Wondering how to make mashed sweet potatoes? This quick, easy recipe uses very little butter and sugar making for a healthier holiday side. These delicious yams are gluten free and can easily be made vegan with a few simple substitutions.
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I love making these mashed sweet potatoes for Thanksgiving along with some Homemade Cranberry Orange Sauce and Sausage Stuffing!
They're also good any time of year and go great with many main courses like Creamy One Skillet Chicken Thighs.
Ingredients:
- Sweet potatoes/yams: copper tone with orange flesh.
- Almond milk: or milk of choice.
- Salt & Cinnamon: a dash of delicious flavor!
- Unsalted butter: sub vegan butter or coconut oil if desired.
- Maple syrup: sweeten it up a touch more!
- Brown sugar & chopped pecans: optional toppings.
Making Mashed Sweet Potatoes - A Quick Overview:
Keep scrolling for the full recipe. We’ll start here with a quick rundown!
- Peel and chop potatoes/yams. Steam until very tender.
- Place in a mixing bowl with all other ingredients.
- Mix on high speed until smooth.
- Transfer to a casserole dish or baking dish and adding desired toppings.
- Serve and enjoy!
HANDY TIPS:
- Serving dish: if you'd prefer, you can serve your potatoes in a more traditional serving bowl rather than a casserole dish. I like to spread mine in a casserole dish and stick them in the oven to keep them warm while I finish up other items for dinner.
Do cooked sweet potatoes need to be refrigerated?
Yes! After you cook and mash your sweet potatoes they should be stored in the refrigerator. First, let them cool down a bit (for 25-30 minutes). Then place them in a shallow, air-tight container. Store in the refrigerator for 3-5 days.
Do mashed sweet potatoes freeze well?
They do! Allow potatoes to cool for 25-30 minutes after cooking and transfer to a large Ziploc bag. Press flat, date and freeze for up to 6 months!
How To Make Healthy Mashed Sweet Potatoes
Ingredients
- 2 lbs sweet potatoes / yams *About 5 medium *see note below
- ¾ cup almond milk *or milk of choice.
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 tablespoons melted unsalted butter *see note below
- ¼ cup pure maple syrup
- 1 tablespoon brown sugar *dark or light *optional topping
- Chopped pecans *optional topping
Recipe notes:
Sweet potatoes / yams: I like using the copper tone sweet potatoes with orange flesh! Unsalted butter: sub vegan butter or coconut oil for vegan/dairy free.Instructions
- Peel and chop potatoes (yams) into medium sized pieces.
- Steam until very tender. *If you don't have a steamer you can also boil the potatoes in water, I prefer the steaming method as it preserves more nutrients!
- Transfer cooked potatoes to a mixing bowl and add milk, salt, cinnamon, butter and maple syrup.
- Mix on high speed until smooth.
- Transfer to a casserole dish or baking dish and add desired toppings. *(You can also place potatoes in a more traditional serving dish if preferred. I put them in a casserole dish so I can stick them in the oven while I finish up other items for dinner)!
- Serve and enjoy!
Nutrition
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More healthy side dish ideas:
- How To Make Mashed Cauliflower "Potatoes"
- Brussels Sprouts With Balsamic Maple Glaze
- Fruit Salad With Whipped Cream
- Cheesy Twice Baked Potatoes
- Simple Oven Roasted Asparagus
- Roasted Carrots With Honey & Feta
- Air Fryer Sweet Potato Cubes
- Simple Garden Salad Recipe
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Mary anne Russo says
This looks so delicious! Sweet potatoes are my favorite! I eat them for breakfast too! I finally received one of your emails! Thanks for sharing!
stacey_olson says
Yay! Enjoy, friend!