Easy Creamy Mashed Sweet Potatoes

Creamy Mashed Sweet Potatoes

 Mashed potatoes have always been a staple at our family table, showing up at nearly every meal. Sweet potatoes, on the other hand, were usually saved for special occasions and holiday dinners. Lately, though, I’ve found myself craving sweet potatoes more often—and they’ve slowly earned a regular spot in our weekly meal rotation.

This creamy mashed sweet potato recipe has become one of our go-to side dishes. Where we live, fresh sweet potatoes are only available during the holiday season, so I often rely on canned sweet potatoes the rest of the year. They’re already cooked, which cuts down on prep time—just heat, drain, mash, and season.

Below you’ll find instructions for both raw and canned sweet potatoes, so you can choose the option that works best for you. Either way, the result is a comforting, buttery side dish that pairs beautifully with just about any meal.

Ingredients for Mashed Raw Sweet Potatoes:

2 Lbs. sweet potatoes, washed and peeled 
2 1/2 Tbs. butter cut into pieces
2 1/2 Tbs. half-and-half, evaporated milk or whole milk, that is warmed
salt and black pepper to taste

Instructions: 

Dice potatoes into 2-inch chunks.

Bring a large pot of salted water to a boil. Add potatoes and boil until tender, about 15 minutes.

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

Add butter to the potatoes and mash with a potato masher. Add cream or milk a little bit at a time to reach desired consistency. You may not need all of the cream, or you may need a bit more.  It really depends on the consistency or texture you want your mashed sweet potatoes to be.

Season with salt and pepper. Serve hot. 

If Using Canned Sweet Potatoes:

Ingredients: 

1 - 29 oz. can of yams or 2 - 15 oz. cans

2 1/2 Tbs. butter cut into pieces
2 1/2 Tbs. half-and-half evaporated milk or whole milk, that is warmed
salt and black pepper to taste 

Directions: 

In a saucepan, add the canned sweet potatoes. Bring to a boil, then turn the heat to a simmer.  Simmer the sweet potatoes until they are thoroughly heated through.  

Drain well.

Add butter to the potatoes and mash with a potato masher. Pour in half-and-half or milk, a little bit at a time. Mash the potatoes until you reach the desired consistency. You may not need all of the cream, or you may need a bit more.  It just depends on what you like the consistency to be.

Season with salt and pepper. Serve hot. 

Notes:

For a sweeter version, add 2 tablespoons of brown sugar along with the butter.

Add a dash of cinnamon to the sweet potatoes for flavor.

Raw sweet potatoes can be baked instead of boiled. Bake at 400°F for about 1 hour, or until fork-tender.

Be sure to drain the potatoes very well to prevent a watery texture.

Sweet potatoes mash best while they’re still warm.

Always warm the cream or milk before adding it to the potatoes.

For a rustic texture, mash by hand. For extra-smooth potatoes, use a hand mixer or immersion blender.