Don’t wait until the holidays to make mashed sweet potatoes. You’d be robbing yourself of delicious joy! Because we are huge fans of sweet potatoes, this recipe has become a go-to not only because they’re so yummy, but because they’re creamy and so easy!
We love the velvety smooth texture of sweet potato mash, topped with a little butter. These are the perfect side dish for just about any meal. Steak, turkey, chicken, pork, you name it!
These potatoes make for a great side dish any time of year, but especially during the holidays! If we don’t mash our sweet potatoes, we’ll roast them with parmesan, stuff them with pork, or turn them into sweet potato soup!
Why we think you’ll love it:
- Smooth and creamy. When you take a bite, it’s like eating a cloud! The recipe gives them a velvety texture that feels like pure comfort food.
- Balance of flavors. These aren’t just sweet; the combination of maple syrup and cinnamon with the savory potatoes makes them so rich and delicious. It’s a taste that everyone will love!
- Easiest side dish ever. With simple instructions and just a handful of ingredients, you can whip these up for a weeknight dinner or a big holiday feast without any stress at all.
Mashed Sweet Potatoes Ingredients
- 6 sweet potatoes, peeled
- 1 cup half and half – a mix of milk and heavy cream works as well.
- ½ cup butter
- ÂĽ cup maple syrup
- 1-2 teaspoons salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons basil, optional – for sprinkling on top afterwards
How to Make Mashed Sweet Potatoes
- CUT. Start by cutting your sweet potatoes into smallish cubes.
- BOIL. Then bring a large pot of water on the stove to a boil. Once the water is boiling, add the cubes of sweet potatoes (you’ll want to cook the potatoes until they are fork tender). This will take anywhere from 20-30 minutes.
- MIX. Use a potato masher to mash potatoes until desired consistency and combine ingredients until they are the preferred consistency. Mash the potatoes slowly while adding the milk a little at a time.
- ADD & BLEND. Add the butter and maple syrup and blend until mixed and smooth. Then fold in the spices and salt. Sprinkle with chopped basil, if desired.
Kristyn’s Recipe Tips
- Salt the water first. Just like with pasta, adding salt to the boiling water seasons the potatoes from the inside out and makes the final mash extra flavorful.
- Warm the half-and-half. Stirring in warm dairy keeps the potatoes smooth and creamy without seizing up or getting gluey.
- Whip gently. Use your mixer on low and stop once they’re fluffy. Over-mixing can make potatoes gummy instead of silky.
Mashed Sweet Potato Recipe
Ingredients
- 6 sweet potatoes
- 1 cup half and half
- ½ cup butter
- ÂĽ cup maple syrup
- 1-2 teaspoons salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons basil
Instructions
- Add water to a large pot. Bring to a boil. Add cubed potatoes and cook until tender, about 20 to 30 minutes.
- Use a potato masher to mash potatoes until desired consistency and combine ingredients until they are the preferred consistency. Mash the potatoes slowly while adding the milk a little at a time.
- Blend in butter, syrup, spices and whip until smooth. Serve warm. Sprinkle with chopped basil, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
These potatoes will keep for 3 to 5 days in the refrigerator if stored in an airtight container.
The fastest way to reheat your potatoes is in the microwave. In a covered microwave safe dish heat in 30 second increments, stirring in between, until hot. You can also reheat in the oven. Place in an oven safe dish and cover with foil. Preheat oven to 350 degrees F bake for 15 minutes or until hot.
Put mashed sweet potatoes in an airtight freezer container. Freeze for up to 8 months.
Complete The Meal
Main Dishes
Sweet Potatoes
Baked Sweet Potato Fries
1 hr 40 mins
Candied Sweet Potatoes
18 mins
Sweet Potato Skins
1 hr 13 mins
Sweet Potato Casserole
1 hr 5 mins
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This recipe was originally published August 2018.
I found your recipe a long time ago and use it all the time. It’s such a good balance of seasoning.
Oh yay!! I’m so glad you enjoy the recipe. Thank you!
Whenever a recipe calls for heavy cream, half-n-half, etc., I like using Greek yogurt mixed with milk or water to get a creamy, protein kick instead of high-fat dairy ingredients. Would this possibly work for this recipe?
That sounds awesome. I imagine it would! I haven’t tried that before, but I’d bet it’d be fine. You’ll have to let us know how it turns out if you use the greek yogurt substitute.
is it possible to replace the maple syrup with brown sugar?
I personally have not tried, but I am sure that would taste great!
This is an excellent recipe – very clear and concise to follow. I didn’t use a mixer, just a fork, and the potatoes were really easy to mash. I added cinnamon while the potatoes were boiling and it turned out great.
Perfect! Glad you liked them 🙂 Thank you for letting me know!
I tried the sweet potAtoe mashed. This reCipe was great. Cant wait to try others on this site. Thank yoU
I can’t wait for you to try more either!! Thank you so much for letting me know about the potatoes! Glad you liked them!
These look amazing! Totally pinning and saving for Thanksgiving!
Paige
http://thehappyflammily.com
Thank you!! They will be perfect at Thanksgiving 🙂