Mashed sweet potatoes are a velvety, rich, and flavour-packed alternative to classic mash, perfect for cosy dinners or festive spreads. This version uses a touch of cream and nutmeg for depth and balance.
If you’ve ever wondered how to make mashed sweet potatoes that are smooth, full of flavour, and not overly sweet — this is the recipe. It’s a staple in my kitchen, especially during the colder months, and it's far more than just a side dish. These mashed sweet potatoes are creamy, gently spiced, and are a real treat to have! You can serve them for week-night dinner, but they are also very suitable for festive times of Thanksgiving or Christmas.
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Ingredients to Make Mashed Sweet Potatoes
You will need just a couple of ingredients, everything is very affordable and budget-friendly. So, here is what I am using when cooking mashed sweet potatoes:
- Sweet potatoes: These naturally sweet, fibre-rich tubers form the base of this mash. I use medium-sized ones so they cook evenly and quickly when chopped. During autumn/winter months Lidl and Aldi often have them on promotion with lower prices. They keep really well in the storage, so you can stock up and use when you need. Sweet potatoes are also great for curries, stews, soups or roasted with warm spices.
- Unsalted butter: Unsalted gives you more control over seasoning. And gives ultimately creamy texture. Kerrygold, ofcourse! Or another favourite brand 🙂
- Single cream: A splash is all it takes to create a smooth and silky texture. Double cream would make the dish more heavy and would overpower the potatoes, so single cream is perfect for silky, creamy texture.
- Brown sugar: I have seen a lot of recipes calling for white sugar, but a pinch of brown sugar would bring more deep flavour and notes of caramel, but would not make the dish too sweet. It goes really great with sweet potatoes.
- Nutmeg: To add some warmth. Cinnamon would work beautifully here also. If you want to spice up, then add pinch of cayenne.
- Salt and freshly ground black pepper: Just usual, common ingredients for almost every dish.
Instructions - How to Make Mashed Sweet Potatoes
This recipe is incredibly easy, with just a few simple steps to follow — and the result is rich, velvety mashed sweet potatoes you’ll want to eat straight from the pot.
- Step 1: Wash and peel the sweet potatoes, and slice them into rounds. Then cut each large round in half. Smaller pieces mean faster and more even cooking.
- Step 2: Place the chopped sweet potatoes in a pot and pour in enough water to cover them. Set on high heat. Once it starts boiling, add a pinch of salt. Reduce the heat to medium-low, cover the pot, and let it simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Step 3: Drain all the water from the pot. Add the butter and a splash of single cream. Using a potato masher, mash everything together until the mixture is smooth and silky.
- Step 4: Add the nutmeg, brown sugar, and freshly ground black pepper. Stir well to combine. Taste for salt and adjust if needed.
How to Serve and How to Store Mashed Sweet Potatoes
Serve these mashed sweet potatoes hot, straight from the pot or spooned into a warm dish. They go brilliantly with roast chicken, pork, or festive mains like glazed ham. You can also use them as a bed under grilled vegetables or fold them into savoury pies. Drizzle with a little melted butter before serving for extra indulgence, or sprinkle with toasted pecans for crunch.
To store, cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to 4 days. Reheat gently in a pan or microwave, adding a splash of cream or water to bring back the silkiness. You can also freeze them for up to a month — thaw overnight in the fridge and reheat slowly, stirring well to restore texture.
Top Tips to Make Great Mashed Sweet Potatoes
Here are some tips that will help you to make mashed sweet potatoes even tastier!
- Choose sweet potatoes of similar size. This ensures even cooking. If one is much larger, it may stay firm while the others overcook. Even size also helps when cutting into rounds, making step one quicker and more consistent.
- Peeling is essential for smooth mash. Sweet potato skins are tougher than regular potatoes and don’t break down easily. Leaving them on would create a gritty or fibrous texture in your mash.
- Use unsalted butter for better flavour control. This lets you adjust the salt content exactly to your liking. Some butters vary in saltiness, which can throw off the balance of this delicately flavoured mash.
- Single cream gives the perfect texture. It’s lighter than double cream, which can make the mash too rich and heavy. Single cream strikes a balance, giving a smooth mouthfeel without overpowering the natural sweetness.
- Brown sugar adds depth, not just sweetness. It enhances the potato’s natural sugar content while also introducing a hint of molasses flavour. This makes the mash feel more rounded and autumnal.
FAQ
Can I use milk instead of single cream?
Yes, but the texture will be slightly thinner. Single cream adds richness without making the mash too heavy. Whole milk is a decent substitute, but avoid skimmed milk as it lacks body.
Can I make mashed sweet potatoes ahead of time?
Absolutely. They hold up well when made a day in advance. Store in the fridge and reheat gently with a splash of cream or butter to bring back the texture.
What can I do if my mashed sweet potatoes are too runny?
You can return them to the pot and cook over low heat, stirring constantly to evaporate excess moisture. Alternatively, mix in a spoonful of instant potato flakes or mash in a boiled white potato to help thicken.
What’s the best way to mash them?
Use a classic potato masher for control. A food processor or blender can make them gluey by overworking the starch. Hand mashing also gives you a better sense of texture.
Are sweet potatoes and yams the same?
No. They’re often confused in shops, but they are different. True yams are starchier and drier, while sweet potatoes are softer and naturally sweeter.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Mashed Sweet Potatoes:
Mashed Sweet Potatoes
Mashed sweet potatoes are creamy, slightly sweet, and finished with butter, cream, and warm spices. Perfect for Sunday roasts or festive meals.
Ingredients
- 4 medium sweet potatoes
- 4 tablespoon unsalted butter
- 50 ml single cream (3 tablespoon + 1 tsp)
- 1 teaspoon brown sugar
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Peel the sweet potatoes and slice them into rounds. Cut each large round in half for even cooking.
- Place the chopped sweet potatoes into a pot and cover with water. Set the pot over high heat. Once the water comes to a boil, add a pinch of salt, reduce heat to medium-low, cover with a lid, and simmer for 15 to 20 minutes. Check for doneness by piercing with a knife or fork — they should be tender.
- Drain the water completely. Return the sweet potatoes to the pot. Add the butter and pour in the cream. Use a potato masher to mash everything together until the mixture becomes smooth and silky.
- Add nutmeg, brown sugar, and black pepper. Stir thoroughly to combine. Taste and adjust salt if necessary. Serve warm.
Notes
- Cutting the potatoes into small pieces helps reduce boiling time and ensures even texture.
- Make sure to drain all the water — leftover water can make your mash watery and bland.
- Use room temperature butter and cream for smoother blending.
- A potato masher works better than a blender, which can make mash gluey.
- Resting the mash for 5 minutes before serving allows flavours to settle and texture to firm up.
