I call these The Best Mashed Sweet Potatoes, made with smooth cream, salty butter and a subtle spice that gives this simple classic a clever twist.

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I grew up thinking mashed sweet potatoes were just a holiday thing, then I figured out a way to make them sing. I like to keep it simple, with tender sweet potatoes and plenty of unsalted butter, but what makes these stand out are the tiny choices most people skip.

Sometimes I read about Best Sweet Potato Mash tips or even glance at Mashed Canned Sweet Potatoes posts, then I borrow what works. You might expect the usual twists, but the real magic is texture and timing.

Try it once and you will want to make it again and again.

Ingredients

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Sweet potatoes: packed with fiber, vitamin A, potassium; naturally sweet, great complex carbs.
Unsalted butter: gives richness and fat, helps silky texture, adds savory mouthfeel.
Heavy cream: makes it ultra creamy, adds calories and fat, very indulgent.
Brown sugar or maple syrup: supplies sweetness, quick carbs, small minerals in maple.
Cinnamon: warm spice, adds aroma and perceived sweetness, has antioxidants.
Vanilla extract: optional but cozy, amps flavor so you need less sugar maybe.
Kosher salt and pepper: salt brings out sweetness, pepper gives gentle bite and balance.

Ingredient Quantities

3 pounds sweet potatoes, peeled and cut into 1 inch chunks (about 6 medium)

4 tablespoons unsalted butter, softened

1/2 cup heavy cream, warmed (you can use half and half)

2 tablespoons whole milk, optional to loosen the texture if needed

2 tablespoons packed light brown sugar or 1 to 2 tablespoons pure maple syrup, add more if you like it sweeter

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 teaspoon pure vanilla extract, optional but makes it cozy

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Peel 3 pounds sweet potatoes and cut into 1 inch chunks (about 6 medium), put them in a large pot and cover with cold water, add 1 teaspoon kosher salt to the water.

2. Bring to a boil over high heat, then reduce to a simmer and cook until a fork slides through easily, about 15 to 20 minutes.

3. Drain very well, return the potatoes to the hot pot for 1 to 2 minutes to evaporate excess moisture, give them a quick stir or shake so they start to break up.

4. While the potatoes cook, warm 1/2 cup heavy cream and 4 tablespoons unsalted butter in a small saucepan until the butter melts and the mixture is hot but not boiling. Stir in 2 tablespoons packed light brown sugar or 1 to 2 tablespoons pure maple syrup, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/2 teaspoon vanilla extract if using. Keep warm.

5. Mash the potatoes with a potato ricer or sturdy masher until mostly smooth. If you like ultra silky texture use a ricer or food mill, but don’t overwork them with a stand mixer or blender or they can get gluey.

6. Pour the warm butter cream spice mixture into the mashed potatoes and fold gently with a spatula until creamy and combined. If the mash seems too stiff add up to 2 tablespoons whole milk to loosen it.

7. Stir in 1/4 teaspoon freshly ground black pepper and taste, then adjust seasoning with more kosher salt or a bit more brown sugar or maple if you want it sweeter.

8. Heat gently if needed to meld flavors, keeping covered so it stays warm.

9. Make ahead tip: you can refrigerate for up to 2 days and reheat slowly on the stove with a splash of cream, or bake in a covered dish at 350 F until warmed through. For extra flavor try browned butter, toasted pecans, or a sprinkle of flaky sea salt at the end.

Equipment Needed

1. Large pot (to boil the sweet potatoes)
2. Colander (to drain them well)
3. Vegetable peeler
4. Chef’s knife and cutting board
5. Potato ricer or sturdy masher (ricer gives silkier texture)
6. Small saucepan (to warm cream and butter)
7. Measuring cups and spoons
8. Rubber spatula or wooden spoon (for gently folding, dont overwork)
9. Ovenproof covered dish or saucepan lid (for keeping warm or reheating)

FAQ

Q: How do I get the creamiest, lump free mashed sweet potatoes?

A: Cook 1 inch chunks until very fork tender, drain well, then mash while still hot. Warm the cream and butter first and add them slowly. For ultra smooth use a ricer or food mill; avoid food processors or blenders or you'll get gluey potatoes. Dont overmix with a hand mixer either, quick pulses only if needed.

Q: How long do the potatoes need to boil so theyre soft enough?

A: With 1 inch chunks plan on about 12 to 18 minutes of simmering. Theyre done when a fork slides in with almost no resistance. If pieces vary in size some will finish earlier, so check a few.

Q: Can I make these ahead, and how do I reheat them?

A: Yes. Make up to 3 days ahead, cool and store airtight in the fridge. Reheat in a 350°F oven covered for 20 to 25 minutes, or on the stove over low while stirring in a splash of warm cream or milk. You can microwave too, stirring every minute and adding liquid if it seems dry. For freezing, keep up to 3 months, thaw overnight before reheating.

Q: My mash turned out watery or thin, how do I fix it?

A: If thin, simmer gently to reduce excess liquid after mashing, or stir in a little more butter and a spoon of brown sugar or maple syrup to balance. If it was watery from undercooking, mash and bake briefly to evaporate moisture. If its gluey from overworking, you may only partially fix it by folding in extra warm cream and butter to loosen the texture.

Q: Can I make this vegan or dairy free?

A: Yes. Swap butter for vegan butter or olive oil and replace heavy cream with full fat coconut milk or a thick plant based cream. Use maple syrup in place of brown sugar if you like. Taste and adjust salt, because plant milks can change the flavor.

