Sweet Mashed Potatoes

Sweet mashed potatoes are a creamy, naturally sweet, and absolutely irresistible side dish that belongs on every holiday table—and honestly, any Tuesday night too! With just a handful of simple ingredients like butter, brown sugar, and warm cinnamon, these whipped beauties strike the perfect balance between savory and sweet.

Love More Mashed Potatoes? Try My Yukon Gold Mashed Potatoes or this Rosemary Garlic Mashed Potatoes next.

Why You’ll Love This Recipe

Creamy, smooth, and naturally sweet, these Sweet Mashed Potatoes are a cozy side dish perfect for any meal. Whipped with butter, a touch of cream, and warm spices, they deliver rich flavor and silky texture in every bite. Simple yet comforting, they pair beautifully with both savory mains and holiday favorites.

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Ingredient List

For the Mashed Potatoes:

• 2 pounds sweet potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter
• 1/4 cup milk or cream (more as needed for texture)
• 2–3 tablespoons brown sugar or maple syrup (to taste)
• 1/2 teaspoon ground cinnamon (optional)
• Pinch of salt

Optional Add-Ins:

• 1/4 teaspoon vanilla extract
• Pinch of nutmeg
• 2–3 tablespoons sour cream or Greek yogurt (for tang)
• Chopped toasted pecans (for topping)

Why These Ingredients Work

Sweet Potatoes: Orange ones. Not the white ones. They get soft when you cook them and they’re already sweet so you’re halfway done before you even start. The orange color means they’ve got more of that natural sweetness. I usually grab the ones that are firm and don’t have soft spots or weird growth things on them. Size doesn’t really matter but medium ones are easier to peel.

Butter: Do I really need to explain butter. It makes everything better and if you try to skip it these will taste like boring cafeteria food. Salted or unsalted both work but I use unsalted so I can control how much salt goes in. My grandma always used salted and they were fine so honestly do whatever.

Milk or Cream: Stops them from being dry lumps. That’s it. That’s the whole purpose. Heavy cream makes them richer and fancier. Regular milk makes them lighter. I’ve used half and half before when that’s what was open in my fridge. All of them work. The fat content just changes how rich they taste.

Brown Sugar or Maple Syrup: Whichever one I remember to buy at the store. They both make it sweeter but brown sugar has that molasses thing going on and maple syrup tastes more complex and woodsy. If you use honey it works too but it tastes different. Not bad different, just different.

Cinnamon: Smells nice. Tastes nice. I usually forget to add it honestly but when I remember everyone says they smell good cooking. It’s one of those background flavors that you don’t really taste but you’d miss if it wasn’t there.

Salt: Needed. Don’t skip. I’m serious. Salt makes sweet things taste more sweet. It’s science or something. Without it these taste flat and boring and like you forgot to season them which you did.

Essential Tools and Equipment

• Large pot (at least 4-quart capacity)
• Colander for draining
• Potato masher or ricer (for ultra-smooth results)
• Mixing spoon or whisk
• Measuring cups and spoons
• Sharp vegetable peeler
• Serving dish

Optional but helpful: Hand mixer works. Regular fork works if you can’t find your masher like me half the time.

How To Make Sweet Mashed Potatoes

Step 1: Prep Your Sweet Potatoes

Peel. Chop into chunks. Don’t stress about making them perfect just try to keep them kinda similar size. Like an inch to two inches each. If one’s huge and one’s tiny the tiny one will turn to mush before the huge one is cooked and then you’re fishing out hard chunks at the end and it’s annoying. I learned this the hard way my first time making these when I just hacked them up random and ended up with half cooked half paste.

Step 2: Cook the Potatoes

Pot. Cold water. Cover the potatoes. Salt. Boil. Turn down the heat. Wait like 15-20 minutes till they’re falling apart soft. You want them really soft. Like a fork slides through with zero resistance. If you have to push even a little they need more time. I usually test the biggest chunk because that one takes longest.

