These irresistible Mashed Sweet Potatoes are filled with creamy sweet potatoes, tender butternut squash, butter, and a hint of sweet maple syrup. Lower in carbs and healthier than regular mashed potatoes, enjoy these silky smooth mashed sweet potatoes with lunch, dinner, or as an easy vegetarian and gluten-free holiday side dish.
The Best Mashed Sweet Potatoes Recipe
This is hands down, the BEST mashed sweet potato recipe that I have EVER made.
Now, before you get too sidetracked by the fact that I added butternut squash to this recipe, don’t worry. You can totally double the sweet potatoes and skip the squash if you want to. With that said, you won’t even know there’s butternut squash in there.
Anyway, these super creamy mashed sweet potatoes are perfect for just about everything: holidays, Sunday dinner, weekday meal prep, or potlucks. You can even make them ahead of time and reheat later.
This easy recipe calls for simple additions like milk, butter, maple syrup, and fresh thyme. Feel free to make it sweeter or more savory to suit your own personal tastes and preferences.
Ingredients & Methods
- Sweet potato
- Butternut squash (or extra sweet potato)
- Maple syrup
- Fresh thyme
There is more than one way to make mashed sweet potatoes. Some people boil their potatoes, while other people bake them, while others make their mashed sweet potatoes in the Instant Pot.
For this recipe, I chose to bake my sweet potatoes. It’s fast, easy, and the results are always fantastic. Plus, you have the option to puree with the skin or without.
You may also cook your sweet potatoes in the Instant Pot. This is great if you’d rather not turn on the oven or you need it to prepare a different dish.
To boil sweet potatoes on the stovetop, simply add them to a pot of cold water and bring to a boil. boil for approximately 15-20 minutes, or until fork-tender.
As for the butternut squash? I steamed the butternut squash. Why? It’s easy. Plus, healthy. Roasting is a delicious alternative but it would require additional olive oil (if you prefer to roast your butternut squash follow this guide).
Do You Need to Peel Sweet Potatoes for Mashing?
This is entirely based on personal preference. The skin of sweet potatoes is yummy and healthy and packed full of vitamins and minerals.
How to Make Mashed Sweet Potatoes
Preparing mashed sweet potatoes is just as easy as making your favorite regular mashed potatoes.
1. Peel and chop:
Decide how you want to prepare your sweet potatoes for your mash. In this case, I’m baking mine. Wash and scrub each sweet potato and dry thoroughly. Poke holes in each sweet potato.
If adding butternut squash, peel, seed, and chop your butternut squash into large cubes for steaming.
Note – If you prefer not to use butternut squash, simply double the number of sweet potatoes and omit the butternut squash.
2. Preheat and Boil:
Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Add the sweet potatoes to the parchment-lined baking sheet.
Meanwhile, add a steamer basket to a large pot filled with approximately 1-2 inches of water. Transfer the chopped butternut squash to the steamer basket, cover, and bring to a boil.
3. Bake and Steam:
Bake the sweet potatoes for 30 minutes, then rotate the pan 180 degrees to ensure even cooking, and bake for an additional 15-30 minutes. You know your potatoes are ready when the natural sugars start to caramelize and a fork or knife is easily inserted into the thickest part of the potato.
Meanwhile, steam the butternut squash for approximately 15-20 minutes, or until fork-tender.
4. Mash or Puree.
Once the butternut squash has finished steaming, transfer to a large blender. Remove the cooked sweet potatoes from the oven and allow to rest for 5 minutes before handling.
Slice the potatoes in half and carefully peel the skin away from the soft inside. Transfer the sweet potato flesh to the blender with the cooked butternut squash. Add the milk and puree until smooth and creamy.
Alternatively, for a more rustic, less smooth mash, use a large fork or potato masher to mash the sweet potato and butternut squash until the desired consistency is reached.
5. Season and Serve.
Transfer the creamy mashed sweet potatoes to a large mixing bowl. Melt in the butter and stir in the maple syrup, if adding. Season with salt, to taste, and garnish with fresh thyme, if desired.
Can Mashed Sweet Potatoes be Made Ahead of Time?
To make these easy mashed sweet potatoes ahead of time, prepare your mash as outlined, however, wait to add the butter and maple syrup.
