Mashed Sweet Potatoes

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

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

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
Prep time
Cook time
Total time
This is my absolute favorite way to eat sweet potatoes. So easy and so tasty.
Recipe type: Easy
Serves: 4
  • 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
  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.



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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

28 comments… add one

  1. emily June 29, 2010, 6:50 am

    These look and sound lovely! Brilliant photos.

    1. Sweet Pea Chef June 29, 2010, 10:06 am

      Hi Emily, thanks! I’m so happy you like the photos!! Thanks for commenting :)

  2. The Wind Attack July 1, 2010, 3:36 pm

    I love me some mashed sweet potatoes.. Well, I love any preparation of sweet potatoes!

    I make mine with toasted almond oil and maple syrup.

    Great pictures!

    1. Sweet Pea Chef July 1, 2010, 9:10 pm

      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!

  3. Gil August 16, 2010, 4:05 am

    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.

    1. lacey - a sweet pea chef August 16, 2010, 8:47 am

      Hi Gil! I bet it tastes delicious with some heavy cream! I’m also intrigued by the grilled beet addition. Thanks for commenting!

  4. jonalisa October 1, 2010, 10:38 am

    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?

    1. lacey - a sweet pea chef October 1, 2010, 9:03 pm

      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!

  5. Jenny October 27, 2010, 5:43 pm

    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! =)

    1. lacey - a sweet pea chef October 27, 2010, 10:57 pm

      Hi Jenny! I hope you like this recipe. It’s one of my favorites. It’s so simple, yet so yummy. Gotta love google! Thanks for sharing :)

  6. john October 16, 2011, 5:17 pm

    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.

  7. Helen October 21, 2011, 4:35 pm

    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:

  8. Lisa October 26, 2011, 8:02 pm

    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!

  9. marla November 16, 2011, 6:44 am

    Hi Lacey! Love it!! Linking back to this today :)

  10. Kim H. November 21, 2011, 5:49 pm

    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!

  11. Zandt November 24, 2011, 1:32 am

    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.

  12. Jennifer November 24, 2011, 4:43 pm

    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.

  13. Dagný Björg April 12, 2012, 8:15 am

    Yumm – found via pinterest while browsing for a good basic mashed sweet potates to go with my beef meatballs tonight! Will definetly use this recipy! :)

  14. Barb November 27, 2013, 1:20 pm

    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.


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