Creamy Mashed Sweet Potatoes

Mashed sweet potatoes are rich, creamy, buttery, and full of fall spices and flavor, making them a stellar side dish that would go well with so many main dishes.

With this easy recipe, you don’t have to wait for Thanksgiving to make some. It takes only under one hour and seven ingredients to make this scrumptious side dish, and you will probably want to double the ingredients; it’s that good. These are not your grandma’s sweet potatoes. They are full of rich cream, Greek yogurt for some tanginess, and thick maple syrup for sweetness instead of brown sugar. Perfect for holidays and special occasions, yet easy enough to make on a busy weeknight.

The trick to making this so quickly is to peel them and chop them into two-inch cubes before boiling them. That way, they finish cooking rapidly so all you have to do is mash them and add the other ingredients. It is a simple way to make a luscious side dish you can have ready in less than 30 minutes.

The flavors are so subtly smooth and rich with the sweetness you would expect without the sugar you do not want. No excess sugar that the kids (or you) do not need. I use Greek yogurt and heavy cream in my recipe for the creaminess, but you can always use half and half instead of cream to make it lighter. If you are not as worried about the calories but want more thick creaminess, add some cream cheese instead. That will give you some incredibly rich and creamy mashed sweet potatoes.

Want to make your sweet potatoes more special? Serve them topped with candied pecans, just like you would serve sweet potato casserole. The additional crunch is a nice contrast along the softness of the mashed potatoes. If you are looking for holiday side dishes, then, this recipe might just be what you are looking for! You can also check out instant pot cinnamon apples, crack corn salad, and brown sugar roasted carrots!

Why you will love this recipe

• You can have it all year long: It is not just for Thanksgiving.
• It is so fast: In less than 30 minutes, you can have it on the table ready to eat.
• Sweet or savory: It’s up to you. Make it extra sweet or more savory.
• Healthy ingredients that taste delicious: No extra sugar. Just sweet food.

What you’ll need to make creamy mashed sweet potatoes

Special items:

• Large saucepan – For boiling the potatoes.
• Colander – To drain the potatoes.
• Hand mixer – For fluffing the potatoes.
• Cooking utensils

Ingredients:

• Sweet potatoes – I peel and cut mine into two-inch chunks, so they cook faster.
• Heavy cream – makes the mashed potatoes so creamy. You can use half and half, but it will not be nearly as creamy.
• Greek yogurt – You can use this or sour cream. I like Greek yogurt because it is thicker and creamier, which is better for cooking.
• Unsalted butter – If you only have salted butter, cut the salt you add in half or omit it entirely.
• Maple syrup – You could also use honey instead. Sometimes, I prefer honey.
• Ground cinnamon – Adds a sweet and woodsy taste with a hint of citrus.
• Ground nutmeg – This warm earthy flavor resembles cloves with a slight peppery and nutty taste.
• Chopped parsley – Gives your potatoes that extra oomph of freshness.
• Salt

How to make creamy mashed sweet potatoes?

1. Start the potatoes: Place the cubed sweet potatoes in a large saucepan and add enough water to cover them by one inch. Add salt and bring it to a simmer over medium-high heat.
2. Boil the potatoes: Now, reduce the heat and let them simmer uncovered until the potatoes are fork-tender, stirring occasionally. It should take about 10 to 15 minutes.
3. Drain and mash: After, drain the water well. Wipe out the excess moisture from the pot and add the potatoes back. Use a potato masher to mash until the potatoes are the desired consistency.
4. Mix and cream: Add butter, cream, syrup, cinnamon, and nutmeg. Stir until combined. Then, add the Greek yogurt and stir, adding more cream if needed.
5. Fluff the potatoes: Use a hand mixer or immersion blender to fluff the potatoes.
6. Garnish and serve: Finally, serve topped with more butter and parsley.

Expert tip

The difference between sweet potatoes and yams

There are distinct differences between sweet potatoes and yams, even though many grocery stores label them the same. The USDA requires labeling yams and also using the term sweet potato, just in case. But that just compounds the problem. First, sweet potatoes are usually brown or orange with orange flesh, while yams are brown or black with white or purple flesh. The skin of yams is rough and often looks like bark.

Second, sweet potatoes are usually under a pound, while yams can reach over 100 pounds. Yams are dry and starchy, while sweet potatoes are firm but soft with a bit of starchiness. Sweet potatoes are lovely, and yams are bitter, and certain varieties can be toxic if you eat them raw.  You will not find yams available to buy at most grocery stores in the United States, especially not in the produce department of your local grocers. They are not widely available in the United States.

