Savory and creamy, these Mashed Sweet Potatoes are a wonderful holiday side, but also pair perfectly with almost any meal to make throughout the year. On the table in 30 minutes and guaranteed to please everyone!
We also love traditional mashed potatoes or mashed cauliflower for a healthier alternative.
Savory Mashed Sweet Potato Recipe
I’m a huge fan of sweet potatoes, mostly because they’re so incredibly versatile. You can go sweet and opt for dishes like sweet potato pie or stay savory with dishes like this one. Adding a few elements like spices and herbs really highlights the versatility of this vegetable in creating a side dish everyone will love.
These mashed sweet potatoes are a luscious and welcomed addition to any meal. This is not a sweet mash, but one that fits perfectly alongside any main course, from Thanksgiving turkey to Salisbury steak and bangers and mash.
These creamy sweet potatoes are made with just a handful of ingredients (similar to what you’d use in regular mashed potatoes) and some spices and fresh herbs for flavor.
(Scroll below to the printable recipe card for details and measurements.)
- Sweet potatoes – Peeled and cut into equal-sized chunks.
- Butter – I use unsalted so that I can add as much or little salt as desired later.
- Whole milk – For extra creamy potatoes. You can substitute half and half or heavy cream for even richer flavor.
- Sour cream – If you really dislike sour cream, you can leave this out. I do like the added creaminess and slight tang it adds, which really brings out the savory notes in the dish.
- Herbs & spices – I use salt, pepper, garlic powder, and onion powder, along with fresh parsley, chives, and thyme to season these sweet potatoes.
Sweet potato mash is versatile and easy to adapt based on your preferences. Here are a couple suggestions.
- Make it a sweeter side dish. If you want to bring back some of that sweetness out of the potatoes, you absolutely can. Add a tablespoon or two of maple syrup, honey, or brown sugar, taste adjust to your palate. I would not add too much additional sweetness, though, because this isn’t supposed to be a sweet side. Just a hint would be a nice addition.
- Switch up the flavor. Some other seasonings that would be good: creole seasoning, blackening seasoning, bbq seasoning, or a pinch of nutmeg. If you are going to add a seasoning mix, I would add less salt since they normally have salt added.
How to Make Mashed Sweet Potatoes
This sweet potato mash recipe comes together in just over half an hour, making for an easy side for any meal.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Prepare the sweet potatoes. Peel the potatoes and cut them into similar-sized pieces. Place in cold water, swirl around, then drain.
- Cook the sweet potatoes. Fill the pot again with water to cover the potatoes. Bring to a boil over high heat, covered, for 25 to 30 minutes until the potatoes are soft.
- Melt the butter. At the same time, heat the butter and milk in a small pot to melt the butter. Set aside.
- Mash the potatoes. Drain the cooked potatoes and allow to sit without the lid for 5 minutes. Add the butter and milk mixture, then mash until smooth. Stir in the sour cream, followed by the spices.
- Serve. Stir in the fresh herbs and serve immediately.
Tips for Success
Here are a few tips for making the best mashed sweet potatoes.
- Cut the potatoes into equal pieces. Try your best to make sure all of the chunks of sweet potato are equal in size. This helps ensure they all cook properly and prevent any clumps of undercooked potatoes.
- How to tell when the sweet potatoes are done. The easiest way to tell when your sweet potatoes are ready is to insert a fork into the center. If it’s fully cooked, the potato will have no resistance.
- Taste test. After adding the spices, give the sweet potato mash a taste test. Feel free to add additional seasonings if desired.
Video: Sweet Potato Mash Recipe
These mashed sweet potatoes pair well with pretty much any main course. They are perfect for holiday meals, whether it’s Thanksgiving, Christmas, or Easter, but are easy enough to whip up anytime.
Try them with roasted pork tenderloin, baked chicken breast, grilled flank steak, meatloaf, or any dish you’d typically enjoy with a side of mashed potatoes.
- Storing leftovers. Leftover sweet potato mash can be stored in an airtight container in the fridge for up to 5 days. You can reheat individual servings in the microwave or reheat it all on the stovetop.
- To freeze. If you have any extras to freeze, allow them to cool completely then transfer to a freezer-safe container. Freeze for up to 3 months, then thaw in the fridge before reheating.
More Sweet Potato Recipes:
- Air Fryer Baked Sweet Potato
- Sweet Potato Casserole
- Sweet Potato Pie
- Twice Baked Sweet Potatoes
- Sweet Potato Fries
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Mashed Sweet Potatoes
- 4 pounds sweet potatoes
- 1 cup unsalted butter
- 1 cup whole milk
- 1/4 cup sour cream
- 1 & 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh chopped parsley
- 1 tablespoon minced fresh chives
- 1 tablespoon finely chopped fresh thyme
- Fill a large stockpot about halfway with cold water. Peel the potatoes and cut them into a uniform medium-dice. Place the cut potatoes into the cold water. Swirl the potatoes around in the water, then drain the water off.
- Fill cold water back into the pot until the potatoes are covered. Place the pot on the stove, cover, and turn the heat to high.
- Bring to a boil and boil, covered, stirring occasionally until the potatoes are soft, 25-30 minutes. A fork inserted into a potato will have no resistance.
- While the potatoes are simmering, add the butter and milk to a small pot. Place it over low heat and cook just until the butter has melted. Take off the heat and set aside.
- Drain the potatoes well and leave the potatoes in the hot pot with the lid off for 5 minutes, allowing excess steam to escape. Pour the butter/milk mixture into the pot and mash the potatoes with a potato masher until smooth.
- Add the sour cream and stir it in. Add the salt, pepper, garlic powder, and onion powder, and stir to combine. Taste and adjust seasoning if necessary.
- Once you are ready to serve, stir in the parsley, chives, and fresh thyme. Serve immediately with more butter and herbs, if desired.