Silky, buttery, and gently sweet, these Creamy Sweet Mashed Potatoes are the cozy side dish I make on repeat. I tested maple vs brown sugar and different dairy options to land on a foolproof method that keeps the potatoes plush without turning pasty. Perfect for holidays yet easy enough for any weeknight roast.
Why You’ll Love This Creamy Sweet Mashed Potatoes
- Luxuriously smooth with balanced sweetness that lets the sweet potato shine.
- Foolproof method with pro tips to avoid watery or gluey mash.
- Make-ahead friendly with simple reheat options that stay creamy.
- Easily adapted sweet or savory with pantry spices and herbs.
- Gluten-free, affordable, and always a crowd-pleasing side.
Creamy Sweet Mashed Potatoes Ingredients & Substitutions
- Sweet potatoes: 3 lb, peeled and cut into 1.5 inch chunks. Orange-fleshed varieties like Jewel or Garnet give the creamiest texture. Japanese sweet potatoes work too but will be less sweet and more starchy.
- Unsalted butter: 6 tbsp for richness. Swap vegan butter for dairy-free or use 3 tbsp butter plus 2 tbsp olive oil for a lighter feel.
- Heavy cream or half-and-half: 1/2 cup, warmed. For dairy-free, use full-fat coconut milk or oat milk. You can also use 1/3 cup cream plus 2 tbsp sour cream for tang.
- Maple syrup or brown sugar: 2 to 3 tbsp, to taste. Honey works, or skip sweetener entirely for a more savory profile.
- Fine sea salt: 1/2 tsp, plus more to taste. Seasoning is key to balance the sweetness.
- Ground cinnamon: 1/4 tsp. Optional pinch of nutmeg. For a savory version, skip these and add black pepper and a little garlic.
- Optional flavor boosters: 1 tsp vanilla extract, 1 tsp orange zest, or 2 tbsp cream cheese for extra body.
Step-by-Step Instructions to Make Creamy Sweet Mashed Potatoes
1. Prep and cut the sweet potatoes
Peel and cut into even 1.5 inch chunks so they cook at the same rate. Rinse briefly to remove surface starch that can make the mash pasty.
2. Boil in well-salted water
Place potatoes in a large pot, cover by 1 inch with cold water, and add 1 tbsp kosher salt. Bring to a boil, then simmer 12 to 15 minutes until very tender when pierced.
3. Drain and dry for fluffy texture
Drain thoroughly, then return potatoes to the hot pot over low heat for 1 to 2 minutes, stirring, to evaporate excess moisture. This prevents watery mash.
4. Warm the dairy
In a small saucepan or microwave, warm the cream and butter until the butter melts. Warm dairy blends in smoothly and keeps the mash hot.
5. Mash to your preferred texture
Mash potatoes with a potato masher for rustic or use a ricer for ultra-smooth. Avoid a food processor as it can overwork the starch and make the mash gummy.
6. Season and sweeten
Pour in the warm dairy, add 2 tbsp maple syrup or brown sugar, salt, and cinnamon. Stir gently until creamy. Taste and adjust sweetness and salt. Add vanilla or orange zest if using.
7. Finish and serve
Swirl in a final pat of butter. For savory tilt, add black pepper and a drizzle of olive oil. Garnish with toasted pecans or chopped chives.
Tips for Success
- Cut evenly so all pieces cook through at the same time.
- Dry the potatoes briefly in the hot pot after draining to keep the mash plush, not watery.
- Warm your dairy before adding for seamless absorption and better temperature control.
- Mash by hand or use a ricer. Skip the blender or processor to prevent a gluey texture.
- Season assertively. Sweet potatoes love salt to balance their natural sugars.
Variations of Creamy Sweet Mashed Potatoes
- Browned Butter Maple: Brown the butter until nutty and whisk into the warm mash with maple and a pinch of nutmeg.
- Orange Cinnamon Holiday: Add 1 tsp orange zest, 1/2 tsp cinnamon, and a splash of vanilla.
- Bourbon Pecan: Stir in 1 tbsp bourbon and top with toasted chopped pecans.
- Savory Garlic Herb: Sauté 1 minced garlic clove in 1 tbsp olive oil and fold in with chopped rosemary or thyme.
- Marshmallow Topped: Spread in a baking dish, top with mini marshmallows, and broil 30 to 60 seconds until golden.
Serving Suggestions: What to Pair with Creamy Sweet Mashed Potatoes
- Roast turkey, glazed ham, roast chicken, or pork chops.