Q: How do I adjust the sweetness and flavor without overdoing it?

A: Start with the recipe amount of brown sugar or 1 tablespoon maple syrup, then taste. Add more sweetener a little at a time. A pinch more salt or a squeeze of lemon juice will brighten the flavors if it gets too sweet. Cinnamon, nutmeg and a touch of vanilla make it cozy, but go light and taste as you go.

Perfect Mashed Sweet Potatoes Recipe Substitutions and Variations

Unsalted butter (4 tbsp): swap with ghee 1:1 for the same buttery taste, or use coconut oil 1:1 if you need dairy free (use refined coconut oil if you dont want coconut flavor).
Heavy cream (1/2 cup): replace with whole milk plus 2 tbsp melted butter (that matches the richness of 1/2 cup cream), or use full fat canned coconut milk warmed for a dairy free version.
Brown sugar or maple syrup: honey or agave works about 1:1 with maple syrup, coconut sugar is a 1:1 sub for brown sugar, or use granulated sugar plus a splash of molasses (1 tbsp molasses per cup sugar) to mimic light brown sugar.
Vanilla extract (1/2 tsp): skip it if you like, or use a scant 1/8 tsp almond extract for a nutty note, or a little orange zest (about 1/2 tsp) for bright citrusy flavor instead.

Pro Tips

1) Texture control: cut the potatoes into uniform pieces so they cook evenly, drain really well and return them to the hot pot to let surface moisture evaporate before mashing. If you want ultra silky mash use a ricer or food mill, dont use a stand mixer or blender or theyll get gluey. Warm the cream and butter first and fold it in gently, add the optional milk a teaspoon at a time only if it needs loosening.

2) Flavor balance: warm the cream with butter, brown sugar or maple and the spices so the flavors meld, and taste at the end for salt and sweetness. A tiny splash of acid like lemon juice or apple cider vinegar brightens the whole dish, trust me it helps cut the sweetness without making it sour.

3) Roast for deeper flavor: if you have time roast the sweet potatoes instead of boiling for more caramelized, nutty flavor, but expect to use a bit less liquid afterward. Finish with browned butter, toasted pecans or pepitas and a sprinkle of flaky sea salt for texture and contrast — these little contrasts make it taste homemade and not just mush.

4) Make ahead and rescue hacks: you can refrigerate up to 2 days and reheat slowly on the stove with a little warm cream or butter, stir gently and cover to keep steam in. If it gets dry, add hot cream a tablespoon at a time and whisk, dont dump cold milk in or it will cool and seize up.

Perfect Mashed Sweet Potatoes Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I call these The Best Mashed Sweet Potatoes, made with smooth cream, salty butter and a subtle spice that gives this simple classic a clever twist.

Servings

servings

Calories

259

kcal

Equipment: 1. Large pot (to boil the sweet potatoes)
2. Colander (to drain them well)
3. Vegetable peeler
4. Chef’s knife and cutting board
5. Potato ricer or sturdy masher (ricer gives silkier texture)
6. Small saucepan (to warm cream and butter)
7. Measuring cups and spoons
8. Rubber spatula or wooden spoon (for gently folding, dont overwork)
9. Ovenproof covered dish or saucepan lid (for keeping warm or reheating)

Ingredients

3 pounds sweet potatoes, peeled and cut into 1 inch chunks (about 6 medium)
4 tablespoons unsalted butter, softened
1/2 cup heavy cream, warmed (you can use half and half)
2 tablespoons whole milk, optional to loosen the texture if needed
2 tablespoons packed light brown sugar or 1 to 2 tablespoons pure maple syrup, add more if you like it sweeter
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon pure vanilla extract, optional but makes it cozy
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper

Directions

Peel 3 pounds sweet potatoes and cut into 1 inch chunks (about 6 medium), put them in a large pot and cover with cold water, add 1 teaspoon kosher salt to the water.
Bring to a boil over high heat, then reduce to a simmer and cook until a fork slides through easily, about 15 to 20 minutes.
Drain very well, return the potatoes to the hot pot for 1 to 2 minutes to evaporate excess moisture, give them a quick stir or shake so they start to break up.
While the potatoes cook, warm 1/2 cup heavy cream and 4 tablespoons unsalted butter in a small saucepan until the butter melts and the mixture is hot but not boiling. Stir in 2 tablespoons packed light brown sugar or 1 to 2 tablespoons pure maple syrup, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/2 teaspoon vanilla extract if using. Keep warm.
Mash the potatoes with a potato ricer or sturdy masher until mostly smooth. If you like ultra silky texture use a ricer or food mill, but don't overwork them with a stand mixer or blender or they can get gluey.
Pour the warm butter cream spice mixture into the mashed potatoes and fold gently with a spatula until creamy and combined. If the mash seems too stiff add up to 2 tablespoons whole milk to loosen it.
Stir in 1/4 teaspoon freshly ground black pepper and taste, then adjust seasoning with more kosher salt or a bit more brown sugar or maple if you want it sweeter.
Heat gently if needed to meld flavors, keeping covered so it stays warm.
Make ahead tip: you can refrigerate for up to 2 days and reheat slowly on the stove with a splash of cream, or bake in a covered dish at 350 F until warmed through. For extra flavor try browned butter, toasted pecans, or a sprinkle of flaky sea salt at the end.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.