How To Make the Best Mashed Sweet Potatoes
A easy, step-by-step guide to making creamy mashed sweet potatoes sweetened with maple syrup.
Serves8 to 10
Prep15 minutes to 20 minutes
Cook25 minutes to 30 minutes
Pumpkin and butternut squash seem to hog all the attention this time of year, but when it comes to orange-hued vegetables, I actually prefer the humble sweet potato. I’ll take sweet potatoes any which way, but at my Thanksgiving table I prefer them mashed.
Actually, a step beyond mashed: I like ’em whipped until they’re impossibly creamy and fluffy, which is the method I’m sharing here. Cooking them in plenty of toasty brown butter and rich dairy (and finishing them with maple syrup) doesn’t hurt either. Here’s how to make the very best mashed sweet potatoes.
These Stovetop Mashed Sweet Potatoes Couldn’t Be Easier
Some mashed sweet potato recipes call for baking the potatoes in the oven first, then slipping them out of their skins and mashing them. This recipe comes together entirely on the stovetop, which not only frees up space in the oven, but also makes for superior results.
Cooking the potatoes on the stove rather than baking them in the oven means you get to flavor the liquid they’re simmered in. Here, we’re cooking the potatoes in a cozy bath of nutty brown butter and half-and-half or whole milk until they’re meltingly tender. Instead of being water-logged, they’re infused with butter and dairy, which only means creamier, more flavorful results. And you don’t even have to drain them. As soon as they’re tender, you mash them directly in the cooking liquid.
3 Keys to Superior Mashed Sweet Potatoes
This recipe is naturally unfussy, but a few smart tips ensure this mash is the best of the best.
- Choose your dairy based on occasion. For an everyday mash, I prefer whole milk. The results are perfectly creamy but not over the top. If you’re preparing this recipe for the holidays, however, half-and-half will give you the rich decadence you crave.
- No, you don’t need a ricer. Ricing white potatoes ensures they won’t end up gummy when mashed. But for less-starchy sweet potatoes, a regular potato masher works perfectly. Here, a whisk also helps create a light and airy texture.
- Don’t be afraid to experiment with flavors. Maple syrup adds signature fall flavor to these mashed sweet potatoes, but if you’d rather let the natural sweetness of the vegetable shine, feel free to omit it. The mash is wonderful with just butter, dairy, salt, and pepper alone, or you could lean more savory and add a few pinches of ground cumin or several generous gratings of Parmesan cheese.
Mashed Sweet Potatoes Recipe
A easy, step-by-step guide to making creamy mashed sweet potatoes sweetened with maple syrup.
Prep time 15 minutes to 20 minutes
Cook time 25 minutes to 30 minutes
Serves8 to 10
Nutritional Info
Ingredients
- 4 pounds
sweet potatoes (5 to 6 medium or 4 large)
- 6 tablespoons
unsalted butter
- 2 cups
half-and-half or whole milk, plus more as needed
- 1 1/2 teaspoons
kosher salt, divided, plus more as needed
- 1/4 cup
maple syrup
- 1/2 teaspoon
freshly ground black pepper
Equipment
Vegetable peeler
Chef's knife and cutting board
Large pot
Potato masher
Whisk or wooden spoon or spatula
Instructions
Peel and cut the sweet potatoes. Peel 4 pounds sweet potatoes, then cut them into chunks that are no larger than 1-inch.
Sauté the sweet potatoes in butter. Melt 6 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add the sweet potatoes and sauté until glossy, more vibrant in color, and just beginning to soften, about 5 minutes.
Simmer the sweet potatoes. Pour in 2 cups milk and 1 teaspoon kosher salt. Stir to combine and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer gently, stirring frequently to prevent sticking or burning, until the sweet potatoes are very tender and beginning to fall apart, 20 to 25 minutes. The half-and-half or whole milk may curdle in this process but that’s okay — it will smooth out with mashing.
Mash the sweet potatoes. Remove from the heat. Use a potato masher to mash the sweet potatoes in the pot until mostly smooth with a few small chunks remaining.
Whip the sweet potatoes. Add 1/4 cup maple syrup, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Switch to a sturdy whisk and whisk the sweet potatoes vigorously until whipped and lightened in texture, about 2 minutes. Taste and season with more salt as needed. Transfer to a serving dish and serve warm.
Recipe Notes
Make ahead: The mashed sweet potatoes can be made a few days ahead of time and reheated over medium-low heat when ready to serve. If needed, add a splash or two of milk as you’re rewarming to bring them back to their creaminess. While this post is written for regular mashed potatoes, the same tips can be applied to reheating and keeping warm mashed sweet potatoes.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. This post is a great guide to freezer storage instructions.
Flavor options: Honey can be substituted for the maple syrup. For a more savory mash, skip the sweetener and add spices (cumin, chili powder, garlic powder, etc) or grated Parmesan cheese.
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