This is the only way I make mashed sweet potatoes.
When it comes to Thanksgiving side dishes, I have a few go-to recipes, and this creamy sweet potato mash has been one of them for over 10 years. I first came across the recipe in Cook’s Illustrated, and it has never let me down.
What I love most is its flexibility. You can make it right before serving dinner, or prepare it ahead of time and reheat it without losing any of its creaminess. I usually keep it simple, but it’s also the perfect base for adding your own twist, whether you prefer a sweet touch with maple syrup or a savory one with herbs and spices.
Over the years, I’ve tried it both slightly sweet and boldly savory, and it always turns out creamy and delicious. I don’t know about you, but for me, this is the best kind of recipe I need for the holidays: easy, reliable, and open to your own creativity.
Ingredients You’ll Need & Why They Work
This recipe requires only four main ingredients, plus a few optional add-ins. You can find the exact measurements in the recipe card below, but here are a few notes from my testing:
Sweet Potatoes: I use the standard sweet potatoes commonly found at most U.S. grocery stores. The most popular kinds are Jewel or Garnet; they both work in this recipe and offer a naturally sweet taste and creamy texture.
Look for firm ones with smooth skin and no visible bruises. Peel them and cut into similar-sized chunks so they cook evenly.
Unsalted Butter: I used unsalted butter so I can adjust the salt myself, but salted butter can also be used. If you want to make these mashed potatoes dairy-free, you can swap in your favorite vegan butter.
Heavy Cream: If you look at the recipe below, you might think that only 2 tablespoons of heavy cream won’t be enough to cook all the potatoes, but it is. Both sweet potatoes and butter will release their juices, which is plenty to steam them in the pan.
While it won’t be as creamy, you can substitute it with half-and-half, regular milk, or almond milk for a vegan option.
Seasonings: I keep it basic with kosher salt and black pepper. However, if you want a hint of warmth, add a pinch of ground cinnamon and a touch of nutmeg; they both pair particularly well with sweet potatoes.
Maple Syrup (Optional): I personally love how it brings out the natural sweetness of the potatoes, but if you prefer not to add any sweeteners, you can leave it out.
How to Make Mashed Sweet Potatoes
When it comes to mashed sweet potatoes, the first question that always arises is: should you bake, steam, or boil them? While there are recipes for each, over the years of making this creamy sweet potato mash, I’ve found that the easiest and most reliable way is none of those.
Instead, cooking cubed sweet potatoes right in the pan with a bit of butter and cream is the right answer.
Step 1 – Cook the Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot with butter, cream, a splash of maple syrup, and salt and pepper. There’s no need to add water as the potatoes release their own liquid as they cook.
Next, cover the pan with a tight lid so they can steam. This step is important because it keeps the potatoes from drying out. Stir every so often to keep them from sticking to the bottom.
Also, keep in mind that this whole process is quite quick, so keep a close eye on it.
Step 2 – Mash To Your Liking: Once the potatoes are soft and tender, mash them right in the pot. I like to use a potato masher or even a fork for a more chunky texture.
For a perfectly smooth consistency, consider using an immersion blender or a potato mill.
Step 3 – Season and Serve: Taste the mash and add a little more salt or pepper, as needed. Then, transfer it to a serving bowl and finish with your favorite garnish.
Expert Tips for the Best Mashed Sweet Potatoes
Although this sweet mashed potatoes recipe is as simple as it gets, a few tricks will help you achieve the best results. Here are my notes from making it over the years:
- Potato masher vs. food processor: A masher works perfectly for a more rustic texture. If you use a food processor, pulse instead of blending continuously, so the mash stays creamy rather than gluey.
- Use a pot with a tight-fitting lid: The lid helps the potatoes steam in their own juices, which makes them creamy without the need for extra liquid.
- Keep a close eye on it: This recipe comes together quickly, usually in about 20 minutes. Keep the heat at medium to medium-low and give them a stir a couple of times. Potatoes cook quicker than you think, and if they are left alone, they can stick to the bottom.
- Cut the potatoes the same size: This helps them cook evenly, so you don’t end up with some pieces still firm while others are mushy.
FAQs
With many recipes, this occurs when the potatoes are boiled but not drained properly. Since this recipe cooks the potatoes in their own juices, you don’t have to worry about excess water.
If the mash feels too thick, stir in a splash of warm cream or milk until it reaches to your desired level of consistency.
