Creamy Mashed Sweet Potato Recipes That Are Perfectly Seasoned Every Time
perfectly seasoned, every single timeThe pin’s brown sugar, butter and cinnamon mash comes first, scaled from 4 to 12 servings, then eight more versions from garlic-thyme to brown-butter pecan.
- Per-pound ratio
- No-lump method
- Dairy-free swap
- Thanksgiving make-ahead
The bowl from the pin: silky mash, a melting butter pat, cinnamon and brown sugar.
The best mashed sweet potato recipes start the way the pin does: a pot of peeled cubes under brown sugar, butter and cinnamon, mashed silky with a splash of warm milk. A simple per-pound ratio keeps it perfectly seasoned at any size. After the card come eight more versions, from roasted garlic to brown-butter pecan.
On this page
- Why this mash tastes right every time
- The brown sugar cinnamon mash, 4 to 12 servings
- The per-pound seasoning ratio
- Five rules: no lumps, no guesswork
- Eight more versions, sweet to savory
- Which one to serve with what
- Boil, roast, microwave or pressure cooker
- Thanksgiving make-ahead, fixes and 14 FAQs
Why This Mash Tastes Right Every Single Time
Seasoned by the pound
One tablespoon of brown sugar, 1½ tablespoons of butter and ¼ teaspoon each of cinnamon and salt per pound. Make 2 pounds or 6 and it tastes the same.
Salt goes in the water
A teaspoon of kosher salt per pound in the cooking water seasons the potato all the way through, so the finished mash needs only a little at the end.
Dry before dairy
Two minutes back in the hot pot drives off the surface water. Dry cubes drink up the butter and milk and turn silky instead of soupy.
Sweet, not dessert
Just enough brown sugar to round out the potato. It sits happily next to turkey and gravy, and the pie still tastes like dessert.
Brown Sugar Cinnamon Mashed Sweet Potatoes, 4 to 12 Servings
Number 1 of 9, and the bowl on the pin. The card makes 6 servings from 3 pounds; tap 4, 8 or 12 and every amount changes with it.
Brown Sugar Cinnamon Mashed Sweet Potatoes
The mash from the pin: peeled cubes boiled in salted water, steam-dried, then mashed silky with butter, brown sugar, cinnamon and a splash of warm milk. Tap a size and every amount updates.
How many servings?
Ingredients
- 2 lb (about 3 medium)3 lb (4 to 5 medium)4 lb (about 6 medium)6 lb (8 to 9 medium) orange sweet potatoes, weighed whole
- 2 tsp1 tbsp4 tsp2 tbsp kosher salt, for the cooking water
- 3 tbsp (42 g)4½ tbsp (64 g)6 tbsp (85 g)9 tbsp (128 g) unsalted butter, cubed
- 2 tbsp3 tbsp¼ cup6 tbsp light brown sugar, packed
- ½ tsp¾ tsp1 tsp1½ tsp ground cinnamon, plus a pinch to finish
- ½ tsp¾ tsp1 tsp1½ tsp fine salt, to finish
- ¼ cup6 tbsp½ cup¾ cup whole milk or cream, warm
- a pincha pinch⅛ tsp⅛ tsp ground nutmeg, optional
- 1 tbsp1 tbsp1 tbsp2 tbsp cold butter pat, to melt on top
Orange-fleshed sweet potatoes (often labeled yams) give the color on the pin. Whole milk keeps it lighter, cream makes it richest, and unsweetened plant milk works. Brown sugar: light or dark, or maple syrup 1:1. Weigh before peeling: every ratio is per pound of whole potatoes.
Instructions
Cut even cubes
Peel the sweet potatoes and cut them into even 1 to 1½-inch cubes. Same-size pieces finish together, and that is what stops lumps.
Start in cold salted water
Put the cubes in a 4-quart5-quart6-quart8-quart pot, cover by 1 inch with cold water and add the kosher salt. Bring to a boil, then lower to a brisk simmer.
Test the biggest cube
Simmer 15 to 18 minutes, until a fork slides into the largest cube with no resistance and it breaks when pressed against the side of the pot.
Drain and steam-dry
Drain well and return the cubes to the hot pot over low heat for 2 minutes, shaking once, until the surfaces look dry and floury. This keeps the mash from turning watery.
