Your holiday table is not complete without this colorful and creamy mashed sweet potatoes recipe. A hint of maple syrup and bold spices elevates the natural caramel flavors and will have guests diving in for seconds.
Table of Contents
A big bowl of classic mashed potatoes is always a hit on the dinner table. But why not try a colorful twist to delight your guests? Sweet potatoes are nutrient-rich tubers that only get better in taste with heat. Most recipes boil them, which creates soggy pieces diluted in flavor and loss of water-soluble vitamins and minerals. To avoid this, I use a more straightforward method that only requires one pot.
Start with sauteing small pieces of sweet potato in butter. Yes, you read that right. The fat flavors the spuds and prevents the starches from getting pasty when mashed. Next, steam the potatoes until fork tender. I use the same pot—no extra dishes or wasting water. The pieces will crush with ease and finish with velvety cream and fragrant spices. You may want to double the recipe for Thanksgiving as it disappears fast!
Select a type of sweet potato with bright orange flesh for the most stunning appearance. Beauregard and Jewels are my top choice for the sweetest taste and tender texture. However, if you like white-fleshed varieties, go for Japanese White, also called Satsumo-Imo, Oriental, or Murasaki. They have a nutty sweetness and aren’t as dry and starchy like Hannahs.
Once mashed, you can adjust the consistency with more liquid since the composition differs between varieties.
Preparing the potatoes
Peel the sweet potatoes, then cut them into 1/2-inch pieces. The smaller surface area gives more opportunity to develop a golden brown color and deeper flavor on the surface. The result, more flavorful potatoes!
Saute the spuds
I recommend using a heavy-bottomed pot like a Dutch oven with a cover to make the mash. Saute the sweet potato pieces in butter over moderate heat. The maltose sugars on the surface will lightly brown, and you’ll be able to smell the caramel aromas.
In addition, the cooked milk solids from the butter create a nutty butterscotch flavor. The key is frequent stirring to cook the spud’s surface while preventing the sugars from sticking to the pan and burning.
Steam to tenderize
I’m a big fan of steaming sweet potatoes instead of boiling, which is effective but makes them mushy and weak in taste. The trapped hot and moist heat quickly softens the hard pectin in the cell walls and hydrates the starches. I do this for my Instant-Pot version as the pressure cooker creates a similar environment.
Instead of using a separate vessel, add just enough water to the sauteed sweet potatoes and cover. The steam generated on the stovetop will make them tender in about 10 minutes. For a more refined savory taste, use vegetable stock or add a little miso paste.
Mash into a puree
For a simple rustic texture, use a potato masher to crush the cooked sweet potatoes. I like to leave little pieces for bursts of flavor so that it’s not entirely smooth. Otherwise, if you want a light whipped texture, add the pieces to a food processor and pulse until a puree forms. The sheer from the blades also helps to break up any fibrous pieces.
Enhance the taste
To add extra creaminess to the sweet potato puree, stir in heavy cream, half-and-half, or whole milk. The higher the milkfat, the thicker the consistency will be. You don’t want the dairy to curdle, so turn off the heat. The potatoes should be quite sweet already, but I add a little bit of pure maple syrup or brown sugar for molasses notes to enhance the caramel taste. You don’t have to add any extra sweetener if you don’t want to. Chef’s choice!
I also add bold spices to the potatoes for dimension. I like cinnamon and nutmeg. However, you can grab some pumpkin pie spice instead with ginger, allspice, and cloves. It makes it taste like a sweet potato casserole. It’s delicious!
Serve this with
They both contain fiber, protein, carbohydrates, B vitamins, and ascorbic acid from vitamin C. Sweet potatoes contain amylase enzymes, and regular potatoes like russets do not. This adds more sugars from maltose when cooked but still has a low glycemic index. If using orange-fleshed sweet potatoes, each serving will contain more vitamin A. Purple potatoes are the healthiest as the dark pigment delivers more phytonutrients.
Do not boil! Instead, saute the pieces to coat them in a protective fat layer, and then steam. The flesh will absorb just enough water to hydrate the starches so that they swell and get fluffy, and the pectin in the cell walls will soften. This prevents the texture from being too watery and diluted in flavor.
Yes! Substitute the butter with olive oil, avocado oil, coconut oil, or margarine. Use canned coconut milk instead of heavy cream or whole milk.
Use two techniques to make the potatoes sweeter!
To develop the best taste and texture, I use two techniques; sauteing and steaming. The dry-heat cooking of the butter helps to caramelize the sugars on the cut sides of the potato. When temperatures in the hot pan and the covered pot reach between 140 to 170ºF, this triggers the activity of the amylase enzymes in the potatoes. It breaks down the amylose and amylopectin starches in the cell walls, converting them further into maltose. The result, sweeter bites!
Pin this recipe to save for laterPin This
Mashed Sweet Potatoes
- 2 pounds sweet potatoes, peeled and cut into ½-inch pieces
- 3 tablespoons unsalted butter
- ¼ teaspoon kosher salt
- 1 cup water
- 1/2 cup heavy whipping cream, or whole milk
- 1 tablespoon maple syrup, or brown sugar (optional)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Heat a large pot or dutch over medium heat. Immediately add the butter. Once melted, add the sweet potatoes and salt. Cook until the surface is lightly browned and potatoes are fragrant, stir frequently to prevent sticking, about 5 to 7 minutes.
- Carefully add the water and stir. Cover and reduce the heat to medium-low. Cook until the potatoes are fork tender, about 10 to 13 minutes. Stir every 5 minutes to prevent sticking and burning on the bottom of the pot. Turn off the heat.
- Use a potato masher to crush the sweet potatoes into a smooth puree with some small chunks. Alternatively, add to a food processor and pulse until very smooth.
- Add the heavy whipping cream, maple syrup (if using), cinnamon, and nutmeg. Stir to combine. Adjust seasonings to taste. Add more water or vegetable stock if a thinner consistency is desired. Rewarm mashed sweet potatoes if needed.
- Recipe Yield: About 4 cups
- Serving Size: ½ cup
- Using pumpkin pie spice: Add 1/2 teaspoon of pumpkin pie spice instead of cinnamon and nutmeg.
- Using vegetable stock: For a more savory taste, add unsalted vegetable stock instead of water.
- Make it Dairy-Free and Vegan: Use margarine, olive oil, avocado oil, or coconut oil instead of butter. Substitute heavy whipping cream with canned coconut milk.
- Make it Paleo: Use olive oil, avocado oil, or ghee instead of butter. Use coconut milk instead of cream.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @jessica_gavin on Instagram. I'd love to see how it turns out!