I first made these mashed sweet potatoes over a decade ago and they’ve been a favorite in our house ever since. Whether it’s Thanksgiving or a random Tuesday (and my family has been known to make full Thanksgiving dinners on a random Tuesday), they just work.
So many of you have made them over the years, for holidays, weeknight dinners, and as a meal prep side, and I love hearing about it every time. I’m giving this post a little refresh today to make everything clearer and easier to follow because you deserve the creamiest, most perfect mashed sweet potatoes.
Mashed sweet potatoes make the perfect side dish. And these ones? The very ones I served alongside my foolproof turkey meatloaf just a few days ago?
L-o-v-e. Love. Here’s the simplest way to make them, with a little cinnamon, ginger, and nutmeg thrown in for flavor.
Mashed Sweet Potatoes
I’ll start by saying that this recipe is tried and true. And if you’re hoping for something comforting, you’re in the right place. I add a tablespoon of butter (all you need, really) for silkiness, a little whole milk to make them creamy, and a few dashes of cinnamon, ginger, and nutmeg, which don’t necessarily add flavor so much as warmth. They help to deepen the natural sweetness of the sweet potatoes.
For my vegan friends, these are so easily adaptable! Simply substitute coconut oil in place of butter, and almond milk for whole milk.
This recipe could be spruced up with orange zest, a fresh herb like basil, or even a soft cheese like goat cheese. But really, I just keep coming back to making them this way.
Again, don’t be worried that the cinnamon, ginger, and nutmeg in the mashed sweet will leave you with a pumpkin pie-like recipe; they won’t! They’ll be mild and subtle. But if you’re truly averse to any of them, feel free to omit one or more of them! The recipe will still turn out just fine.
Enjoy!
Perfect Mashed Sweet Potatoes
Equipment
- 1 Potato Masher
Ingredients
- 2 pounds sweet potatoes peeled and cut into 2-inch pieces
- 1 tablespoon salted butter or coconut oil for vegan option
- 1/4 to 1/3 cup whole milk or unsweetened almond milk for vegan option
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch nutmeg
Instructions
- Put the sweet potatoes in a large pot and add just enough cold water to cover them. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the potatoes to the pot on the stove top with the burner turned off. The residual heat from the pot will help any excess water burn off.
- Add the remaining ingredients, using only 1/4 cup liquid to start and adding more if needed, and mash until smooth and well-combined. Serve immediately.
Notes
Calories 151, Fat 3g, Carb 30g, Fiber 5g, Sugars 6g, Protein 2g
Nutrition
Mashed Sweet Potato FAQ
Do I need to peel the sweet potatoes?
Yes! Peel them before cutting and boiling. The skins won’t break down enough to give you that smooth, creamy texture.
What’s the difference between sweet potatoes and regular potatoes?
Sweet potatoes are higher in fiber, vitamin A, and natural sugar than regular potatoes, which gives them that creamy sweetness without needing to add much. They’re also a bit more nutrient-dense overall (Healthline). Texture-wise, mashed sweet potatoes come out silkier than regular mashed potatoes, so you need less butter and milk to get them smooth.
Can I make these ahead of time?
Absolutely. Make them up to a day ahead, store them covered in the fridge, and reheat gently on the stove or in the oven. If they seem a little stiff, just stir in a splash of milk to loosen them back up.
Will the spices make these taste like pumpkin pie?
Not at all, the cinnamon, ginger, and nutmeg are really subtle here. They add warmth without making the dish taste like dessert. But if you’re not a fan of any of them, feel free to skip one or all three and just go with butter, milk, and salt. Sweet potatoes are naturally rich in vitamins and fiber (Healthline), so the spices just enhance what’s already there.
Can I use a different type of milk?
Yes. Almond milk, oat milk, or any unsweetened non-dairy milk works great. For extra richness, try full-fat coconut milk.
What to Serve with Mashed Sweet Potatoes
These are some of my favorite mains to pair with mashed sweet potatoes:
- Fool Proof Turkey Meatloaf, this is actually the meal that inspired the recipe
- Honey Barbecue Meatloaf
- Easy Pot Roast
- Garlic Herb Roasted Leg of Lamb
- Sheet Pan Pork Tenderloin with Brussels Sprouts and Butternut Squash
- One Pan Chicken with Potatoes, Wine and Olives
I *just* finished eating your meatloaf from the last post and it was delish! I was a bit worried it would feel like less without added veggie fillers like onions, carrots or what ever I tend to throw in there but it was great, thanks!
Could I pcik your Brains miriam, if you add onions or carrots, do you boil them also, or dice & bung them in once you’ve mashed the potato?
I know this is late but I add very finely processed celery, carrot, bell pepper, and onion in my meatloaf. I put it in raw and it cooks in the meatloaf
hi andie! i was trying to read your earlier posts but don’t know where/how to access it with the new website? the drop down menu of posts by dates is no where to be found now…
thanks!