Butter, sugar and cinnamon on top
Turn off the heat. Scatter the cubed butter, brown sugar, cinnamon, nutmeg and fine salt over the hot cubes, as on the pin, and cover the pot for 2 minutes so the butter melts in.
Mash, then add warm milk
Mash until smooth with a potato masher, or beat 30 to 45 seconds with a hand mixer on low. Warm the milk and add it a splash at a time, stopping when the mash is silky. Never use a blender.
Taste and finish
Taste: a pinch more salt if it tastes flat, a little more sugar or cinnamon for a sweeter side. Spoon into a warm bowl, top with the butter pat and dust with cinnamon.
Nutrition (approximate, per serving)
One of six servings from 3 lb of sweet potatoes, made with whole milk and including the butter pat on top. With cream, add about 30 calories. Gluten-free and halal as written.
The Per-Pound Seasoning Ratio: Salt, Butter, Sugar, Cinnamon
One pound, a tablespoon of sugar, a tablespoon and a half of butter: this is what it looks like.
Every amount on the card comes from this table. Weigh the sweet potatoes whole, before peeling, and multiply by the pounds.
| Per 1 lb sweet potatoes | Amount | Taste range | When it goes in |
|---|---|---|---|
| Per 1 lb sweet potatoesKosher salt, in the cooking water | Amount1 tsp | Taste range¾ to 1¼ tsp | When it goes inBefore boiling |
| Per 1 lb sweet potatoesUnsalted butter | Amount1½ tbsp (21 g) | Taste range1 to 3 tbsp | When it goes inOn the hot, dry cubes |
| Per 1 lb sweet potatoesLight brown sugar, packed | Amount1 tbsp | Taste range0 to 2 tbsp | When it goes inWith the butter |
| Per 1 lb sweet potatoesGround cinnamon | Amount¼ tsp | Taste range⅛ to ½ tsp | When it goes inWith the sugar |
| Per 1 lb sweet potatoesFine salt, to finish | Amount¼ tsp | Taste range⅛ to ⅜ tsp | When it goes inAfter mashing; taste first |
| Per 1 lb sweet potatoesWarm milk or cream | Amount2 tbsp | Taste range1 to 4 tbsp | When it goes inLast, a splash at a time |
| Per 1 lb sweet potatoesGround nutmeg (optional) | Amounta small pinch | Taste rangeup to a scant ⅛ tsp per 4 lb | When it goes inWith the cinnamon |
Taste before the last of the salt. Sweet potatoes vary: a sweet late-season batch may want half the sugar, a starchy one a little more butter and milk.
No Lumps, No Guesswork: Five Rules for Silky Mash
The pin’s pot: steam-dried cubes under brown sugar, butter and cinnamon, warm milk waiting.
Even 1 to 1½-inch cubes
Same-size pieces finish together. Mixed sizes leave some hard, which become lumps, and some waterlogged, which make the mash runny.
Test the biggest piece
Fork-tender means no resistance at all and the cube breaks against the pot. Usually 15 to 18 minutes; older, thicker potatoes take longer.
Steam-dry for 2 minutes
Back into the hot, empty pot over low heat, shaken once. The cubes should look dry and floury before any butter goes in.
Warm the dairy
Cold milk tightens the mash and cools it on the table. Warm it for 30 to 60 seconds and add it a splash at a time.
Masher, mixer or ricer, never a blender
A blender or food processor tears the starch and turns the mash gluey in seconds. The table below shows what each tool gives.
Masher, Hand Mixer, Ricer or Blender?
| Tool | Texture | Best for | Watch out |
|---|---|---|---|
| ToolPotato masher | TextureSmooth with a little body | Best forEveryday mash; the card | Watch outMash the butter in first, then the milk |
| ToolHand mixer, low speed | TextureLight and whipped | Best forThe cream cheese version; pulling out stringy fibers | Watch out30 to 45 seconds; longer turns it gummy |
| ToolRicer or food mill | TextureThe silkiest: no lumps, no strings | Best forHolidays; fibrous potatoes | Watch outRice them hot, then stir in the butter |
| ToolBlender or food processor | TextureGluey and elastic | Best forSoup, not mash | Watch outNever for mashed sweet potatoes |
8 More Mashed Sweet Potato Recipes, Sweet to Savory
Each makes 3 pounds, 6 servings, with the same cook, drain and steam-dry start as the card unless it says otherwise. Numbers 2 to 9; tap a tab:
Classic Buttery Mashed Sweet Potatoes with Nutmeg
- LeansButtery, barely sweet
- CookBoil, 20 min
- Serve withRoast chicken, meatloaf
For 3 lb (6 servings)
- 3 lb orange sweet potatoes, peeled, 1 to 1½-inch cubes
- 1 tbsp kosher salt, for the water
- 6 tbsp (85 g) unsalted butter
- ½ cup (120 ml) whole milk or half-and-half, warm
- ¾ tsp fine salt
- ¼ tsp freshly grated nutmeg
- black pepper, to taste
Method
- Boil, drain and steam-dry the cubes as on the card (15 to 18 minutes, then 2 minutes dry).
