Y’all my mashed sweet potatoes are something else! I keep them creamy, buttery, and smooth plus I jazz them up with warm spices. I sometimes eat a big ole bowl by itself. The best part is I am using simple ingredients you probably already have to pull them off.
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Ingredient Notes
- Salted Butter: Swap in unsalted butter here and add in a bit more salt.
- Light Brown Sugar: Swap in dark brown sugar for more molasses flavor or use maple syrup or honey. You can also make homemade brown sugar if you have molasses and granulated sugar around.
- Heavy Whipping Cream: Sour cream or even half-and-half works too. You can add in more butter to increase the richness overall.
- Flavors: Cinnamon, nutmeg, vanilla and of course, salt. Replace with a pumpkin pie spice blend or use ginger or allspice instead.
How to Make Mashed Sweet Potatoes
Step 1: Boil those sweet potatoes in a pot with water until they’re “fork-tender” then add in your flavor goodies except the liquid.
Step 2: Mash those potatoes and flavor enhancers then add in cream little by little.
Step 3: Mix and combine until they are the texture and consistency you like (nice and smooth boos). Then add butter for serving it up.
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Mashed Sweet Potatoes
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Ingredients
- 1 1/2 lbs sweet potatoes up to 2 lbs/ (about 4 sweet potatoes), peeled and cut into 1” pieces
- 3 tbsp salted butter plus more for serving
- 1/4 cup light brown sugar packed
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup heavy whipping cream up to 1/2 a cup based on your preference
- dash of nutmeg
Instructions
- Fill a large pot with sweet potatoes and water about an inch higher than potatoes. Bring to a boil over high heat. Cook until fork tender, about 15-20 minutes. Completely drain potatoes and place back into the pot.
- Next add butter, sugar, vanilla, cinnamon and nutmeg and begin to mash.
- Add in cream in intervals, continuing to mash using a hand masher or hand mixer. Add as much as you want to get to the texture and consistency you enjoy. Once potatoes are completely smooth, serve with butter.
Notes
How to Store and Reheat Sweet Mashed Potatoes
Pop the leftover sweet mashed potatoes in an airtight container in the fridge. To reheat, I would suggest simply using a microwave. A couple minutes on high-heat will keep your mash intact. If you don’t have a microwave, stovetop will work just fine. Use a non-stick sauce pan and add a bit of milk or butter. Give it a stir often to be sure the potatoes won’t stick to the bottom and burn. How long will sour cream mashed potatoes last in the fridge? They can stay in the fridge for up to 3 days. Can I freeze mashed potatoes made with sour cream? Yep for sure boos. You can but just know that the texture will definitely change and not be as smooth. To freeze, transfer the completely cooled leftovers to a large gallon freezer bag, remove all air then seal and add the date. Keep frozen for up to 5 months. Thaw in the fridge overnight before reheating.Nutrition
Recipe Tips
- Mash While Hot: This helps get that creamy smooth texture we love.
- Do You!: I like to add my liquid to the mix gradually while mashing together until I get the consistency I enjoy.
- Season it Up: Taste before you serve them up. Add any additional salt to the mix you need.
- Make It Easy: If you wanna save some time, use a hand mixer. Just don’t go overboard making the potatoes super gummy.
Recipe Help
Look for red/orange sweet potatoes such as garnet, jewel or beauregard. These varieties offer the perfect amount of sweetness and a gorgeous color as well.
For sure boos. Just know that it will take a longer time to get the dish ready but the pay off in roasting is it deepens the flavor adding some caramelization to the mix.
For sure boos. You can make and pop in the fridge for up to 3 days. Just reheat with the instructions above.
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Once I made your mashed sweet potatoes, have never made any other recipe. I use this recipe for thanksgiving. Christmas. winter. Its just so good. thank u
YOUR THE BEST
Believe it or not I have been married 56 years and have never made sweet potatoes from scratch. Always used canned. Canned was good but I now want to make a larger quantity. Your recipe seems perfect for what I’m looking for. Adding the brown sugar is a plus. Of course marshmallows are a necessity for me. Adding some finely chopped pecans seem like a good idea. Some recipes add crushed pineapple. In the future maybe. Thanks for sharing your recipe. **
Added marshmallows OH so good
Love this