- Seared salmon or meatloaf for cozy weeknights.
- Crispy Brussels sprouts, garlicky green beans, or a bright citrusy salad.
- Finish with crunchy toppings like toasted pecans, pumpkin seeds, or fried sage.
Storage & Reheating Instructions
- Refrigerate: Cool, then store in an airtight container up to 4 days.
- Freeze: Up to 2 months. Thaw overnight in the fridge for best texture.
- Reheat: Stovetop over low heat with a splash of cream or milk, stirring gently. Or microwave in short bursts, stirring between. For a crowd, warm in a covered casserole at 300°F for 20 to 30 minutes.
Memories Made Around the Table
My first Thanksgiving hosting, these were the dish everyone asked for seconds of. The browned butter version perfumed the kitchen, and my aunt insisted on taking a container home for breakfast the next day.
FAQs
Can I bake the sweet potatoes instead of boiling? Yes. Bake whole at 400°F until very tender, scoop out the flesh, and mash. Baked potatoes yield deeper caramelized flavor and slightly drier mash, so add a splash more dairy if needed.
How do I make this vegan? Use vegan butter and full-fat coconut milk or creamy oat milk. Season generously with salt and finish with olive oil for gloss.
Can I make these ahead? Absolutely. Make up to 2 days ahead and refrigerate. Reheat gently with a little warm cream or milk. To hold for a party, keep warm in a slow cooker on warm for up to 3 hours, stirring occasionally.
What if my mash is too loose? Return to low heat and stir for a minute to evaporate moisture, or mix in 2 to 3 tbsp cream cheese or a spoonful of instant mashed potato flakes to tighten.
Do I need added sugar? Not necessarily. Many sweet potatoes are sweet enough. Start without, then add maple or brown sugar to taste at the end.
Final Thoughts
With a few simple techniques and warm dairy, these Creamy Sweet Mashed Potatoes turn into a buttery, spoonable cloud. Make them your own with spices or herbs, then watch them vanish from the bowl.
Creamy Sweet Mashed Potatoes
Equipment
- 1 Large Pot
- 1 Colander
- 1 Potato masher or potato ricer (ricer for ultra-smooth)
- 1 Small saucepan for warming dairy
- 1 Vegetable peeler
- 1 Chef's knife
Ingredients
Main Ingredients
- 3 lb sweet potatoes peeled and cut into 1.5-inch chunks
- 1 tbsp kosher salt for boiling water
- 6 tbsp unsalted butter
- 0.5 cup heavy cream or half-and-half warmed
- 2 tbsp maple syrup or brown sugar to taste; add more if desired
- 0.5 tsp fine sea salt plus more to taste
- 0.25 tsp ground cinnamon
Optional Add-Ins & Garnish
- 1 tsp vanilla extract optional
- 1 tsp orange zest optional
- 2 tbsp cream cheese optional, for extra body or to thicken
- 0.25 tsp black pepper optional, for savory tilt
- 1 tbsp olive oil optional, for savory finish
- 0.5 cup toasted pecans optional, for serving
- 2 tbsp chives optional, chopped, for garnish
Instructions
Make the Mashed Potatoes
- Peel and cut sweet potatoes into even 1.5-inch chunks so they cook at the same rate. Rinse briefly to remove surface starch.
- Place potatoes in a large pot, cover by 1 inch with cold water, and add 1 tablespoon kosher salt. Bring to a boil, then simmer 12 to 15 minutes until very tender when pierced.
- Drain thoroughly, then return potatoes to the hot pot over low heat for 1 to 2 minutes, stirring, to evaporate excess moisture. This keeps the mash plush, not watery.
- In a small saucepan or microwave, warm the cream and butter until the butter melts. Warm dairy blends smoothly and keeps the mash hot.
- Mash by hand with a potato masher for rustic texture or use a ricer for ultra-smooth. Avoid a food processor to prevent a gummy mash.
- Pour in the warm dairy, add 2 tablespoons maple syrup or brown sugar, fine sea salt, and cinnamon. Stir gently until creamy. Taste and adjust sweetness and salt. Add vanilla or orange zest if using.
- Swirl in a final pat of butter. For a savory tilt, add black pepper and a drizzle of olive oil. Garnish with toasted pecans or chopped chives.
Storage & Reheating
- Refrigerate up to 4 days or freeze up to 2 months. Reheat gently on the stovetop with a splash of cream or milk, or microwave in short bursts, stirring between. For a crowd, warm covered at 300°F for 20 to 30 minutes.