- Mash with the butter until smooth.
- Add the warm milk a splash at a time, then the nutmeg, salt and pepper. Taste and adjust.
No sugar at all: the potato is sweet enough. The closest thing to classic mashed potatoes, and the safest bet for children.
Roasted Garlic, Thyme and Olive Oil Mash
- LeansSavory
- CookGarlic 40 min at 400°F + boil
- Serve withRoast chicken, lamb chops, steak
For 3 lb (6 servings)
- 3 lb sweet potatoes, peeled and cubed; 1 tbsp kosher salt for the water
- 1 whole head garlic
- ¼ cup (60 ml) extra-virgin olive oil, divided
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- ¼ cup (60 ml) warm vegetable or halal chicken broth
- 1 tsp fine salt; ½ tsp black pepper
- flaky salt and thyme sprigs, to finish
Method
- Slice the top off the garlic, drizzle with 1 tsp of the oil, wrap in foil and roast at 400°F for 35 to 40 minutes, until soft and golden.
- Meanwhile boil, drain and steam-dry the cubes.
- Squeeze in the garlic and mash with most of the remaining oil, the thyme and the warm broth. Season, drizzle with the last of the oil and finish with flaky salt.
Short on time: warm 4 minced garlic cloves gently in the oil for 3 minutes instead of roasting a whole head.
Whipped Cream Cheese and Chive Mashed Sweet Potatoes
- LeansSavory, tangy
- CookBoil + 45 sec whip
- Serve withSalmon, roast chicken, a sweet holiday table
For 3 lb (6 servings)
- 3 lb sweet potatoes, peeled and cubed; 1 tbsp kosher salt for the water
- 4 oz (115 g) cream cheese, softened
- 3 tbsp (42 g) unsalted butter
- ¼ cup (60 ml) warm milk
- 3 tbsp finely chopped chives, plus more to finish
- ¾ tsp fine salt; ¼ tsp garlic powder; black pepper
Method
- Boil, drain and steam-dry the cubes as on the card (15 to 18 minutes, then 2 minutes dry).
- Add the cream cheese and butter and beat with a hand mixer on low for 30 to 45 seconds, just until fluffy. Stop there: longer turns it gummy.
- Beat in the warm milk, fold in the chives and season. Scatter more chives on top.
The savory answer when candied sweet potatoes are already on the table: tangy, fluffy and only lightly sweet.
Spiced Mash with Cumin, Coriander, Tahini and Lemon
- LeansSavory, warmly spiced
- CookBoil, 20 min
- Serve withKebabs, spiced lamb, falafel
For 3 lb (6 servings)
- 3 lb sweet potatoes, peeled and cubed; 1 tbsp kosher salt for the water
- 3 tbsp olive oil, plus more to finish
- 1 tsp ground cumin; 1 tsp ground coriander; ⅛ tsp cayenne
- 3 tbsp tahini, stirred well
- finely grated zest of 1 lemon and 2 tbsp juice
- 1 tsp fine salt; 2 to 4 tbsp warm water
- toasted sesame seeds and chopped parsley or cilantro, to finish
Method
- Boil, drain and steam-dry the cubes as on the card (15 to 18 minutes, then 2 minutes dry).
- Warm the oil with the cumin, coriander and cayenne over low heat for 30 to 60 seconds, until fragrant. Do not let the spices darken.
- Mash the potatoes with the spiced oil, tahini, lemon zest, juice and salt, loosening with warm water. Finish with oil, sesame seeds and herbs.
For more warm spice with sweet potatoes, see these Indian sweet potato recipes.
