No matter who you're serving, these mashed sweet potatoes are guaranteed to be a hit! They're smooth, creamy, and full of sweet and savory flavor.
If these mashed sweet potatoes aren’t a perfect holiday side dish, I don’t know what is! They’re creamy, flavorful, and blissfully easy to make. They call for just 8 ingredients (yes, including salt and pepper), and you can even make them in advance. They’re totally gluten-free, and they can be made vegan, too. No matter who you’re serving, these mashed sweet potatoes are guaranteed to be a hit.
I got the idea to make them after developing last year’s sweet potato casserole recipe. Don’t get me wrong, I love its nutty crumble topping, but I was especially smitten with the gingery sweet potato filling. In fact, I liked it so much that I thought it would make a tasty side dish on its own. I amped it up with garlic and rosemary, and voila! It became the smoothest, creamiest, and most flavorful mashed sweet potatoes I’d ever tasted. If you love sweet potatoes, you have to try this recipe!
Mashed Sweet Potatoes Recipe Ingredients
My favorite thing about this recipe is that it really lets the sweet potatoes shine. Unlike in a classic sweet potato casserole, you won’t find any marshmallows, brown sugar, or maple syrup here. The sweetness comes from the potatoes themselves. Then, these ingredients add richness and depth of flavor:
- Olive oil or melted butter – Take your pick! I love the fruity olive oil in these mashed sweet potatoes, and it makes this recipe vegan. But if you prefer butter, its rich flavor is delicious here too.
- Milk – I use almond milk because it’s what I keep on hand, but cow’s milk or another type of plant-based milk would work as well.
- Rosemary – Rosemary and sweet potatoes are one of my favorite cold weather flavor combinations! It makes this mash cozy, aromatic, and complex.
- Garlic – For sharp, savory depth of flavor.
- Ground ginger – It adds subtle warmth.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Mashed Sweet Potatoes
Like in my mashed cauliflower recipe, I don’t actually mash the sweet potatoes here. Instead, I puree them in a food processor to create a super smooth, creamy texture. If you prefer to use a potato masher to achieve a chunkier texture, feel free, but I adore this method:
First, bake the potatoes. When I make traditional mashed potatoes, I start by boiling the potatoes. But when I’m working with sweet potatoes, I bake them. It concentrates their sweet flavor and makes their flesh smooth and creamy…perfect for mashed sweet potatoes! Wash the potatoes, and poke a few holes in them with a fork. Place them on a foil-lined baking sheet and bake at 425° for 60 minutes, or until tender. You should be able to easily pierce them with a fork.
Next, blend! When the potatoes are cool enough to handle, peel away their skins. Transfer the cooked flesh to a food processor, along with the milk, butter or oil, rosemary, garlic, ginger, salt, and pepper. Process until creamy, and season to taste.
Finally, eat. Serve the mashed sweet potatoes hot, topped with a sprinkle of thyme leaves, a pat of butter, and salt and pepper. Enjoy!
More Favorite Side Dishes
Delicious and easy to make, these mashed sweet potatoes would be a great addition to any fall or winter dinner (Thanksgiving and Christmas included!). Pair them with one or more of these other side dish recipes:
- Green Bean Casserole
- Mushroom Gravy
- Best Stuffing
- Roasted Brussels Sprouts
- Shredded Brussels Sprouts Salad
- Roasted Beets with Citrus
- Oven Roasted Potatoes
- Or any of these 50 Thanksgiving Side Dishes!
Mashed Sweet Potatoes
- 5 large sweet potatoes (3 pounds)
- 3 tablespoons extra-virgin olive oil or melted unsalted butter
- ⅔ cups almond milk or any milk
- 2 teaspoons chopped fresh rosemary
- 2 garlic cloves
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- Freshly ground black pepper
- Fresh thyme leaves or chopped parsley for garnish, optional
- Pat of butter, for serving, optional
- Preheat the oven to 425°F and line a baking sheet with foil.
- Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
- Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, milk, rosemary, garlic, ginger, salt, and several grinds of pepper and process until creamy. If you prefer a chunkier consistency, mash with a potato masher. Season to taste.
- Transfer to a bowl and garnish with the thyme. Serve with a pat of butter, if desired.