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A bowl of mashed sweet potatoes topped with butter and parsley.

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.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 286kcal
Author Sara Welch


  • 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.



  1. This dish will stay fresh in the refrigerator for up to 4 days. It can also be frozen for up to 2 months for later use.
  2. You can make your mashed potatoes up to 2 days before you plan to serve them. Store in an airtight container in the refrigerator, then reheat on the stovetop until warm.


Calories: 286kcal | Carbohydrates: 46g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 407mg | Potassium: 782mg | Fiber: 6g | Sugar: 10g | Vitamin A: 32490IU | Vitamin C: 5.4mg | Calcium: 86mg | Iron: 1.4mg