I absolutely love how this Creamy Mashed Sweet Potatoes Recipe turns out every single time. There’s just something magical about those silky, buttery potatoes with the subtle garlic punch that makes it a perfect side dish for any occasion. Whether you’re serving a comforting weeknight dinner or jazzing up your holiday table, this recipe is super simple but delivers big on flavor and texture.
When I first tried this, I was amazed by how creamy and smooth it got without using any heavy cream—just a little milk and sour cream do the trick! You’ll find that this recipe is not only easy but flexible enough to tweak based on what you have on hand. Trust me, once you try this Creamy Mashed Sweet Potatoes Recipe, it might just become your go-to way of enjoying sweet potatoes.
Why You’ll Love This Recipe
- Simplicity Meets Flavor: This recipe uses minimal ingredients yet creates an incredibly rich and comforting dish.
- Versatile & Adaptable: Easy to customize with your favorite add-ins or swaps like Greek yogurt instead of sour cream.
- Perfect Texture Every Time: You’ll get that lush, creamy mash that’s neither dry nor gluey thanks to the balance of liquids and fat.
- Great for Any Occasion: Whether it’s a weeknight side or holiday showstopper, this mashed sweet potato recipe fits right in.
Ingredients You’ll Need
Each ingredient in this Creamy Mashed Sweet Potatoes Recipe plays a part to keep things light, creamy, and bursting with flavor. Don’t skip the garlic—it adds an unexpected warmth that balances the sweetness perfectly.
- Sweet potatoes: Choose firm, brightly colored ones; they mash beautifully and naturally sweeten the dish.
- Butter: Adds richness and helps sauté the garlic for an infused buttery flavor.
- Garlic cloves: Crushed gently to mellow out their sharpness, giving a subtle aroma without overpowering.
- 1% Milk: Light enough for creaminess but you can swap with whole milk or even almond milk if you prefer.
- Light sour cream: Gives that signature tang and helps make the potatoes ultra creamy.
- Salt and fresh cracked pepper: Essential for bringing out the natural flavors and seasoning perfectly.
Variations
I love playing around with this Creamy Mashed Sweet Potatoes Recipe depending on the season or mood. Don’t hesitate to experiment—it’s your kitchen dance, after all!
- Maple Sweetened: I discovered adding a splash of maple syrup balances the savory garlic with a perfect touch of sweetness—my family goes crazy for this twist.
- Herb-Infused: Toss in freshly chopped chives or thyme just before serving for a burst of fresh flavor and brightness.
- Dairy-Free Version: Swap butter for olive oil and use almond milk along with coconut yogurt instead of sour cream to keep it creamy but vegan-friendly.
- Spice It Up: I sometimes sprinkle a bit of smoked paprika or cinnamon for a warm, smoky undertone that adds depth.
How to Make Creamy Mashed Sweet Potatoes Recipe
Step 1: Boil Sweet Potatoes Until Tender
Start by peeling and cubing your sweet potatoes evenly—they’ll cook faster and mash smoother this way. Pop them into a large pot of salted water and bring it to a boil. You’ll want to cook them until they’re tender when poked with a fork, usually about 15-20 minutes. Avoid overcooking, as mushy potatoes can absorb too much water and become watery when mashed.
Step 2: Sauté Garlic in Butter
While the potatoes boil, melt the butter in a small saucepan over medium heat. Add the crushed garlic cloves and sauté gently until golden and fragrant—about 2-3 minutes. This bit of garlic butter is a game-changer; it infuses the mash with subtle savory depth you won’t want to skip.
Step 3: Mash Sweet Potatoes with Milk and Sour Cream
Drain the sweet potatoes well and return them to the pot. Pour in your garlic-infused butter, the milk, and sour cream. Mash everything together using a potato masher or hand mixer until it’s silky smooth and creamy. Taste and adjust salt and pepper as needed — little tweaks make a big difference!
Pro Tips for Making Creamy Mashed Sweet Potatoes Recipe
- Even Cubes Count: Cutting potatoes into uniform pieces ensures even cooking so your mash won’t have lumps of undercooked potato.
- Garlic Caution: Don’t brown the garlic too much—it’ll turn bitter; just a light golden color is perfect.
- Mash Gently: Use a masher instead of a blender to avoid gummy texture; a hand mixer on low speed also works well.
- Season Gradually: Add salt and pepper a bit at a time, tasting as you go, so you hit just the right balance.
How to Serve Creamy Mashed Sweet Potatoes Recipe
Garnishes
I generally sprinkle fresh chopped chives on top for a pop of color and mild onion flavor. A little cracked black pepper or a dash of smoked paprika also brightens it up visually and taste-wise. For something more indulgent, a small pat of butter melting on top right before serving is unbeatable.
Side Dishes
These mashed sweet potatoes are fantastic alongside roasted chicken or turkey, grilled pork chops, or even a hearty lentil loaf. I often serve them with simple steamed greens or a vibrant salad to balance out the creamy richness.
