Mashed Sweet Potatoes

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This mashed sweet potatoes recipe is easy to make with 7 ingredients. Sweetened with maple syrup and flavored with cozy fall spices, they’re a delicious side dish perfect for any occasion.

Mashed Sweet Potatoes in a bowl garnished with melted butter and chopped thyme


Every holiday needs a sweet potato dish. I’m a sucker for sweet potato casserole, and candied yams, but sometimes less is more and simple is better and that’s why I love these mashed sweet potatoes.

Made with 7 ingredients, this mashed sweet potato recipe is easy and delicious. They’re naturally sweetened with a touch of maple syrup and perfectly spiced for a delicious fall side dish perfect for any occasion.

a spoon taking a scoop of Mashed Sweet Potatoes out of a bowl garnished with melted butter and chopped thyme

Mashed Sweet Potato Recipe: Ingredients & Substitutions

overhead view of the labeled ingredients in this Mashed Sweet Potatoes recipe
  • 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.
a spoon in a bowl of Mashed Sweet Potatoes garnished with melted butter and chopped thyme

How to Make Mashed Sweet Potatoes

Begin this recipe by cooking the sweet potatoes. Place the peeled and cubed sweet potatoes in a 5-quart saucepan. Then, add cool water until potatoes are covered by 2” of water.

Cover the mixture and bring to a boil. Once it begins boiling, 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.

two photos showing How to Make Mashed Sweet Potatoes - boiling in a pot and straining in a colander

Then, put the drained sweet potatoes, butter, whole milk cinnamon, nutmeg and sea salt in the container of a high-powered blender (Vitamix) and blend until smooth.

Taste and adjust spices if necessary, serve immediately.

two photos showing How to Make Mashed Sweet Potatoes  - blending in a Vitamix

Serve

Serve the mashed sweet potatoes warm with butter and a sprinkle of fresh herbs (I suggest parsley, rosemary, thyme or sage).

I suggest serving them alongside these herb mashed potatoes or cream cheese mashed potatoes to please all the spud lovers in your life!

Check out all of our Thanksgiving recipes, which complement these mashed sweet potatoes beautifully. Most notably our roast turkey, gravy, stuffing, and cranberry sauce!

Mashed Sweet Potatoes in a bowl garnished with melted butter and chopped thyme

Store/Freeze

Store 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 (definitely try this sweet potato soup) – in these individual portioned out silicone cubes. That way I can only reheat what I’ll eat in one sitting.

a spoon taking a scoop of Mashed Sweet Potatoes out of a bowl garnished with melted butter and chopped thyme

Mashed Sweet Potatoes Recipe FAQS

Is it better to peel sweet potatoes before boiling?

Yes, I prefer to peel the sweet potatoes before boiling them because I like to boil them in smaller pieces so they cook faster.

How do you thicken mashed sweet potatoes?

Make sure to drain off all the water from boiling the sweet potatoes. You can even let them sit in the colander until they cool slightly, because more water will evaporate off of them as they cool.

Mashed Sweet Potatoes in a bowl garnished with melted butter and chopped thyme

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Mashed Sweet Potatoes

Laura
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.
5 from 1 vote
Course Side Dish, vegetables
Cuisine American
Servings 10 servings
Calories 134
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes

Ingredients 
 

Instructions 

  • 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/Freeze
Store 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.

Nutrition

Serving: 0.25cup | Calories: 134kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 326mg | Potassium: 325mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13023IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




1 Comment

  1. 5 stars
    I usually make sweet potato casserole but wanted to mix it up this year. This one was does not disappoint! It turned out amazingly well. Will make again! And not just for a holiday!