Step 3: Drain Thoroughly

Dump in colander. Shake it good. Back in the hot pot for a minute or two. This gets rid of extra water so they’re not soupy. I turn the heat on low and just let them sit there steaming. You’ll see little wisps of steam coming off and that’s the extra moisture leaving. My mom taught me this trick and it’s the difference between good mashed potatoes and watery sad ones.

Step 4: Add Butter and Mash

Butter goes in. Start mashing. I use whatever’s clean in the drawer. Potato masher is easiest. Fork works if you’re patient. Ricer makes them really smooth but I can never find mine so I just mash. Get them mostly smooth but some little lumps are fine. Gives them character or whatever food people say.

Step 5: Add Liquid and Sweeten

Little bit of milk. Not the whole thing. Look at it. Need more? Add more. Sugar or maple syrup goes in. I taste it first because my mom yelled at me once for adding too much and I’m still traumatized. Start with like two tablespoons and taste. Add more if you want. Cinnamon if you remembered to buy it. More salt. Always more salt than you think. Taste again. Fix it till it tastes right.

Step 6: Final Touches

Vanilla or sour cream if you’re doing that. Stir. You’re done. Don’t overthink it. If it tastes good you did it right.

Step 7: Serve and Garnish

Bowl. Pecans if you want. Eat them hot or they get weird and gummy. I usually just dump them in whatever serving bowl is clean and call it good. Sometimes I put extra butter on top so it melts and looks fancy.

You Must Know

Temperature matters! Everything hot. If it’s cold the butter sits there in chunks like little islands and it looks gross.

Don’t over-blend! Had a friend use her Vitamix once and they turned into glue. Just don’t.

Personal Secret: I bite a piece of raw sweet potato before I start. I know it’s weird. But some potatoes are crazy sweet already and some taste like nothing so I need to know before I dump in a bunch of sugar. Works every time.

Pro Tips & Cooking Hacks

• For make-ahead prep: Chop them the night before. Bowl of water. Fridge. Done. They won’t turn brown if they’re sitting in water and you’re basically halfway through the recipe already when it’s time to cook. I do this every Thanksgiving because morning-of is chaos.
• The orange juice trick: Splash of orange juice makes them less heavy tasting. My aunt does this and I thought she was crazy but then I tried it and she was right. Like a tablespoon is enough. Just brightens everything up.
• Avoid the microwave for reheating: Dries them out and makes weird hard spots. Stovetop with milk. Takes longer but they actually taste good reheated instead of like rubber.
• Common mistake: All the milk at once. Bad idea. Start small. I’ve done this and ended up with soup and had to try to fix it by cooking off liquid and it was a whole thing. Just add it gradually.
• Smart shortcut: Ricer if you’ve got one. Super smooth super fast. My friend has one and I’m jealous every time I mash potatoes by hand.
• Another thing nobody tells you: If you’re making a huge batch for a crowd, you can double or triple this easy. Just use a bigger pot. I made these for 20 people once and just kept the ratios the same and it worked fine.
• Butter temperature matters: Cold butter takes forever to mix in and leaves chunks. Room temp butter is easier but honestly I never remember to take it out early so I just use cold and deal with it.
• For extra smooth texture: Push them through a fine mesh strainer. Takes forever and makes a mess but they come out like restaurant quality. I’ve done this exactly once for a dinner party and will probably never do it again but it worked.
• If they’re too thick: Add more milk. If they’re too thin, cook them on low heat stirring constantly until some moisture evaporates. Or just serve them anyway because nobody’s going to complain about free food.

Flavor Variations / Suggestions

Savory Sweet Potatoes: Skip sugar. Garlic, chives, cheese. I do this sometimes when I’m serving them with something already sweet like glazed ham. Roasted garlic works better than raw because raw is too strong. Parmesan or cheddar both good. My husband likes these better than the sweet version but he’s wrong.

