Easy Mashed Sweet Potatoes

Mashed sweet potatoes that are silky, maple-kissed, and done in under 30 minutes. These hit that sweet-savory spot with a little butter, a splash of milk, and just enough cinnamon to make your kitchen smell like you’ve got your life together. They go with roasted chicken, salmon, or honestly, a spoon and you standing over the stove… no judgment.

My family is weirdly obsessed with these. My husband will hover by the pot like it’s a campfire. Our kid calls them orange clouds and eats them straight from the bowl, warm and a little messy, which is basically our whole vibe. I’ve brought these to holidays, weeknight chaos, and one very “oops-we-have-guests” Tuesday. Every time, the pot is scraped clean and someone asks for the “recipe,” which is hilarious because it’s basically: boil, mash, taste, repeat.

How to Make It

Grab about 2 pounds of sweet potatoes. Peel if you want them silky; leave the skins on if you like it rustic and a little earthy (I do both depending on my patience). Chop into chunky cubes so they cook evenly—like, 1½-inch pieces.

Toss them into a big pot, cover with cold water, and throw in a fat pinch of salt. Bring it up to a boil, then drop the heat and simmer until a knife slides in easy—usually 15–18 minutes. Don’t overthink it, just don’t let them go to mush-mush.

Drain them really well—like shake the colander and let the steam puff off for a minute or two. This is the trick to not-soupy mash. Back into the hot pot they go. Add 3–4 tablespoons butter (or olive oil), about 1/4 cup warm milk (or coconut milk), 1–2 tablespoons maple syrup, 1/2 teaspoon kosher salt, and a pinch of cinnamon. Mash with a potato masher. Taste. Add more salt, more milk if you want it looser, maybe a tiny pinch of nutmeg if you’re feeling holiday.

Finish with a little black pepper and a pat of butter on top, because we’re not saints.

✔Ingredient Notes

– Sweet potatoes: Orange-fleshed (garnet or jewel) are creamy and sweet. Two pounds feeds 4–6. Cut evenly or you’ll have some chunks and some mush—been there.
– Butter or ghee: Gives that glossy, restaurant-y finish. Brown the butter first if you want to get fancy. Dairy-free? Use vegan butter or olive oil.
– Milk/cream: Warm it so your mash stays hot and fluffy. Any milk works—whole milk, half-and-half, or full-fat coconut milk if dairy-free.
– Maple syrup or brown sugar: A tablespoon or two. Enough to round out the flavor, not launch dessert. Honey works, but it’s louder—use a smidge less.
– Salt: Don’t be shy. If it tastes flat, it needs salt, not more sugar.
– Cinnamon + nutmeg: Tiny pinches go a long way. Too much and you’re in pie territory (which… also fine, but not the goal).
– Garlic (optional): A small clove, microplaned, for a savory vibe. Raw garlic is bossy—roasted is safer if you’re nervous.
– Vanilla (super optional): A drop makes it cozy; too much screams cupcake. I usually skip it for dinner mashed.

✔Recipe Steps

1. Peel (or don’t) and cut 2 lb sweet potatoes into 1½-inch chunks.
2. Cover with cold salted water, bring to a boil, then simmer 15–18 minutes until tender.
3. Drain thoroughly and let steam off 1–2 minutes so excess moisture escapes.
4. Return to pot and mash with 3–4 tbsp butter, 1/4 cup warm milk, 1–2 tbsp maple syrup, 1/2 tsp kosher salt, and a pinch of cinnamon.
5. Adjust with more milk for creaminess; season with more salt and black pepper to taste.
6. Serve warm with a pat of butter and a sprinkle of flaky salt or chopped chives.

What to Serve It With

– Roasted chicken thighs, pork chops, or glazed salmon
– Meatballs with gravy (yes please)
– Crispy tofu or black beans with limey slaw
– Sautéed garlicky greens, Brussels sprouts, or a big green salad
– Thanksgiving turkey, obviously—these play nice with gravy

✔Tips & Mistakes

– Cut evenly so they cook at the same pace—no potato chaos.
– Salt the water like pasta water. Seasoning starts in the pot.
– Steam-dry after draining. Watery mash is a mood killer.
– Warm your milk. Cold dairy cools everything down and tightens the mash.
– Don’t go wild with a blender—sweet potatoes can turn pasty if overworked.
– Taste, then tweak. It’s your bowl. More salt, more butter, go for it.

✔Storage Tips

Pop leftovers into an airtight container and stash in the fridge up to 4 days. Reheat gently with a splash of milk in a pot or the microwave, stirring halfway. They also freeze great for up to 2 months—thaw overnight, then warm with a little extra butter to bring them back to life. And if you eat them cold standing in the fridge light? Been there. Also fantastic topped with a fried egg for breakfast.

✔Variations and Substitutions

– Savory garlic-herb: Skip the maple, add roasted garlic and chopped chives/parsley.
– Smoky chipotle: A little adobo sauce, squeeze of lime, and cilantro.
– Coconut-ginger: Coconut milk, grated fresh ginger, and a drizzle of maple.
– Brown butter + sage: Nutty, cozy, ridiculous. Crowd favorite.
– Extra creamy: Stir in cream cheese or mascarpone for a holiday flex.
– Vegan: Olive oil or vegan butter + coconut milk. Season a bit more aggressively.
– Lower-sugar: Leave out the maple; the sweet potatoes are plenty sweet.

Frequently Asked Questions

Easy Mashed Sweet Potatoes

Creamy, lightly sweet mashed sweet potatoes with butter and a hint of cinnamon—an easy, cozy side for weeknights or holidays.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pounds sweet potatoes peeled and cut into 1.5-inch chunks
• ▢ 4 tablespoons unsalted butter cut into pieces
• ▢ 0.5 cup milk warmed; whole milk or half-and-half
• ▢ 1 tablespoons maple syrup optional
• ▢ 0.75 teaspoons kosher salt plus more to taste
• ▢ 0.25 teaspoons ground cinnamon optional
• ▢ 0.25 teaspoons black pepper optional

Instructions

Preparation Steps

• Place sweet potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a lively simmer.
• Cook until very tender when pierced with a fork, about 15 to 20 minutes. Drain well.
• Return potatoes to the hot pot and set over low heat for 1 to 2 minutes, stirring, to steam off excess moisture.
• Mash the potatoes with a masher. Add butter and mash until melted and incorporated.
• Pour in warm milk and add maple syrup, salt, cinnamon, and pepper. Stir until smooth and creamy. Taste and adjust seasoning.
• Serve warm. For extra-smooth texture, use a hand mixer on low for 30 to 45 seconds.

Notes

Make-ahead tip: Prepare up to 2 days in advance and reheat gently with a splash of milk. For richer flavor, swap milk for half-and-half.