In this mashed sweet potatoes recipe, the naturally sweet flavor of the potatoes is enhanced with butter, honey, and cinnamon.
Sweet potatoes are so delicious. They are a bit too high in carbs for my husband and me, but I do make them often for my growing kids.
My kids especially like these mashed sweet potatoes. The tasty additions – butter, milk, and just a bit of honey – make the naturally delicious root vegetable even more palatable. Leftovers are good too!
The ingredients you’ll need
You’ll only need six ingredients to make this tasty side dish. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Sweet potato: I use one large sweet potato in this recipe. You can easily double it if you wish.
Unsalted butter: I love using creamy European butter, but any butter will be great.
Whole milk: You can also use heavy cream or half-and-half.
Honey: Maple syrup works too.
Kosher salt: If using fine salt, you might want to reduce the amount you use.
Cinnamon: Make sure it’s fresh! A stale spice can easily ruin a dish.
How to make mashed sweet potatoes
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. You start by cooking the sweet potato in the microwave.
2. While it’s cooking, warm the rest of the ingredients in a saucepan.
3. Mash the potato, then mix in the butter-honey mixture.
How long does it take to boil sweet potatoes?
From the moment you add them to the boiling water, it should take about 15-20 minutes.
BUT you can make your life easier by microwaving the sweet potatoes instead of boiling them, as explained in the recipe card below. Microwaving sweet potatoes is easy and fast.
Do I need to peel the potatoes?
This is completely up to you. Sweet potato skins are edible. I prefer to remove the skin for a smoother texture. But some people actually like the mash chunkier.
If you do leave the skin on, it’s probably a good idea to use your food processor though. If you do it by hand, you’ll be left with fairly big chunks of skin.
Is it OK to use the food processor?
Yes! Unlike white potatoes, you can use the food processor when making mashed sweet potatoes.
When I just started out cooking for my young family, one night I decided to make mashed potatoes. I decided to use the food processor, figuring out it would produce fluffier results.
To my surprise and dismay, my mashed potatoes turned into glue! They became thick, sticky and inedible.
Quick research taught me that you can’t make mashed potatoes in the food processor. The quick-moving blades of a food processor will tear the starch molecules. The released starch will then mix with the liquid in the cooked potatoes, and the mash will turn into a gummy paste. 😳
But sweet potatoes don’t have as much starch as white potatoes, so it’s okay to use the food processor when making sweet potato puree.
A savory sweet potato mash
For a savory version of this recipe, simply omit the honey and cinnamon. Add 1/4 cup grated Parmesan and 1/2 teaspoon garlic powder.
Both versions are excellent – it’s up to you whether you prefer the sweet or the savory one. If you like your sweet potatoes savory, you could also try these flavorful sweet potato cakes.
How do you make sure the mash is creamy?
Simply add small amounts of creamy dairy (such as butter and whole milk). It doesn’t take a lot, because sweet potatoes have a naturally creamy texture.
What about leftovers?
Leftovers keep very well in the fridge for 4-5 days, in an airtight container. I gently reheat them in the microwave, covered, on 50% power.
This is one of those recipes where leftovers taste almost as good as the freshly made dish. Unlike regular potatoes, which are best eaten fresh.
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Mashed Sweet Potatoes
INGREDIENTS
- 1 very large sweet potato, unpeeled, washed and dried (13 oz)
- 2 tablespoons unsalted butter
- 2 tablespoons whole milk
- 1 tablespoon honey
- 1/8 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon cinnamon
INSTRUCTIONS
- Pierce the sweet potato with a fork on both sides. Microwave on high, 3 minutes per side or until tender (they’re ready when the flesh is easily pierced with a fork). Let stand 5 minutes until cool enough to handle.
- Meanwhile, in a small saucepan over medium-low heat, heat the remaining ingredients, stirring, until warm but not hot. Don’t allow the mixture to boil.
- Use your fingers to peel the cooked sweet potato. Place it in a medium bowl. Mash well with a fork. Add the warm liquids gradually, whisking them in with a hand whisk. Keep whisking until very smooth, then serve.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.