Delicious Mashed Sweet Potatoes made with only 4 ingredients! Easy, creamy, comfort food. The perfection addition to your holiday table!
If you’re anything like me, you’re all about the side dishes when it comes to the holidays! The mashed potatoes are always my absolute favorite, so I wanted to create a sweet potato version that was just as delicious! With only 4 simple ingredients, I have made the ultimate holiday staple, Mashed Sweet Potatoes! In just a few minutes you can have this sweet and creamy side dish ready to serve.
Why Make These Mashed Sweet Potatoes
- Requires Only 4 Ingredients
- A Holiday Staple
- Comfort Food
- Super Easy To Make
Add these mashed sweet potatoes to your holiday menu and never look back! This easy recipe is so simple to throw together, it will be a staple at every get together you have from here on out!
Ingredient Notes
- Sweet Potatoes – Peeled and cubed, 1-2″ pieces. You can also use white sweet potatoes.
- Butter – Unsalted to control the sodium content, cut into pieces.
- Cream – The cream is going to make these ultra smooth and delicious! I used half and half. You can substitute milk for less calories.
- Sour Cream – Sour cream is going to add a nice tang to the dish and make the sweet potatoes extra creamy and smooth! You can substitute plain greek yogurt.
- Thyme – Fresh, chopped. It makes ALL the difference using fresh herbs!
How To Make Mashed Sweet Potatoes
- Cook Sweet Potatoes: Add the sweet potatoes to a large pot of salted, boiling water. Cook for 20-25 minutes or until fork tender.
- Mash Ingredients: Drain the potatoes and transfer them to a large mixing bowl. Add the butter, cream, sour cream, and salt to the bowl. Using a potato masher or a hand mixer, blend everything together until smooth and completely mixed.
- Finish & Serve: Top with fresh thyme. Serve.
FAQs & Expert Tips
FAQs
While both are excellent sources of healthy carbohydrates, sweet potatoes have more fiber and are slightly lower on the glycemic index than regular potatoes!
While sweet potatoes are incredibly nutritious, they are considered a starchy vegetable. Removing the starch from the sweet potatoes will reduce the carbohydrate content. Just place your cubed up, peeled, sweet potatoes under some cold running water to rinse it off. This is perfect if you’re on a low-carb diet!
You can add whatever you see fit! Add in some spices like cinnamon or nutmeg, fresh herbs such as rosemary, chives, and parsley, or incorporate a hint of maple syrup for added flavor. Make it your own!
This is the perfect addition to your holiday table alongside the classics! Whether it be for Thanksgiving, Christmas, or just a weeknight meal, these mashed sweet potatoes are fantastic!
Tips
- Make sure you cut your sweet potatoes in cubes of equal size so that they cook at the same time.
- Just like you always salt your pasta water, you need to salt the water that the sweet potatoes cook in! If you add salt while cooking the potatoes, you won’t need to add much later on.
- Cook your sweet potatoes in the instant pot to save time!
- Let the butter come to room temperature before melting it into the hot sweet potatoes.
Leftovers
Store leftover mashed sweet potatoes in an airtight container in the refrigerator for 3-5 days.
Freezing
You can also freeze them in an airtight container or freezer bag for up to 10 months.
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Mashed Sweet Potatoes
Equipment
Ingredients
- 4 lbs sweet potatoes peeled and cubed, 1-2" pieces
- ⅓ cup butter unsalted, cut into pieces
- ½ cup half and half cream 10%MF
- ¼ cup sour cream
- 1 tsp salt or to taste
- 1 tsp fresh thyme chopped
Instructions
- Cook Sweet Potatoes: Add the sweet potatoes to a large pot of salted, boiling water. Cook for 20-25 minutes or until fork tender.
- Mash Ingredients: Drain the potatoes and transfer them to a large mixing bowl. Add the butter, cream, sour cream, and salt to the bowl. Using a potato masher or a hand mixer, blend everything together until smooth and completely mixed.
- Finish & Serve: Top with fresh thyme. Serve.
Recipe Notes
- Make sure you cut your sweet potatoes in cubes of equal size so that they cook at the same time.
- Just like you always salt your pasta water, you need to salt the water that the sweet potatoes cook in! If you add salt while cooking the potatoes, you won’t need to add much later on.
- Store leftover mashed sweet potatoes in an airtight container in the refrigerator for 3-5 days.
- You can also freeze them in an airtight container or freezer bag for up to 10 months.
Very good! Made a half recipe and used cinnamon & nutmeg in place of thyme. Will make again.
So glad you liked it! 🙂
Years ago I made the mashed sweet potato similar to your recipe. Instead of sour cream I used cream cheese. BUT, it was always, and I mean always, soggy and wet, unlike mashed white potatoes (I’m a fussy sort). So, I tried a different method. Still used the same ingredients, just prepared differently. Instead of cooking peeled sweet potatoes in salt water, I simply poked a few holes into the skin of the sweet potato and microwaved until tender. Using heavy rubber gloves, like the kind you wash dishes with, I quickly peeled the potatoes while still hot, tossed into a bowl and mashed with the ingredients. No more mush. The one thing I haven’t tried is the thyme. What a great addition that I will try next time for sure. I’m enjoying your recipes more and more as time goes by. Even if I don’t like the recipe because of the human fussy nature, I always get something out of them. Always. So, keep on keeping on and inspire the masses.
Love to hear it Suzanna! Thank you!