Not sure which side to bring to Thanksgiving? Need a healthy vegetable side for dinner tonight? Do you like traditional foods with a bit of a twist? Mashed Sweet Potatoes are for you!
Sweet potatoes are my favorite Thanksgiving side. Fact.
That said, I also feel a holiday meal doesn’t feel complete without some version of mashed potatoes involved.
- My family’s solution is to serve sweet potatoes AND Crockpot Mashed Potatoes (we really never can get enough starch).
- If you are cooking for a smaller group or want to leave room for other sides (e.g. Cauliflower Casserole, Healthy Green Bean Casserole, or any of these Thanksgiving recipes), making mashed sweet potatoes is a tasty 2-fer that covers both your mashed potato and sweet potato casserole needs!
This is a sweet-and-savory sweet potato recipe.
- It has a touch of chipotle for smoky heat, and (like Sweet Potato Souffle) maple syrup for sweet balance.
The combination is fantastic and makes this recipe taste special enough for a holiday.
Mashed sweet potatoes are also healthy and versatile enough to be an excellent option outside of November and December.
No room on the stove or in your oven? Check out these Instant Pot Mashed Sweet Potatoes instead.
How to Make Mashed Sweet Potatoes
Another perk of easy mashed sweet potatoes is that they can be made in advance.
Reheat them either in a casserole pan in the oven, or gently on the stovetop. See “Meal Prep Tips” below for more.
To Peel or Not to Peel?
While I don’t mind leaving the peels on sweet potatoes when making baked Sweet Potato Fries, Sweet Potato Wedges, or Roasted Sweet Potatoes, when it comes to mashing them, it is better to peel the sweet potatoes before boiling.
If you’d like to avoid peeling the sweet potatoes, you can roast them, then scoop out the flesh.
- Sweet Potatoes. With natural sweetness and oodles of nutritional value, sweet potatoes are a fantastic addition to any meal. Mashing the sweet potatoes is an especially tasty and crowd-pleasing way to serve them.
- Half-and-Half. Rich and creamy mashed potatoes are a must.
- Spices. For smokiness, I used chipotle chile powder. For coziness and warmth, I used nutmeg and cinnamon.
- Greek Yogurt. I used Greek yogurt as a sweet potato mash healthy swap. It creates a creamy texture and tangy flavor, but also adds protein and calcium.
- Maple Syrup. Instead of making mashed sweet potatoes with brown sugar, I opted to use maple syrup. It naturally sweetens the potatoes and elevates their flavor.
- Butter. A mashed potato staple! No one can resist that decadent buttery flavor.
- Peel, cut, and boil the sweet potatoes.
- Add the half-and-half and spices.
- Mash the sweet potatoes.
- Stir in the yogurt, syrup, and butter.
- Serve the potatoes in a bowl with thyme. DIG IN!
- To Store. Refrigerate sweet potatoes in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat, in a casserole dish in the oven at 350 degrees F, or in the microwave.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
- To Prep In Advance. Up to 2 days in advance, peel, cut, and boil the sweet potatoes. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.
- Easy Meal Prep Tip. For easy mashed potatoes any night of the week, make a big batch and freeze leftovers in an ice cube tray. Transfer the frozen sweet potato cubes to a freezer-safe ziptop bag. Grab sweet potato cubes as desired and reheat from frozen.
Recommended Tools to Make this Recipe
- Saucepan. A must-have in every kitchen.
- Potato Masher. My go-to tool for mashing potatoes. It can help you achieve chunky mashed sweet potatoes or creamy mashed sweet potatoes.
- Measuring Spoons. This double-sided set of magnetic measuring spoons is easy to store.
Don’t wait for Thanksgiving to try these smoky, maple-kissed mashed sweet potatoes.
This recipe is easy enough for dinner tonight—plus I always wish we ate Thanksgiving food more than once a year anyway!
Frequently Asked Questions
To make sure your potatoes aren’t watery, don’t overcook the potatoes. It’s also important to drain the potatoes completely once you’re done boiling them to avoid having unwanted water lingering in your pot.
Yes, you can make these mashed sweet potatoes vegan. Use dairy-free alternatives for the half-and-half, Greek yogurt, and butter.
It is very healthy to boil sweet potatoes! This cooking method does not require any extra oils, saving both calories and fat.
Mashed Sweet Potatoes
- 4 pounds sweet potatoes about 6 potatoes
- 4 teaspoons salt divided
- 1/2 cup half-and-half
- 1/2 teaspoon chipotle chile powder (reduce to 1/4 teaspoon if sensitive to spice; increase to 3/4 to 1 teaspoon for more of a kick)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup whole milk plain Greek yogurt
- 3 tablespoons pure maple syrup
- 3 tablespoons unsalted butter diced
- Chopped fresh thyme
- Peel the sweet potatoes and cut into 1-inch cubes. Place in a large saucepan and cover with cool water so that the water covers the potatoes by 1 inch. Add 1 teaspoon salt. Bring to a simmer over medium-high heat. Continue simmering, adjusting the heat as needed, until the sweet potatoes are fork-tender, about 10 to 12 minutes. Drain, then return the potatoes to the pot.
- Add the half and half and chipotle chile powder, cinnamon, nutmeg, and remaining 3 teaspoons salt.
- Mash to your desired consistency.
- Immediately add the Greek yogurt, maple syrup, and butter. Stir until evenly combined. Taste and adjust spices and salt as desired.
- Transfer to a serving bowl and top with thyme. Enjoy warm.
- TO STORE: Refrigerate sweet potatoes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat, in a casserole dish in the oven at 350 degrees F, or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE AHEAD: Up to 2 days in advance, peel, cut, and boil the sweet potatoes. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.
- For easy mashed sweet potatoes any night of the week, make a big batch and freeze leftovers in an ice cube tray. Transfer the frozen sweet potato cubes to a freezer-safe ziptop bag. Grab sweet potato cubes as desired and cook directly from frozen.
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