Silky, gently sweet, and impossibly creamy, this mashed sweet potato is my go-to side when I want cozy comfort without extra fuss. With a few smart techniques, humble sweet potatoes transform into a restaurant-worthy mash. Perfect for weeknights and just as welcome on a holiday table.
Serves 6 as a side; ready in about 35 minutes using the stovetop.
Why You’ll Love This Mashed Sweet Potato
- Velvety texture with simple ingredients you probably have on hand.
- Balanced flavor that can lean sweet or savory to match any main.
- Foolproof methods with exact timing for steam, roast, or boil.
- Make-ahead friendly and reheats beautifully.
- Naturally gluten free and easy to make dairy free.
Mashed Sweet Potato Ingredients & Substitutions
- 3 lb orange-fleshed sweet potatoes (Garnet or Jewel). Peel and cut into 1.5 inch chunks. Swap: white sweet potatoes for less sweetness.
- 4 tbsp unsalted butter, divided. Dairy free: vegan butter or 3 tbsp olive oil.
- 1/3 cup warm milk or half-and-half. Dairy free: warm unsweetened oat milk or canned light coconut milk.
- 1 to 2 tbsp pure maple syrup for gentle sweetness. Swap: honey or 1 to 2 tbsp light brown sugar, or omit for savory.
- 3/4 to 1 tsp kosher salt, plus more to taste. Fine salt: start with 1/2 tsp.
- Freshly ground black pepper to taste.
- Optional flavor boosters: 1 tsp vanilla, 1/4 tsp cinnamon, pinch nutmeg; or 2 cloves roasted garlic for savory.
- Optional finishers: 2 tbsp sour cream or Greek yogurt for tang, chopped chives, toasted pecans.
Step-by-Step Instructions to Make Mashed Sweet Potato
Prep the Sweet Potatoes
Peel and cut into even 1.5 inch chunks so they cook at the same rate. Rinse off extra starch and drain well.
Cook the Sweet Potatoes
Choose one method, then cook until a knife slides in without resistance.
- Steam (my favorite): Set a steamer basket over 1 inch water. Add potatoes, cover, and steam 18 to 22 minutes.
- Boil: Start in cold salted water, bring to a gentle boil, and cook 15 to 20 minutes. Drain thoroughly.
- Roast: Toss chunks with 1 tbsp oil and a pinch of salt. Roast at 425°F for 30 to 35 minutes, flipping once. For whole sweet potatoes, roast 45 to 60 minutes until very tender, then scoop.
Dry the Potatoes
Return cooked potatoes to the hot pot and set over low heat for 1 to 2 minutes, stirring, to evaporate surface moisture. This keeps the mash fluffy, not watery.
Mash and Add Flavor
Add 3 tbsp butter and mash with a potato masher or press through a ricer for ultra smooth results. Warm the milk so it blends easily, then stir in a little at a time until you reach your ideal texture. Add maple syrup, salt, and pepper. Taste and adjust.
Taste and Finish
Swirl in remaining 1 tbsp butter for sheen. For savory, add roasted garlic and chives. For sweet, add a pinch of cinnamon. Serve hot.
Tips for Success
- Pick the right potatoes: Choose firm, heavy sweet potatoes with vibrant orange flesh for the creamiest mash.
- Steam or roast for best flavor: Less water means more concentrated sweetness and better texture.
- Warm your dairy: Cold milk can cool the potatoes and make them pasty. Warm milk folds in smoothly.
- Avoid overworking: Use a masher or ricer. Skip the blender or food processor to prevent a gluey texture.
- Season enough: A proper pinch of salt balances natural sweetness.
- Too loose? Return to low heat and stir to steam off moisture, or blend in a spoonful of Greek yogurt or a bit more riced potato.
Variations of Mashed Sweet Potato
- Brown Butter Maple: Brown 3 tbsp butter until nutty and stir in with 1 tbsp maple and a pinch of cinnamon.
- Garlic Herb Savory: Add 2 cloves roasted garlic, 2 tbsp chopped chives or parsley, and finish with olive oil.
- Chipotle Lime: Stir in 1 tsp minced chipotle in adobo and 1 tsp lime zest. Finish with lime juice.
- Coconut Ginger: Use coconut milk, add 1 tsp grated fresh ginger, and a pinch of cayenne.
- Holiday Casserole: Spread in a baking dish, top with pecan crumble or mini marshmallows, and bake at 375°F until golden.
Serving Suggestions: What to Pair with Mashed Sweet Potato
- Roast chicken, seared salmon, glazed pork chops, or Thanksgiving turkey.
- Top with crumbled goat cheese or feta, toasted pecans or pepitas, and chives.
- Bowl it up with garlicky greens, black beans, and a fried egg.
- Balance the plate with bright sides like citrusy slaw or roasted Brussels sprouts.