Coconut Milk Mashed Sweet Potatoes with Ginger and Lime
- LeansDairy-free, lightly sweet
- CookBoil, 20 min
- Serve withCurries, grilled chicken, roast turkey
For 3 lb (6 servings)
- 3 lb sweet potatoes, peeled and cubed; 1 tbsp kosher salt for the water
- ⅔ cup (160 ml) full-fat coconut milk, shaken
- 2 tbsp coconut oil or plant butter
- 1 tsp finely grated fresh ginger
- zest of 1 lime and 1 tbsp juice
- 1 tsp fine salt; 1 tbsp maple syrup, optional
- toasted coconut flakes, to finish
Method
- Boil, drain and steam-dry the cubes as on the card (15 to 18 minutes, then 2 minutes dry).
- Warm the coconut milk, coconut oil and ginger for 2 minutes, until steaming.
- Mash the potatoes, add the warm coconut milk a little at a time, then the lime zest and juice, salt and maple syrup. Top with toasted coconut.
Vegan as written with plant butter. Light coconut milk mashes thinner, so add it slowly.
Sheet-Pan Roasted Mash with Maple and Smoked Paprika
- LeansSweet and smoky
- CookRoast 35 to 45 min at 400°F
- Serve withGrilled chicken, turkey burgers, brisket
For 3 lb (6 servings)
- 3 lb sweet potatoes, scrubbed and halved lengthwise, skins on
- 1 tbsp neutral oil
- 4 tbsp (57 g) unsalted butter
- 2 tbsp pure maple syrup
- 1 tsp smoked paprika, plus a pinch to finish
- 1 tsp fine salt
- ¼ cup (60 ml) warm milk, only if needed
Method
- Heat the oven to 400°F (200°C). Rub the cut sides with oil and lay them cut side down on a parchment-lined sheet pan.
- Roast 35 to 45 minutes, until the skins wrinkle and a knife meets no resistance. Cool 5 minutes.
- Scoop the flesh into a bowl (the skins peel away) and mash with the butter, maple, paprika and salt. Loosen with milk only if needed.
No water, so no steam-drying and no chance of a watery mash. The deepest flavor of the eight.
Mashed Sweet Potato Bowls, Two Ways
- LeansSavory meal prep
- CookMash + 20 min toppings
- Makes6 bowls
Base, for 3 lb
- 3 lb sweet potatoes, boiled or roasted, mashed with 3 tbsp butter or olive oil and ¾ tsp fine salt (no sugar)
Set 1: chickpeas, greens and a soft egg
- 1 can (15 oz) chickpeas, drained, patted dry, tossed with 1 tbsp olive oil and 1 tsp smoked paprika
- 4 cups arugula or baby spinach
- 6 eggs, boiled 6½ minutes, cooled and peeled
- 3 tbsp tahini, 1 tbsp lemon juice and 2 to 3 tbsp water, whisked
Set 2: shepherd’s-style beef or turkey
- 1 lb (450 g) halal ground beef or turkey
- 1 small onion, diced; 2 garlic cloves, minced
- 1 tbsp tomato paste; 1 tsp dried thyme; ½ tsp smoked paprika
- 1½ cups frozen peas and carrots; ½ cup (120 ml) broth; salt and pepper
Method
- Set 1: roast the chickpeas at 425°F for 20 minutes, until crisp.
- Set 2: brown the meat with the onion for 6 to 8 minutes, add the garlic, tomato paste, thyme and paprika, then the vegetables and broth. Simmer 5 minutes and season.
- Spoon a sixth of the mash into each bowl, make a well and fill it: greens, chickpeas, a halved egg and tahini, or the beef or turkey.
More ways with mince: ground beef and sweet potato recipes.
Holiday Brown-Butter Mash with Pecans
- LeansSweet, holiday
- CookBoil + 5 min brown butter
- Make aheadUp to 2 days
For 3 lb (6 servings)
- 3 lb sweet potatoes, peeled and cubed; 1 tbsp kosher salt for the water
- 6 tbsp (85 g) unsalted butter
- ⅔ cup (75 g) pecan halves, or pumpkin seeds for nut-free
- 2 tbsp packed brown sugar or maple syrup
- ½ tsp ground cinnamon; ¼ tsp ground allspice
- ½ cup (120 ml) warm cream or whole milk
- 1 tsp fine salt; flaky salt, to finish
Method
- Boil, drain and steam-dry the cubes as on the card (15 to 18 minutes, then 2 minutes dry).
