Creamy Mashed Sweet Potatoes

Let me introduce you to my stellar side dish that is simple to make yet elegant and always a crowd pleaser. Creamy mashed sweet potatoes take just 15 minutes to prep and 25 minutes to cook on the stove, while you relax. This scrumptious side dish is made with just seven ingredients: rich cream, Greek yogurt for added tanginess, and sweet maple syrup.

Sometimes the simplest dishes are the most sophisticated. I love how an old favorite is being reinvented and elevated with warm fall spices and maple syrup. I make this fuss-free side dish for Thanksgiving and serve it with slow-cooked turkey breast, as well as on busy weeknights with staples like roasted chicken or air-fried pork chops. It is a simple way to make a luscious side dish that is ready in less than 30 minutes.

The trick to making this homemade side dish quickly is to peel and chop the potatoes into two-inch cubes before boiling. That way, they finish cooking rapidly, so all I have to do is mash them and add the other ingredients. The flavors are so subtly smooth and rich. I use Greek yogurt and heavy cream in my recipe for added creaminess. If you are looking for a tangier taste, I suggest using cream cheese instead.

When I want to make these naturally gluten-free and vegetarian mashed sweet potatoes even more special, I serve them topped with candied pecans, just as I would a sweet potato casserole. The additional crunch is a nice contrast to the softness of the mashed potatoes. If you are looking for holiday side dishes, this recipe might be just what you are looking for!

Why you will love this recipe

• The ideal side dish: This easy-to-make side dish is perfect for year-round enjoyment. I love it on special occasions like Thanksgiving, but also paired with day-to-day dinners.
• It is easy to make: In under 30 minutes, you can have it on the table, ready to eat.
• Sweet or savory: I love how versatile this recipe is; it can be dressed up or down to suit your taste. I like it with garlic powder, smoked paprika, and chili flakes for a phenomenal savory version, or with maple syrup, nutmeg, and cinnamon, for a sweeter side dish.
• Healthy ingredients that taste delicious: One of the most significant benefits of making food at home is that you can control what goes into it, just real ingredients that together create a harmonious dish.

What you will need

• Sweet potatoes – I peel and cut mine into two-inch chunks, so they cook faster.
• Dairy – I use heavy cream for a rich and decadent texture, plus Greek yogurt to make them thicker and creamier. I also add a bit of butter.
• Spices – Sweet potatoes pair perfectly with the warm aromas of ground cinnamon and nutmeg.
• Maple syrup – I love the depth of flavor that maple syrup adds, and I personally find that it enhances the aromas of the spices used in this recipe.
• Extras – A bit of chopped fresh parsley for a pop of color, and salt as needed.

How to make

Start the potatoes: I place the cubed sweet potatoes in a large saucepan, add enough water to cover them by 1 inch, and add salt. I bring the mixture to a simmer over medium-high heat.

Boil the potatoes: Now, I reduce the heat and let them simmer uncovered until the potatoes are fork-tender, stirring occasionally. It should take about 10 to 15 minutes.

Drain and mash: After that, I drain the water well and wipe out the excess moisture from the pot, then add the potatoes back. Using a potato masher, I mash the potatoes until they reach the desired consistency.

Mix and cream: I add butter, cream, syrup, cinnamon, and nutmeg and stir until combined. Then, I add the Greek yogurt and stir, adding more cream if needed.

Fluff the potatoes: Using a hand mixer or immersion blender, I fluff the potatoes.

Garnish and serve: Finally, I serve them topped with more butter and a sprinkle of chopped parsley.

Expert tip

The difference between sweet potatoes and yams

There are distinct differences between sweet potatoes and yams, despite many grocery stores labeling them the same. 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. Yams are dry and starchy, while sweet potatoes are firm yet soft, with a slight starchiness. Sweet potatoes are sweet, and yams are bitter, and certain varieties can be toxic if you eat them raw. 

More tips to consider

• For smoother mashed potatoes, consider using a food processor or blender instead of a potato masher. Keep in mind that if you mash it too much, the mixture will become too watery.
• Salt the cooking water generously. The vegetables absorb water as they cook, and the addition of 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, unwrinkled skin 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 to cut them at most two inches thick, as they will overcook easily.

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 gruyère, 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 the other half chunky.
• Crunchy mashed potatoes: For a different twist, try adding poppy seeds, chia seeds, or flaxseeds.

Serving suggestions:

I always serve these warm, topped with diced butter and a bit of ground cinnamon. They pair well with my oven-roasted turkey breast for a lovely holiday meal. For Christmas, I serve them with my beef brisket. It is made with homemade seasoning, featuring savory garlic flavor, onion, brown sugar, paprika, and cumin, along with a homemade barbecue sauce.

They also pair well with hearty weeknight dinners, such as a homemade meatloaf with sweet chili glaze, roasted garlic pork loin, or a juicy whole chicken cooked in the crockpot.

I never forget the flyffy, homemade sweet rolls, and butter for an appetizer. For dessert, I tend to make something that complements the other dishes, so it’s a natural transition from savory to sweet. I love having a few options, so that a sweet potato pie, pumpkin bread, or these sweet potato cheesecake bars would be excellent choices.

How to store leftovers:

• Refrigerate: Refrigerate leftovers in a sealed container for up to five days.
• Freezing: Add a small amount of lemon juice to prevent discoloration during freezing. Place in airtight freezer bags and remove as much air as possible before sealing. You can freeze this for up to three 2 months.
• Defrost: For the best texture, keep your mashed potatoes in the refrigerator overnight.
• Reheating: When reheating, add just a bit of cream and stir in a saucepan over medium-low heat until it simmers. Add milk or butter and stir if the mixture is too thick.   

Frequently asked questions

More recipes with sweet potatoes: