Name: Creamy Mashed Sweet Potatoes | Sweet Potato Recipes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 pounds sweet potatoes; 1/4 cup melted butter or ghee; 1/4 cup milk (dairy free milk also works); kosher salt and freshly ground black pepper to taste; finely chopped parsley for garnish (optional)

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I’ve been making sweet potato recipes for years, but these creamy mashed sweet potatoes? They’ve become my go to side dish every single time. There’s something about the way sweet potatoes get all buttery and smooth that just makes dinner feel special, you know? What really gets me excited about this dish is how simple it comes together. We’re talking about boiled sweet potatoes mashed with butter and a splash of milk until they’re perfectly creamy. No fancy ingredients or complicated steps needed here. Perfect for thanksgiving side dishes when you’re already juggling twenty other things in the kitchen. The best part? These work just as well with holiday side dishes as they do on a random Tuesday night. I’ve served them alongside everything from roasted chicken to grilled steaks, and they never disappoint. The natural sweetness plays beautifully with savory mains, making them ideal for both sweet and savory recipes. Trust me, once you try this version of oven roasted sweet potatoes transformed into a silky mash, you’ll want to keep it in your regular rotation. My family requests these for every gathering now, and honestly, I’m not complaining because they’re that easy to make. These holiday sweet potato recipes just hit differently when they’re this good and this simple. Plus, you can make them ahead and reheat them when you need them, which is a total lifesaver during busy holiday cooking. Sweet potato casseroles are great, but sometimes you just want something straightforward and delicious like this.

1) Key Takeaways
2) Easy Creamy Mashed Sweet Potatoes Recipe
3) Ingredients for Creamy Mashed Sweet Potatoes
4) How to Make Creamy Mashed Sweet Potatoes
5) Tips for Making Creamy Mashed Sweet Potatoes
6) Making Creamy Mashed Sweet Potatoes Ahead of Time
7) Storing Leftover Creamy Mashed Sweet Potatoes
8) Try these Side Dish next!
9) Creamy Mashed Sweet Potatoes
10) Nutrition

1) Key Takeaways

What makes mashed sweet potatoes creamy?
Can you make sweet potato recipes ahead of time?
What’s the difference between sweet potato casseroles and mashed sweet potatoes?
How do you prevent watery mashed sweet potatoes?

2) Easy Creamy Mashed Sweet Potatoes Recipe

Look, I get it. You’re probably thinking another sweet potato recipe? But hear me out on this one. These creamy mashed sweet potatoes have completely changed the game at my dinner table. I used to think regular mashed potatoes were the only way to go until I tried making these one Thanksgiving.

What really sold me was how ridiculously simple they are to make. We’re talking about boiling, mashing, and mixing. That’s it. No complicated techniques or weird ingredients you’ve never heard of. Just straightforward cooking that anyone can pull off, even if you’re not super comfortable in the kitchen.

The texture is what keeps people coming back for seconds. That natural sweetness from the potatoes gets balanced out perfectly with butter and just enough milk to make everything silky smooth. I’ve served these at holiday gatherings and random weeknight dinners, and they always disappear fast.

Here’s the thing that surprised me most about sweet potato recipes like this one. They’re actually more forgiving than regular mashed potatoes. You can make them a bit ahead, reheat them without losing that creamy texture, and they taste amazing even the next day. My kids actually prefer these over the traditional version now, which says something because they’re picky eaters.

Another bonus? Sweet potatoes pack way more nutrients than regular white potatoes. You get all that vitamin A and fiber without even trying. So when I’m serving these as one of my holiday side dishes, I feel pretty good about what’s on the table. They work beautifully as thanksgiving side dishes too, sitting right alongside the turkey and gravy without stealing the show but definitely holding their own.

3) Ingredients for Creamy Mashed Sweet Potatoes

Sweet Potatoes: Grab about three pounds of sweet potatoes for this recipe. I usually go for the ones with orange flesh because they mash up beautifully and have that classic sweet potato flavor we all love. Some folks call them yams at the grocery store, but they’re really sweet potatoes. Pick ones that feel firm and don’t have any soft spots or bruises.

Butter: Real butter makes these taste incredible. You need about a quarter cup of melted butter to get that rich, creamy texture. If you’re watching your dairy intake or prefer something different, ghee works great too. I’ve tried both and honestly can’t pick a favorite. The butter melts right into the hot potatoes and creates this amazing flavor that’s hard to beat.

Milk: Just a quarter cup of milk helps thin out the mash to the perfect consistency. Regular dairy milk works perfectly fine here, but I’ve made these with almond milk and oat milk when cooking for friends who avoid dairy. They turn out just as creamy and delicious. The milk keeps everything from getting too thick or pasty.

Salt and Pepper: Don’t skip the seasoning! Kosher salt and freshly ground black pepper really bring out the natural sweetness of the potatoes. I like using freshly cracked pepper because it adds these little bursts of flavor throughout. Start with a good pinch of each and taste as you go. You can always add more but you can’t take it away.

Fresh Parsley: This one’s totally optional but I love adding some finely chopped parsley on top. It makes the dish look prettier and adds a fresh, herby note that cuts through the richness. If you don’t have parsley sitting around, no worries. These taste fantastic without it too. Sometimes I’ll use chives or even a tiny bit of rosemary when I’m feeling fancy.

4) How to Make Creamy Mashed Sweet Potatoes

Step 1. Start by peeling all your sweet potatoes with a good hand peeler. I find the Y shaped peelers work best for this job. Once they’re peeled, chop them into chunks about an inch to an inch and a half big. Keeping them roughly the same size means they’ll cook evenly, which is super important. Nobody wants some pieces mushy while others are still hard in the middle.

Step 2. Fill up a large pot with water and get it boiling over high heat. Once you’ve got a good rolling boil going, drop in all those sweet potato chunks. Let them cook for somewhere between 20 and 30 minutes. You’ll know they’re ready when you can easily stick a fork through them without any resistance. They should feel tender all the way through.

Step 3. Drain those cooked potatoes in a colander and shake off any excess water. Then dump them into a big mixing bowl. Now comes the satisfying part. Grab your potato masher or an electric beater and start mashing away. If you like a chunkier texture, use the hand masher. Want them super smooth? Go with the electric beater. I usually do a mix of both to get it just right.

Step 4. Pour in that melted butter and milk while the potatoes are still hot. The heat helps everything blend together smoothly. Keep mixing until you get a creamy consistency that looks good to you. Some people like theirs a bit thicker, others prefer them looser. There’s no wrong answer here, just personal preference.

Step 5. Time to season! Add salt and pepper to taste. I usually start with about half a teaspoon of salt and a few grinds of pepper, then adjust from there. Mix everything one more time to distribute the seasonings evenly throughout. Give it a taste and see if it needs anything else.

Step 6. Scoop your finished mashed sweet potatoes into a serving bowl. If you’re using that parsley garnish, sprinkle it over the top now. Serve them up while they’re still hot and watch everyone dig in. These pair beautifully with just about any main dish you can think of, from roasted chicken to grilled steaks.

5) Tips for Making Creamy Mashed Sweet Potatoes

Getting the perfect texture in your sweet and savory recipes like mashed sweet potatoes comes down to a few key tricks I’ve learned over the years. The biggest mistake people make is overcooking their potatoes. Yeah, you want them fork tender, but if you cook them too long, they get waterlogged and your mash ends up soupy. Start checking them around the 20 minute mark by poking with a fork.

Another thing I’ve noticed makes a huge difference is warming up your butter and milk before adding them. Cold dairy hitting hot potatoes can make them gluey and weird. Just pop your milk in the microwave for about 30 seconds and make sure your butter is fully melted. This small step keeps everything smooth and prevents lumps from forming.