- Melt the butter in a light-colored pan over medium heat and cook, swirling, 4 to 5 minutes, until it smells nutty and brown specks form. Toast the pecans in 1 tbsp of it for 2 minutes and set aside.
- Mash the potatoes with the rest of the brown butter, the sugar, spices, warm cream and salt. Top with the pecans and flaky salt.
Make the mash up to 2 days ahead, then toast the pecans fresh on the day so they stay crisp.
Sweet or Savory? Match the Mash to the Meal
| Serving it with | Lean | Make | Why it works |
|---|---|---|---|
| Serving it withRoast turkey, stuffing and cranberry sauce | LeanSweet | MakeThe card, or 9: brown-butter pecan | Why it worksBrown sugar and cinnamon echo the cranberry; pecans add crunch to a soft plate |
| Serving it withCandied sweet potatoes or a sweet casserole already on the table | LeanSavory | Make4: cream cheese and chives | Why it worksOne sweet orange dish is enough; this one is tangy |
| Serving it withRoast chicken, steak or pan gravy | LeanSavory | Make3: roasted garlic and thyme | Why it worksGarlic and herbs belong with pan juices |
| Serving it withSpiced lamb, kebabs or curry | LeanSavory, spiced | Make5: cumin, tahini and lemon | Why it worksWarm spice and lemon cut the sweetness |
| Serving it withGrilled or smoky meats, turkey burgers | LeanSweet and smoky | Make7: sheet-pan maple and paprika | Why it worksSmoked paprika matches the grill |
| Serving it withDairy-free or vegan guests | LeanLightly sweet | Make6: coconut milk, ginger and lime | Why it worksNo butter or milk, still creamy |
| Serving it withWeekday lunches | LeanSavory | Make8: the bowls | Why it worksOne batch of mash, two toppings |
| Serving it withChildren and picky eaters | LeanLightly sweet | Make2: classic nutmeg, or the card with half the sugar | Why it worksFamiliar, mild and smooth |
White-fleshed sweet potatoes mash paler, drier and less sweet, so they suit the savory versions best. More ideas in these white sweet potato recipes.
Boil, Roast, Microwave or Pressure Cooker: Honest Times for 3 Pounds
Every method ends the same way: mash hot, butter before milk, season last. The difference is time, flavor and how much water the potato holds.
| Method | How | Time for 3 lb | Texture and flavor | Best for |
|---|---|---|---|---|
| MethodBoil (the card) | HowPeeled 1 to 1½-inch cubes, cold salted water | Time for 3 lb15 to 18 min simmering; about 30 min with heating the water | Texture and flavorLightest and silkiest; needs the 2-minute steam-dry | Best forThe pin’s mash; big batches |
| MethodRoast | HowHalved lengthwise, cut side down, 400°F | Time for 3 lb35 to 45 min halved; 50 to 60 min whole | Texture and flavorDeepest, caramel flavor, never watery; a little denser | Best forSheet-pan mash; savory versions |
| MethodMicrowave | HowWhole, pierced all over, on a plate, high power | Time for 3 lb1 lb: 6 to 8 min. 3 lb: 15 to 20 min, turning every 5; rest 5 min | Texture and flavorFast but uneven; ends can turn stringy, so rice or mash well | Best forWeeknights, 2 lb or less |
| MethodPressure cooker | HowCubes on a steamer rack over 1 cup water, high pressure | Time for 3 lb6 to 8 min at pressure + quick release; about 25 min with heating up | Texture and flavorSteamed, not waterlogged; very smooth | Best forHands-off; frees the stove |
Short on time? Drained canned sweet potatoes, warmed in a pan for 5 minutes, mash in seconds; they are softer and sweeter, so halve the sugar. More in these canned sweet potato recipes.
Make-Ahead Mashed Sweet Potatoes for Thanksgiving
Made two days ahead and reheated: the brown-butter pecan mash on the Thanksgiving table.
