Creamy Sweet Potato Mash
Mash is life, right? Well, it is in our family! And we love nothing more than mashed potatoes. But today, let’s swap out regular potatoes for delicious sweet potatoes. The best part? It goes beautifully with just about anything—from roast dinners to a simple weeknight skillet of seared sirloin and beans, this sweet potato mash is the perfect side dish!
Looking for regular mashed potatoes instead? I got you. After all, we’re potato people round here! Here’s my recipe for creamy mashed potatoes.
The Irishman Cooks!
I’ve always been the cook in our house. While the Irishman does cook a day or two on his week off, it’s always been my kitchen. It’s my happy place and always has been. When we first started living together in our tiny share flat in London, the kitchen was no more than a sink, room for a chopping board, and an oven. Cooking was something I missed, and even now, if we’re ever in Ireland for a good couple of weeks, I tend to hijack our family’s kitchen occasionally. I feed people – it’s my love language.
I hadn’t made sweet potato mash in years until a few weeks ago, the Irishman made it for dinner along with a juicy steak, steamed veg, and peppercorn sauce. As well as being ridiculously impressed (I knew I kept him around for a reason!), I had forgotten how flippin’ delicious it really is for something so simple. Anyway, it’s back in the dinner rotation!
Why You’ll Love This Easy Mashed Sweet Potatoes Recipe
It’s simple comfort food made easy – no fancy ingredients, just simple, wholesome, everyday pantry staples.
Dress it up with fresh herbs or spices, OR dress it down and keep it classic with just the basics, depending on who you’re cooking for.
It’s so family-friendly. From toddlers to Poppy, this one is always a favorite when there’s a roast dinner on the table.
Prep ahead this one! This sweet potato mash recipe is perfect for prepping before big dinners or holiday meals – You can even make it a day ahead!
Ingredients You’ll Need
- Sweet potatoes, peeled and cut into 3-4cm chunks
- Unsalted butter
- Sour cream
- Honey
- Sea Salt Flakes & Freshly ground black pepper
Substitutions and Variations
Add a pinch of sweet, smoked paprika or a little ground cinnamon or nutmeg for a warm, spiced version.
Add some grated Parmesan and a smattering of fresh thyme for a savory twist
Instead of honey, try maple syrup.
Substitute heavy cream or a little whole milk for the sour cream.
Instructions
- Peel and chop your sweet potatoes into roughly equal-sized chunks—about 1½ inch pieces. This helps them cook evenly.
- Boil Until Fork Tender. Place the sweet potatoes in a large pot or Dutch oven and cover with enough cold water to cover them. Add a pinch of salt and bring to a boil on the stovetop over medium heat. Reduce the heat and simmer for 15–20 minutes, or until the sweet potatoes are fork-tender.
- Drain the cooked sweet potatoes well in a colander, then return them to the warm pot. Let them sit for a few minutes with the lid off—this allows excess moisture to evaporate so your mash isn’t watery.
- Mash your heart out. Add the butter and honey to the pot and pop on the lid until the butter and honey melt. Using a potato masher, mash everything until smooth and fluffy. Add the sour cream and stir through.
- Season with sea salt flakes and freshly ground black pepper.
Equipment
For this mashed sweet potato recipe, you’ll need a large saucepan or Dutch oven. A potato masher or potato ricer is also a must and will make quick work of the mashing. This masher from Dreamfarm is a dream to mash with. You’ll also need measuring tools, a chopping board, a cook’s knife, and a potato peeler.
Cooks notes
Steam-dry your sweet potatoes – letting the sweet potatoes sit in the warm pot after draining helps evaporate excess water for a better texture.
Be sure not to overmix your mashed potatoes. Overworking the mash can make it gluey. hence why I never use a food processor or mixer to whip my mashed potatoes. If you want a super creamy texture you can pass the mushed sweet potatoes through a fine sieve and it will give the same result without excess beating.
Let’s serve it up…
As a side for your Sunday roast chicken dinner. Obvs with all the trimmings. Homemade chicken gravy, honey carrots, beans. I’m drooling just thinking about it!
Add a good pinch of sweet smoked paprika and serve up alongside BBQ ribs or pulled pork. Add some corn ribs and a salad, and it’s pretty much a party! – Plus, all those smoky flavours meshed with creamy, sweet mashed potatoes. Yum.
Swap out the colcannon in this bangers and mash recipe for a slightly different take on this classic.
Leftover mashed sweet potatoes can be cooked up as a breakfast hash the next morning. Irish breakfast fryup, anyone?
And of course, it makes a cracking side dish on your dinner table for all of life’s special occasions. Add it to the holiday recipes folder. This one’s a keeper!
Storage
These creamy mashed sweet potatoes reheat beautifully. Store it in the fridge in an airtight container for up to two days, then warm gently on the stove or the microwave with a splash of milk and a small knob of butter. Warming in the microwave for a minute or two is also another way to reheat.
Here are a few more veggie sides you might like…
- Cheesy Potato Bake with Caramelised Onions
- Roasted Beetroot and Carrot Salad
- Mushy Peas
- Smashed duck fat roast potatoes with truffle salt
Happy cooking!
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Creamy Sweet Potato Mash
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 serves 1x
- Category: dinner
- Method: Stovetop
- Cuisine: American
Description
From roast dinners, BBQ pulled pork to a simple weeknight skillet of seared sirloin and beans, this sweet potato mash is the perfect side dish!
Ingredients
- 1.2kg sweet potatoes
- 50g butter
- 1 tbsp honey
- 2 tbsp sour cream
- sea salt flakes
- freshly ground black pepper
Instructions
- Peel and chop your sweet potatoes into roughly equal-sized chunks—about 1½ inch pieces.
- Place the sweet potatoes in a large pot or Dutch oven and cover with enough cold water to cover them. Add a pinch of salt and bring to a boil on the stovetop over medium heat. Reduce the heat and simmer for 20-30 minutes, or until the sweet potatoes are fork-tender.
- Drain the cooked sweet potatoes well in a colander, then return them to the warm pot. Let them sit for a few minutes with the lid off.
- Add the butter and honey to the pot and pop on the lid until the butter and honey melt. Using a potato masher, mash everything until smooth and fluffy. Add the sour cream and stir through.
- Season with sea salt flakes and freshly ground black pepper.
Notes
Steam-dry your sweet potatoes – letting the sweet potatoes sit in the warm pot after draining helps evaporate excess water for a better texture.
I like to add different flavorings to add a hint of something to my sweet potato. With smoky BBQ sides like ribs that have spent hours on the Traeger, I’ll add a pinch of smoked paprika, or I’ll substitute the honey for maple syrup. Experiment!!!
Any leftovers should be stored in an airtight container in the fridge for up to 2 days.
Please note that all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.
Nutrition
- Serving Size:
- Calories: 251
- Sugar: 11.3 g
- Sodium: 501.5 mg
- Fat: 7.4 g
- Carbohydrates: 43.7 g
- Protein: 3.5 g
- Cholesterol: 19.3 mg
