This Healthy Mashed Sweet Potatoes is ultra creamy, smooth and easy. It is the perfect side dish for the holidays or any main course for dinner. Ready in under 20 minutes!
Healthy mashed sweet potatoes are not overly sweet, wonderfully creamy and easily made in the stovetop, saving valuable oven space, particularly on the bustling Thanksgiving day. Have you checked my huge collection of Thanksgiving recipes?
Sweet potatoes have a naturally sweet and earthy flavor, and the vibrant orange color adds a visual appeal to the Holiday menu.
Yams and sweet potatoes are often confused because they look similar, and the terms are often used interchangeably in the United States.
Sweet potatoes typically have smooth, thin skin, and the flesh can be white, orange, or purple. They have a sweeter and creamier texture when cooked and are deliciously made into sweet potato biscuits.
Yams are characterized by their rugged, scaly, and thick skin, while their flesh typically has shades of white or purple. They are less sweet, with a starchy consistency like that of regular potatoes.
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Why is this healthy?
Sweet potatoes are one of the most nutritious vegetables around! They boast many beta carotene, fiber, vitamins, and minerals. Refer to this article for more detailed health benefits.
They are inherently delicious, with a subtle natural sweetness that does not require additional ingredients to enhance their flavor.
This recipe is made using milk and only about a tablespoon of butter instead of heavy cream or a whole stick of butter. There are only about 137 calories per serving.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Sweet Potato - Choose firm sweet potatoes with smooth skin, and feel heavy for their size. Avoid those with blemishes, soft spots, or sprouts.
- Milk - Use room temperature or warm milk, which helps to maintain a consistent temperature, preventing the sweet potatoes from cooling down too quickly. This results in a smoother and creamier texture, as cold milk might cause lumps.
- Butter - There is just a tablespoon of butter in this recipe. If you are looking for a richer side dish, then check out this instant pot mashed sweet potatoes.
- Brown sugar - It makes the perfect pairing for any sweet potato recipe.
Variations
This recipe is irresistible or can be made sweet or savory, depending on additions.
- Spices - Add ground cinnamon, nutmeg or pumpkin pie spice.
- Sweetener - Use maple syrup or honey instead of brown sugar.
- Garlic - Add a clove of garlic to the water when boiling and mash along with the potatoes.
- Brown butter - Stir in browned butter instead for a hint of caramel notes.
- Herbs - Stir in fresh thyme or rosemary.
- Bacon - Stir in cooked and chopped crisp bacon.
- Apple - Top mashed yams with sautéed apples, cooked in butter and brown sugar.
- Cheese - Skip brown sugar and stir in shredded gruyere or cheddar cheese
- Toppings - Sprinkle chopped toasted pecans.
- Make it vegan - Use vegan butter and plant-based milk such as almond or oat milk.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1.Wash, peel and chop sweet potatoes into 1 to 2-inch chunks. Bring a large pot of salted water to boil, add sweet potatoes and cook until tender, about 10 minutes.
Tip: The boiling time can vary depending on the size of the sweet potato chunks, but it typically takes around 7 to 15 minutes. You'll know they're ready when a fork easily pierces through them.
2. Drain well and let the sweet potatoes hang out in the colander for a few minutes to ensure all the water is drained. Add drained sweet potatoes back into the pot, add give a coarse mash.
3. Add butter, brown sugar, milk, salt, and pepper and mash with a potato masher until it reaches the desired consistency.
Tip: Begin with ¼ cup of milk and gradually increase to the desired consistency.
How to serve?
It makes a delicious and nutritious side dish for weeknight dinner or Holiday gatherings.
- Dinner - Serve with garlic bread and chicken burger for an easy kid friendly meal.
- Thanksgiving or Holiday table: It makes a classic side dish for Thanksgiving and other holiday dinners, along with avocado dinner rolls.
- Make a sweet potato casserole: Layer it in a baking dish, and then add toppings like brown sugar, pecans, or marshmallows. Bake until the topping is golden brown.
- Mashed sweet potato cakes: Mix leftovers with some flour, eggs, and additional seasonings, shape them into patties, dredge them in breadcrumbs, and pan-fry until golden brown.
- Sweet Potato Soup: Stir in broth, herbs, and spices to make a creamy sweet potato soup.
How to store and reheat?
- Refrigerator - Allow the mashed sweet potatoes to cool to room temperature, transfer into an airtight container and refrigerate within 2 hours of cooking. Store for up to 3-4 days.
- Freezer - Freezing is a great way to prepare them in advance. To freeze, scoop them into airtight, freezer-safe containers or heavy-duty freezer bags. Place the containers or bags in the freezer and freeze for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating instructions
When reheating, make sure to add a splash of milk or butter to restore their creamy texture.
