Mashed Sweet Potatoes Recipe

I’m on a mission to stock this food blog with all the holiday recipes you might need, and it’s about time I shared a mashed sweet potato recipe. The problem with most mashed sweet potatoes is that they’re made even sweeter with brown sugar and marshmallows. Sweet potatoes are already plenty sweet on their own!

So, I added savory ingredients to my mashed sweet potatoes to balance out that inherent sweetness. Finely chopped fresh parsley and green onion combined with some sour cream and butter are all you need for incredible savory mashed sweet potatoes.

I don’t know why these basic ingredients create such a stellar flavor combination, but they do. These mashed sweet potatoes took a cue from my baked rosemary Parmesan sweet potatoes (another simple holiday side option) and the quinoa-stuffed sweet potatoes in my cookbook.

If you’re looking for regular mashed potatoes (and by regular, I mean my family’s favorite), meet Lucille’s Mashed Potatoes. For more meatless holiday recipes, look no further.

Please let me know how these mashed sweet potatoes turn out for you in the comments! Your feedback means so much to me.

These incredible mashed sweet potatoes are mixed with herbs, butter and sour cream. No marshmallows or brown sugar in this mashed sweet potatoes recipe! Recipe yields 6 to 8 side servings.

Make it dairy free/vegan: I believe you could replace the sour cream with vegan sour cream (recipe also available in my cookbook, page 217). Instead of butter, stir in extra-virgin olive oil, to taste.

*Sour cream alternative: Many are asking if Greek yogurt will work, and yes, I think it will! I just prefer sour cream in savory applications like this.

How To Make the Best Mashed Sweet Potatoes

A easy, step-by-step guide to making creamy mashed sweet potatoes sweetened with maple syrup.

Prep: 1200sec

Total: 3000sec

Serving Size: Serves 10

Nutrition Facts: Saturated Fat 7.9 g, unSaturated Fat 0.0 g, Carbohydrate 43.9 g, Sugar 14.4 g, servingSize Serves 10, Protein 4.4 g, Fat 12.6 g, calories 300 cal, Sodium 403.7 mg, Fiber 5.5 g, Cholesterol 0 mg

Ingredients:

• 4 pounds sweet potatoes (5 to 6 medium or 4 large)
• 6 tablespoons unsalted butter
• 2 cups half-and-half or whole milk, plus more as needed
• 1 1/2 teaspoons kosher salt, divided, plus more as needed
• 1/4 cup maple syrup
• 1/2 teaspoon freshly ground black pepper

Instruction:

1. Peel and cut the sweet potatoes. Peel 4 pounds sweet potatoes, then cut them into chunks that are no larger than 1-inch.
2. Sauté the sweet potatoes in butter. Melt 6 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add the sweet potatoes and sauté until glossy, more vibrant in color, and just beginning to soften, about 5 minutes.
3. Simmer the sweet potatoes. Pour in 2 cups milk and 1 teaspoon kosher salt. Stir to combine and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer gently, stirring frequently to prevent sticking or burning, until the sweet potatoes are very tender and beginning to fall apart, 20 to 25 minutes. The half-and-half or whole milk may curdle in this process but that’s okay — it will smooth out with mashing.
4. Mash the sweet potatoes. Remove from the heat. Use a potato masher to mash the sweet potatoes in the pot until mostly smooth with a few small chunks remaining.
5. Whip the sweet potatoes. Add 1/4 cup maple syrup, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Switch to a sturdy whisk and whisk the sweet potatoes vigorously until whipped and lightened in texture, about 2 minutes. Taste and season with more salt as needed. Transfer to a serving dish and serve warm.

Mashed Sweet Potatoes

This mashed sweet potatoes recipe is the only sweet potato recipe you’ll ever need.

Prep: 10min

Total: 40min

Yield: 6

Nutrition Facts: calories 1431 Calories, Fat 68 g, Saturated Fat 42 g, Trans Fat 2 g, Cholesterol 189 mg, Sodium 2480 mg, Carbohydrate 170 g, Fiber 25 g, Sugar 65 g, Protein 19 g

Ingredients:

• 6 sweet potatoes, peeled and chopped
• Kosher salt
• 3/4 c. half-and-half or milk
• 4 tbsp. (1/2 stick) unsalted butter
• 2 tbsp. maple syrup
• Freshly ground black pepper
• Thyme leaves, for serving

Instruction:

1. Place potatoes in a large pot. Cover with at least 2″ water; generously season with salt. Bring to a boil and cook until potatoes are very tender, 15 to 25 minutes, depending on the size of your potatoes.
2. Mash potatoes with a potato masher. Add half-and-half, butter, and maple syrup and stir to combine; season with salt and pepper. Top with thyme leaves.

Savory Mashed Sweet Potatoes

These incredible mashed sweet potatoes are mixed with herbs, butter and sour cream. No marshmallows or brown sugar in this mashed sweet potatoes recipe! Recipe yields 6 to 8 side servings.

Prep: 20min

Total: 30min

Yield: 6

Serving Size: 1 side serving

Nutrition Facts: servingSize 1 side serving, calories 338 calories, Sugar 12.9 g, Sodium 660.8 mg, Fat 8.1 g, Saturated Fat 4.6 g, Trans Fat 0 g, Carbohydrate 62.1 g, Fiber 9.3 g, Protein 5.6 g, Cholesterol 18.6 mg

Ingredients:

• 4 pounds sweet potatoes (about 7 small-to-medium), peeled and cut into 1″ cubes
• 2 teaspoons salt, divided
• 1/3 cup finely sliced green onion, mostly green parts (from 1 bunch)
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1 small-to-medium garlic clove, pressed or minced
• 1/4 cup sour cream*
• 3 tablespoons butter, cubed
• Freshly ground black pepper
• 1 teaspoon extra-virgin olive oil

Instruction:

1. Place the cubed sweet potatoes in a large saucepan or Dutch oven and add enough water to cover by about 1″. Add 1 teaspoon of the salt and bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer, uncovered, until the potatoes are tender (in other words, it’s easy to slide a fork in and out), about 9 to 12 minutes.
2. Drain well, then return the potatoes to the pot. Mash the sweet potatoes to your desired consistency.
3. Promptly add almost all of the green onion and parsley, reserving a small amount of each for garnish. Add the garlic, and stir to combine. Then stir in most of the sour cream (reserve roughly 1 tablespoon for garnish), all of the butter, and the remaining 1 teaspoon salt. Season to taste with additional salt (I usually add another 1/4 to 1/2 teaspoon) and freshly ground black pepper.
4. Transfer the mashed potatoes to a serving bowl and swirl the reserved sour cream onto the top with a spoon. Sprinkle with the reserved green onion and parsley, drizzle the top lightly with olive oil, and finish with a sprinkle of pepper.
5. Serve promptly. Leftovers will keep well, covered and refrigerated, for 3 to 4 days.

How to Make Rachael’s Mashed Sweet Potatoes | Food Network

FAQ

How to make mashed sweet potatoes?

1. 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.
2. Mash potatoes with a potato masher. Slowly mix in 1/2 cup warm milk at a time until desired consistency is reached.

What brings out the flavor of sweet potatoes?

How do you keep sweet potatoes from getting watery when mashed?

Do I peel sweet potatoes before boiling?