Spiced Holiday Version: Whatever fall spices you’ve got. Nutmeg, ginger, pumpkin spice, go wild. I dumped in pumpkin pie spice once when I couldn’t find my cinnamon and it tasted like Thanksgiving in a bowl. Too much nutmeg makes them taste like soap though so go easy.

Dairy-Free Delight: Coconut milk, vegan butter, coconut on top. My cousin is dairy free and I made these for her and she almost cried. Full fat coconut milk is key. The light stuff is watery and sad.

Extra Decadent: Cream cheese. End of list. Like three or four tablespoons mixed in with the butter. These will disappear in seconds and people will ask what you did different. Don’t tell them. Let them wonder.

Citrus Twist: Orange zest. Good with turkey. Lemon works too but orange is better. Just the zest not the juice or they get too liquidy. I use my microplane for this.

Bourbon Pecan: Bourbon, pecans, honey. For adults only obviously. Cook the bourbon for a minute so the alcohol cooks off or just add it raw if you don’t care. Butter toasted pecans on top, honey drizzled over. Fancy as hell.

Brown Butter Version: Brown your butter first before adding it. Sounds complicated but you just melt it and let it cook till it smells nutty. Makes them taste more complex. I forget to do this most of the time but when I remember they’re really good.

Marshmallow Topped: Put mini marshmallows on top and broil till golden. My kids lose their minds over this. Turns them into basically dessert but sometimes that’s what you need.

Maple Cinnamon Swirl: Make them normal then swirl in extra maple syrup and cinnamon on top before serving. Looks pretty and tastes like fall.

With Crispy Onions: Those crispy fried onion things you put on green bean casserole. On top of these. Sounds weird, tastes amazing. Adds crunch and salt.

Make-Ahead Options

Two days early. Fridge. Day of, put in dish, butter on top, foil, oven 350°F for 20 minutes. Milk if dry. This is how I survive Thanksgiving without losing my mind because I can’t make everything the day of and these actually reheat well.

You can also make them the morning of and just leave them at room temp for a couple hours then heat them up. Not ideal but it works in a pinch. I’ve done this when I ran out of fridge space which happens every single Thanksgiving.

To freeze: Cool completely first or they’ll get watery from condensation. Freeze in a container or one of those disposable aluminum pans. Two months. Thaw overnight in fridge. Heat like above. Little less fluffy than fresh but still good enough that I’ve served them to guests and nobody knew.

If you’re reheating from frozen, add like 10 more minutes in the oven and check that they’re hot all the way through. I usually stick a spoon in the middle and feel if it’s hot.

The key to reheating is adding extra liquid and fat. So more milk and more butter. They dry out when they sit so you gotta add moisture back. I’m heavy handed with this and they always turn out fine.

You can also do the slow cooker method for keeping them warm at a party. Low heat, stir every once in a while, add milk if they start looking dry. I did this at my sister’s wedding and they stayed good for like four hours.

Recipe Notes & Baker’s Tips

• Potato size matters: Even size, even cooking. Different sizes, some mush some raw. I cut the big ones in half or quarters and leave small ones bigger so they all end up about the same.
• The steam-off step is everything: Just do the thing. You’ll see why. The first time I skipped it because I was in a hurry and they were so watery I almost threw them out. Now I never skip it.
• Sweetness is personal: Less first. More later. Can’t reverse it. My mom likes them barely sweet. My kids like them candy sweet. I make them medium sweet and put extra sugar on the table.
• Texture preference: Smooth, chunky, whatever. I like mine a little chunky because it feels more homemade. My mother-in-law likes them smooth enough to drink through a straw. Both fine.
• Leftover magic: Egg, flour, pan fry. Breakfast done. I make these into patties the next day and my kids eat them faster than I can cook them. Sometimes I add cheese to the patties. Always good.
• Color varies: Different sweet potatoes are different shades of orange. Some are pale, some are bright. Doesn’t matter for taste. The bright ones just look prettier.
• You can taste as you go: Unlike recipes where you can’t taste raw egg or whatever, you can taste these at every step. Taste after you add milk. Taste after sugar. Taste after salt. Fix it till it’s right.
• Serving amount: This recipe says 6-8 servings but that depends if your family eats normal or if they’re like mine and everyone wants seconds. Plan for more if your people are hungry.
• They thicken as they sit: If they look a little thin when you’re done, wait ten minutes. They’ll thicken up. If they’re too thick, add milk and stir.
• For a crowd: This doubles and triples easy. I’ve made this for 30 people. Just use a huge pot and keep the ratios the same. Takes a little longer to cook but works fine.