Mashed sweet potatoes are one of the few Thanksgiving sides that improve when made ahead: the flavors settle and the stove stays free. The trick is to hold back half the milk and add it when reheating.
| When | What to do | Notes |
|---|---|---|
| WhenUp to 2 days before | What to doMake the mash with the butter, sugar, cinnamon and salt, but only half the milk. Cool, press plastic wrap onto the surface, refrigerate | NotesToppings (pecans, chives) stay separate |
| WhenThanksgiving morning | What to doTake the mash out of the fridge 30 minutes before reheating | NotesButter a baking dish or the slow cooker |
| WhenOven reheat | What to doIn a buttered dish with 2 to 4 tbsp warm milk stirred in, covered with foil, 350°F for 30 to 40 minutes, stirred once | NotesShares the oven with the rolls |
| WhenStovetop reheat | What to doLow heat, a splash of milk, stirring often, 10 to 15 minutes | NotesFastest; best for 4 lb or less |
| WhenSlow cooker from cold | What to doLow for 2 to 3 hours, stirring once an hour, with a splash of milk and a few pats of butter | NotesFrees the oven and the stove |
| WhenSlow cooker hold | What to doAlready-hot mash on Warm for up to 2 hours, lid on | NotesStir in warm milk every 30 to 45 minutes |
| WhenJust before serving | What to doToasted pecans, brown butter, a fresh butter pat or chives on top | NotesNuts go soft if added ahead |
Keeping it hot on the buffet: butter the slow cooker insert, spoon in the hot mash, top with a few pats of butter and set it to Warm. It holds for up to 2 hours; keep it above 140°F.
Gluey, Watery, Stringy or Bland? Fixes, Storage and Freezing
| Problem | Why it happened | Fix it now | Next time |
|---|---|---|---|
| ProblemGluey or gummy | Why it happenedBlended, or beaten too long on high | Fix it nowSpread in a buttered dish, top with pecans and butter, bake 20 min at 375°F: it becomes a casserole | Next timeMasher, ricer or 45 seconds of hand mixer on low |
| ProblemWatery or runny | Why it happenedNot steam-dried, or milk added all at once | Fix it nowStir over low heat 3 to 5 minutes to cook off the water | Next timeSteam-dry 2 minutes; add milk a splash at a time |
| ProblemStringy | Why it happenedFibrous or older potatoes, or undercooked ends | Fix it nowPush through a ricer or sieve, or beat briefly and pull the strings off the beaters | Next timeFirm, smooth, medium potatoes; cook until truly tender |
| ProblemLumpy | Why it happenedUneven cubes; some pieces undercooked | Fix it nowMicrowave covered for 2 minutes, then mash again or rice | Next timeEven cubes; test the biggest piece |
| ProblemBland | Why it happenedUnsalted water, or no salt at the end | Fix it now¼ tsp fine salt per pound, then taste; a squeeze of orange or lemon wakes it up | Next timeSalt the water: 1 tsp kosher salt per pound |
| ProblemToo sweet | Why it happenedVery sweet potatoes, or a heavy hand with sugar | Fix it nowA pinch of salt, a squeeze of lemon and a little more butter | Next timeStart with half the sugar and taste |
| ProblemStiff after reheating | Why it happenedThe potato soaked up its liquid overnight | Fix it nowWarm milk, 1 tbsp at a time, stirred in | Next timeHold back half the milk when making ahead |
Storing and Freezing Mashed Sweet Potatoes
| What | How | How long |
|---|---|---|
| WhatFridge | HowAirtight container, plastic wrap pressed onto the surface | How long3 to 4 days |
| WhatFreezer | HowCooled completely, in flat freezer bags or portions, air pressed out | How longUp to 2 months |
| WhatThawing | HowOvernight in the fridge; stir well, as a little liquid separates | How long12 hours |
| WhatReheating | HowCovered, low heat or 50% microwave power, with a splash of milk or broth | How longUntil steaming hot |
| WhatWith toppings | HowPecans, chives and brown butter stored separately | How longAdd after reheating |
Leftovers: thin them with broth into a quick soup (more in these sweet potato soup recipes), fold a cup into pancake batter, or spread them over a shepherd’s pie filling.
Mashed Sweet Potato Recipes: FAQs
How do you make mashed sweet potatoes creamy, not gluey?
Cook even cubes until fork-tender, steam-dry them for 2 minutes, then mash with butter before adding warm milk a splash at a time. Use a masher, a ricer or a hand mixer on low for under a minute. A blender or food processor tears the starch and makes them gluey.
Do you peel sweet potatoes before boiling them for mash?
Yes, for boiling: peel them, then cut even 1 to 1½-inch cubes so they cook at the same speed. For roasting, leave the skin on, halve them and scoop out the flesh afterwards; the skin slips off easily.