Transfer the prepared mashed sweet potatoes to a large microwave-safe container (glass is best) and store it in the refrigerator for up to two days.
When ready to prepare and serve, reheat until warm in the microwave, adding butter and maple syrup, to taste.
How to Make Mashed Sweet Potatoes Creamy?
There are several ways to “mash” potatoes – by using a potato masher, electric hand mixer, blender, or food processor. I have tried every single one of these methods on this recipe and only one method provided the super creamy mash/puree that I was looking for.
The winner? Blend your potatoes in a blender or food processor.
If you prefer a more rustic, chunky mash, a simple potato masher or hand mixer would have worked just as well.
Also, if I hadn’t added butternut squash, the electric hand blender would have worked just as fine. But, butternut squash is stringier and requires a bit more blending.
My other bit of advice for super creamy mashed potatoes?
- Thoroughly drain the water. If you boil your potatoes (or butternut squash) remove as much water as possible. Water will not make fluffy mashed sweet potatoes.
- Add some milk or cream. You don’t need a lot, but a splash or two adds great flavor and creaminess.
Best Way to Reheat Mashed Sweet Potatoes?
The microwave. I recommend reheating in a glass container covered (not sealed) with a lid. Heat at 30-second intervals, stirring after each.
Some people say that you can place the mashed sweet potatoes in a ziplock bag and submerge in a pot of boiling water, but I do not recommend this. It is never a good idea to reheat food in plastic.
More Sweet Potato Recipes,
If you try making these Healthy Mashed Sweet Potatoes, please leave me a comment and let me know how it turned out! I always love to hear your thoughts.
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Healthy Mashed Sweet Potatoes
- 2 pounds sweet potatoes
- 1 medium butternut squash (peeled, seeded, and cubed)
- 1/2 cup milk (plus more as needed)
- 4 tbsp butter
- 2 tbsp maple syrup
- 1/2 tsp salt
- fresh thyme (to garnish)
- Prepare the vegetables. Prepare the sweet potatoes. Wash and scrub each sweet potato and dry thoroughly. Transfer to the baking sheet and, using a knife or a fork, stab each sweet potato at least 6-7 times (this will vary depending on the size of your potato). Peel, seed, and chop your butternut squash into large cubes.
- Preheat and boil. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Transfer sweet potatoes to the parchment-lined baking sheet. Meanwhile, add a steamer basket to a medium pot filled with approximately 1-2 inches of water. Transfer the chopped butternut squash to the steamer basket, cover, and bring to a boil.
- Bake and Steam. Transfer potatoes to the oven and bake for approximately 30 minutes. Rotate the pan 180 degrees to ensure even cooking and bake for an additional 15-30 minutes, or until you see some of the natural sugars have started to caramelize and a fork or knife is easily inserted into the thickest part of the potato. Meanwhile, steam the butternut squash for approximately 15 minutes, or until fork tender.
- Puree. Once the butternut squash has finished steaming, transfer to a large blender. Remove the sweet potato from the oven and allow to rest for 5 minutes before handling. Slice the potatoes in half and carefully peel the skin away from the soft inside. Transfer the inside of sweet potato to the blender with the cooked butternut squash.* Add the milk and puree until smooth and creamy.
- Season and serve. Transfer the creamy mashed sweet potatoes to a large mixing bowl. Melt in the butter and stir in the maple syrup. Season with salt, to taste, and garnish with fresh thyme, if desired. Enjoy!
- Easily replace the butternut squash with an additional 2 pounds of sweet potatoes for a total of 4 pounds of sweet potatoes.
- If you love the skin of baked sweet potatoes, feel free to puree the skin with the rest of the sweet potato and butternut squash. Otherwise, save the skin and enjoy topped with your favorite meat and a dollop of sour cream for an easy, healthy lunch!
- Make your sweet potato mash sweet or savory. Favorite toppings include:
- Fresh herbs
- Melted butter
- Parmesan cheese
- Brown sugar
- Bacon (not vegetarian)
- Fried Apples
- This recipe, as written above is vegetarian and gluten-free. To make this recipe vegan and dairy-free, omit the butter and milk and use a plant-based butter and milk as an alternative.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)