Flavorful, rich Mashed Sweet Potatoes take just 6 ingredients and have a touch of spice & sweetness. They’re the perfect side to any meal!
Weeknight and holiday meals alike are the best times to make simple comfort foods that everyone loves, especially Mashed Sweet Potatoes! Creamy with a light, mouthwatering sweetness, these sweet potatoes, combined with cream, butter, cinnamon, nutmeg, and brown sugar, are ready in 30 minutes, making them perfect for a weeknight meal or a holiday celebration.
A Sweet Fall Dish
Sweet potatoes are sneaky vegetables, at least in my house. We don’t always remember that we love them, so when I make Mashed Sweet Potatoes, it’s like we’ve all fallen in love with sweet potatoes again for the first time! We can’t get enough of the sweet and slightly savory flavor, combined with creamy butter and spices, so we make this dish sometimes as much as twice a week! This hearty whipped sweet potato recipe pairs well with any main dish, from chicken to turkey to pork, making it an incredibly easy go-to side for any meal.
Create comforting, filling dishes like creamy Mashed Cauliflower or wildly flavorful Broccoli Cheddar Mashed Potatoes, for a great way to include more veggie-packed sides!
Other Recipes to Serve with Mashed Sweet Potatoes
- Sweet potatoes are the best side to a Perfectly Moist Pork Tenderloin, and an amazing meal to share with loved ones!
- Looking for the perfect dessert to wow a crowd on a special occasion? Cheesecake Filled Pumpkin Bundt Cake is a mouthwatering show-stopper!
Ingredients
Sweet Potatoes: To make this dish, you will need sweet potatoes. At most stores, you will find both white and garnet sweet potatoes, which taste very similar, but to get that gorgeous orange color you love, be sure to grab the garnet sweet potatoes.
Dairy: You will also need unsalted butter and heavy cream for this recipe.
Sugar and Spices: Bring out the sweet flavor of the sweet potatoes with brown sugar, ground cinnamon, and nutmeg.
How to Make Mashed Sweet Potatoes
STEP ONE: Bring a large pot of water to a boil. Cut the sweet potatoes in half, then carefully place them in boiling water and boil for about 20 minutes, or until tender.
STEP TWO: Once tender, drain the sweet potatoes and let them cool slightly. While the potatoes are cooling, warm the heavy cream and butter in a pot until warm.
STEP THREE: Once the potatoes are cool enough to handle, use your hands to remove the potato skins from the sweet potatoes. Place the potatoes in the bowl of a stand mixer or a separate bowl with beaters. Add the brown sugar, cinnamon, and nutmeg to the bowl and beat.
STEP FOUR: While beating, slowly pour in the heavy cream mixture. Continue to whip the potatoes until they’re smooth and creamy.
STEP FIVE: Transfer the sweet potatoes to a serving bowl. Then, top them with a sprinkle of cinnamon and chopped parsley before serving warm with your favorite meals.
Tips for Success
- Be sure to purchase garnet sweet potatoes for a vibrant orange dish! These sweet potatoes have a red or reddish-orange skin, which is easily distinguishable from the white sweet potatoes, which look more like Russet potatoes.
- Once the sweet potatoes can be easily pierced with a fork, you will know they are tender and ready to be drained. Allow them to cool slightly before removing the skin, as they’re extremely hot right out of the pot.
- Store leftovers in an airtight container in he fridge for up to 4 days. You can also freeze whipped sweet potatoes once they have fully cooled. Store them in the freezer for up to 3 months and allow them to thaw in the fridge overnight before reheating.
Is it better to boil or bake sweet potatoes?
There will always be methods of cooking potatoes that people will swear by, but the right answer is always what tastes better to you. Also, time! We may love how baked sweet potatoes taste, but we don’t always have time to bake them! There are small nutritional trade-offs between the two methods, but sweet potatoes are so good for you that, again, it comes down to personal preference. Baked sweet potatoes will taste a little sweeter, since the flavors have time to develop and caramelize during baking, while boiling only takes about 20 minutes, and they taste almost as sweet. Try out both methods of cooking sweet potatoes to determine which one you like more!
Is it better to whip or mash potatoes?
The difference between mashed and whipped sweet potatoes is the texture. Making mashed potatoes requires a potato masher or ricer, which is pressed down repeatedly to mash the potatoes into a smooth-ish consistency. I say smooth-ish because we all know it doesn’t catch every lump! Whipping, on the other hand, is done with a stand mixer or beaters, where the beaters move quickly and introduce air into the sweet potatoes. This produces a lighter and fluffier dish. Both methods take about the same amount of time, so it really comes down to the texture you prefer.
More Sweet Potato Recipes to Love!
- Hasselback Sweet Potatoes
- Sweet Potato Casserole
- Brown Sugar & Maple Sweet Potatoes
- Sweet Potato Stacks
- Instant Pot Mashed Sweet Potatoes
- Squash & Sweet Potato Gratin
*This post originally posted on 10/28/2016.
Ingredients
- 4 large sweet potatoes
- 2 ½ cups heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon ground cinnamon plus more for garnish
- ⅑ teaspoon ground nutmeg
- 2 tablespoons dark brown sugar packed
- Fresh parsley chopped, for garnish (optional)
Instructions
- Bring a large pot of water to a boil over high heat. Cut out any dark spots or "eyes" from the sweet potatoes. Then, cut the potatoes in half and carefully place them in the boiling water. (see note)
- Cover the pot with a lid and boil until potatoes are tender, about 20 minutes. Drain the water and let the potatoes rest until they're cool enough to handle.
- While potatoes are cooling, add the heavy cream and butter to a medium saucepan. Place over medium heat and cook until the butter is melted and the cream is warmed through.
- Once potatoes are cooled, use your hands to remove the skin. It will come off easily.
- Add the potatoes, cinnamon, nutmeg, and brown sugar to the bowl of a stand mixer. Using the whisk attachment, whip the potatoes while drizzling in the warm cream and butter mixture. Continue beating until smooth and creamy.
- Transfer to a serving bowl and sprinkle with cinnamon and chopped parsley for garnish. Serve warm.
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