Mashed Sweet Potatoes
Mashed sweet potatoes are easy to make with just four simple ingredients in 40 minutes. Boil them until tender, add warm milk and mash until smooth and creamy, then stir in some butter and maple syrup for a deliciously sweet and simple holiday or fall side dish the whole family will love.
Mashed Sweet Potatoes Ingredients
You’ll need just four ingredients to make these perfect mashed sweet potatoes:
- Sweet potatoes: Choose firm sweet potatoes with smooth skin and minimal scratching or bruising.
- Milk: Opt for whole or 2% milk (or you can use your favorite alternative milk). Make sure the milk is at room temperature so it blends smoothly.
- Butter: A stick of butter lends richness and flavor.
- Maple syrup: Maple syrup adds extra sweetness. You can substitute brown sugar or honey, if you like.
How to Make Mashed Sweet Potatoes
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these creamy mashed sweet potatoes:
Boil the sweet potato chunks in salted water until tender. Drain and transfer to a bowl. Mash with a potato masher, then slowly add the milk. Stir in the butter and syrup until melted and well-blended.
How to Serve Mashed Sweet Potatoes
These mashed sweet potatoes make a great holiday side dish, but they also work well with many of your favorite weeknight entrées. Pair the mashed sweet potatoes with other seasonal side dishes, such as roasted Brussels sprouts or fall salads.
How to Store Mashed Sweet Potatoes
Store the leftover mashed sweet potatoes in a shallow, airtight container in the refrigerator for up to four days. Reheat on the stove or in the microwave.
How to Freeze Mashed Sweet Potatoes
Allow the mashed sweet potatoes to cool completely, then transfer them (in serving size portions) to zip-top bags or other freezer-safe containers. For added protection, wrap in at least one layer of foil. Freeze flat for up to six months. Thaw in the refrigerator.
Allrecipes Community Tips and Praise
“I needed a quick side dish to accompany ribs and chose this one,” says punkysquirrel. “It was quick, easy enough to make, and delicious. I will be making it again!”
“Completely delicious,” according to sassychef. “I did not have syrup, so I used honey and brown sugar which made a spectacularly tasty side dish. Loved by all!”
“When it comes to sweet potatoes, I’ve always preferred them simple and baked to dessert-y casserole style, so this simple recipe works well for me,” says Meghann. “For someone living alone, they keep well in the fridge as a side for various meals throughout the week.”
Editorial contributions by Corey Williams
- 6 medium sweet potatoes, peeled and cubed
- ¾ cup warm 2% milk, or as needed
- ½ cup softened butter, cut into chunks
- ¾ cup maple syrup, or to taste
Bring a large pot of salted water to a boil. Add sweet potatoes, reduce the heat to medium-low, and simmer until tender, 20 to 30 minutes. Drain and transfer to a bowl.
Mash potatoes with a potato masher. Slowly mix in 1/2 cup warm milk at a time until desired consistency is reached. Stir in butter and maple syrup until well blended and butter is melted. Serve warm.
Try brown sugar or honey in place of maple syrup if desired.
Please note differences in ingredient amounts and total time when following the magazine version of this recipe. The magazine version includes cracked black pepper and chives as garnishes.
Nutrition Facts (per serving)