Here is my favorite mashed sweet potatoes recipe, with simple ingredients like butter, a touch of brown sugar, and warm spices that bring out the natural sweetness of the potatoes.
These mashed sweet potatoes have become a must-have side dish at our dinner table, especially during fall and winter. My kids actually ask for seconds, which is saying something when it comes to vegetables!
Why You’ll Love This Mashed Sweet Potatoes
- Quick and easy side dish – Ready in just 30-45 minutes, this recipe is perfect when you need a delicious side that doesn’t require hours of prep work.
- Simple, wholesome ingredients – With just sweet potatoes, butter, garlic, and a few seasonings, you probably already have everything you need in your kitchen.
- Naturally healthy – Sweet potatoes are packed with vitamins and fiber, making this a nutritious addition to any meal that both kids and adults will enjoy.
- Perfect for any occasion – Whether it’s a weeknight dinner or holiday gathering, these creamy mashed sweet potatoes complement everything from roasted chicken to holiday ham.
- Creamy, flavorful results – The combination of butter, sour cream, and garlic creates the perfect balance of richness and flavor that makes regular mashed potatoes seem boring.
What Kind of Sweet Potatoes Should I Use?
For the best mashed sweet potatoes, you’ll want to stick with orange-fleshed varieties like Beauregard, Centennial, or Jewel sweet potatoes. These types have that classic sweet, creamy texture that makes for perfect mashing. You can find them at most grocery stores, and they’re usually just labeled as “sweet potatoes” without getting too specific about the variety. When picking them out, look for sweet potatoes that feel firm and heavy for their size, with smooth skin and no soft spots or wrinkles. Avoid any that have started to sprout or have dark, sunken areas since those won’t mash up as nicely.
Options for Substitutions
This simple sweet potato recipe is pretty forgiving when it comes to swaps:
- Sweet potatoes: You can mix things up by using half sweet potatoes and half regular russet potatoes for a milder flavor, or try orange-fleshed varieties like garnet or jewel yams.
- Butter: For a dairy-free version, substitute with olive oil or vegan butter. You can also use coconut oil, but add it gradually as it has a stronger flavor.
- Sour cream: Greek yogurt works great as a lighter substitute, or try cream cheese for extra richness. For dairy-free options, use coconut cream or cashew cream.
- Fresh garlic: If you don’t have fresh garlic, use ½ teaspoon of garlic powder instead. You can also skip it entirely if you prefer a sweeter, simpler flavor.
- Fresh parsley: Chives, green onions, or even a sprinkle of paprika make nice garnish alternatives. The parsley is mainly for color and freshness, so feel free to leave it out.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with mashed sweet potatoes is overcooking them until they become watery and lose their natural sweetness – aim for fork-tender but not mushy by testing them frequently after 15 minutes of boiling.
Another common error is adding too much liquid at once, which can turn your creamy side dish into soup, so start with just the sour cream and add more gradually if needed.
Don’t forget to drain your sweet potatoes thoroughly and let them sit for a minute or two before mashing, as excess water will make your final dish thin and bland.
For the smoothest texture, mash while the potatoes are still hot and add your butter in small pieces, allowing each addition to melt completely before adding more.
What to Serve With Mashed Sweet Potatoes?
Mashed sweet potatoes are the perfect side dish for just about any protein, but they really shine alongside roasted chicken, grilled pork chops, or a nice piece of salmon. The creamy, slightly sweet flavor pairs beautifully with savory main dishes, especially those with herbs like rosemary or thyme. I love serving them at holiday dinners with turkey and all the fixings, but they’re also great for weeknight meals with simple grilled meats. For a complete meal, add some roasted Brussels sprouts or green beans on the side, and you’ve got a dinner that feels both cozy and satisfying.
Storage Instructions
Refrigerate: These creamy mashed sweet potatoes keep really well in the fridge for up to 5 days in a covered container. I actually think they taste even better the next day after all the flavors have had time to meld together. They’re perfect for meal prep or making ahead for holiday dinners.
