Mashed sweet potatoes are a delicious and satisfying side dish, and they are perfect for fall or anytime.
I used to only order these in restaurants, and it never really occurred to me to try and make them at home. It turns out that they are super simple to make.
These mashed sweet potatoes are simple enough to enjoy at a weeknight dinner, and they are special enough to serve at holiday meals like Thanksgiving and Christmas.
How to make mashed sweet potatoes
First, gather your ingredients!
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
Modification: make it vegan
To makes these lighter, plant-based/vegan, use a vegan butter (I like Earth Balance or Miyoko’s) and the plant milk of your choice. It will still be absolutely delicious and quite a bit more heart-healthy this way.
Prepping
Fill a large pot with water and bring it to a boil over high heat.
Scrub the sweet potatoes and peel them with a vegetable peeler. Discard the skin.
Chop the sweet potatoes into small chunks and place them into the pot. Cook the potatoes for 25-30 minutes, or until the potatoes are fork tender.
Drain the potatoes in a colander in the sink.
Transfer the sweet potatoes to a large mixing bowl and mash them up using a hand masher or electric beater.
Pour the butter and milk into the potato mixture and mix until creamy. Season with salt and pepper to taste.
Top the mashed sweet potatoes with some parsley and serve warm.
I hope y’all enjoy these mashed sweet potatoes! Let me know if you try them.
More related recipes
If you can’t get enough sweet potatoes, you may also like these recipes:
- Roasted sweet potatoes
- Air fryer sweet potato fries
- Oven baked sweet potato fries
- Instant Pot “baked” sweet potatoes
- Spiralized sweet potato with goat cheese, caramelized onion and pine nuts
- Southern sweet potato casserole (our Thanksgiving tradition)
- Stuffed sweet potatoes
Mashed sweet potatoes recipe
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Mashed Sweet Potatoes
Mashed sweet potatoes are a delicious and satisfying dish, and they are perfect for fall or anytime.
Ingredients
- 3 pounds sweet potatoes 5 to 6 medium or 4 large sweet potatoes
- 6 tablespoons butter I used unsalted - you may need to reduce additional salt if you use salted. Vegan butter also works great! We love Earth Balance and Miyoko's.
- 2 cups whole milk or half and half, or plant milk of your choice
- 1 1/2 teaspoons kosher salt (adjust if using salted butter)
- 1/2 teaspoon freshly ground black pepper
- Dried or fresh parsley for topping
Instructions
- Fill a large pot with water and bring it to a boil over high heat.
- Scrub the sweet potatoes and peel them with a vegetable peeler. Discard the skin.
- Chop the potatoes into small chunks and place them into the pot. Cook the potatoes for 25-30 minutes, or until the potatoes are fork tender.
- Drain the potatoes in a colander in the sink.
- Transfer the potatoes to a large mixing bowl and mash them up using a hand masher or electric beater.
- Pour the butter and milk into the potato mixture and mix until creamy. Season the potatoes with salt and pepper to taste.
- Top with some parsley and serve warm.
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