These Mashed Sweet Potatoes are creamy, buttery, and naturally sweet with just four simple ingredients. They are easy side for weeknight dinners or the holidays, and my kids especially love them with a little brown sugar or maple syrup.
With a big family, I am always looking for side dishes that everyone will eat and that do not take much extra work. These mashed sweet potatoes have become one of those recipes I can serve with a simple weeknight dinner or add to our holiday table.
Why You’ll Love This Recipe!
- Just 4 ingredients. Sweet potatoes, butter, milk and salt.
- Budget friendly. It costs about $0.72 per serving and feeds 6.
- Perfect for any meal. Serve them for the holidays or an easy weeknight dinner.
- Sweet or savory. Keep them simple or add brown sugar or maple syrup.
- Make ahead. Prepare them up to 2 days early or freeze leftovers for later.
If you enjoy these mashed sweet potatoes as much as I think you will, try my Pan Fried Potatoes and Sweet Potatoes recipe or Crockpot Candied Sweet Potatoes. But you also might love Garlic Mashed Potatoes, or Instant Pot Mashed Potatoes.
Ingredients
- Sweet Potatoes – You’ll need about 3 pounds, which is usually about 5 to 6 medium sweet potatoes. Look for short, plump, orange-fleshed sweet potatoes.
- Milk – Whole makes the creamiest mash, but 2% works fine.
- Butter – Salted or unsalted both work. If you use salted butter, start with half the salt and add more after tasting.
- Salt – Brings out the natural sweetness. Taste at the end and adjust.
How to Make Mashed Sweet Potatoes
Step 1 – Peel and cut. Peel the sweet potatoes and cut them into 2-inch pieces so they cook evenly.
Step 2 – Boil until fork-tender. Place the sweet potatoes in a large stockpot and cover them with cold water by about 1 inch. Bring the water to a boil over medium-high heat. Reduce to a gentle boil and cook for 15–20 minutes, or until the sweet potatoes are fork-tender.
Step 3 – Drain and dry. Drain the sweet potatoes thoroughly, then return them to the warm pot. Let them sit for 2–3 minutes to allow any excess moisture to evaporate.
Step 4 – Mashed with butter, then milk. Add the butter to the potatoes and mash with a hand mixer or potato masher until the butter is melted and incorporated. Gradually add the milk, mixing until the potatoes reach your desired consistency. You may not need all of the milk.
Step 5 – Season. Stir in the salt and taste. Adjust the seasoning if needed.
Step 6 – Serve. Serve warm with an extra pat of butter if desired.
Expert Tips
- Warm the milk first. Cold milk cools the potatoes down and doesn’t blend in as smoothly. 20-30 seconds in the microwave is plenty.
- Don’t overmix. If you use a hand mixer, mix on low just until smooth. Beating too long can make the mash gluey.
- Skip the food processor or blender. They overwork the potatoes and can turn them gummy. A potato masher or hand mixer gives the best texture.
- Keep them warm for serving. If dinner isn’t ready yet, cover the pot and leave it on the lowest heat, stirring now and then. A splash of milk loosens them back up.
Variation Ideas
- Sweet – Stir in brown sugar or maple syrup and cinnamon.
- Savory Herb – Add thyme or rosemary with garlic powder and black pepper.
- Extra Creamy – Use heavy cream or stir in a little sour cream.
- Dairy Free – Use unsweetened almond milk or coconut milk with dairy free butter or olive oil.
How to Fix Common Mashed Sweet Potato Problems
- Too watery. Put the pot back on low heat and stir for a few minutes to cook off the extra moisture. Next time, drain well and let them steam before adding milk.
- Stringy. Push the cooked sweet potatoes through a potato ricer or mesh strainer before adding butter and milk. Choosing shorter, plumper sweet potatoes helps too.
- Gluey. This usually comes from overmixing. Mash just until smooth and stick with a masher or hand mixer rather than a food processor.
- Bland. Add salt a pinch at a time. Sweet potatoes need it to bring out their natural sweetness.
How Long to Boil Sweet Potatoes
Boil the 2-inch pieces for about 15-20 minutes. We recommend covering the sweet potatoes while cooking, as they cook faster. If they are fork tender, they are finished cooking.
If you dice your sweet potatoes into smaller pieces, they will cook faster.
What to Serve with Mashed Sweet Potatoes
These go with almost any main dish you’d serve with regular mashed potatoes. For the holidays, they’re perfect next to our Crockpot Spiral Ham or roast turkey. On a weeknight, we love them with Simple Oven Baked Pork Chops Recipe or Slow Cooker Beef Ribs and a green vegetable on the side.
Frequently Asked Questions
Yes. Use unsweetened almond milk or canned coconut milk instead of milk, and dairy-free butter.
Yes, peel the potatoes before boiling. If you like the texture that the peelings add to mashed potatoes, you can certainly leave them on. However, we prefer to peel them and have a smooth consistency in the mashed potatoes.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave in 30-second intervals, stirring each time. You can also warm on the stovetop over low heat with a splash of milk or small pat of butter to bring back the creamy texture,.
These mashed sweet potatoes are freezer-friendly. Scoop the cooled leftovers in a freezer container or a zip lock bag. They will stay fresh for up to 3 months. When ready to serve, thaw in the refrigerator overnight.
Yes. Make them up to 2 days ahead and refrigerate. Reheat on the stovetop or in a slow cooker, adding a splash of milk if needed.
More Sweet Potato Recipes
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Mashed Sweet Potatoes
Ingredients
- 3 lbs Sweet Potatoes (peeled and diced into 2" pieces)
- â…“ cup Milk
- 5 Tbsp Butter
- 1 tsp Salt
See how we calculate recipe costs.
Instructions
- Peel the sweet potatoes and cut them into 2-inch pieces so they cook evenly.
- Place the sweet potatoes in a large stockpot and cover them with cold water by about 1 inch.
- Bring the water to a boil over medium-high heat. Reduce to a gentle boil and cook for 15–20 minutes, or until the sweet potatoes are fork-tender.
- Drain the sweet potatoes thoroughly, then return them to the warm pot. Let them sit for 2–3 minutes to allow any excess moisture to evaporate.
- Add the butter to the potatoes and mash with a hand mixer or potato masher until the butter is melted and incorporated.
- Gradually add the milk, mixing until the potatoes reach your desired consistency. You may not need all of the milk.
- Stir in the salt and taste. Adjust the seasoning if needed.
- Serve warm with an extra pat of butter if desired.
Recipe Notes
- Starting the potatoes in cold water helps them cook evenly from the inside out.
- Letting the potatoes dry for a few minutes after draining prevents watery mashed sweet potatoes.
- For an extra creamy texture, warm the milk before adding it to the potatoes.
- These mashed sweet potatoes can be refrigerated for up to 4 days and reheated with a splash of milk.
