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Naturally sweet and lightly seasoned, this mashed sweet potatoes recipe pairs perfectly with any main dish and is ready in just 25 minutes! If you need a smoother healthy side dish than roasted sweet potatoes (or baked sweet potatoes), sweet potato mash is the best alternative — and just like mashed cauliflower, it’s easy to make rich, buttery, and creamy.
Why You’ll Love This Mashed Sweet Potato Recipe
- Buttery, sweet flavor
- Thick and creamy texture
- Made in one pot
- Ready in less than 30 minutes
- Naturally gluten-free, and easy to make paleo or vegan
- Goes with anything!
Ingredient & Substitution Notes
This section explains how to choose the best ingredients for this easy mashed sweet potatoes recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Sweet Potatoes – I prefer to peel them (for silky smooth mashed sweet potatoes), but you can leave the skin on if you prefer. You can also substitute yams, which are similar to sweet potatoes, but less sweet.
- Unsalted Butter – The most classic choice for this recipe, but you can also use ghee, butter flavored coconut oil for a vegan alternative, or even bacon grease.
- Garlic – With so few ingredients, fresh minced garlic tastes the best. However, you can also use jarred minced garlic. Alternatively, you can substitute 1/4 to 1/2 teaspoon garlic powder and add it at the end.
- Milk – Makes the sweet potato mash more creamy. You can use dairy milk, heavy cream for an ultra-rich dish, coconut milk or almond milk for dairy-free alternatives, or omit completely for a firmer texture.
- Sea Salt & Black Pepper – For easy seasoning.
How To Make Mashed Sweet Potatoes
This section shows how to make sweet potato mash with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Boil. Cook potatoes in a large pot of salted water until tender. Drain and set aside.
- Saute. Add butter and garlic, and saute until fragrant. Remove from heat.
- Mash. Return sweet potatoes to the pot and add milk, mashing with a potato masher to get the desired consistency.
- Season. Stir in salt and pepper to taste. If desired, garnish with an extra tablespoon or two of butter, and sprinkle with fresh parsley or chives.
How Long To Boil Sweet Potatoes For Mash?
For 1/2-inch cubes, boil sweet potatoes for mash for about 15 minutes, until fork tender. Cook time will be longer if the potato pieces are larger.
Tips For the Best Creamy Mashed Sweet Potatoes
- Boil until very soft. Use a fork to confirm that the potatoes are fork tender. The softer they are, the smoother your sweet potato mash recipe will be.
- Drain well and pat dry. Doing so ensures they’re not watery.
- Mash while still warm. Warm potatoes are easier to mash.
- Choose the best tool for the texture you want. Mash potatoes with a potato masher for a more lumps, or a hand mixer or immersion blender for a perfectly smooth consistency.
- Extra Sweetness – You can easily sweeten these potatoes more with a sprinkle of brown sugar (or brown sugar substitute), or a drizzle of maple syrup.
- Fall Spices – Mix in a pinch of cinnamon or pumpkin pie spice for an instant cozy taste.
- Fresh Herbs – Try fresh thyme or fresh rosemary with a sprinkle of parmesan cheese to create rich and savory flavor.
- Bacon – Cook bacon using your favorite method (I prefer bacon in the oven or air fryer bacon, but microwave bacon works in a pinch). Then, crumble it and stir into the mash at the end, or just use it for topping.
- Healthy Mashed Sweet Potatoes – As a whole food dish with simple ingredients, I already consider this fairly healthy, but if you like, replace the butter with olive oil instead.
- Store: Keep leftovers in a covered container in the refrigerator up to 4 days.
- Meal prep: Sweet potatoes can be peeled and cubed for up to 3-4 days, but preferably up to 24 hours, before cooking. Store them submerged in a bowl of cold water to prevent drying out or browning.
- Reheat: Place leftovers in a saucepan, with a little milk if you like, and reheat over medium heat. Alternatively, you can reheat this recipe for mashed sweet potatoes in the oven (at 350 degrees F) instead.
Can You Freeze Mashed Sweet Potatoes?
Yes, sweet potato mash freezes well! Scoop into zip lock bags and press flat before sealing. Place in the freezer horizontally until solid, and after that you can store them vertically for convenience. Freeze for up to 6 months. Thaw in the fridge overnight, or in a bowl of water on the counter, before reheating.
What To Serve With Sweet Potato Mash
Mashed sweet potato recipes can be served so many different ways! Here’s some inspiration:
- Thanksgiving Dishes – Serve this dish with roasted turkey, gluten-free green bean casserole or sugar-free cranberry sauce for a classic holiday spread.
- Casseroles – In addition to making a delicious base for sweet potato casserole, use it as the veggie mash swap in cauliflower shepherd’s pie or mix it into a leftover turkey casserole.
- Chicken – Spatchcock chicken, air fryer chicken breast, and baked chicken leg quarters make easy pairings.
- Roasts – Serve this mash with prime rib or slow cooker pork loin roast for a homestyle meal.
- Chef’s Knife – My favorite for prepping sweet potatoes fast.
- Dutch Oven – The best vessel to mash sweet potatoes.
- Potato Masher – Easy to handle, and dishwasher safe.
Mashed Sweet Potatoes Recipe
Mashed Sweet Potatoes (Under 30 Minutes!)
This easy mashed sweet potato recipe is perfectly smooth, sweet, and buttery, all in 25 minutes! Sweet potato mash needs just a few simple ingredients.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Bring a large dutch oven or pot of salted water to a boil.
Add the sweet potatoes and boil for about 15 minutes, until very soft. (You can poke with a fork to check.) Drain and pat dry.
In the same dutch oven, melt the butter over medium heat. Add the garlic and saute until fragrant. Remove from heat.
Transfer the sweet potatoes back to the dutch oven. Add milk. Use a potato masherto mash well, until it reaches the desired consistency. (Alternatively, use a hand mixer or immersion blender for a silky smooth texture.)
Season with salt and pepper to taste.
Serve hot, with more butter and/or a sprinkle of fresh parsley or chives, if desired.
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Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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These were so good and easy to make! Will be making these for Thanksgiving.
One of my favorite go to’s for thanksgiving dinner! Love love love this recipe! My husband isn’t the biggest fan of sweet potato, but every time I make this, he eats it up!
The best side dish, and it goes with everything! Thank you for this, it’s so easy to make.