Storage & Reheating Instructions
- Fridge: Cool, cover, and refrigerate up to 4 days.
- Freeze: Up to 2 months in airtight containers. Thaw overnight in the fridge.
- Reheat stovetop: Warm over low heat with a splash of milk or water, stirring until creamy.
- Reheat microwave: 50 percent power in 1 minute bursts, stirring between.
- Keep warm for serving: Slow cooker on Warm for up to 2 hours, stir occasionally.
Memories Made Around the Table
My first Thanksgiving as a new cook, I made these on a tiny stove with a borrowed pot. We ate by candlelight, the mash still steaming, and nobody missed the fancy sides. It was simple, and it was perfect.
FAQs
Are yams and sweet potatoes the same? In most U.S. grocery stores, the orange roots labeled yams are actually sweet potatoes. True yams are starchy and rarely sold here. Choose orange-fleshed sweet potatoes for this recipe.
Can I make this dairy free? Yes. Use vegan butter or olive oil and warm oat milk or coconut milk. Season generously to balance the richness.
How do I fix watery mashed sweet potatoes? Return them to the pot over low heat and stir to evaporate excess moisture. You can also fold in a bit more riced sweet potato or a spoonful of Greek yogurt for body.
Can I make these ahead? Absolutely. Make up to 2 days in advance, refrigerate, then reheat gently with a splash of milk. Stir well and adjust seasoning before serving.
Instant Pot method? Add 1 cup water, place a trivet, set chunks in a steamer basket, cook on High Pressure for 10 minutes, natural release 5 minutes, then quick release and proceed.
Final Thoughts
With a few thoughtful touches, mashed sweet potato becomes a cozy, crowd-pleasing side that fits any season. Make it your own, then watch the bowl come back empty.
Mashed Sweet Potato Recipe: Creamy, Light, Buttery
Equipment
- 1 Large Pot
- 1 Steamer basket optional, for steaming
- 1 Potato masher or ricer
- 1 Colander optional, for boiling
- 1 Rimmed baking sheet optional, for roasting
Ingredients
Mashed Sweet Potatoes
- 3 lb orange-fleshed sweet potatoes peeled, cut into 1.5-inch chunks (Garnet or Jewel)
- 4 tbsp unsalted butter divided
- 0.33 cup milk or half-and-half warmed
- 1 tbsp pure maple syrup 1 to 2 tbsp, to taste; omit for savory
- 0.75 tsp kosher salt to 1 tsp, plus more to taste
- Freshly ground black pepper to taste
Optional Add-Ins & Finishers
- 1 tsp vanilla extract optional
- 0.25 tsp ground cinnamon optional
- Pinch ground nutmeg optional
- 2 clove roasted garlic optional
- 2 tbsp sour cream or Greek yogurt optional, for tang
- Chopped chives for serving (optional)
- Toasted pecans for serving (optional)
- 1 tbsp oil optional, for roasting method
Instructions
Prep
- Peel sweet potatoes and cut into even 1.5-inch chunks so they cook at the same rate. Rinse to remove excess starch and drain well.
Cook the Sweet Potatoes
- Choose one method and cook until a knife slides in without resistance:
- Steam (recommended): Set a steamer basket over 1 inch of water. Add potatoes, cover, and steam 18 to 22 minutes.
- Boil: Start in cold salted water. Bring to a gentle boil and cook 15 to 20 minutes; drain thoroughly.
- Roast (chunks): Toss with 1 tbsp oil and a pinch of salt; roast at 425°F for 30 to 35 minutes, flipping once.
- Roast (whole): Roast 45 to 60 minutes until very tender; scoop flesh.
- Instant Pot: Add 1 cup water, place a trivet and steamer basket with chunks; cook High Pressure 10 minutes, natural release 5 minutes, then quick release.
Dry the Potatoes
- Return cooked potatoes to the hot pot. Set over low heat 1 to 2 minutes, stirring, to evaporate surface moisture. This keeps the mash fluffy, not watery.
Mash and Add Flavor
- Add 3 tbsp butter and mash with a potato masher, or press through a ricer for extra-smooth results. Warm the milk so it blends easily, then stir it in a little at a time until you reach your ideal texture. Add maple syrup, salt, and pepper. Taste and adjust.
Finish & Serve
- Swirl in the remaining 1 tbsp butter for sheen. For savory, add roasted garlic and chives. For sweet, add a pinch of cinnamon or vanilla. Serve hot.
Make-Ahead, Storage & Reheating
- Fridge: Cool, cover, and refrigerate up to 4 days. Freeze: Up to 2 months; thaw overnight in the fridge. Reheat gently on the stovetop with a splash of milk or water, or in the microwave at 50% power in 1-minute bursts, stirring between. To keep warm for serving, hold in a slow cooker on Warm up to 2 hours; stir occasionally.