Mashed Sweet Potatoes

By
Danilo Alfaro
Danlio Alfaro
Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
Learn about The Spruce Eats' Editorial Process
Updated on 08/3/21
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Mashed sweet potatoes recipe

The Spruce / Ahlam Raffii
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 6 to 8 servings
Yield: 5 to 6 cups
Nutrition Facts (per serving)
179 Calories
11g Fat
18g Carbs
2g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 179
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7g 35%
Cholesterol 32mg 11%
Sodium 75mg 3%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 2g
Vitamin C 17mg 85%
Calcium 47mg 4%
Iron 1mg 4%
Potassium 425mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mashed sweet potatoes are a classic accompaniment for traditional holiday dishes such as roasted turkey and chicken. This recipe includes a little bit of cinnamon and nutmeg which gives it some warmth and festiveness. You'll also notice that there are no marshmallows in this recipe. The naturally sweet flavor of the potatoes, the complex spice notes, and the rich, creamy butteriness are all this recipe really needs.

Note that there is no added sugar, either, which makes this version is a bit more savory. The fresh sage, in particular, brings out that earthiness. Let's face it: Sweet potatoes are already pretty sweet. Enjoy their natural flavor and emphasize their creaminess with this recipe.

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"My 6 sweet potatoes weighed about 3 pounds, and the results were perfect. The sage butter was an amazing addition, and the spices brought out the natural sweetness. We loved these mashed sweet potatoes! For prep, you only have to peel and cube the potatoes and chop the sage, so it was really very easy." —Diana Rattray

Mashed Sweet Potatoes Tester Image
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Ingredients

  • 6 medium sweet potatoes, peeled and cubed

  • 1/4 cup unsalted butter, softened, divided

  • 1 tablespoon coarsely chopped fresh sage

  • 1/2 cup warm heavy cream

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • Kosher salt, to taste

  • Freshly ground pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for mashed sweet potatoes
    The Spruce / Ahlam Raffii

  2. Bring a large pot of salted water (it should taste salty, almost like seawater) to a boil over medium heat.​

    Salted water in a pot
    The Spruce / Ahlam Raffii

  3. When the water boils, add the cut sweet potatoes and lower the heat. Simmer for 15 minutes or until the sweet potatoes can easily be pierced with a knife.

    Simmering sweet potatoes in a pot
    The Spruce / Ahlam Raffii

  4. While the potatoes simmer, melt 2 tablespoons of the butter in a small pan over medium-low heat and add the chopped fresh sage. Sauté it for a few minutes until it turns fragrant, then set the pan aside.

    Butter and sage cooking in a small pot
    The Spruce / Ahlam Raffii

  5. In a separate small pot over low heat, warm up the cream.​

  6. Drain the sweet potatoes and return to the pot. Add the sage butter plus the remaining 2 tablespoons of butter, warm cream, and spices.

    Drained sweet potatoes with cream and sage butter
    The Spruce / Ahlam Raffii

  7. Mash lightly with a potato masher, taking care not to overdo it or the potatoes will be gluey. A few lumps will give the dish a decidedly rustic feel.​

    Mashing with a potato masher
    The Spruce / Ahlam Raffii

  8. Adjust the seasoning with kosher salt and freshly ground black pepper and serve right away. Enjoy!

    Seasoned mashed sweet potatoes in a bowl
    The Spruce / Ahlam Raffii

Tips

  • Don't throw away the peels from your sweet potatoes. Toss the peels with olive oil and salt and roast them for 15 minutes in a 400 F oven. This tasty snack is just the thing to keep your guests happy while they wait for dinner.
  • Grating a cinnamon stick by hand using a Microplane grater will take some elbow grease, but it will be infinitely more flavorful than jarred ground cinnamon. The same is true for nutmeg.
  • You can easily make this recipe vegan by substituting your favorite butter alternative for the butter and full-fat coconut milk for the cream.

Recipe Variations

  • Adding a bit of freshly grated Parmesan cheese contributes a wonderful umami flavor that balances out the sweetness.
  • You could add a little bit of brown sugar if you want to emphasize the sweetness.

How to Store and Freeze

  • Sweet potatoes will keep in an airtight container for 3 to 5 days in the refrigerator.
  • If you'd like to freeze, you can add a little bit of lemon juice to the potatoes to prevent browning, but it's not necessary. Store in a freezer-safe, airtight container or zip-close freezer bag for up to 6 months. Defrost overnight in the fridge before reheating.

Is It Better To Peel Sweet Potatoes Before Boiling?

If you are boiling sweet potatoes whole or in thick slices, you can leave the peel on. It is easier to remove once the potato has been cooked. If you are cubing the sweet potatoes to use in a mash or a soup, you should peel before cooking.

How Do You Make Mashed Sweet Potatoes Not Watery?

Avoid watery mashed sweet potatoes by draining them thoroughly after boiling. To further remove any residual water, place the boiled, drained potatoes back in the warm pot on the hot stove (turned off) and let sit for a minute before adding the other ingredients to let any remaining moisture cook off.