- Microwave - Transfer the desired portion to a microwave-safe bowl. Heat on medium power in short intervals, stirring every 30 seconds to ensure even reheating. This prevents the edges from overheating.
- Oven - This method is best when reheating a large batch. Place the mashed sweet potatoes in an oven-safe dish and cover it with foil to retain moisture. Bake in a preheated 350-degree oven for 20-30 minutes, or until the sweet potatoes are heated evenly.
- Stovetop - Place it in the saucepan over low heat. Stir occasionally to prevent burning and heat until they are thoroughly warm.
How to mash?
There are various methods you can use to achieve the desired texture and flavor. Here are some common ways to mash sweet potatoes:
- Food processor- Add the cooked sweet potatoes to the food processor and pulse until you achieve the desired consistency. Be careful not to over-process, as it can make it gluey.
- Potato masher - This is a straightforward and easy method. However, hand mashing can result in a slightly chunky texture.
- Fork - Use a large fork for a coarse texture.
- Potato ricer - Using a potato ricer, produces smooth and fine-textured sweet potatoes.
- Immersion blender - Makes it smooth with a few small chunks.
- Food mill - Just like the food processor method, this yields the smoothest and creamiest mash (make sure to use the smallest grinding disc).
- Stand mixer - This method works well for larger quantities and produces a smooth texture. Use the paddle attachment to make a supreme mash.
- Electric hand mixer - It's a convenient method, especially if you want a smoother texture and when working with a small quantity.
Helpful tips
- Mash when hot for a creamy consistency.
- Add milk gradually since some potatoes may absorb less liquid when compared to others. You can always add more if needed.
- Don't overcook. Cook them until fork tender but not falling apart. Overcooking them might result in a mushy consistency.
Alternate methods to cook sweet potatoes
Skip the boiling and cook your sweet potato in the oven, air fryer, or microwave. Let it cool slightly, cut in half, scoop out the flesh, and mash as the recipe instructs.
- Oven- Prick-cleaned sweet potatoes with a fork, place on a foil-lined baking sheet, and bake in a preheated 400-degree oven for 40 to 60 minutes or feels soft. Cool until warm, peel and discard skins.
- Air Fryer - Refer to my air fryer baked sweet potato recipe to cook them easily in your air fryer.
- Microwave - Prick them all over with a fork, place them on a microwave-safe plate, and cook for 7 to 15 minutes, turning them once mid-way or until fork tender.
Recipe FAQs
It's important to peel the skin before adding them into the boiling water, as the skin can become tough and fibrous during cooking. However, if you're opting for a baking or air frying method, there's no need to peel them in advance. Instead, once the sweet potatoes are fully cooked and tender, you can conveniently slice them in half, and scoop out the creamy flesh.
You can cut the peeled sweet potatoes into rounds or chunks, depending on your preference. Make sure to cut them to a uniform size to ensure they cook evenly. This helps prevent some pieces from becoming overcooked while others remain undercooked. Also, chopping or slicing them into smaller chunks will help them cook faster, when compared large pieces.
Adding salt to the boiling water is optional. Salt enhances the natural flavor and can improve the taste. However, it is essential to note that sweet potatoes are sweeter. If you add too much salt, then it might take away from the natural sweetness of the recipe.
Certainly! Simply store them in an airtight container in the refrigerator for a few days, and when you're ready to enjoy them, reheat in the microwave, oven or on the stove with a touch of butter or milk to bring back their luscious, creamy consistency.
More fall side dishes
Healthy Mashed Sweet Potatoes
Ingredients
- 2 pound sweet potatoes
- 1 tablespoon butter
- ¼ to ½ cup milk, warm or room temperature
- 1 to 2 tablespoons Brown sugar
- ½ teaspoon ground cinnamon
- Salt as needed
- 1 pinch Black Pepper
Instructions
- Wash, peel and chop sweet potatoes into 1 to 2 inch chunks.
- Bring a large pot of salted water to boil, add sweet potatoes and cook until tender, about 10 minutes.Tip: The boiling time can vary depending on the size of the sweet potato chunks, but it typically takes around 7 to 15 minutes. You'll know they're ready when a fork easily pierces through them.
- Drain well and let the potatoes hang out in the colander for a few minutes to make sure that all the water is drained.
- Add drained sweet potatoes back into the pot, add butter, brown sugar, milk, salt and pepper. Mash until very smooth using a potato masher. Tip: Begin with ¼ cup of milk and gradually increase to the desired consistency.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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