Creative Ways to Present
For holiday dinners, I like to pipe the mashed sweet potatoes into individual ramekins and sprinkle with toasted pecans or a drizzle of spiced maple syrup. It makes the dish feel extra special and invites compliments at the table. Another fun idea is to lightly brown the top under the broiler for a little crisp crust.
Make Ahead and Storage
Storing Leftovers
I store leftover mashed sweet potatoes in an airtight container in the fridge for up to 3 days. When I reheat, I add a splash of milk or cream and stir gently to bring back that creamy texture without drying out.
Freezing
I’ve frozen this recipe successfully by portioning it into freezer-safe containers. Just thaw overnight in the fridge and reheat gently on the stove or microwave while stirring occasionally to maintain creaminess. The texture is very close to freshly made.
Reheating
To reheat, I prefer warming the mashed sweet potatoes on the stovetop over low heat with a little milk or butter, stirring often. This helps restore that fresh-out-of-the-pot creaminess without turning gluey or dry.
FAQs
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Can I roast the sweet potatoes instead of boiling them?
Absolutely! Roasting at 425°F for about 45-50 minutes before peeling makes for an even sweeter and more intense flavor. After roasting, simply scoop out the flesh and continue with the recipe. This method is fantastic if you want a deeper roasted taste.
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What can I use instead of sour cream?
Plain Greek yogurt is an excellent substitute, adding creaminess with an extra protein boost. If you prefer dairy-free, coconut yogurt or a dairy-free sour cream alternative work too, though they may slightly change the flavor profile.
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How can I make this recipe vegan?
Swap butter for olive oil or a plant-based margarine, replace milk with almond or oat milk, and use a vegan sour cream substitute. You’ll still get creamy mashed sweet potatoes with a lovely flavor, perfect for a vegan diet.
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Why are my mashed sweet potatoes sometimes gluey?
Overworking the potatoes, especially by using a blender or food processor, releases too much starch leading to a gluey texture. Stick to a gentle hand masher or low-speed hand mixer for the best creamy, fluffy results.
Final Thoughts
This Creamy Mashed Sweet Potatoes Recipe holds a special place in my kitchen because it’s the perfect blend of simple and satisfying. I love how it brings people to the table, whether it’s a quiet family meal or a holiday feast. I encourage you to give it a go and make it your own—once you do, you might find it becoming your new comfort food favorite, just like me!
Print
Creamy Mashed Sweet Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This easy mashed sweet potatoes recipe delivers creamy, flavorful comfort food perfect for any meal. Boiled and mashed with butter, garlic, milk, and light sour cream, these sweet potatoes are a delicious and versatile side dish. You can easily customize the dish by roasting the potatoes for deeper flavor or adding spices and herbs for extra dimension.
Ingredients
Sweet Potatoes
- 2 lbs (4 medium) sweet potatoes, peeled & cubed
Dairy & Flavorings
- 1 tbsp butter
- 3 cloves garlic, crushed
- 1/2 cup 1% milk
- 2 tbsp light sour cream
- Salt and fresh cracked ground pepper, to taste
Instructions
- Boil Sweet Potatoes: In a large pot, bring salted water to a boil. Add peeled and cubed sweet potatoes, boiling until they are tender when pierced with a fork, about 15-20 minutes. Then drain the potatoes thoroughly using a colander.
- Sauté Garlic: While the potatoes are boiling, melt the butter in a small pan over medium heat. Add crushed garlic cloves and sauté them until they turn lightly golden and fragrant, which enhances their flavor without bitterness.
- Mash and Combine: Return the drained potatoes to the pot. Add the sautéed garlic and butter, pour in the 1% milk and light sour cream. Using a masher, mash the sweet potatoes until smooth and creamy. Adjust the seasoning with salt and freshly ground pepper to your taste.
Notes
- Bake Potatoes: For a deeper and richer flavor, roast whole sweet potatoes in the oven at 425°F (220°C) for 45 to 50 minutes. Once roasted and cooled, remove the skins before mashing.
- Sour Cream Alternative: Substitute light sour cream with plain Greek yogurt to add extra protein.
- Milk Variations: Use 2%, whole milk, or plant-based alternatives like almond milk depending on your preference.
- Add Sweetness: Enhance sweetness with a drizzle of maple syrup, brown sugar, or honey if desired.
- Creamier Texture: Increase the amount of sour cream or milk for a creamier mashed sweet potato.
- Herbs: Sprinkle fresh chives or parsley on top before serving for color and freshness.
- Spices: Experiment with cinnamon, pumpkin spice, or smoked paprika for a smoky or spicy twist.
- Cheese Addition: Parmesan cheese pairs nicely if you want a savory cheesy note.
- Scaling Up: This recipe can be easily doubled or tripled to serve a crowd for holidays or gatherings.
Nutrition
- Serving Size: 3/4 cup
- Calories: 151 kcal
- Sugar: 1 g
- Sodium: 27 mg
- Fat: 3.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 8 mg
