure smooth, even incorporation.
- Do not use a food processor or blender — these over-process the starches and will make the mash gummy and paste-like.
- For a savory version, omit the brown sugar and cinnamon and add 2 to 3 cloves of roasted garlic with fresh thyme or rosemary instead.
- To make this dairy-free or vegan, substitute vegan butter and full-fat coconut milk or oat milk for the butter and heavy cream.
- For a richer, nuttier flavor, brown the butter in a small pan before adding it to the mash.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, pressing plastic wrap directly onto the surface to prevent a skin from forming.
- Reheat on the stovetop over low heat with a splash of warm cream and a pat of butter, stirring gently until heated through and creamy again.
- Mashed sweet potatoes freeze well for up to 3 months — thaw overnight in the refrigerator and reheat gently with added cream or butter to restore the texture.
Nutrition
Serving: 1ServingCalories: 245kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 5.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 310mgPotassium: 540mgFiber: 5gSugar: 14gVitamin A: 384IUVitamin C: 30mgCalcium: 6mgIron: 5mg
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