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FoodCreamy Mashed Sweet Potatoes - Erren's Kitchen

Creamy Mashed Sweet Potatoes – Erren’s Kitchen

Mashed Sweet Potatoes are a delicious alternative to mashed potatoes. This recipe makes a creamy, smooth mash with a scrumptious buttery flavor, it’s the perfect side dish for any meal! 

a dish of mashed sweet potatoes topped with butter and ground black peppera dish of mashed sweet potatoes topped with butter and ground black pepper

Easy Mashed Sweet Potatoes

A few simple ingredients are all it takes to make this easy, delicious dish! There’s no need for complicated ingredients when you’re working with such naturally delicious produce!

This easy recipe can be made by boiling or roasting. The choice is yours! It’s the perfect side for anything from breaded chicken cutlets to baked chicken thighs. However you prepare them, they’re sure to be enjoyed!

Why This Recipe Works

  • Giving the choice to roast or boil the sweet potatoes makes this a versatile recipe anyone can make.
  • Using salted butter adds creaminess and a rich buttery taste.
  • A touch of brown sugar lends a deep caramel element.
  • Heavy cream gives a velvety smooth finish.

Sweet Potato Buying Guide

There are many different types of sweet potatoes ranging from orange to yellow to purple in color.

different types of sweet potatoes in a pile with some cut open to show purple and orange colorsdifferent types of sweet potatoes in a pile with some cut open to show purple and orange colors

Whatever type you like best, choose the ones with tight skins without blemishes or bruises. Look for small to mid-sized varieties as larger ones are more starchy.

What Is the Difference Between Yams and Sweet Potatoes?

These two vegetables are often confused, but they are not the same thing.

Yams are drier and starchier and are actually pretty hard to find in the US. Sweet potatoes are what you typically find in the grocery stores (even if they’re labeled as yams).

How To Make Mashed Sweet Potatoes

  1. Boil or roast until fork-tender.
  2. Mash with butter and brown sugar.
  3. Mix in cream a little bit at a time to reach desired consistency and serve hot.

Step By Step Instructions

Cut the sweet potatoes into evenly-sized chunks (about 2 inches or so thick).

a cutting board with cubes of sweet potatoesa cutting board with cubes of sweet potatoes

Transfer to a large stockpot full of cold water (and 1 tablespoon salt) filled so the water line sits about 1 inch above the potatoes.

a pot of boiling sweet potatoesa pot of boiling sweet potatoes

Bring the water to a boil over high heat, reduce heat to medium-high (or whatever temperature is needed to maintain the boil), and continue cooking for about 10-12 minutes, or until a fork inserted in the potato goes in easily.

Be careful not to overcook. Overcooking will cause them to lose their vibrant color and become waterlogged.

Drain well and allow to sit in the colander a few minutes to make sure all water evaporates.

drained sweet potatoes sitting in a strainerdrained sweet potatoes sitting in a strainer

To roast instead of boil, Coat the cut potatoes with 2 tablespoons of olive oil and season with salt and pepper. Pour onto a sheet pan. Roast at 350°F for 30 minutes, then turn and roast for 15-20 minutes more or until potatoes are tender enough to mash.

Add the butter and brown sugar to the potatoes and mash. Add cream a little bit at a time to reach the desired consistency.

A spoon running through mashed sweet potatoesA spoon running through mashed sweet potatoes

Taste for seasoning and add salt as needed. Serve hot.

A close up of mashed sweet potatoes topped with butter and ground black pepperA close up of mashed sweet potatoes topped with butter and ground black pepper

How To Make Ahead Mashed Sweet Potatoes

If making them an hour or so in advance, add the mash to a pot and place the pot in a large pan of simmering water to keep them warm.

To re-heat from chilled, reheat covered with foil in the oven on low heat, for 20 to 30 minutes.

When reheating, you may need additional cream or butter to bring them back to the creaminess they had when prepared fresh.

Erren’s Top Tips

  • Salt the cooking water well.  Sweet Potatoes absorb the water as they cook.  If your water doesn’t have any flavor neither will your dish. 
  • Don’t have brown sugar? Us a tablespoon of maple syrup instead.
  • Be careful not to overcook. Overcooking will cause them to lose their vibrant color and become waterlogged.
  • Use a fork and not a knife to check for doneness.  A fork should slide in easily when cooked. A knife is sharp and will slide in even if it’s not cooked.
  • Mash easily by hand with a masher, with a food mill or ricer.
  • Don’t use a blender, or food processor to make your mash. It could easily result in a sticky, rubbery mash.
  • For less creaminess, the cream can be swapped for milk, sour cream, or buttermilk

FAQs

What is the best way to freeze sweet potatoes?

To freeze, place them in a plastic freezer bag. Press out flat and freeze (this ensures even defrosting). Freeze for up to 3 months.

What is the difference between a sweet potato and a Japanese sweet potato?

Japanese sweet potatoes are much sweeter with nutty flavor. They’re also firmer and starchier in texture.

a dish of mashed sweetpotatoes topped with butter and ground black peppera dish of mashed sweetpotatoes topped with butter and ground black pepper

Let’s Make
Creamy Mashed Sweet Potatoes

Make this sweet and savory dish as a side with dinner or as a topping for casseroles or cottage pie.

Prep15 minutes

Cook15 minutes

Total30 minutes

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Instructions

To Boil

  • Cut the sweet potatoes into evenly-sized chunks (about 2 inchs or so thick), and transfer them to a large stockpot full of cold water (and 1 tablespoon salt) filled so the water line sits about 1 inch above the potatoes.

  • Bring the water to a boil over high heat, reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a fork inserted in the potato goes in easily.

  • Drain well and allow to sit in the colander a few minutes to make sure all water evaporates.

To Roast

  • Cut the sweet potatoes into evenly-sized chunks (about 2 inchs or so thick) Coat the cut potatoes with 2 tablespoons of olive oil and season with salt and pepper. Pour onto a sheet pan. Roast at 350°F for 30 minutes, then turn and roast for 15-20 minutes more or until potatoes are tender enough to mash. Transfer to a serving bowl.

To Mash

  • Add the butter and brown sugar to the potatoes and mash. Add cream a little bit at a time to reach desired consistency.

  • Taste for seasoning and sweetness and add more salt or sugar as needed. Serve hot.

Tips + Notes

To Bake Whole And Unpeeled

Adjust oven rack to the upper-middle position of the oven. Place potatoes on a foil-lined pan and bake at 425°F for 45 to 60 minutes or until tender enough to mash. Peel when cool enough to handle and add the flesh to a bowl to mash.
For Best Results:

  • For less creaminess, the cream can be swapped for milk, sour cream, or buttermilk
  • When boiling, salt the cooking water well.  Sweet Potatoes absorb the water as they cook.  If your water doesn’t have any flavor neither will your dish. 
  • Be careful not to overcook when boiling. Overcooking will cause loss of color and cause waterlogging.
  • Use a fork and not a knife to check for doneness.  A fork should slide in easily when cooked. A knife is sharp and will slide in even if it’s not cooked.

 

Nutrition Information:

Calories: 367 (18%)| Carbohydrates: 48g (16%)| Protein: 4g (8%)| Fat: 18g (28%)| Saturated Fat: 12g (75%)| Cholesterol: 53mg (18%)| Sodium: 255mg (11%)| Potassium: 764mg (22%)| Fiber: 7g (29%)| Sugar: 11g (12%)| Vitamin A: 32778IU (656%)| Vitamin C: 5mg (6%)| Calcium: 80mg (8%)| Iron: 1mg (6%)

Nutritional Data Disclaimer

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