Best Mashed Sweet Potatoes Recipe

I finally nailed The Best Mashed Sweet Potatoes with a single pantry trick that even seasoned home cooks might not see coming.

I never thought a simple mash could keep surprising me, but this one did. It’s buttery and silky and the little splash of heavy cream plus a knob of unsalted butter makes it sing, not sickly sweet but layered, and yes it flirts with what I love about Creamed Sweet Potatoes while still holding its own like a Mashed Sweet Potatoes Casserole on the holiday table.

I messed with textures, I burned a batch once, that taught me more than any perfect photo, so if you like a mash that feels familiar but a bit undone, you might be surprised.

Ingredients

• Sweet potatoes: Sweet, starchy root full of fiber, vitamin A and natural sugars, keeps it cozy.
• Butter: Adds rich, silky fat and mouthfeel; helps carry flavors, makes it indulgent.
• Maple syrup or honey: A touch of sweet, adds depth and caramel notes, balances the earthiness.
• Cinnamon: Warm spice giving aromatic sweetness, complements sweet potatoes without overpowering.
• Sour cream or creme fraiche: Optional tang, makes texture creamier and gives a slight bright note.
• Vanilla extract: Tiny splash lifts sugars, rounds flavors and adds a cozy, bakery like aroma.
• Brown sugar: Packed brown sugar deepens sweetness, adds molasses warmth and sticky richness.

Ingredient Quantities

• 3 lb sweet potatoes (about 3 large)
• 8 tbsp unsalted butter (1 stick)
• 1/3 cup heavy cream or whole milk
• 2 tbsp pure maple syrup or honey
• 2 tbsp light brown sugar, packed
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp pure vanilla extract
• 2 tbsp sour cream or creme fraiche, optional

How to Make this

1. Peel 3 lb sweet potatoes and cut into 1 to 2 inch cubes so they cook evenly, put them in a large pot and cover with cold water.

2. Bring to a boil over high heat, then lower to a simmer and cook 15 to 20 minutes until a fork slides through a cube with no resistance.

3. Drain well, return the potatoes to the empty hot pot and set over low heat for 1 to 2 minutes, gently shaking the pot to evaporate excess moisture, then remove from heat.

4. While potatoes cook, warm 8 tbsp unsalted butter and 1/3 cup heavy cream or whole milk in a small saucepan over low heat until the butter melts. Stir in 2 tbsp pure maple syrup or honey, 2 tbsp packed light brown sugar, 1/2 tsp ground cinnamon and 1/8 tsp ground nutmeg until sugar dissolves. Remove from heat and stir in 1 tsp pure vanilla extract.

5. Mash the potatoes using a potato masher, ricer or food mill for the silkiest texture. Don’t use a blender or food processor or it can get gluey.

6. Pour the warm butter and cream mixture into the mashed potatoes and stir gently until combined and smooth. If you want extra tang fold in 2 tbsp sour cream or creme fraiche now.

7. Season with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper, taste and adjust salt, pepper or sweetness if needed.

8. Transfer to a warm serving bowl and serve immediately. Tip: for deeper flavor you can roast whole sweet potatoes at 400 F for 45 to 60 minutes instead of boiling, scoop the flesh and follow the same mixing steps.

Equipment Needed

1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Large pot (for boiling)
5. Colander or fine mesh strainer
6. Small saucepan
7. Potato masher or ricer or food mill, pick one (dont use a blender)
8. Measuring cups and spoons
9. Wooden spoon or rubber spatula
10. Warm serving bowl

FAQ

Best Mashed Sweet Potatoes Recipe Substitutions and Variations

• Unsalted butter: swap with ghee or coconut oil for the same richness (use 1:1), or light olive oil if you want a fruitier note, use about 3/4 the amount.
• Heavy cream or whole milk: use full‑fat canned coconut milk 1:1 for creaminess, or plain whole‑milk Greek yogurt thinned with a little water (about equal volume), or evaporated milk 1:1.
• Pure maple syrup or honey: use packed light brown sugar 1:1 (it melts into the mash), or agave nectar 1:1, or molasses for a deeper flavor but use about half the amount.
• Sour cream or creme fraiche: swap with plain Greek yogurt, mascarpone, or softened cream cheese, all used about 1:1 to keep the tang and creaminess.

Pro Tips

1) Don’t let the potatoes stay wet, or the mash will be runny. Drain them well, then put the pot back on low heat and shake it a minute or two to drive off steam, or spread the cubes on a rimmed sheet to cool a bit. If they still seem moist, wait, it really helps the texture.

2) Warm the butter and cream before adding them, cold liquid cools everything down and makes the mash gluey. For extra flavor brown the butter a little, or swap half the butter for olive oil if you want a lighter mouthfeel.

3) Use a ricer or food mill for the silkiest finish, a good old masher works too but dont overwork the potatoes or theyll get gummy. If you only have a fork, mash gently and stop when it looks mostly smooth not baby food smooth.

4) Always taste and adjust at the end, sweet potatoes need more salt than you expect and a tiny bit of acid will wake the flavors up. A splash of lemon juice or cider vinegar, or folding in a couple tablespoons of sour cream, makes the dish pop. For leftovers, reheat gently with a splash of cream so it doesnt dry out.