Make the best mashed sweet potatoes with this easy recipe. You achieve a silky, comforting texture perfect as a holiday side dish or a simple weeknight vegetable.
Author:felixhayes
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:6 servings 1x
Category:Side Dish
Method:Boiling/Mashing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 lbs sweet potatoes, peeled and quartered
1/2 cup whole milk or heavy cream
4 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
Optional Sweet Addition: 2 tablespoons maple syrup or brown sugar
Place the peeled and quartered sweet potatoes in a large pot. Cover them with cold water and add a pinch of salt.
Bring the water to a boil over high heat. Reduce the heat to maintain a steady simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes.
Drain the sweet potatoes completely. Return them to the hot, empty pot and let them sit for 1 minute to allow excess moisture to evaporate. This step helps prevent watery mash.
Add the butter and milk (or cream) to the potatoes.
Using a potato masher or an electric hand mixer on low speed, mash or whip the potatoes until they reach your desired consistency. For the creamiest mashed sweet potatoes, use the mixer sparingly until smooth.
Stir in the salt, pepper, and your chosen optional additions (maple syrup for sweet, or roasted garlic/cinnamon for savory). Mix just until combined.
Taste and adjust seasoning if needed. Serve this easy sweet potato side dish warm.
Notes
For the fluffiest mashed sweet potatoes, warm the milk and butter slightly before adding them to the drained potatoes.
You can prepare this make-ahead side dish up to 2 days in advance. Store covered in the refrigerator and reheat gently on the stovetop or in the oven, adding a splash more milk if needed to restore moisture.
To achieve a naturally sweet side dish without added sugar, select very ripe sweet potatoes.