Creamy and velvety mashed sweet potatoes, perfect for the holidays or a family dinner. Easy to make savory or sweet and customize to you!
MASHED SWEET POTATOES
With the holidays coming in a month or so, I’m starting to get allll kinds of excited about Thanksgiving food. Specifically, the side dishes. I can’t get enough!
Normally I whip up a huge batch of my famous Sweet Potato Casserole, but I’ve been wanting to come up with a recipe that served as a base, that you guys can add your own twist on.
A simple, yet deliciously creamy mashed sweet potato recipe that’s fabulous as is, but can be made more savory or sweet, depending on your tastes.
HOW TO MAKE MASHED SWEET POTATOES
You’ll be amazed at how easy these sweet potatoes are to make! First, you’ll need to cook the potatoes.
I prefer to bake my potatoes, either in my oven or air fryer, but in a pinch boiling works as well.
- Cook sweet potatoes
- Scoop out the flesh
- Add butter and mash
- Stir in the half and half or milk
- Season and enjoy!
COOKING TIPS FOR SWEET POTATOES
- Poke, poke, poke – to ensure even baking and keep the sweet potatoes from exploding in the oven, take a small knife or the tines of a fork and pierce the skin of the potatoes 5-6 times per potato.
- Pick the right sweet potatoes – when it comes to sweet potatoes you want to pick a long, skinny potato, and pick ones that are similar in size so they’ll bake evenly. Rounder and bulbous sweet potatoes will cook unevenly, which is why I prefer the skinnier ones.
- Room temperature – both the butter and the half and half will mix in more evenly if they’re warmed or at room temperature.
WAYS TO MASH SWEET POTATOES
- Potato Masher – this will give you a more rustic mash, with some chunks and texture.
- Hand Mixer – will give you a mostly smooth texture with a little bit of texture.
- Food Processor or Potato Ricer – this gives you the smoothest texture, with virtually no chunks.
VARIATIONS OF MASHED SWEET POTATOES
- Herbs and Garlic – for a more savory version, add in 2 Tbsp of minced fresh chives, 1 Tbsp minced fresh parsley, and 1 tsp garlic powder.
- Cheesy – reduce half and half to 3-4 Tbsp, add 1/4 cup sour cream and 1/4 cup grated Parmesan cheese. Top with cracked black pepper.
- Sweet and Spiced – add in 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, and 4 Tbsp brown sugar.
- Maple Bacon – stir in 1/4 cup maple syrup and top with some crispy bacon that’s been cooked with some brown sugar.
MAKING SWEET POTATOES AHEAD OF TIME
Mashed sweet potatoes are great to make ahead, which is perfect for the holiday season!
Prepare as directed, then transfer to an airtight container and refrigerate for 1-3 days. Alternately, sweet potatoes can be frozen for 1-2 months.
Reheat on the stovetop on LOW, in the crockpot on LOW, or bake in the oven (350 F degrees) for 30-40 minutes.
When reheating, add a splash of milk to prevent them from drying out.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Hand Mixer – this model is a true workhorse in my kitchen!
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- 4 lbs sweet potatoes (approximately 8-9 sweet potatoes)
- 5-6 Tbsp butter softened to room temperature
- 1/3-1/2 cup half and half or milk
- 1/2 tsp kosher salt
- black pepper to taste
- Pierce sweet potatoes several times with a small knife or tines of a fork. Line a baking sheet with foil and bake at 425 F degrees for 45-50 minutes.
- Slice potatoes in half lengthwise, then scoop out the flesh into a large mixing bowl.
- Add butter and mash with a potato masher or hand mixer. Mix in half and half a few tablespoons at a time, until desired consistency is reached.
- Stir in salt and pepper.
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