Here’s something most recipes won’t tell you about sweet potato casseroles and mashes. Don’t go crazy with the mixing. Once you add your butter and milk, mix just enough to combine everything. Over mixing develops the starches too much and you end up with a gummy texture instead of that light, fluffy consistency we’re going for. I learned this the hard way during my first attempt at making these.

If you’re making these as part of your holiday side dishes spread, prep your ingredients early in the day. Peel and cut your potatoes, then keep them submerged in cold water until you’re ready to cook. They’ll stay fresh and won’t turn brown. Just drain them well before boiling. This trick saved me during last Thanksgiving when I was juggling multiple dishes at once.

Want to make your oven roasted sweet potatoes even more special? Try adding a pinch of nutmeg or cinnamon. I know it sounds weird, but just a tiny amount brings out the natural sweetness without making them taste like dessert. Some of my favorite holiday sweet potato recipes use this trick and it really elevates the whole dish.

6) Making Creamy Mashed Sweet Potatoes Ahead of Time

Let me share one of my favorite secrets about thanksgiving side dishes. You can totally make these mashed sweet potatoes ahead of time, which is a lifesaver during the holiday rush. I usually make them the day before and just reheat them when I need them. The flavors actually get better after sitting overnight in the fridge.

Here’s how I do it. Make the recipe exactly as written, but maybe hold back just a splash of the milk. Once everything is mixed and seasoned, let the mash cool down to room temperature. Then transfer it to an airtight container and pop it in the fridge. It’ll keep perfectly for up to two days before you need to serve it.

When you’re ready to serve, you’ve got a couple reheating options. My go to method is using the oven. Spread the mashed sweet potatoes in a baking dish, dot the top with a few small pieces of butter, cover with foil, and bake at 350 degrees for about 20 minutes. Give it a stir halfway through and add that reserved splash of milk if it looks dry.

The microwave works in a pinch too. Put your mash in a microwave safe bowl, add a tablespoon or two of milk, cover loosely, and heat in 90 second intervals, stirring between each round. It won’t be quite as good as the oven method, but it gets the job done when you’re short on time.

One thing to keep in mind when you’re planning your menu. These reheat way better than regular mashed potatoes do. The natural sweetness and texture of sweet potatoes holds up beautifully, so you don’t have to worry about them getting gummy or separating. This makes them perfect for potlucks and big family gatherings where timing can get tricky.

7) Storing Leftover Creamy Mashed Sweet Potatoes

Leftover mashed sweet potatoes are actually a blessing in disguise. I get excited when there are extras because they’re so versatile for quick meals later in the week. The key to keeping them fresh is proper storage right from the start. Let your mash cool completely before you even think about putting it away. Hot food in a sealed container creates condensation, which leads to soggy, sad potatoes nobody wants to eat.

Once they’ve cooled down, transfer them to an airtight container. I like using glass containers with snap on lids because I can see what’s inside and they don’t hold onto odors like plastic sometimes does. Press a piece of plastic wrap directly onto the surface of the mash before you seal the lid. This prevents a skin from forming on top, which can get kind of gross and dried out.

Your mashed sweet potatoes will stay good in the fridge for about four to five days. I’ve pushed it to six days before and they were still fine, but five days is the safe bet. If you want to keep them longer, freezing is totally an option. Portion them into freezer safe bags, squeeze out as much air as you can, and freeze flat. They’ll last up to three months in the freezer.

When you’re reheating leftovers, add a splash of milk or even a bit of chicken broth to bring back that creamy texture. The potatoes absorb moisture as they sit, so they’ll need a little liquid love to get back to their original consistency. Heat them gently over medium low heat on the stovetop, stirring often, or zap them in the microwave with a damp paper towel over the bowl.

Here’s a fun way to use up leftovers that I stumbled onto by accident. Mix cold mashed sweet potatoes with an egg and a bit of flour to make little fritters. Pan fry them in butter until they’re crispy on the outside. Top with a fried egg for breakfast and you’ve got yourself a totally different meal using the same ingredients. My family requests these almost as much as the original dish now.

8) Try these Side Dish next!

9) Creamy Mashed Sweet Potatoes