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Mashed Sweet Potatoes are the creamy and colorful side your holiday table is begging for! Butter, half-and-half, and a bit of maple syrup make this recipe decadent with a rich buttery flavor and a touch of sweetness.
Mashed Sweet Potatoes are buttery with a vibrant color and irresistible creamy texture, making them the perfect side dish. Sweet potatoes are a versatile vegetable for enjoying year-round, and no holiday or Thanksgiving meal is complete without them. Butter and half-and-half make this side dish extra smooth and velvety, and the potatoes’ natural sweetness is elevated with pure maple syrup!
You’ll love how easily this side dish comes together with simple ingredients, and the only equipment you need is a vegetable peeler, a large pot, and a potato masher! For more delicious holiday side dishes, try my easy corn casserole recipe, creamy green bean casserole, and baked mac and cheese recipe.
What You Need to Make This Recipe
Sweet Potatoes – peel 4-6 medium potatoes, use a sharp knife to remove any dark spots if needed, and cut the potatoes into 1-inch cubes. I recommend using a kitchen scale to easily weigh this ingredient.
Butter – unsalted butter is preferred for this recipe, but you can use salted butter if you have it. Serve with additional butter to add even more richness to the potatoes.
Half-and-Half – half-and-half, whole milk, or heavy cream add moisture to make the mashed potatoes smooth and creamy.
Maple Syrup – pure maple syrup compliments and enhances the natural sweetness of the potatoes for a side dish that’s both savory and slightly sweet. Substitute brown sugar if you prefer.
How to Make Mashed Sweet Potatoes
1. Peel the sweet potatoes and cut into cubes or roughly 1-inch pieces. Place in a large pot.
2. Fill the pot with enough water until the potatoes are submerged by an inch and add 2 teaspoons of salt. Bring to a boil over medium-high heat and then reduce the heat to medium-low and simmer until fork tender, about 20 minutes.
3. Drain the potatoes well and return them to the same pot. Cook on low heat while gently moving the sweet potatoes around for about a minute to dry off any excess water. Add the half-and-half, maple syrup, and butter.
4. Mash with a potato masher to the desired consistency. Season with salt and pepper to taste. Serve warm with extra butter and pepper, if desired.
Pro Tips For Making This Recipe
- Sharpen your knife. A sharp knife will help you cube the potatoes quickly and easily! After peeling, use the knife to cut off any dark spots or potato eyes before cutting potatoes into 1-inch pieces.
- Roasted potato option. If you prefer, you can make this recipe with roasted sweet potatoes instead of boiled. This method will add texture and a toasty flavor.
- Use heavy cream for a richer dish. If you prefer a richer, creamer texture, substitute an equal amount of heavy cream for the half-and-half.
- Add herbs or spices for a savory flavor. You can add herbs such as fresh thyme, basil, chives, or oregano, or their dried counterparts, for a more savory flavor. Finely chop any fresh herbs and stir them into the mashed sweet potatoes. Or try adding ½ teaspoon of ground cinnamon for a fall flavor.
- Mash by hand. While some regular mashed potatoes are made utilizing a hand mixer or food processor to combine the ingredients, this recipe is best when mashed by hand. Mashing by hand gives you complete control over the texture and prevents overmixing which can make the potatoes gummy.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 6 months. Reheat potatoes on the stovetop on medium heat until warm. Add additional half-and-half, milk, or heavy cream to the sweet potato mash if it is too thick.
This dish is ready for your holiday table immediately, or add a fun topping for an even more festive dish. Top the potatoes with a sprinkle of brown sugar or fresh thyme, or a drizzle of maple syrup or sour cream. For a sweet potato casserole taste, add a handful of mini marshmallows.
Serve sweet potato mashed potatoes with anything you would serve with regular potatoes. Try this recipe for your next family gathering or celebration or add it to your holiday menu alongside bacon-wrapped filet mignon, roasted Brussels sprouts, and mini apple pies.
Most sweet potato recipes are best when the potatoes are peeled before cooking because the skin is tough. Using peeled sweet potatoes is what makes this dish extra smooth and creamy. Peeling potatoes before boiling them is also much quicker than peeling cooked potatoes.
If you’ve tried this Mashed Sweet Potato recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Mashed Sweet Potatoes
Equipment
- Large Pot
- Strainer or colander
Ingredients
- 4 pounds sweet potatoes (1.8kg)
- 2 teaspoons salt plus more to taste
- 6 tablespoons unsalted butter cubed (70g)
- ⅓ cup half-and-half or whole milk (80ml)
- ¼ cup maple syrup (60ml)
- Ground black pepper to taste
Instructions
- Peel the sweet potatoes and cut into cubes or roughly 1-inch pieces. Place in a large pot. Fill the pot with enough water until the potatoes are submerged by an inch and add 2 teaspoons of salt. Bring to a boil over medium-high heat and then reduce the heat to medium-low and simmer until fork tender, about 20 minutes.
- Drain the potatoes well and return them potatoes to the same pot. Cook on low heat while gently moving the sweet potatoes around for about a minute to dry off any excess water.
- Add the half-and-half, maple syrup, and butter, then mash with a potato masher to the desired consistency. Season with salt and pepper to taste. Serve warm with extra butter and pepper, if desired.
Notes
- Sharpen your knife. A sharp knife will help you cube the potatoes quickly and easily! After peeling, use the knife to cut off any dark spots or potato eyes before cutting potatoes into 1-inch pieces.
- Roasted potato option. If you prefer, you can make this recipe with roasted sweet potatoes instead of boiled. This method will add texture and a toasty flavor.
- Use heavy cream for a richer dish. If you prefer a richer, creamer texture, substitute an equal amount of heavy cream for the half-and-half.
- Add herbs or spices for a savory flavor. You can add herbs such as fresh thyme, basil, chives, or oregano, or their dried counterparts, for a more savory flavor. Finely chop any fresh herbs and stir them into the mashed sweet potatoes. Or try adding ½ teaspoon of ground cinnamon for a fall flavor.
- Mash by hand. While some regular mashed potatoes are made utilizing a hand mixer or food processor to combine the ingredients, this recipe is best when mashed by hand. Mashing by hand gives you complete control over the texture and prevents overmixing which can make the potatoes gummy.
Nutrition
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