Mashed Sweet Potatoes are an easy, healthy, and delicious side dish for Thanksgiving, Christmas, or any meal. You Will love this sweet potato mash recipe!
I think Mashed Sweet Potatoes are underrated. Regular old mashed potatoes tend to get all of the attention. Sure, I like mashed potatoes, but I think mashed sweet potatoes are much better than the classic side dish.
So today, I am putting the spotlight on Mashed Sweet Potatoes. They deserve some attention and I really think you should add them to your Thanksgiving menu. I make them every year and they are always a hit!
How to Make Mashed Sweet Potatoes
- You can roast the sweet potatoes and then mash them, but I prefer to boil the sweet potatoes because the oven is always occupied on Thanksgiving and Christmas. Plus, boiling the sweet potatoes is so easy and always creates creamy potatoes.
- I always peel the potatoes. If you like a chunkier mash, you can leave the skins on.
- After you boil the potatoes, make sure you drain them well in a colander.
- I like to use a potato masher to mash the sweet potatoes. You can use a hand blender if you wish. You can also use a food processor if you want the sweet potatoes super smooth.
- For best results, mash with milk and butter. If you need them to be vegan or dairy free, you can use coconut milk or almond milk and coconut oil.
- Season with salt. Salt is a must!
Sweet Potato Mash Flavors
I love basic mashed sweet potatoes with a little butter and salt, but there are lots of ways to serve up mashed sweet potatoes. If you want to jazz them up, here are a few ideas:
- Serve with brown butter or honey butter
- Top with candied pecans or toasted pecans
- Sweeten with pure maple syrup or brown sugar
- Sprinkle in ground cinnamon and/or nutmeg
- Add in fresh rosemary and roasted garlic
- Stir in Parmesan cheese, Gruyere cheese, white cheddar cheese, or even a little blue cheese
- Spice them up with chipotle peppers
- Add chopped bacon
Mashed sweet potatoes aren’t boring! My favorite way to serve them is with brown butter, a little pure maple syrup, a dash of cinnamon, AND candied pecans on top! The combo is amazing!
And if you have leftover mashed sweet potatoes, you can store them in a container in the fridge for up to four days. You can use them to make our favorite Sweet Potato Rolls. I usually make extra mashed sweet potatoes so I HAVE to make the rolls, ha! They are so good!
Add Mashed Sweet Potatoes to your holiday menu this year! Enjoy!
More Holiday Side Dish Recipes
- Best Cranberry Sauce
- Garlic Mashed Potatoes
- Mashed Cauliflower
- Slow Cooker Mashed Potatoes
- Roasted Green Beans
- Sausage Stuffing
More Sweet Potato Recipes
- Sweet Potato Rolls
- Maple Roasted Sweet Potatoes
- Sweet Potato Hash
- Sweet Potato Tacos
- Sweet Potato Enchiladas
Mashed Sweet Potatoes
- 2 lbs sweet potatoes, peeled and cut into 1-inch pieces
- ¼ cup to ⅓ cup milk
- 2 tablespoons salted butter
- ¼ teaspoon Kosher salt or sea salt
- Bring a large pot of salted water to boil. Carefully add the sweet potatoes. Reduce heat to medium and cook, uncovered, for 15 minutes or until sweet potatoes are fork tender.
- Drain the sweet potatoes in a colander, shaking to remove all of the water. Place the sweet potatoes in a large bowl and add ¼ cup milk, butter, and salt. Use a potato masher or hand blender and mash the potatoes until smooth. Add additional milk, if necessary. Serve warm.
Have you tried this recipe?
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