Name: Easy Mashed Sweet Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 medium-sized sweet potatoes; 3 tablespoons butter; 1/4 cup heavy whipping cream; 1/4 cup honey; 1 teaspoon ground cinnamon

These quick and easy mashed sweet potatoes are deliciously creamy and fluffy with just the right amount of sweetness and spice, thanks to honey and cinnamon.

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Easy Mashed Sweet Potatoes is the perfect recipe for a quick weeknight dinner using a simple rotisserie chicken from your local deli or as a delightful addition to a holiday spread.

You only need five ingredients: fresh sweet potatoes, heavy cream, butter, honey, and ground cinnamon. Simply peel and chop the sweet potatoes, then boil and simmer them for about 20 minutes until they’re irresistibly tender. Toss them into a mixing bowl with the rest of the ingredients, then blend everything together with a stand mixer. In just 30 minutes, you’ll have a warm, creamy bowl of mashed sweet potatoes ready to serve. The ultimate fuss-free holiday side dish!

What You’ll Need to Make Easy Mashed Sweet Potatoes

Ingredients

Fresh sweet potatoes
Butter
Heavy cream
Honey
Ground cinnamon

How To Make Easy Mashed Sweet Potatoes

Prep the sweet potatoes by peeling them with a vegetable peeler and then cutting them into chunks or slices.

Place them in a medium-sized stock pot and add enough water to cover them by about an inch. Bring just to a boil over medium-high heat. Reduce heat to medium and continue cooking until the potatoes are soft and tender (about 20 minutes). I like to test doneness with a fork, when the sweet potatoes are very soft (even to falling apart), drain in a colander.

When the potatoes have been drained, pour them in a large bowl. Add butter, cream, honey, and cinnamon.

Beat together with an electric hand mixer until well blended and potatoes are smooth, and fluffy.

Add some extra butter and a bit of cinnamon if desired and serve! This is great served as a weeknight side dish but is also the perfect accompaniment to a holiday meal.

Store leftover mashed sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat them in the microwave or on low heat on the stovetop. Add a little extra milk or cream as needed. You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.

Recipe Notes

For savory mashed sweet potatoes, substitute the honey and cinnamon for a few minced garlic cloves (bonus points if they’re roasted garlic cloves) and two teaspoons of dried herbs. I’d recommend Italian seasoning, dried basil, rosemary, or dried thyme. Another option is garlic and 1/4 cup of shredded parmesan cheese.
Substitute brown sugar or maple syrup for the honey if you prefer.
In the place of cream, you can use sour cream, milk, buttermilk, or half and half.
Pumpkin pie spice can be substituted for cinnamon and you can add a dash of ground nutmeg as well.

Recipe FAQs

Boil or Bake?

You can bake the sweet potatoes if you prefer, however, baking drops vitamin A levers in the sweet potatoes by 80%, which is twice as much as boiling. Boiling is a healthier option, and I think it’s easier as well.

Do you salt the water when boiling sweet potatoes?

You don’t have to salt the boiling water but you can.

How do you keep sweet potatoes from getting watery when mashed?

Ensure the sweet potatoes are drained well before mashing them with the remaining ingredients.

How do you make vegan mashed sweet potatoes?

You can substitute the butter for vegan butter and coconut oil. You can also swap the milk for your preferred plant-based milk. Just like that, you’ll have vegan mashed sweet potatoes.

What do you serve with mashed sweet potatoes?

Here are some main meal serving suggestions to enjoy with this side dish:

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