These fluffy and creamy Mashed Sweet Potatoes just might steal the spotlight from your main dish!
I’ve probably said this before, but sweet potatoes? They’re not my starch of choice. In my mind, potatoes are meant to be savory, not sweet. I love me some Yukon Golds or russets mashed into a fluffy submission topped with a dollop of butter. But who am I to argue with nature? Sweet potatoes exist for a reason, I guess.
It took me several years of marriage before I finally tried my wife’s sweet mashed potatoes that she made every Thanksgiving. I don’t know what compelled me to try them one year—maybe it was all that hard apple cider. Or maybe it was the happy expression of my then two-year-old son as he slurped the golden orange mash with his stubby fingers. I took a spoonful from his bowl, and well, let’s just say the Yukon Golds have some serious competition.
This recipe is as simple as it gets—just boil, mash, and stir in some butter and milk. Sound familiar? That’s because you pretty much follow the same method for standard mashed potatoes. The only difference, and it’s a big one, is the flavor. While the salt, pepper, and parsley add a savory earthiness, these mashed potatoes are predominantly sweet and creamy. It’s the perfect side for grilled chicken, your Thanksgiving turkey, or even seafood. Serve it up in the fall or anytime you want to feel like you’re eating dessert as a side dish.
Are Mashed Sweet Potatoes Healthy?
Overall, I’d say yes, mainly because sweet potatoes come loaded with vitamin A, potassium, and fiber. Obviously, the butter and milk don’t do your calorie count any good, but who’s counting? Okay, you are. I get it. Stick with a low-fat milk (dairy or non-dairy), and trade the butter for olive oil. While this won’t completely nudge the calories, you’ll add less saturated fats to the recipe.
And if you’re watching the carbs, try this Mashed Butternut Squash recipe!
Butter Vs. Olive Oil: Which One Is Better?
Butter is the classic choice for mashed potatoes, and it’s not hard to see why. It melts right into the sweet potatoes, creating a rich taste and texture. Also, in the fall, I’ll usually add some nutmeg and cinnamon to the mashed sweet potatoes, and I love how the butter’s fat carries the flavors of these spices. If you crave the more traditional, creamy mash like I do, butter’s your best bet.
But if you’re a vegetarian or are watching your saturated fats, olive oil is a solid, dairy-free alternative. You’ll want a high-quality extra-virgin olive oil so you get the full effect—its robust, slightly peppery flavor complements the natural sweetness of the mashed sweet potatoes. Even better, it’s a source of healthy fats and antioxidants. I also like to infuse my olive oil with things like garlic or rosemary, both of which work well with mashed sweet potatoes!
So, which should you choose? Well, you know my pick—butter. But who says you can’t have both? Do half and half. The butter gives you that creamy richness, while the olive oil adds a savory robustness. Win-win.
How Do I Store Leftovers?
Refrigerate in a sealed container for up to 4 days and reheat either by microwave (in 30-second intervals with frequent stirring) or on the stovetop (in a shallow pan with constant motion to prevent burning). In either case, stir in a splash of milk and butter to reinvigorate the creaminess.
Serving Suggestions
Like I said, mashed sweet potatoes are perfect for Thanksgiving meals and casual fall dinners. Of course, you don’t need a whole turkey—try this Air-Fryer Turkey Breast! It’s much easier than a whole turkey, and tastes just as juicy. Or skip the turkey and go with Air-Fryer Whole Chicken, which feels autumnal enough for me!
That doesn’t mean you can’t enjoy mashed sweet potatoes during other seasons. This dish complements summer favorites such as Juicy Grilled Chicken Breast or Country-Style Pork Ribs. It even fares well with Crock-Pot Meatloaf!
Ingredients
- 3 pounds sweet potatoes
- 1/4 cup unsalted butter or ghee melted
- 1/4 cup milk or dairy-free alternative
- Kosher salt to taste
- Freshly ground black pepper to taste
- Finely chopped parsley for garnish, optional
Instructions
- Peel the sweet potatoes and cut them into 1-inch to 1 1/2-inch chunks.
- Boil the sweet potato chunks in a large pot of water until fork-tender, about 20 to 30 minutes, then drain.
- Mash the cooked sweet potatoes in a large bowl using a hand masher or electric mixer.
- Stir in the melted butter and milk, and season with salt and pepper to taste, mixing until creamy.
- Serve the mashed sweet potatoes garnished with optional chopped parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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