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Mashed Sweet Potatoes - the best and savory sweet potato mash from scratch. Easy and healthy mashed sweet potatoes recipe that calls for only five (5) ingredients.
Mashed Sweet Potatoes Recipe
This easy mashed sweet potatoes recipe takes only five (5) ingredients: yam, butter, milk, salt and pepper.
This crowd-pleasing side dish is so buttery, creamy and silky smooth. Most importantly, it is absolutely delicious.
I used French chef Joël Robuchon’s techniques and this mashed sweet potatoes is the BEST I’ve ever had!
There is no marshmallow, brown sugar, maple syrup or honey in the recipe.
As a result, it is healthy without being too sweet. The savory flavor also complements the natural sweetness of the yam.
Please try my recipe this Thanksgiving holiday so you will never go back to the overly sweet, marshmallow loaded version, I can guarantee you!
How To Make Mashed Sweet Potatoes
Step 1. Place the sweet potatoes in a pot with 8 cups of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips easily into the sweet potatoes, about 30 minutes. Drain the sweet potatoes and peel off the skin. Mash the sweet potatoes using the back of a large spoon or a potato masher. For a silky smooth texture, transfer the mashed sweet potatoes to a food processor or electric mixer and process until they reach a very fine and creamy consistency.
Step 2. In a small saucepan, heat the milk and bring it to a boil. Meanwhile, transfer the mashed sweet potatoes to a Dutch oven. Over medium-low heat, add the chilled butter cubes to the sweet potatoes and stir continuously until smooth and creamy, about 5 minutes.
Step 3. Pour in the hot milk, stirring briskly. Continue to stir until all the milk is absorbed. Turn off the heat and add salt and ground white pepper to taste.
Step 4. Serve the mashed sweet potatoes immediately. Before serving, sprinkle some Maldon sea salt flakes and chopped parsley on top, and add two small cubes of butter.
How To Mash Sweet Potatoes
There are many ways to mash sweet yam, here are my favorite methods:
- Use the back of a big spoon to mash. This is the easiest way.
- Use a potato masher if you have it in your kitchen.
- Use a potato ricer if you want Michelin-star restaurants quality. The potato ricer will make the sweet potatoes mash very light and fluffy.
- Yam is loaded with fiber. For smooth and silky texture, use a food processor or electric mixer to process the sweet potato mash.
Cooking Tips
For the best results, please follow the tips below:
- Use a good quality unsalted butter. I love Challenge brand butter.
- Use full milk for creamier results.
- DO NOT add sugar, brown sugar, marshmallow or honey. A little bit of salt is all you need for seasoning.
- Use ground white pepper for extra aroma and subtle peppery flavor.
- To serve, sprinkle some Maldon sea salt flakes on top of the mash for extra savory taste.
Frequently Asked Questions
In the United States, sweet potatoes are (mistakenly) labeled and marketed as yam. They have copper color skin and orange inside.
Image Credit: The Food Geek.
Yes, you can. Instant Pot or pressure cooker is great for this recipe.
Pressure cooking the yam will reduce the cooking time and the Saute mode is perfect for mixing and cooking all the ingredients together.
Some sweet potatoes are big so I suggest you slice them into halves before boiling in water.
As a general rule of thumb, they cook in 20-30 minutes in rolling boil hot water.
To check doneness. Use a fork and poke into the center of the flesh.
This mashed sweet potatoes recipe is only 452 calories per serving.
What To Serve With This Recipe
Serve this side dish with chicken, fish or steak for weeknight dinner. For a festive Thanksgiving or holiday dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Mashed Sweet Potatoes
Ingredients
- 2.5 lbs (1.1kg) yam, or sweet potatoes
- 1 tablespoon coarse salt
- 1.5 – 2 sticks unsalted butter, cold, cut into cubes
- 1 cup whole milk
- 1/2 teaspoon salt
- 3 dashes ground white pepper
- Maldon sea salt flakes, for sprinkling
- 1 teaspoon chopped Italian parsley
Instructions
- Place the sweet potatoes in a pot with 8 cups of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips easily into the sweet potatoes, about 30 minutes. Drain the sweet potatoes and peel off the skin. Mash the sweet potatoes using the back of a large spoon or a potato masher. For a silky smooth texture, transfer the mashed sweet potatoes to a food processor or electric mixer and process until they reach a very fine and creamy consistency.
- In a small saucepan, heat the milk and bring it to a boil. Meanwhile, transfer the mashed sweet potatoes to a Dutch oven. Over medium-low heat, add the chilled butter cubes to the sweet potatoes and stir continuously until smooth and creamy, about 5 minutes.
- Pour in the hot milk, stirring briskly. Continue to stir until all the milk is absorbed. Turn off the heat and add salt and ground white pepper to taste.
- Serve the mashed sweet potatoes immediately. Before serving, sprinkle some Maldon sea salt flakes and chopped parsley on top, and add two small cubes of butter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Exactly how this grandma has been doing mashed sweets for decades! I find them plenty sweet as is and never add sugar or spices, but I do have a small bowl of cinnamon flavored brown sugar at the holiday table for those who want these delicious tubers sweeter. My mother always candied sweet potatoes, and I hated them as a child, but as a young wife tried them this way and have adored sweet potatoes ever since–they are pretty good baked with just salt and butter, too. Unlike many southerners, I also hate sweet potato pie.
Hi Janmaus, thats great! Thanks for trying my recipe and for the 5 star rating.
I baked the Potatoes maintaining all the nutriants instead of boiling them and then make the recipe with them. They were awesome! I follow you and love your recipes!
Hi Kathy, thanks for your support, so happy that you love my recipes!! :)