If you went into a grocery store today to buy yams and came out with a can of them, you would have a can of sweet potatoes. Those are not yams. The only way to get yams in the United States is to buy them from a specialty store, online, or at an international market. They do not sell them in the grocery stores here. You probably do not want to. Stick with sweet potatoes. They taste much better.

Recipe variations and add-ins:

• Add herbs: I love adding chopped chives, dill, and parsley to my sweet potatoes.
• Spicy sweet potatoes: If you like spicy food, try adding red pepper flakes to your potatoes. You will be surprised how good they taste.
• Cheesy potatoes: To make your sweet potatoes cheesy, shred some fresh gruyere Swiss or parmesan to add to the top right before serving.
• Chunky potatoes: Give your potatoes a rustic feel by mashing just half of them and leaving some chunky.
• Crunchy mashed potatoes: For something different, toss in some poppy seeds, chia seeds, or flaxseeds.

Serving suggestions:

• Even if it’s not Thanksgiving, turkey goes great with sweet potatoes. Serve these with my oven-roasted turkey breast for a nice family meal. It does not have to be a holiday.
• Don’t forget the sweet rolls and butter to go along with your mashed sweet potatoes.
• You should also make some dessert that complements your sweet side dish. It may sound cliché, but sweet potato pie would be excellent.
• These also go with beef. Try them with my beef brisket. It is made with homemade seasoning, full of garlic, onion, brown sugar, paprika, and cumin, and homemade barbecue sauce.
• Instead of gravy on top of your sweet potatoes, try serving them with marshmallow fluff or brown sugar and syrup, like with sweet potato casserole.
• These would also go well with a homemade meatloaf with sweet chili glaze or juicy crockpot whole chicken.
• A simple yet sophisticated dinner that its worth serving on a special night when you pair them with this garlic pork loin or slow cooker smoked ham.

Frequently asked questions

Do I have to cut the potatoes before cooking them?

Although you do not have to, cutting them first helps them cook faster. If you do cut them first, make sure you cut them into chunks about the same size (no smaller than two inches) so they cook evenly. If you plan to leave the peel on your potatoes and have the time to let them cook whole, go ahead and cook them that way. However, scrubbing them first to remove the excess starch before cooking them is recommended. Otherwise, you may end up with gummy potatoes.

Why are my mashed sweet potatoes watery?

The main reason this happens is from overcooking. Sweet potatoes absorb water when boiled, so they will turn your mashed potatoes watery. When you cook them, gently boil them instead of cooking them at a vigorous or rapid boil. Another issue may be that you cut the sweet potatoes too small. I recommend that you cut them at most two inches. Small potatoes are too easy to overcook. Also, make sure you drain your potatoes all the way after cooking.

What is an easy way to peel sweet potatoes?

First, rinse and scrub your potatoes to remove dirt, bacteria, and excess starch. Then, dry them completely. After, you can use a vegetable peeler to peel them while they are whole. Remove the skin in long, continuous strips from the root to the tip, turning the potato as you go. Another way you can do it is to make a slice around the middle of the potato before cooking it. Then, after you boil them, the skin will come right off. But this only works if you are boiling them whole. 

How do I choose the best sweet potatoes?

Smaller sweet potatoes are less starchy and moister than larger ones. Look for ones with firm, smooth skin with an even color, no cracks or blemishes, and no soft spots. You absolutely do not want to buy any that are sprouting or have any signs of decay. Wrinkled skin is also a sign that the potato is not fresh. The shape does not matter, especially with this recipe, but the skin should be smooth and undamaged.

How to store leftovers:

• Refrigerate: Refrigerate leftovers in a sealed container for up to five days.
• Freezing: Put a little bit of lemon juice to avoid discoloration while freezing. Put in airtight freezer bags and squeeze out the air before sealing. You can freeze this for up to three 2 months.
• Defrost: For the best texture, keep your mashed potatoes overnight.
• Reheating: When reheating, add just a bit of cream and stir in a saucepan over medium-low heat until it simmers. Add some milk or butter and stir if it is not too thick.   

More recipes with sweet potatoes:

Recipe tips:

• If you want smoother mashed potatoes, use a food processor or blender instead of a potato masher.
• Salt the cooking water generously. The vegetables absorb water as they cook, and salted water helps season them.
• Do not use a knife to check potatoes for doneness. It is sharp and will go in regardless of whether they are done. Check them with a fork.
• Do not overcook the potatoes and drain them well; otherwise, you will end up with watery mashed potatoes.
• Look for firm potatoes with smooth skin, no wrinkles, and no signs of decay, sprouting, or soft spots.
• You can easily peel sweet potatoes with a vegetable peeler before cooking or slice a line around the middle, and the skin will slide right off after cooking.
• However, if you are cutting the potatoes first for faster cooking, make sure you cut them at most two inches because they will overcook easily.