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    Home » Side Dishes » Mashed Sweet Potatoes

    Mashed Sweet Potatoes

    Last updated: Sep 15, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    In this easy mashed sweet potatoes recipe, the naturally sweet flavor of the potatoes is enhanced with butter, maple syrup, and cinnamon.

    This 20-minute recipe is ideal for a weeknight dinner or for your holiday table. Leftovers are great too!

    Mashed sweet potatoes served in a white bowl.

    Sweet potatoes are amazing. And when cooked in the microwave, then mashed with tasty ingredients such as butter and cinnamon, they are a real treat.

    These tasty additions make the naturally delicious root vegetable even more palatable, and the preparation is done entirely in the microwave - can you say EASY? Oh, and leftovers are excellent too!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variation
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need six simple 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 VERY large sweet potato in this recipe. You can use smaller ones if that's all you can find, and microwave them for a shorter time.

    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.

    Maple syrup: Honey works too, but using it will result in a slightly thicker mash.

    Kosher salt: If using fine salt, you should reduce the amount you use.

    Cinnamon: Make sure it's fresh! A stale spice can easily ruin a dish.

    Instructions

    Making these mashed sweet potatoes is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    You start by cooking the sweet potato in the microwave.

    While it's cooking, add the rest of the ingredients to a microwave-safe bowl, then heat the mixture in the microwave.

    Mash the potato, then add it to the butter-maple mixture and mix well. That's it! SO easy.

    A six-photo collage showing the steps for making a sweet potato puree.

    Expert tip

    I like a fairly rustic mash, so I simply use a fork, then use a rubber spatula at the very end, as shown in the video below. For a smoother mash, you can use a hand mixer.

    Frequently asked questions

    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.

    Should I peel the potatoes?

    This is completely up to you and depends on the texture you prefer. 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 a 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 a 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 a sweet potato puree.

    How do you make mashed sweet potatoes 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.

    Variation

    For a savory version of this recipe, simply omit the maple syrup and cinnamon. Add ¼ cup grated Parmesan and ½ 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.

    Serving suggestions

    This super versatile side dish goes with so many main dishes! I do tend to serve it with any of the following:

    • Honey garlic chicken
    • Roasted pork tenderloin
    • Beef tenderloin roast
    • Oven-baked salmon

    Storing leftovers

    Leftovers keep well in the fridge, in an airtight container, for 3-4 days. 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.

    Mashed sweet potatoes served in a white bowl.

    Related recipes

    • Microwave Sweet Potato
    • Sweet Potato Patties
    • Mashed Butternut Squash

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Mashed Sweet Potatoes
    4.98 from 167 votes
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    20-Minute Mashed Sweet Potatoes

    In this easy mashed sweet potatoes recipe, the naturally sweet flavor of the potatoes is enhanced by just a little sweet butter, maple syrup, and cinnamon.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 servings
    Calories: 202kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 1 extra large sweet potato unpeeled, washed and dried (20 oz)*
    • 3 tablespoons unsalted butter
    • 3 tablespoons whole milk
    • 1 tablespoon maple syrup
    • ⅛ teaspoon Diamond Crystal kosher salt
    • ⅛ teaspoon ground cinnamon

    INSTRUCTIONS

    • Pierce the sweet potato with a fork on all sides. Microwave on high until very tender and the flesh is easily pierced with a fork, about 4 minutes per side. Let stand for 5 minutes, until cool enough to handle.
    • Meanwhile, in a medium microwave-safe bowl, add the butter, milk, maple syrup, kosher salt, and ground cinnamon. Microwave to heat through, 50-60 seconds. Don’t allow the mixture to boil.
    • On a cutting board, use your fingers to peel the cooked sweet potato. Roughly mash it with a fork right on the cutting board, then transfer the mash to the bowl with the warm butter mixture.
    • Keep mixing and mashing with a fork (or with a hand masher) until the mash is uniform and smooth, about 1 more minute. It won't be perfectly smooth unless you use a hand mixer or an immersion blender. But I like it a bit rustic. When done mixing, I do like to use a rubber spatula to smooth it out, as shown in the video below.

    WATCH THE VIDEO:

    NOTES

    *If you can't find an extra-large sweet potato, you can use two smaller ones. You'll probably need to microwave the two of them together for about 3 minutes per side, but check to make sure they can be easily pierced with a fork. They should be very tender.
    This is not a low-carb recipe. 

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.5cup | Calories: 202kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 60mg | Fiber: 4g | Sugar: 9g
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    More Low-Carb Side Dish Recipes

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    About the Author

    Vered Deleeuw 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, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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