Mashed Sweet Potatoes

This post was last updated on June 20, 2014 to include new images and a recipe video.

It kinda feels like cheating to write a whole post for this recipe, but, then I remember how awesome these mashed sweet potatoes are.

Mashed Sweet Potatoes recipe and image by Lacey Stevens-Baier, personal chef of Sweet Pea Chef

This recipe is quite easy.  I started making these about 5 years ago and I get requests for them all the time.  Every so often, I get the urge to toy with this recipe and add some orange zest, chopped pecans, nutmeg or cinnamon, but I just can’t do it because, well, the world might end it’s just too good the way it is.  For those brave souls out there, if you feel like trying it, you could add some orange zest, lemon juice, cinnamon, allspice, or nutmeg and let me know how it turns out for you.

Mashed Sweet Potatoes

What you need: fresh sweet potatoes (or yams), some brown sugar and some butter.  I told you: easy. Note: Forgive me, but I tend to get “sweet potatoes” confused with “yams.”  For clarity, I make this meal with the one that has darker reddish-orange skin and deep orange flesh.

Mashed Sweet Potatoes

This dish is equally welcome at our table on Thanksgiving or any other day.  It makes a great side to pork, lamb or turkey. Plus, they add a nice color and texture to a plate.

Mashed Sweet Potatoes

 

Mashed Sweet Potatoes
 
Prep time
Cook time
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This is my absolute favorite way to eat sweet potatoes. So easy and so tasty.
Author:
Recipe type: Easy
Serves: 4
Ingredients
  • 2 medium-sized sweet potatoes, skin on, diced into 2-inch pieces
  • 2-4 tbsp. brown sugar
  • ¼ tsp. cinnamon
  • optional: 2 tbsp. unsalted butter for garnish
Instructions
  1. Steam the sweet potatoes until very tender, approximately 15-20 minutes. No need to remove the skin.
  2. Once tender, transfer to a food processor and puree. Alternatively, you can mash by hand using a potato masher (this won't break up the skin as much, but is still a fine method).
  3. Once pureed, add 2 tbsp. of the brown sugar and all the cinnamon and mix well. Taste the potatoes at this time to see if you would like it to be any sweeter. If you would, add the remaining 1-2 tbsp. brown sugar as desired.
  4. Serve hot.

Comments

  1. Barb says

    Was looking for a recipe for puree sweet potatoes that doesn’t throw out the most nutritious part (i.e. the skin) for Louisiana Sweet Potato bread for T-Day, your recipe looks like it fits the bill perfectly.

  2. says

    Thank you for this recipe! I am new to sweet potatoes and wasn’t sure how to fixed them other than the “sweet potato casserole”. I based my recipe off of yours and was pleased! The mashed sweet potatoes were a hit at my Thanksgiving table.

  3. Zandt says

    Lovely recipe. Quick botany note, though we might hear sweet potatoes called “yams” from time to time, they are two completely different things. True yams are a wholly different vegetable/tuber, belonging to a different botanical family, unrelated to sweet potatoes. Yams are not offered for sale in the USA, to my knowledge.

  4. Kim H. says

    Thanks for the recipe. These turned out AWESOME! yesterday i was test driving new turkey day potato recipes and this one is the winner. i thought mashed sweet potatoes would have been stringy since they’re so dense and fibrous to begin with but they were the complete opposite. i never would have guessed these would have been so deliciously smooth and creamy. this is definitley my contribution to our thanksgiving dinner this year!

  5. Lisa says

    I just started cooking (I’m 31!!) so I’m excited to try this easy recipe! The sweet potatoes are boiling right now. Can’t wait for my boyfriend to try them :) Thanks so much!

  6. Helen says

    I found your instructions while preparing my first all-vegetable, no-meat, no-cheese, no-fat lasagne. Recipe calls for mashed sweet potatoes, which I had never made. Most other online recipes have you peel the potatoes first. Since this lasagne recipe is so labor intensive, I opted to use your method and save that one step. Thanks for the instruction, they mashed beautifully. Here’s the lasagne recipe, from the Engine 2 diet. It’s exquisite:
    http://vegetarian.about.com/od/vegetarianlasagnarecipes/r/engine2lasagna.htm

  7. john says

    Better to start with raw potatoes, cubed and simmered in melted butter, then mashed and brown sugar added. A little milk or cream is good too. They end up drier, not as soupy, than when steamed. Sweet Potatoes are different than potatoes. Yams are not usually available in the U.S. They’re much different than sweet potatoes, which come in white and orange. White are drier. Orange are probably better for you.

  8. Jenny says

    I’m so excited to try this recipe! I’m a college student who lives with two very picky (and very healthy) roommates and I love to cook. They requested sweet potatoes one day so I googled it, since I’m a bit of an ametuer, and yours sounds (and looks) amazing! I’m boiling the potatoes right now and I’m excited to see how they turn out.

    Thanks for the recipe! =)

  9. jonalisa says

    Hey SPC,

    I jumped on tastespotting to find a recipe for mashed sweet potatoes, as requested for my daughter’s birthday tonight, and Bingo – the most appetizing photo linked right back to you :-)
    I don’t have a steamer, so what’s the best way to steam the potatoes?
    Cheers,
    Joan

    • says

      Hi Jonalisa! Yay, so glad you found me on tastespotting. I use my large soup/pasta pot that has an attachment to steam. I don’t have a steamer either However, this recipe is also great if you just boil the sweet potatoes. Or, you can always cover and cook/steam them in the microwave. Good luck!

  10. Gil says

    I love mashed anything, and your photographs are superb! :)
    I tend to add a bit of nutmeg heavy cream, too. fattening, I know – but oh, the texture.

    For people like me I recommend other recipes, like 1/2 potatoes and 1/2 sweet potatoes, or my favorite –
    1/3 potatoes, 1/3 sweet potatoes, 1/3 well-grilled beet. the mash comes out a shiny pink color and the flavor… unbelievable.

    • says

      Thanks for commenting! I’ve never heard of toasted almond oil, but it sounds like it would be delicious with sweet potatoes. Loving the maple syrup idea as well! Thanks!

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