Mashed Sweet Potatoes (In 2 Versions + VIDEO)

This tasty mashed sweet potato recipe is more than a recipe; it’s TWO recipes! Let me show you how to make both sweet and savory mashed sweet potatoes. These are fantastic, seasonal side dishes that will surely steal the show. And, they’re perfect for the holidays.

Contents… What is the Secret Behind Sweet Potato Puree? What You Need for Sweet Mashed Potatoes Alternative Ingredients Tips and Tricks  Serving and Storage Instructions  FAQs What Goes with Mashed Sweet Potatoes? More Recipes to Try  How to Make Mashed Sweet Potatoes Watch How To Make It

There’s no doubt sweet potatoes deserve their place on your holiday menu. This starchy veggie is incredibly versatile and plays a mouthwatering role in many tasty recipes, from starters to dessert.

Still, the single greatest expression of sweet potatoes is mashed potatoes.

Now, here’s a question, do you like your mashed sweet potatoes sweet or savory? Let’s find out!

What is the Secret Behind Sweet Potato Puree?

Sweet potatoes are native to South America and have been cultivated for at least 5,000 years! So, how did the sweet, starchy root veggie become a Southern classic?

Well, the first sweet potatoes in the United States were planted in Virginia around 1648. And since this veggie loves warm weather, it found its way into the southern kitchens in no time.

Of course, since mashed potatoes are harvested around October, it’s only natural they became a holiday staple.

What’s the best way to use sweet potatoes? Boiling sweet potatoes and mashing them is not only easy but also delicious! Here’s how I make my mashed sweet potatoes.

What You Need for Mashed Sweet Potatoes

For Sweet Mashed Potatoes

• Sweet Potatoes -The stars in this recipe. You’ll find the best sweet potatoes in the fall. This root veggie is a Southern staple.
• Butter – Butter gives this dish a glossy finish and a smooth, creamy mouthfeel. Unsalted butter is best; then, you can adjust the salt to taste.
• Maple Syrup – A bit expensive but so worth it. Authentic maple syrup is not as sweet as honey, so it complements sweet potatoes without over-sweetening the side dish.
• Heavy Cream – Heavy cream gives body to the mashed sweet potatoes that would otherwise be on the crumbly side.
• Allspice – This Caribbean spice tastes like many spices in one. Allspice gives sweet potatoes a heart-warming personality.
• Nutmeg – Nutmeg is instantly recognizable and just tastes like the holidays. A little goes a long way.
• Salt – Adjust to taste. The classic seasoning rounds up the recipe.
• Pecans – The proper, nutty garnish for mashed sweet potatoes. Additionally, pecans add an irresistible crunchy bite to this recipe.

For Savory Mashed Potatoes

• Sweet Potatoes – Yes, sweet potatoes make lovely savory mashed sweet potatoes perfect for wholesome dinners.
• Garlic – Garlic is the aromatic base for these mashed sweet potatoes. And don’t worry, the final dish won’t taste garlicky at all.
• Thyme – Dried thyme is compatible with fall flavors, as it adds freshness and unique aromatics to the mix.
• Milk – Milk holds it all together for a wonderfully creamy finish without being crumbly. It also adds smoothness to the mashed sweet potatoes.
• Sour Cream – Sour cream adds body and a delightful tang to our savory side dish.
• Butter – For a silky and buttery mouthfeel that makes these mashed sweet potatoes irresistible.
• Salt and Pepper – Adjust to taste. Salt brings out the flavors in the rest of the ingredients, and black pepper brings a sharp, spicy contrast to the table.
• Parsley – Fresh parsley leaves look lovely on the orange side dish. They’ll also add freshness to this recipe.

Alternative Ingredients

• Sweet Potatoes (Yams) – Surprise! You can substitute sweet potatoes with carrots; they have a similar texture, color, and flavor!
• Maple Syrup – This ingredient may be hard to find in some places. Feel free to sub it with honey. It’s a bit sweeter, so use less of it and adjust to taste.
• Spices – If you have my favorite Pumpkin Pie Spice blend, you can use ¾-1 teaspoon of it instead.
• Pecans – Feel free to use what you have. For example, walnuts and almonds are also compatible with sweet potatoes. I bet it would be awesome with a few black walnuts added.
• Thyme – This tasty member of the mint family can be replaced with many of its cousins. Oregano, marjoram, or rosemary, to name just a few. Each adds a distinct flavor to the mashed sweet potatoes.
• Parsley – Another surprise! Carrot greens to garnish your savory mashed sweet potatoes instead of parsley. They’re not that aromatic, but they’re equally colorful. And yes, they’re edible.

