The Ultimate Mashed Sweet Potatoes
Sweet Potato Mash
Rich silky sweet potatoes are one of my favorite parts of Thanksgiving dinner.
Instead of sticking with the classic marshmallow-heavy sweet potato recipe most people serve around the holidays, each year I try to make my sweet potatoes just a little bit different than the year before.
In the past, we’ve made scalloped sweet potatoes, twice-baked sweet potatoes, and even real sweet potato souffles.
Yet I’ve noticed, the years I serve some sort of mashed sweet potato variation, the potatoes disappear extremely fast.
I believe this is due to the devilishly smooth texture!
The Ultimate Mashed Sweet Potatoes Recipe
I love this simple classic mashed sweet potatoes recipe so much. In fact, we make this recipe regularly throughout the fall and winter, not just around the holidays. The kids always dive right in with appreciation!
It’s fabulous because…
- It takes very little effort. We’re sharing the lazy way to make sweet potato mash, which actually results in better flavor and texture, than if you spent more time on them.
- It’s silky, creamy, dreamy. That’s right, mashing the potatoes this way makes them ridiculously smooth and creamy.
- There are only 4 ingredients needed, plus salt and pepper. Win!
Yep, with just sweet potatoes, butter, half & half, and garlic you can make the most amazing mashed sweet potatoes you’ve ever tasted!
Do You Have To Peel Sweet Potatoes Before Cooking?
No. Absolutely not.
I might argue, the peel holds in the flavor and moisture as the sweet potatoes cook. If you remove the peels before cooking, they will dry out and have a bland flavor.
Plus, peeling sweet potatoes after baking is faster and more efficient. The peels just pull right off!
What’s The Best Way To Cook Sweet Potatoes?
Personally, I think baking whole sweet potatoes is the way to go.
You can boil sweet potatoes for sweet potato mash. However, you lose some of the natural flavor and richness.
Bake them whole, then peel them for the best flavor and texture.
Baked Sweet Potatoes vs Instant Pot Sweet Potatoes
The Instant Pots is a popular kitchen tool, and many people love to try anything in their IP. Sweet potatoes are no exception.
It is possible to pressure cook whole sweet potatoes in your Instant Pot. Therefore, if you do not have access to an oven, or your oven is overloaded around the holidays, feel free to pull out the IP!
Just remember, electric pressure cookers are restrictive in size. Depending on your IP model, you may not be able to fit the full 4.5 – 5 pounds of sweet potatoes in the pot.
So if you are cooking for a crowd, I would still make room in the oven.
How Do You Mash Sweet Potatoes?
There are three effective methods for mashing sweet potatoes.
- Potato Masher – Pull out that classic hand masher you inherited from grandma and put some muscle into it. Just be aware hand-mashed potatoes will have the most rustic (lumpy) texture.
- Mixer – You can use an electric mixer to quickly mash sweet potatoes. This will create a relatively smooth texture and will make the potatoes a little extra fluffy.
- Food Processor – This is my favorite method for mashing sweet potatoes because it makes them extremely smooth and creamy… Like buttah! Note, using a food processor works wonders on sweet potatoes, yet is not the best method for mashing white potatoes.
How To Make Mashed Sweet Potatoes
- Bake. Place the sweet potatoes on a baking sheet and bake until
very soft. Test the largest sweet potato by inserting a fork into the middle. If it goes in easily, they’re done!
- Peel. Use tongs to peel the loosened skin off the sweet potatoes. In most cases, the peel comes off in a couple big pieces.
- Puree. Place the sweet potatoes, butter, garlic clove, and salt in a food processor. Puree until smooth.
- Adjust. Test the texture of the mashed sweet potatoes. Then add half & half to the mash and puree again until well combined. It’s best to add a little at a time, to make sure the sweet potatoes are the texture and thickness you prefer.
Get The Full (Printable) Mashed Sweet Potatoes Recipe Below
More Amazing Sweet Potatoes Recipes
- Twice Baked Sweet Potatoes
- Maple Glazed Prosciutto Wrapped Sweet Potatoes
- Cinnamon Sweet Potatoes with Oat Crumble
- Butter Garlic Scalloped Sweet Potatoes
- Real Sweet Potato Souffles
More Favorite Thanksgiving Recipes
- Fluffy Southern Cat Head Biscuits
- Best Cheese Stuffed Mushrooms
- How To Make Turkey Gravy
- Best Pumpkin Pie Recipe
- Sausage Mushroom Thanksgiving Stuffing
- Perfect Mashed Potatoes
- Cinnamon Cream Pie
- Apple Cranberry Relish
Mashed Sweet Potatoes Recipe
- 4.5-5 pounds sweet potatoes
- 1/3 cup half & half, or whole milk
- ¼ cup butter
- 1 clove garlic, peeled and smashed
- 1 ½ teaspoon salt
- Preheat the oven to 400 degrees F. Place the sweet potatoes on a baking sheet and bake until very soft, 45-60 minutes. Test the largest sweet potato by inserting a fork into the middle.
- Use tongs to peel the loosened skin off the hot sweet potatoes. Then place the sweet potato flesh in a large food processor.
- Add the butter, garlic clove, and salt. Cover the food processor and pulse until the sweet potatoes are very smooth.
- Test the texture of the mashed sweet potatoes. Then add 2 tablespoons, or up to 1/3 cup, half & half to the mash and puree again until well combined. *Some sweet potatoes are very moist, so you may not want to add all the half & half.
- Serve warm as-is, or top with parsley, candied pecans, or butter.
- Place the sweet potatoes on a rack in the Instant Pot.
- Pour 1 cup of water into the pot.
- Lock the lid into place. Then pressure cook on high for 35 minutes.
- Perform a Quick Release and proceed with the recipe above.
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