These mashed sweet potatoes are ultra creamy and are the perfect accompaniment to chicken, meats and fish. You can flavor your mashed sweet potatoes in multiple ways and I’m providing instructions to make both sweet and savory versions.
Mashed potatoes are a common dinner time occurrence, but in my opinion, mashed sweet potatoes are underrated and should be part of everyone’s regular dinner rotation! They’re also perfect for holiday meals.
These mashed sweet potatoes are a simple dish, yet they pair so well with almost any main course! I’m sharing my tricks for the smoothest, creamiest mashed sweet potatoes that you’ll ever eat.
How do you make mashed sweet potatoes?
This is a basic recipe that includes sweet potatoes, butter, milk and salt. That’s it! But you can customize your mashed sweet potatoes with countless flavoring options to dress them up.
How do you cook sweet potatoes?
I like to roast my sweet potatoes whole, then remove the peels and slice them to make mashed sweet potatoes. You can also boil or steam chunks of sweet potato if you prefer, but I find that roasting the potatoes is the easiest way to get the job done.
How do you mash sweet potatoes?
There are many ways to mash sweet potatoes, it just depends on the texture you’re looking for. I typically use a food processor for a super smooth mash, but it’s really up to you.
- Fork: Use a fork for the coarsest mashed sweet potatoes.
- Mixer: Use a mixer for lighter mashed potatoes with some smaller chunks
- Potato Masher: Use a potato masher for a traditional mash which includes some chunks.
- Food Processor: Use a food processor for the smoothest, silkiest mashed sweet potatoes.
Mashed Sweet Potato Flavor Variations
- Candied Bacon: Prepare the mashed sweet potatoes as directed. Cut up 8 slices of bacon into pieces and cook it in a frying pan. Stir in 1 tablespoon brown sugar and cook for 2 more minutes. Top mashed potatoes with candied bacon and serve.
- Garlic and Herb: Melt 1 tablespoon of butter in a pan. Add 2 teaspoons minced garlic and 3 tablespoons assorted minced fresh herbs. Mix the garlic and herb butter into the sweet potatoes.
- Brown Sugar Brulee: Place the sweet potatoes in a baking dish and sprinkle with brown sugar. Broil until the sugar has melted. Let sit until the sugar hardens, then serve.
- Caramelized Apple: Saute 3 peeled, sliced apples in 3 tablespoons of butter and 3 tablespoons of brown sugar. Pour the apple mixture over the mashed sweet potatoes.
You can even set up a mashed potato bar and put out plain mashed sweet potatoes with a variety of toppings such as brown sugar, mini marshmallows, herbs, flavored butters and more. Your guests can assemble their own creations. I did this once for a holiday party and it was a huge hit.
No matter how you decide to flavor your potatoes, they’re sure to be a huge hit! These mashed sweet potatoes will definitely be on my Thanksgiving table this year.
More sweet potato recipes
- Sweet Potato Casserole with Marshmallows
- Maple Roasted Sweet Potatoes
- Twice Baked Sweet Potatoes
- Sweet Potato Hash
- Sweet Potato Buddha Bowls
Mashed Sweet Potatoes
These mashed sweet potatoes are ultra creamy and are the perfect accompaniment to chicken, meats and fish. You can flavor your mashed sweet potatoes in multiple ways and I'm providing instructions to make both sweet and savory versions.
- 3 lbs sweet potatoes
- 1/3 cup milk
- 5 tablespoons butter melted
- 1/2 teaspoon salt
- cooking spray
- 1 tablespoon chopped parsley optional
- pats of butter optional
Preheat the oven to 400 degrees F. Scrub the sweet potatoes and prick them with a fork.
Coat a sheet pan with cooking spray and arrange the sweet potatoes on the pan.
Bake for 1 hour or until potatoes are tender. Let cool slightly then peel off the skins, or cut the potatoes in half and scoop out the insides.
Place the potato, milk, butter and salt in the bowl of a food processor. Process until smooth and creamy. If you prefer a coarser texture, you can mash your potatoes by hand with a masher or fork.
See post text for different flavor variation options.
Serve, topped with pats of butter and/or parsley if desired.