Easy Mashed Sweet Potatoes
- PREP 10min
- COOK 20min
- TOTAL 30min
These easy mashed sweet potatoes are savory, but you can add a few extra ingredients for a sweeter version. See our notes in the tips section below.
You Will Need
3 pounds (1360g) sweet potatoes, scrubbed clean, 5 to 6 medium
1 ½ teaspoons fine sea salt, plus more to taste
1 bay leaf
3 tablespoons butter
1/8 teaspoon ground cinnamon
3 tablespoons sour cream or heavy cream, optional
Optional toppings: finely chopped parsley or chives and fresh ground black pepper
Directions
Peel sweet potatoes and cut them into 1-inch cubes.
Place cubes in a large pot. Cover with water (about 1 inch above the sweet potatoes). Add salt and bay leaf. Bring to a boil, reduce heat, and simmer until tender and easily pierced with a fork, 10 to 12 minutes. Drain.
Return the sweet potatoes to the pot and mash with a potato masher to your desired texture. Or, add them to a food processor bowl and pulse to the desired texture.
Add butter, cinnamon, black pepper, and a pinch of salt. For extra creamy sweet potatoes, stir in sour cream or heavy cream.
Top with extra butter and chopped fresh herbs (optional).
Adam and Joanne's Tips
- Storing: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months. Thaw frozen mashed sweet potatoes overnight in the fridge before reheating the next day. Reheat in a saucepan over low heat or microwave, stirring occasionally until warmed through.
- Sweet Mashed Sweet Potatoes: Add 2 tablespoons of brown sugar or maple syrup to the cooked potatoes before mashing. We also like to increase the cinnamon by 1/4 teaspoon. Serve with extra maple syrup on top, and if you enjoy nuts, add a handful of toasted pecans or walnuts.
- Roasted garlic: Mash in 4 to 5 cloves of roasted garlic.
- The nutrition facts provided below are estimates.