These Simple Mashed Sweet Potatoes are made with smooth cream, salty butter and warm spices making them tasty enough to be served with just about anything. They are easy-to-make and begging for a place at your dinner table.
Give me death or give me sweet potatoes! Seriously y’all, I LOVE sweet potatoes! They can be made savory or sweet, they can be fried or baked but, most importantly, they can be mashed. Sweet potatoes take well to just about any flavor you throw at them; they’re unique and versatile. But when mashed, sweet potatoes are incredibly decadent in a way that can’t be beat.
With a few simple ingredients, you can make a rave-worthy side dish that can also improve your health! So grab those lonely sweet potatoes sitting in the produce basket and get to work.
The Heart and Soul of this Mashed Sweet Potatoes Recipe
Cuisine Inspiration: Southern Comfort
Sweet, simple, and Southern – a comfort food classic with a sugary twist.
Primary Cooking Method: Boiling & Mashing
Just boil, mash, and voilà! No culinary gymnastics required.
Dietary Info: Vegetarian, Gluten-Free
A crowd-pleaser that’s both vegetarian and gluten-free. Win-win!
Key Flavor: Sweet and Buttery
Naturally sweet potatoes meet their soulmate, creamy butter.
Skill Level: Easy
Easy-peasy, perfect for pros and novices alike.
- Butter Bliss: Rich butter takes center stage, making everything better.
- Nature’s Candy: No added sugar, sweet potatoes bring their own sweetness.
- Creamy Dreamy: Whipped to velvety perfection.
- Savory Spark: A dash of spice for that flavor kick.
- All-Rounder: From side dish to star attraction, it fits every table.
Health Benefits of the Sweet Potato
Okay, so I’m not the most health-centric eater, sue me. I can’t help but preferring my fish fried, my burgers cheesy and my cakes doused in powdered sugar. But of course, as I get older, there’s only so much damage I can do without consequence.
So, I look to nutrient-dense, delicious food that tastes just as good as the bread-ey, sugary stuff. Sweet potatoes are sweet, starchy root vegetables that are grown worldwide. They come in a variety of shapes and colors: purple, orange and white.
Sweet potatoes are incredibly rich in antioxidants, fiber and vitamins (A, C, B6). Incorporating sweet potatoes in your diet can improve gut health, support healthy vision, boost your immune system and maybe, even enhance brain function.
I mean, need I say more?
The best part about Mashed Sweet Potatoes? It’s a pantry friendly dish. I can guarantee that you have most of, if not all, of the necessary ingredients in your kitchen right now.
Here’s what you’ll need:
When buying your potatoes, look for red/orange sweet potatoes such as garnet, jewel or beauregard. These varieties offer the right amount of sweetness with a beautiful color to match.
Heavy Whipping Cream
After having been boiled and mashed, sweet potatoes have a naturally smooth texture. Adding a bit of cream makes for an even creamier consistency.
Cinnamon, nutmeg, vanilla and of course, salt, are the true heroes of this recipe. Their addition adds warmth and layers flavor without being overwhelming.
A little sugar never killed anyone, right? Brown sugar has a molasses, caramel-like flavor that plays with the sweetness of sweet potato perfectly.
How to Make Mashed Sweet Potatoes
- Boil: Pop those sweet potatoes in a pot with water and get the boil going. You’re on the clock for 15-20 minutes until they’re “fork-tender” (a.k.a. soft enough to pierce with a fork).
- Mash ‘Em Up: Drain those taters and get trigger-happy with your hand mixer (or old-school with a masher) until they’re looking mostly smooth.
- Add flavor: Now, bring in the big guns—butter, sugar, cream, vanilla, cinnamon, and nutmeg. Dive in there and mix until it’s smooth.
Can I make these Vegan?
Absolutely! I would suggest swapping out the heavy cream for coconut milk and the butter for your preferred vegan butter alternative. The rest of the ingredients are vegan!
Storing and Reheating Mashed Potatoes
When frozen, mashed sweet potatoes lose their smooth consistency and develop an icky texture. It’s best to store leftovers in an airtight container in the fridge for up to 2 days.
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 the 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.
What to Serve Them With
Because this is such a hearty filling side dish, I like to pair it with something that really soaks up sauce and feels very indulgent.
This recipe goes really well with my Best Meatloaf recipe.
More Delicious Potato Recipes
Sometimes, sides are the best part of a meal especially if they are made with starchy potatoes. Make this recipe and then make a few more.
- Slow Cooker Mashed Potatoes
- Roasted Sweet Potatoes
- Sweet Potato Fries
- Sour Cream Mashed Potatoes
- Sweet Potato Casserole
- Potato Stacks
- Candied Sweet Potatoes
- Baked Candied Yams
- Cream Cheese Mashed Potatoes
Mashed Sweet Potatoes
- 1 1/2 lbs sweet potatoes up to 2 lbs/ (about 4 sweet potatoes), peeled and cut into 1” pieces
- 3 tbsp salted butter
- 1/4 cup light brown sugar packed
- 1/4 cup heavy whipping cream
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- dash of nutmeg
- butter for serving
- 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.
- Using a hand mixer (or a hand masher), blend potatoes until mostly smooth.
- Next add butter, sugar, cream, vanilla, cinnamon and nutmeg and mix until well combined and potatoes are completely smooth then serve with butter.