OOPS sorry never mind i must be getting old because i couldn’t find it for the longest time
Andie, i emailed you a couple days ago with some recommended user-experience design tweaks to your site. (i work as a digital strategist, it’s hard for me to turn off that part of my brain!!) It’s exactly this kind of problem that i think you could easily solve!! :)
Deanna,
I LOVED your email :) Just emailed you back. Thanks a million for the feedback and for the advice–it was 100% valuable and helpful to me and I’m hoping to integrate the changes within the coming weeks!
I’m grateful for you,
Andie
Like the new recipe formatting and the ability to print the recipes :) Looks like another recipe I’ll have to try!
i adore sweet potatoes! I’m going to try this combo of spices!
I’ve never tried sweet potatoes before…I am very curious though because I see a lot of people use them, do they taste at all like normal potatoes? I kinda thought they might not be that sweet since they use them as fries but I just saw you said they are sweet lol I am going to have to try this. :)
You read my mind! When you posted the meatloaf, I was drawn to the sweet potatoes you had along side them and was hoping for the recipe!
Those look lovely! And that answers my question about what that side dish was ;)
Some Snapshots Blog
Jess
I just started to enjoy sweet potatoes a couple of years ago, but this sounds like an interesting twist. Totally agree with Maureen on the spice combination, yum! :)
On a somewhat un-related note, let’s discuss how I never thought to mix WITH goat cheese?! I need that in my life, now. :)
Never made these until yesterday… VERY GOOD! I had boil my potatoes longer than 15mins.. likely because I bought HUGE sweet potatoes! lol
Hi andie,
beautiful recipe and i love your photo’s.
andris
They look like the most comforting side ever, although to be honest I reckon I could eat a bowl of that by itself!
Deliciously good! Just replaced the milk with some water in which the potatoes were boiled as I don’t use any dairy other than grassfed butter. Thanks for the recipe.
Hi Andie,
I found your recipe for sweet potato mash by Googling, I am so pleased that I did, absolutely delicious!
Thank you, Chezzie
Thanks for the great recipe!!! It really can be tweaked anyway you want!! I used almond milk instead of regular and added minced garlic and Johnny’s and they were Amazing!!! My first time ever making sweet potato mash, but I’ll be making them all the time now!!! Thanks again!!
Hi Andie – how do you access recipes with a search through your website? Thanks. Ruth
These potatoes tasted delicious and made for a warm Christmas Eve dinner side dish. The holiday spices, in perfect amounts, worked beautifully together. I prefer using roasted sweet potatoes (drizzled with olive oil and sprinkled generously with salt and pepper), which, I feel, brings out their natural sweetness. These potatoes will always find a place on my holiday dinner table. Thanks!
How did you get your broccoli to stay such a pretty green? I have tried different ways, but it is never the texture I want when it’s that bright.
Hey! Happened upon your blog last night and I’m making your meatloaf and sweet potatoes for dinner as i write this. And CONGRATS on your book! Can’t wait to read, sure i will resonate.
Awesome
I made these but I only had 1 lb. of sweet potatoes on hand so I halved the recipe. We always use fat free milk so I used that instead of 1%. I loved them!!! I made them on Sunday of this week and I ate my last (1/2 cup) serving with my dinner tonight! I have been craving mashed sweet potatoes for a couple of months and this definitely hit the spot! Thanks Andie!! I’m enjoying all your recipes!!!
Mashed sweet potatoes are just great alternative to my regular mashed potato. It has more nutrients and it taste better. For my version I used almond milk, I’m trying to add healthier ingredients to my dishes.
What is this meatloaf recipe? ❄️
Hi Sylvia–here it is: http://www.canyoustayfordinner.com/2013/04/02/fool-proof-turkey-meatloaf/
Thanks for the recipe. Just an fyi, you can drink the water from boiling the potatoes. It’s sweet & full of vitamins & minerals. It’s delicious!
Awesome recipe! Thank you!
The mashed sweet potatoes came out great with the coconut oil. I didn’t miss the butter at all.
Hey! This may be a silly question but did you peel the potatoes first? Thank you!
I’ve never made mashed potatoes – do you peel these or poke holes in the skin or anything? Thanks!
I made the sweet potatoes tonight but am afraid we didn’t like the spices. We both felt like we were eating pumpkin pie! I will follow your recipe and just go with butter and milk.
Need to make ahead of time. Can I do night before?
Just made it with our steak for dinner and they were delicious!
Hi! Am wondering if you can make this the night before? Then reheat in the over the next day..
Thank you
Hi Julie, yes absolutely! If they seem a little dry/stiff when you’re reheating, add a splash of milk, stir, then heat.
Awesome recipe! Thank you!
As a mashed potato lover, I can honestly say these might be my favorite yet! I love the balance of savory and sweet.