Mashed Sweet Potatoes

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Mashed sweet potatoes are often smothered in sugar, but this savory recipe is healthy and just as delicious! Your loved ones will keep coming back for more.

Mashed sweet potatoes

Easy Mashed Sweet Potato Recipe

Sweet potatoes can be prepared in many ways, but mashing them is perfect when you want something a little more nutrient-dense than traditional mashed potatoes. These savory mashed sweet potatoes are an excellent addition to your holiday table, but if you’re looking for something sweeter, try this Mashed Sweet Potatoes Brulee. Pair them with Roasted Chicken, Salisbury Steak, Pork Chops, or Turkey Meatloaf.

Mashed sweet potatoes

Why This Works

Healthier than mashed potatoes: sweet potatoes are one of the top food sources of vitamin A, which helps protect your peepers. It also contains vitamin C and B-6, fiber, copper and potassium.

Mashed Sweet Potato Mash Ingredients

  • Sweet Potatoes: Peel and cube two pounds of sweet potatoes.
  • Unsalted Butter: Sauté the garlic in one tablespoon of butter.
  • Garlic: Crush three cloves.
  • Milk: Use 1% milk to keep this dish light.
  • Light Sour Cream: Stir in two tablespoons for creamy potatoes.
  • Salt and Black Pepper to taste

How to Make Mashed Sweet Potatoes

  1. Boil sweet potatoes in a large pot of salted water. Once tender, drain them in a colander.
  2. Garlic: Melt the butter in the pot and sauté the garlic until lightly golden.
  3. Mash the Potatoes: Return the sweet potatoes to the pot with the garlic and add the milk and sour cream. Mash the mixture with a potato masher until smooth, and season with salt and pepper.


  • Bake Potatoes: Instead of boiling, roast whole sweet potatoes in the oven at 425° for 45 to 50 minutes. Once roasted, remove the skins and continue with step two.
  • Sour Cream Alternative: Use plain Greek yogurt for extra protein.
  • Milk: Swap 1% milk with 2%, whole milk, or even almond milk.
  • Add sweetness: Add maple syrup, brown sugar or honey
  • Creaminess: Feel free to add more sour cream or milk for creamier mashed sweet potatoes.
  • Herbs: Before serving, sprinkle fresh chives on the potatoes for color.
  • Spices: Add a little cinnamon, pumpkin spice or smoked paprika for a smoky flavor.
  • Cheese: A little parmesan cheese would work nice here.
  • Serving a crowd? Double or triple this easy mashed sweet potato recipe and add it to your Thanksgiving menu.

What to Serve with Mashed Sweet Potatoes


Uncooked sweet potatoes will stay fresh for several weeks if stored in a cool, dry, dark place. Leftover mashed sweet potatoes will last up to four days in the refrigerator in an airtight container and can be reheated in the microwave.


Should you peel sweet potatoes before boiling?

While you can eat the skin of sweet potatoes, it’s best to peel them for mashed potatoes so they’re smooth. Peel the potatoes before dicing and boiling them.

How Long To Boil Sweet Potatoes for Mash?

This will depend on how big the pieces are. Use a sharp knife to test if they’re done, they should be tender, without overcooking.

How To Make Ahead

I find them best if made and served the same day. If you want to make ahead:

  • Make them one or two days early.
  • Refrigerate them once cool in a baking dish covered tightly with foil.
  • Reheat them in a 350°F-oven for about 20 to 30 minutes until warm.

More Sweet Potato Recipes You’ll Love

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Mashes Sweet Potatoes Recipe

5 from 18 votes
Mashed sweet potatoes are often smothered in sugar, but this savory recipe is healthy and just as delicious! Your loved ones will keep coming back for more.
Course: Side Dish
Cuisine: American
Mashed sweet potatoes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Yield: 5 servings
Serving Size: 3 /4 cup


  • 2 lbs 4 medium sweet potatoes, peeled & cubed
  • 1 tbsp butter
  • 3 cloves garlic, crushed
  • 1/2 cup 1% milk
  • 2 tbsp light sour cream
  • salt and fresh cracked ground pepper, to taste


  • In a large pot boil sweet potatoes in salted water until tender, drain in a colander.
  • Meanwhile, melt butter and sauté garlic until lightly golden.
  • Return potatoes to the pot with the garlic, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.

Last Step:

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Multiply this recipe for more servings.
See variations above.


Serving: 3 /4 cup, Calories: 151 kcal, Carbohydrates: 27 g, Protein: 3 g, Fat: 3.5 g, Saturated Fat: 1 g, Sodium: 27 mg, Fiber: 3 g, Sugar: 1 g