This Mashed Sweet Potatoes recipe is very simple, but absoltuely delicious. The perfect side dish for a holiday meal or even a weeknight dinner.
I absolutely love sweet potatoes. When we go to restaurants, if I am offered a chance at sweet potato fries, I always pick those over regular fries. So it is no surprise that I think this mashed sweet potato recipe might even be better than regular mashed potatoes.
This recipe is so simple, but absolutely delicious. It is a great way to bring some variety to your Thanksgiving table. These mashed potatoes are so delicious, they don’t need anything extra like gravy.
How to Make Mashed Sweet Potatoes
Prepare the Sweet Potatoes
Wash the potatoes, peel them, and cube them. You can leave the skin on the potatoes for a more rustic recipe.
Boil the Potatoes
Add the sweet potatoes to a dutch oven, cover with water, and make sure there are two inches of water above the potatoes. Bring the water to a boil and cook for 20 to 25 minutes or until the potatoes are fork
Blend the Potatoes
After draining the potatoes, mash them. I like to first mash the potatoes with a potato masher and then blend them to make them the most smooth. Mix in butter while the potatoes are still hot, and mix in milk and brown sugar after they have been blended.
Substitutions and Variations
- Swap the brown sugar for maple syrup. Maple syrup is perfect in this recipe, you can swap it one for one with the brown sugar or use a combination of the two.
- Make it richer by using heavy cream instead of skim milk.
- Give it a little bit of spice by adding in some cinnamon and nutmeg or some of my pumpkin pie spice.
- Instead of boiling the potatoes, make them in the instant pot, slow cooker, or oven. Though those instructions are for white potatoes, they will work just as great for sweet potatoes.
Making Ahead of Time
These can be made the night before and stored in the refrigerator, covered, overnight. When you are ready to warm them, place them in a casserole dish, cover it with foil, and bake at 350 degrees Fahrenheit for 30 to 40 minutes, stirring once or twice while baking.
Storing Leftovers
Leftovers can be stored in the refrigerator for up to four days. Reheat them in the microwave in a covered container or in a baking dish in the oven.
To freeze, store in an airtight container in the freezer for up to three months. Allow the potatoes to thaw in the refrigerator overnight before reheating.
If you make these easy mashed sweet potatoes, leave me a comment and let me know what you think!
Mashed Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes washed, peeled, and cubed
- 3 tablespoons unsalted butter
- 3/4 cup milk (I used skim milk)
- 1 tablespoons brown sugar
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper optional
Instructions
- Place the prepared sweet potatoes in a large pot and cover with water so that there is two inches of water above the potatoes. Bring to a boil and cook for 20 to 25 minutes or until the potatoes are for tender.3 pounds sweet potatoes
- Drain the potatoes and put them back in the pot they were boiled in. Add in the butter and mash with a potato masher. Then stir in the milk and brown sugar. Beat with a hand held mixer until smooth.3 tablespoons unsalted butter, 3/4 cup milk, 1 tablespoons brown sugar
- Add half the amount of salt and pepper listed. Taste and add more until it is the taste you prefer. Serve warm.1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper
Lin says
I have made these for years. I add a bit of cinnamon.
People who say they don’t like sweet potatoes, usually referring to the overly sweet kind gooey marshmallows, find they like these!
I love adding cinnamon!
Michele Madonia says
Hi. Can I use a different type of pot to boil the sweeet potatoes if I don’t have a Dutch oven? Thank you.
Any large pot will work just fine!
Wendy says
Does this reheat well for meal prep?
Yes!