Creamy mashed sweet potatoes recipe that's simple and delicious. Sweet potatoes are mashed with milk and spices, making a tasty side dish.
During this season, sweet potatoes are a regular at our home. You can enjoy them roasted or make them into smooth and creamy mashed sweet potatoes to enjoy with a variety of main dishes.
Similar to my olive oil mashed potatoes, this recipe uses milk and olive oil instead of cream and butter, making it a healthier version of this classic without compromising flavor.
Table Of Contents:
Ingredients For Mashed Sweet Potatoes
- Sweet potatoes: Make sure to clean the sweet potatoes, peel and then cut them into chunks that are similar in size.
- Milk: Any kind of milk, including whole, skim and plant-based would work for this recipe.
- Spices: A combination of garlic powder, Aleppo pepper, black pepper and salt highlights the savory traits of sweet potatoes. If Aleppo pepper isn't available, use paprika.
- Olive Oil: Drizzle some olive oil on the sweet potato mash to add some earthiness and enhance the flavors.
How To Make Mashed Sweet Potatoes
- Boil the potatoes: Peel the sweet potatoes and cut them into large chunks. Place them in a pot and cover with water. Bring to a boil and cook until they are fork tender.
- Mash: Drain the potatoes and place them in a bowl. Mash them using a potato masher or an electric mixer. Add in the milk and mix again to combine.
- Season: Mix in the salt, pepper, Aleppo pepper and garlic powder.
- Serve: Transfer the mashed sweet potatoes to a shallow serving bowl. Smoothen the top with the back of a spoon and top with olive oil. Garish with rosemary and thyme.
Mashed sweet potatoes make a delicious side dish for many dishes including your thanksgiving favorites such as roasted turkey. It also goes well with roasted chicken, braised lamb shanks or baked chicken breast.
This is a healthy side dish with great flavors and it's more savory than sweet, making it the perfect accompaniment for various mains.
Store the leftovers in an airtight container and refrigerate for up to 4 days. You can reheat it in the microwave or in a saucepan over medium heat.
You can freeze mashed sweet potatoes. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. To serve, thaw in the fridge overnight or in the microwave and then reheat as instructed.
Frequently Asked Questions
You can keep the skin on or peel the sweet potatoes before boiling. Peeling them would give you smoother mashed sweet potatoes.
Yes, you can use my tutorial for perfectly baked sweet potatoes and then use them to make this recipe.
Yes, you can use heavy cream and unsalted butter in this recipe instead of milk and olive oil.
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Mashed Sweet Potatoes Recipe
- 3 lbs sweet potatoes
- ⅓ cup milk
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 teaspoon Aleppo pepper
- 3 tbsp olive oil
- Fresh thyme to garnish
- Fresh rosemary To garnish
- Peel the sweet potatoes and cut each into 3 or 4 pieces. Place them in a pot and cover the pot with water. Boil over medium high heat for 25 minutes or until they are fork tender.
- Drain the potatoes and place them in a bowl. Mash them using a potato masher or an electric mixer.
- Add in the milk, salt, pepper, garlic powder and Aleppo pepper. Mix again until creamy and smooth.
- Transfer to a shallow serving bowl and top with olive oil, fresh thyme, rosemary and more Aleppo pepper if desired.
- You can use whole milk, 2% or plant-based milk as long as it's not sweetened or flavored.
- If Aleppo pepper isn't available, use paprika instead.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in the microwave or in a saucepan over medium heat.