Serving Suggestions

Everything. Literally any protein. Turkey, chicken, ham, pork chops, steak, fish, tofu, whatever you’re having. I made them with fish sticks once and my kids didn’t even notice it was a weird combo. I’ve also served them with meatloaf, pot roast, baked salmon, grilled chicken, breakfast sausages, and probably other things I’m forgetting.

Garnish ideas: Pecans, maple syrup, cinnamon, bacon, butter, whatever’s around. Toasted pecans are the classic but I’ve done walnuts, crispy bacon bits, a drizzle of honey, extra cinnamon sugar on top, fresh thyme if I’m feeling fancy, even crushed pretzels once which was actually really good.

When to serve: Hot. Like right after you make them. They’re best hot. Room temp they’re okay. Cold they’re weird and grainy. If they get cold reheat them don’t just serve them cold.

Pairing ideas: They’re good with basically everything but they’re especially good with salty or spicy foods because the sweetness balances it out. Spicy chili, salty ham, tangy BBQ, all good. My friend serves them with jerk chicken and it’s an amazing combo.

For holidays: These are perfect for Thanksgiving and Christmas because they’re easy and everyone likes them and you can make them ahead. I always make a double batch for Thanksgiving because they disappear fast.

For regular dinners: Don’t save these just for holidays. They’re easy enough for weeknight dinners. I make them probably once a month just because. My kids eat vegetables when they taste like this so I’m not stopping.

Presentation: If you care about looks, use an ice cream scoop to portion them onto plates. Looks fancy. Or put them in a pretty bowl and let people serve themselves. Or just dump them on a plate because you’re tired and nobody cares.

How to Store Your Sweet Mashed Potatoes

Room Temperature: Two hours then fridge or you’ll get sick.

Refrigerator: Lid on container, four days, gets firm.

Freezer: Bag, label, two months.

Reheating Instructions:

• Stovetop (best method): Low, milk, stir lots.
• Oven: Dish, foil, 350, 20 minutes.
• Microwave (last resort): Short zaps, stir, milk.

Allergy Information

Contains: Dairy (butter, milk/cream)

Common Allergens:

• Dairy: Plant milk works. Vegan butter works.
• Tree Nuts: Pecans optional.

Dietary Notes:

• Gluten-Free: Yep
• Vegetarian: Yep
• Vegan: Swap the dairy stuff
• Paleo: Ghee, coconut milk, honey

Questions I Get Asked A Lot

My mashed potatoes turned out watery—what happened?

Bad draining. Skipped the steam step. Too much milk. Do better next time. Seriously though the steam step is crucial. Put them back in the hot pot for a couple minutes after draining and the extra water evaporates. I skip this when I’m lazy and always regret it.

What’s the difference between sweet potatoes and yams?

They’re the same thing at the grocery store. Real yams are different but you won’t find them. Buy orange sweet potatoes. Move on with your life. This is one of those things people get worked up about and it doesn’t matter. Just buy the orange ones.

How do I make them extra fluffy?

Ricer. Hot ingredients. That’s the secret. Also don’t overwork them. And the steam step. And adding the butter while everything’s hot. Actually there’s like five secrets but they’re all easy.

Mine turned out lumpy, what did I do wrong?

Didn’t mash enough probably. Or your potatoes weren’t cooked all the way. Or you added cold milk to hot potatoes and it seized up. Make sure potatoes are super soft before you start mashing. And mash more than you think you need to.

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