Tips and Tricks 

1. Sweet potatoes don’t ripen like other veggies and fruits, so there’s no such thing as overripe sweet potatoes. They reach their sweet spot between six and eight weeks after harvest.
2. Try not to overcook them. Removing sweet potatoes peel after boiling is easy, but leave them too long, and they get too soggy, making them a bit harder to peel.
3. You can store sweet potatoes for a month in a dry, dark place. Don’t refrigerate sweet potatoes unless they’re already cooked.
4. Avoid bruised, mushy, or damaged sweet potatoes; look for smooth, brightly colored root veggies.

Serving and Storage Instructions 

Mashed sweet potatoes are the perfect side dish for heartier fall-inspired meals, like roast turkey. You can drizzle the mashed sweet potatoes with condensed milk (see my homemade here) for a splendid dessert if you make the sweet version. Drooling!

Storing. Store mashed sweet potatoes in a BPA-free plastic container with a lid; if it’s airtight, even better, they’ll last anywhere between 5-7 days. You can also put them in a freezer bag and store them for up to two months in the freezer.

Reheating. To reheat mashed sweet potatoes, place them in a microwave-safe container and nuke them for around 3-4 minutes. If it’s too dry, just add a splash of milk.

FAQs

What Goes with Mashed Sweet Potatoes?

• Instant Pot Turkey Breast
• Roast Turkey Breast
• Baked Chicken Leg Quarters
• Peri-Peri Chicken
• Slow Cooker Pork Loin

More Recipes to Try 

• Mashed Sweet Potatoes with Avocado
• Candied Sweet Potatoes
• Smoked Spatchcock Turkey
• Sweet Potato Salad
• Garlic Mashed Red Potatoes

How to Make Mashed Sweet Potatoes

Cook the Sweet Potatoes

• Prepare the Potatoes – Rinse, peel, cut the sweet potatoes into chunks, then add to a medium saucepan. The water should cover the potatoes by at least an inch. (Photo 1)
• Cook them – Bring it all to a boil over high heat and then reduce the heat. Cook until tender and potatoes are easily pierced with a fork, about 12 minutes or more, depending on the potatoes’ size. (Photo 2)
• Drain them – Drain water and simmer for about one more minute or until water has evaporated from the potatoes.
• Baking Method: Wash sweet potatoes and remove any blemishes or dark spots. Pierce each sweet potato several times with a fork. Then wrap with aluminum foil. Bake at 400°F for about 50–60 minutes or more or until a fork easily presses into the center. Let it cool slightly.  Once sweet potatoes are cool enough to handle – remove skin or scoop out sweet potatoes. Place in a large bowl. Choose Sweet or Savory. (Photo 3-4)

Choose Sweet or Savory

Sweet Mashed Potatoes 

• Mash and Season – Add potatoes to a mixing bowl, mash the potatoes using a handheld mixer. Then add butter, heavy cream, maple syrup, allspice, nutmeg, and salt. Adjust seasonings to suit your tastebuds with more spices.
• Serve – Serve warm.

Savory Mashed Potatoes

• Roast Garlic. Cut the top ¼” to ½” off of a whole head of garlic, so that each individual clove should be visible. Make sure every garlic clove is exposed. Place the head of garlic on foil paper together with the thyme. Drizzle the top of the garlic with a bit of oil, about 1 teaspoon. Wrap it up and place it in the oven to roast for about 30 minutes or more. It should be soft, fragrant, and golden. Let the garlic cool, then squeeze individual cloves out of the skin. Set aside. (Photo 5)
• Season – Transfer sweet potatoes into a large bowl. Then, add softened butter, sour cream, roasted garlic, and black pepper. (Photo 5-8)
• Mash – Start mixing using a hand mixer while adding warm milk as you go until the sweet potatoes are soft and fluffy. (Photo 9-10)

• Final Touches – Season to taste with salt and pepper. Serve warm and garnish with thyme or parsley.

Watch How To Make It

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