Mashed Sweet Potatoes are unbelievably fluffy and creamy, healthy and so easy to make. Delicious side dish for a weeknight dinner or a holiday table. These are so good!
Healthy Mashed Sweet Potatoes
I don’t cook mashed sweet potatoes enough because my kids don’t like sweet potato. Sigh, darn kids…
This year I am vouching “to ignore” my kids’ aversion to fall vegetables. Or just ignore the kids all together. What do you all think?!
Truth is mashed sweet potato recipe takes 20 minutes to make, so it’s not hard to make regular mashed potatoes as well. I’m not the mom who cooks separate meals but any vegetable mash is just so easy. Especially, if it involves Instant Pot mashed potatoes haha.
Me and Alex were all over these healthy mashed sweet potatoes. We prefer ours savory with a touch of fresh garlic, a splash of maple syrup and just a hint of cinnamon. Yam! But I included a few other variations below.
How to Cook Sweet Potatoes
There are 3 major ways to cook sweet potatoes.
- For the stove version, I usually peel and dice sweet potatoes. You don’t have to peel though because skin contains many nutrients and vitamins but final result will have pieces of skin. The smaller you dice sweet potatoes, the faster they will cook. And bring sweet potatoes to a boil with water, do not add them to boiling water.
- Instant Pot sweet potatoes is the easiest method, if you ask me. Poke medium size potatoes, place them on a trivet or in a basket, add 1 cup of water to the bottom of pressure cooker and cook on high pressure for 15 minutes. If you have chubby and large potatoes, cut them in half lengthwise. This method is easy on prep but after you have to let potatoes cool down enough to scoop out the flesh.
- Baked sweet potatoes take 1 hour in 400 degrees F oven. Wash potatoes, pierce with a fork and place whole on a baking tray. Then scoop out the flesh. See why I like to cook mine in Instant Pot?! 🙂
How to Mash Sweet Potatoes
Now, it’s time to mash sweet potatoes.
I add simple ingredients like butter, whole milk, fresh garlic, maple syrup, salt and pepper. This combo produces savory mashed sweet potatoes with a bit of sweetness.
You can mash sweet potatoes with a fork, potato masher, hand mixer, immersion blender or food processor. We love creamy with tiny pieces mash regular potato masher produces. I would say, food processor make the creamiest mashed potatoes.
Unlike white potatoes with a lot of starch that are not recommended to blend due to glue like consistency, sweet potatoes can be mashed with an immersion blender or food processor. They are very low in starch.
- Bacon: Pan fry bacon pieces until crispy and add to mashed sweet potatoes along with some drippings. Heaven!
- Apple: You can add chopped apple to cook with sweet potatoes. Or pan fry apple slices with butter, maple syrup, cinnamon and salt to taste and top the mash with. What a fall side dish!
- Honey: Replace maple syrup with honey and make more sweet if you wish. I think both sweeteners go so well with yams.
- Pecan: Toast pecan halves in a skillet until fragrant watching closely and stirring often.
- Rosemary: Give dried rosemary a rough chop and directly to the mash. Or if you are pan frying bacon, apples or pecans, add to the skillet. Heat makes any dried herb extra flavorful.
- Spicy: Add red pepper flakes, sriracha or any hot sauce to taste.
Can You Freeze Mashed Sweet Potatoes?
Yes. Place in an airtight glass container and freeze for up to 3 months. Thawing will take less time if you freeze mash in smaller portions or thinner layer. I am not a fan of plastic bags unless you wash and re-use them. I do because sometimes containers won’t cut it.
To reheat mashed sweet potatoes, simmer on low with a splash of milk to rehydrate. Stir constantly to prevent burning. That’s it. Easy-peasy.
What to Serve Sweet Potatoes With?
Traditionally, mashed sweet potatoes are made for Thanksgiving or Christmas dinner table.
For meat, serve with roast turkey breast, boneless turkey breast or one made in Instant Pot. Yes, I am not crazy. Pressure cooker can make roasted delicious juicy turkey. Almost. 🙂 And don’t forget the gravy, of course.
More Sweet Potato Recipes
Mashed Sweet Potatoes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stove
- Cuisine: North American
- 2 lbs sweet potatoes, peeled and cubed
- 3 tbsp butter, salted
- 1/2 cup whole milk
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1 small garlic clove, grated
- 1/8 tsp cinnamon
- Ground black pepper, to taste
- In a large pot, add sweet potatoes and enough cold water to cover.
- Cover with a lid and bring to a boil. Reduce heat to low and cook for 15 minutes or until potatoes are fork tender.
- Drain potatoes very well by holding onto the lid and leaving a small opening or in a colander.
- In a small saucepan, bring milk to a boil (don’t walk away to prevent milk from running).
- Add butter, milk, maple syrup, garlic, cinnamon and pepper.
- Mash with a potato masher until smooth. You can also use an immersion blender.
- Serve warm.
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Freeze: Freeze in portions with future use in mind in an airtight container container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up on the stove on low with a splash of milk.
Make Ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe.
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