Freeze: You can freeze portions of mashed sweet potatoes in freezer-safe containers for up to 3 months. Just make sure to leave a little space at the top since they’ll expand when frozen. I like to freeze them in individual serving sizes so I can thaw just what I need.
Reheat: Warm them up gently in the microwave with a splash of milk or butter, stirring every 30 seconds until heated through. You can also reheat them on the stovetop over low heat, stirring frequently. If they seem a bit thick after reheating, just stir in a little extra sour cream or butter to get them creamy again.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1150-1250
- Protein: 16-20 g
- Fat: 30-36 g
- Carbohydrates: 220-240 g
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Ingredients
- 4 lb sweet potatoes, peeled and diced into 1-inch pieces
- 2 tsp salt, separated
- 1 clove garlic, minced
- 3 tbsp butter, cut into cubes
- Freshly ground black pepper, to taste
- 1/4 cup sour cream
- Chopped fresh parsley, for garnish
Step 1: Boil the Sweet Potatoes
- 4 lb sweet potatoes, peeled and diced into 1-inch pieces
- 1 tsp salt
Fill a large pot with water and bring it to a boil.
Add the peeled and diced sweet potatoes along with 1 teaspoon of salt.
Cook the sweet potatoes until they are tender and easily pierced with a fork, about 15-20 minutes.
Step 2: Drain and Season the Potatoes
- 1 tsp salt
- 1 clove garlic, minced
- 3 tbsp butter, cut into cubes
- freshly ground black pepper, to taste
Drain the cooked sweet potatoes well and return them to the pot.
Immediately add the remaining 1 teaspoon of salt, the minced garlic, cubed butter, and a good amount of freshly ground black pepper.
Let the butter melt slightly from the heat of the potatoes.
Step 3: Mash and Blend the Potatoes
Using a potato masher, mash the seasoned sweet potatoes to your desired level of smoothness.
Alternatively, you can use an electric hand mixer on low speed for a creamier consistency.
I like to use a bit of both methods: mash first, then finish with the mixer for extra smoothness.
Step 4: Add Sour Cream and Finish
- 1/4 cup sour cream
Add the sour cream to the mashed sweet potatoes and mix thoroughly until incorporated.
Transfer the potatoes to a serving bowl.
Step 5: Garnish and Serve
- chopped fresh parsley, for garnish
- 3 tbsp butter, cut into cubes
Garnish the sweet potatoes with chopped fresh parsley and, if desired, an extra pat of butter before serving.
For a fresher flavor, I always go for freshly chopped parsley.
Homemade Mashed Sweet Potatoes
Ingredients
- 4 lb sweet potatoes, peeled and diced into 1-inch pieces
- 2 tsp salt, separated
- 1 clove garlic, minced
- 3 tbsp butter, cut into cubes
- freshly ground black pepper, to taste
- 1/4 cup sour cream
- chopped fresh parsley, for garnish
Instructions
- Fill a large pot with water and bring it to a boil. Add the peeled and diced sweet potatoes along with 1 teaspoon of salt. Cook the sweet potatoes until they are tender and easily pierced with a fork, about 15-20 minutes.
- Drain the cooked sweet potatoes well and return them to the pot. Immediately add the remaining 1 teaspoon of salt, the minced garlic, cubed butter, and a good amount of freshly ground black pepper. Let the butter melt slightly from the heat of the potatoes.
- Using a potato masher, mash the seasoned sweet potatoes to your desired level of smoothness. Alternatively, you can use an electric hand mixer on low speed for a creamier consistency. I like to use a bit of both methods: mash first, then finish with the mixer for extra smoothness.
- Add the sour cream to the mashed sweet potatoes and mix thoroughly until incorporated. Transfer the potatoes to a serving bowl.
- Garnish the sweet potatoes with chopped fresh parsley and, if desired, an extra pat of butter before serving. For a fresher flavor, I always go for freshly chopped parsley.