How long do you boil sweet potatoes for mashing?
15 to 18 minutes at a brisk simmer for 1 to 1½-inch cubes, timed from when the water boils. They are ready when a fork slides into the biggest piece with no resistance and it breaks against the side of the pot.
Is it better to boil or bake sweet potatoes for mashing?
Boiling is faster and gives the lightest, silkiest mash. Roasting at 400°F takes 35 to 45 minutes but gives a deeper, caramel flavor and never turns watery. For the brown sugar mash on the pin, boil; for savory versions, roasting is worth the time.
How much brown sugar do you put in mashed sweet potatoes?
About 1 tablespoon of packed brown sugar per pound of sweet potatoes, so 3 tablespoons for 3 pounds. That is lightly sweet. Use up to 2 tablespoons per pound for a sweeter holiday side, or none at all for the savory versions.
What can I add to mashed sweet potatoes for flavor?
Sweet: brown sugar, cinnamon, nutmeg, maple syrup, brown butter and toasted pecans. Savory: roasted garlic, thyme, olive oil, cream cheese, chives, cumin, tahini, lemon, smoked paprika, or ginger and lime. All eight versions above have amounts for 3 pounds.
Can I make mashed sweet potatoes ahead for Thanksgiving?
Yes, up to 2 days ahead. Mash with the butter and seasoning but only half the milk, cool, press plastic wrap onto the surface and refrigerate. Reheat covered at 350°F for 30 to 40 minutes, or on the stove, stirring in the rest of the milk.
How do you keep mashed sweet potatoes warm for a party?
A slow cooker on Warm holds hot mash for up to 2 hours. Butter the insert, add a few pats of butter on top and stir in a splash of warm milk every 30 to 45 minutes so the mash stays hot, above 140°F, and does not dry out.
Why are my mashed sweet potatoes stringy?
Some sweet potatoes, especially older or very large ones, are fibrous, and undercooked ends make it worse. Push the mash through a ricer or sieve, or beat it briefly with a hand mixer and pull the strings off the beaters.
Why are my mashed sweet potatoes watery?
They were not drained and dried well, the cubes were overcooked, or the milk went in all at once. Stir the mash over low heat for 3 to 5 minutes to cook off the water. Next time, steam-dry for 2 minutes and add the milk gradually.
Can you freeze mashed sweet potatoes?
Yes, for up to 2 months. Cool completely, freeze in flat bags with the air pressed out and thaw overnight in the fridge. Stir well and reheat with a splash of milk; add toppings like pecans after reheating.
How do you make mashed sweet potatoes without butter or milk?
Use full-fat coconut milk with coconut oil or plant butter, as in the coconut, ginger and lime version, or olive oil and warm broth, as in the roasted garlic version. Both are dairy-free and still creamy.
Can I use canned sweet potatoes for mashed sweet potatoes?
Yes. Drain them well, warm them in a pan for 5 minutes to dry off, then mash with the butter and spices. Canned sweet potatoes are softer and often packed in syrup, so halve the brown sugar and taste first.
How many sweet potatoes do I need per person?
About ½ pound of whole sweet potatoes per person as a side: 3 pounds (4 to 5 medium) for 6 people, 6 pounds for 12. On a big Thanksgiving table with many sides, 1 pound feeds 3.
Save the pin so the ratio card and all nine mashes are one tap away.
More Sweet Potato Sides, Bowls and Desserts
Candied and loaded sweet potatoes, the rest of the Thanksgiving table, oven-baked, more bowls and sweet potato desserts.
Candied Sweet Potato Recipes
Glazed, baked and holiday-sweet. See the recipes → ThanksgivingTurkey Sides for Thanksgiving
The rest of the holiday table. See the sides → LoadedLoaded Sweet Potato Recipes
Piled high with toppings. See the recipes → OvenBaked Sweet Potato Recipes
Whole, halved and roasted. See the recipes → BowlsSweet Potato Bowl Recipes
More bowls like number 8. See the bowls → DessertSweet Potato Dessert Recipes
Pies, bars and cakes. See the desserts →Even cubes, salted water, two minutes of steam-drying and a per-pound ratio. That is the whole method, and it works for all nine.
Pin these mashed sweet potato recipes for Thanksgiving and every weeknight after.