I do not recommend using yams in this recipe. Here in the US, most people refer to sweet potatoes as yams but they are not the same thing. True yams are very starchy with a mild flavor so they won’t deliver the same results.
Serving Suggestions
This is one of my go-to Thanksgiving sides, and it pairs beautifully with both holiday favorites and simple weeknight meals. Here are a few of my favorite ways to serve it:
- As a Holiday Side: Serve it alongside Herb Roasted Turkey or Turkey Tenderloin for a showstopping side dish for your Thanksgiving and Christmas dinner.
- With chicken: For a simple but special home-cooked meal, serve this sweet potato mash with my Air Fryer Cornish Hen Recipe. Or, for a quick weeknight dinner pair it with my easy Baked Bone-In Chicken Breast recipe.
Easy Mashed Sweet Potatoes Recipe
Ingredients
- 4 tablespoons unsalted butter, cut into 4 pieces, extra for topping if preferred
- 2 tablespoons heavy cream
- 2 pounds sweet potatoes, 3 medium-sized , peeled and cut into 1-inch cubes
- 1 teaspoon maple syrup, optional
- 3/4 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon pecans, as garnish – optional
- 1 teaspoon fresh herbs, thyme or parsley, chopped – optional
Instructions
- Place butter, heavy cream, sweet potatoes, maple syrup, salt, and black pepper in a medium-sized saucepan with a tight fitting lid.
- Stir well to combine.
- Cook, stirring occasionally, over low heat until sweet potatoes are soft (almost falling apart), 15-20 minutes. You can check doneness by inserting a knife into a sweet potato. If it comes in and out easily, it should be ready to mash.
- Using a potato masher (or a fork), mash the potatoes. Taste for seasoning and add in if necessary.
- Place in a bowl or a plate (like I did) and garnish with pecans and/or butter.
Notes
- Yields: This recipe yields approximately 4-5 cups of mashed sweet potatoes, enough to serve 4 people. The nutritional values below are per serving.
- Make-Ahead: You can prepare the mashed sweet potatoes 1 to 2 days in advance of serving. Simply let them cool completely, then store them in an airtight container in the refrigerator.
- Reheat: There are a few simple ways to warm them up:
- Stovetop: Warm them gently over low heat with a splash of cream or butter until they reach your desired consistency. Stir frequently to prevent it from sticking to the bottom of the pot.
- Oven: Place them in an oven-safe dish, cover loosely with foil, and let them warm up for about 10-15 minutes.
- Freezing: You can also freeze it in a freezer-safe container or bag for up to 2 months. Just thaw it overnight in the fridge and reheat to enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Holiday Variations and Garnish Ideas
I usually garnish with a couple of pecans, but this mash is super flexible. Here are some of my favorite ways to spice it up:
For a sweet version: You can garnish with cinnamon, brown sugar, roasted marshmallows, or add a little extra maple syrup. A touch of fresh orange zest or lime zest are also good options.
For a savory version: Mix in a small clove of roasted garlic (or try this quick air fryer roasted garlic) and a small amount of fresh herbs like fresh thyme or rosemary. You can also add a sprinkle of shredded parmesan and a handful of fresh chives.
For the holidays: If you want to take it up a notch for Christmas or Thanksgiving, I recommend browning the butter. Before adding the sweet potatoes to the pot, let the butter simmer until browned.
You can also garnish with candied bacon or toasted pumpkin seeds for crunch.
More Sweet Potato Recipes
If you are like me and can’t get enough of sweet potatoes, here are a few more recipes I make every year around the holidays:
- My adaptation of Trisha Yearwood’s Sweet Potato Soufflé Recipe has been one of the most popular holiday potato recipes on the blog, thanks to its thick butter and pecan streusel-like topping.
- If you’re looking for something both sweet and savory, try my Sweet Potato Stacks. It’s baked thin slices of sweet potatoes that are perfect for brunch, dinner, or any holiday meal.
- And if you’re craving something warm and comforting, this Vegan Sweet Potato Soup is silky, spiced with ginger and carrots, and perfect as either a holiday starter or a simple weeknight meal.
I make meals for my church that go in their freezer and then they pull them out when needed and deliver to homebound parishioners. Can this be frozen? I’d like to do a turkey and mashed sweet potato meal but wasn’t sure how the sweet potatoes would taste if frozen and then thawed and re-heated. Any thoughts would be appreciated.
Hello Andrea,
That is so sweet of you to cook for others.
You can freeze this dish. I made sure to add the instructions in the recipe card for you.
Hope this helps.