Mashed Sweet Potatoes

These mashed sweet potatoes are the perfect Thanksgiving side dish. They’re sweet yet savory, easy to make and even vegan friendly. Made with just a handful of ingredients you probably already have on hand.

I’ve eaten so many sweet potatoes lately and these mashed sweet potatoes are one of my favorite ways to do it. It’s the perfect mix of savory yet sweet- we have the sweetness from the sweet potatoes themselves, plus some maple syrup and savory flavors from butter, salt, pepper and thyme.

Sweet potatoes are great for mashing because they become really creamy when cooked and you don’t have to worry about them getting gummy the way you do with regular potatoes. Also, yams and sweet potatoes are technically different things. Yams are drier and starchier, so you want to make sure you’re using sweet potatoes here.

While these are great for a Thanksgiving side, I also love them for an easy dinner side! You can make a big batch and have them prepped for the week, then serve alongside my air fryer chicken thighs, chicken breasts or some steak!

Quick tips!

• You need three pounds of potatoes here. Be sure to make this recipe by weight and not by potato quantity. I ended up needing five, but mine were on the smaller side!
• You can use dairy or non-dairy milk and butter here. If using non-dairy, I suggest almond or soy and make sure it is plain and unsweetened.
• Feel free to add in any additional herbs of your choice. I also love rosemary here! You can also opt to omit the herbs and add more maple syrup to make these a bit of a sweeter side dish. This is a very versatile recipe so feel free to get creative.

How to make mashed sweet potatoes

Preheat the oven to 400 degrees Fahrenheit.

Wash your potatoes and poke a few holes in each with a fork or knife. Add to a baking sheet – I line mine with parchment paper for easy clean up.

Bake for about 45-50 minutes or until fork tender. It will depend on how big your potatoes were. You want the fork to easily glide into the potato.

Remove from the oven and let cool until cool enough to remove the skins.

Melt the butter in a large pot and then add in the sweet potato flesh. Add in all remaining ingredients. Use a handheld electric mixer to combine everything until fluffy. I prefer this to using a potato masher, but you can definitely mash by hand.

Taste and adjust flavors as desired. Enjoy and try my sweet potato casserole next!

Baking vs. boiling

For traditional mashed potatoes, you want to boil them so they don’t get too dry. However, with sweet potatoes, I find boiling them makes them a bit too wet and doesn’t deepen the flavor the way baking does. Baking creates a sweeter potato than boiling does, so it is my preferred method here.

It does take a bit longer to bake than boil, so if you need a bit of a shortcut, peel the potatoes and boil them until fork tender, about 20-25 minutes. Drain and proceed with the rest of the recipe as usual!

Variations

For a sweeter flavor profile, skip the thyme and add a pinch of cinnamon instead! You can also add some more maple syrup or even a touch of brown sugar.

For a more savory variation, reduce the maple syrup to 2 tablespoons and stir in 2 grated garlic cloves.

For richer potatoes, fold in 1/4 to 1/2 cup sour cream or even greek yogurt.

Make it herby! Fold 2 teaspoons of fresh minced rosemary into the potatoes and garnish with fresh parsley.

Frequently asked questions

Can I prep these in advance?

Definitely! If you’re looking to do some Thanksgiving prep or general meal prep, this is the perfect recipe since they store really well. Just prep the full recipe as usual, let cool, then transfer to a sealed container and store in the fridge for up to 5 days. Reheat on the stove or in the microwave until warm and enjoy!

Can you eat the skin of sweet potatoes?

Yes! The skin is completely edible and nutritious, but I do not recommend using the skin for these mashed sweet potatoes. We want a smooth and creamy texture and after baking, the skins will become softer but the texture won’t be very pleasant once everything is mixed together. You do not need to peel or remove the skins before baking, just discard them after baking! I love eating the skin with my stuffed sweet potatoes.

Can I freeze them?

Yes! Let the mashed potatoes cool completely, then transfer to a freezer safe container and freeze for at least 3 months. Let thaw in the fridge overnight and then reheat until warm.

Try these Thanksgiving sides next!

• Maple Glazed Rainbow Carrots
• Kale and Apple Salad
• Butternut Squash Risotto

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