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!
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How to Make Mashed Sweet Potatoes?
This easy recipe calls for special techniques used by French chefs in top restaurants.
First of all, you cook the yam by boiling in hot water for 30 minutes.
Next, you peel off the skin and mash the yam with the back of a spoon. The final step is cooking the mash with butter, milk, salt and pepper on the stove top.
The key is to stir the mash continuously and you will have gourmet mashed sweet potatoes.
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.
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
Is Sweet Potato the Same as Yam?
In the United States, sweet potatoes are (mistakenly) labeled and marketed as yam. They have copper color skin and orange inside.
There are two common types of sweet potatoes available in the market and grocery stores. The other type of sweet potatoes are yellow inside.
For this mashed sweet potatoes recipe, you want to use yam, or sweet potato yam, with orange flesh.
To make sure you get the right ingredient at grocery stores, use your fingernail to scratch the sweet potato skin before buying.
Can I Make Mashed Sweet Potatoes with An Instant Pot?
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.
How Long To Boil Sweet Potatoes for Mash?
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.
How Many Calories Per Serving?
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.
Pairs well with:
How to Make Sweet Potato Mash Recipe?
Please refer to the recipe card below for detailed step-by-step method.
Mashed Sweet Potatoes Recipe
Mashed Sweet Potatoes - the best and savory sweet potato mash from scratch. Easy and healthy mashed sweet potatoes recipe that calls for only 5 ingredients.
- 2.5 lbs yam/sweet potatoes
- 1 tablespoon coarse salt
- 1.5 - 2 sticks cold unsalted butter, cut into cubes (6 - 8 oz)
- 1 cup whole milk (250 ml)
- 1/2 teaspoon salt
- 3 dashes ground white pepper
- Maldon sea salt flakes, for sprinkling
- 1 teaspoon chopped Italian parsley
Put 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 in the sweet potatoes easily and cleanly, about 30 minutes. Drain the sweet potatoes and peel the skin off.
Mash the sweet potatoes using the back of a big spoon. You may also use a potato masher. If you want a silky smooth texture, transfer the mashed sweet potatoes to a food processor or electric mixer to process until it becomes a very fine and creamy texture.
In a small sauce pan heat up the milk and bring to a boil. Meanwhile, transfer the mashed sweet potatoes to a Dutch oven. On medium-low heat, add the chilled butter cubes to the sweet potatoes and stir continuously for a smooth and creamy texture, about 5 minutes.
Pour in the hot milk, stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and add salt and ground white pepper.
Serve the mashed sweet potatoes immediately. Sprinkle some Maldon sea salt flakes, chopped parsley and two small cubes of butter on top of the mashed sweet potatoes before serving.
Recipe adapted from Ultimate French Mashed Potatoes by Joël Robuchon.