How to Make Sweet Potato Mash

Sweet potato mash (a.k.a. mashed sweet potatoes) is a classic autumnal dish, but it's so tasty and versatile that you may find yourself craving it year-round. Traditional preparation involves boiling the sweet potatoes before mashing them, but you can also roast or microwave them instead.

Ingredients

Makes 4 servings

4 large sweet potatoes, about 2 lbs (900 g)
1/2 cup (125 ml) milk
2 to 4 Tbsp (30 to 60 ml) butter

Basic Seasonings

1/2 tsp (2.5 ml) salt
1/4 tsp (1.25 ml) ground black pepper

Sweet Seasonings

1/4 cup (60 ml) maple syrup
1/4 tsp (1.25 ml) ground cinnamon
1/4 tsp (1.25 ml) ground ginger
1/8 tsp (0.6 ml) ground nutmeg

Savory Seasonings

1/2 tsp (2.5 ml) kosher salt
1/2 tsp (2.5 ml) paprika
1/2 tsp (2.5 ml) garlic powder
1/4 tsp (1.25 ml) ground black pepper

Spicy Seasonings

1/4 tsp (1.25 ml) ground cinnamon
1/8 tsp (0.6 ml) ground nutmeg
2 to 4 tsp (10 to 20 ml) chilli sauce

Method 1

Method 1 of 3:

Boiled Mash

1
Peel and cut the sweet potatoes. Use a vegetable peeler to remove the skin from the sweet potatoes, then rinse the bare sweet potatoes with running water. Cut each one into 2-inch (5-cm) chunks.^{[1]
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- Since you'll be removing the skins from the sweet potatoes, there's no need to scrub them clean beforehand. A simple rinse after peeling the spuds should be enough to remove any residual dirt from the flesh.
- Try to keep the pieces evenly sized to promote consistent cooking. If you cut the pieces much smaller than instructed, they may disintegrate. If you cut them too large, they will take longer to cook.
2
Cover with water. Place the cubed sweet potatoes in a large stockpot. Add enough cold water to cover them by about 1 inch (2.5 cm).

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3
Boil the sweet potatoes until tender. Place stockpot on the stove over medium-high heat. Bring the water to a boil, then cook the sweet potatoes for 15 to 20 minutes.
- Test the sweet potatoes for doneness by piercing one chunk with the tines of a fork. If the sweet potatoes are ready, the fork should slide into the chunk easily and nearly break it apart.
4
Drain the water. Pour the contents of the stockpot through a colander to drain any water, then return the chunks of sweet potato to the pot.
- Keep the stockpot on a heat-resistant surface but do not return it to the stove.
- It's best to return the sweet potatoes to the empty stockpot than to place them in a separate bowl. The residual heat should help dry any remaining water lingering on the surface of the sweet potato chunks.
5
Mash with milk and butter. Roughly mash the softened sweet potatoes using an electric hand mixer, immersion blender, potato masher, or fork. Add milk and butter, then continue mashing until combined.
- If you prefer chunky sweet potato mash, use a fork or potato masher and limit the amount of milk and butter you add. In fact, you can omit the milk completely to make the mash as hearty as possible.^{[2]
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- On the other hand, if you prefer creamy sweet potato mash, you'll need to use an electric hand mixer or immersion blender. Add the full amount of milk and butter, and beat the sweet potatoes until smooth.
6
Season as desired. Add your desired seasonings to the sweet potato mash. Stir well to incorporate the seasonings into the mash.
- For basic sweet potato mash, add salt and pepper to taste, starting with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper and adjusting as needed.
- For a conventionally sweet taste, stir in maple syrup, cinnamon, ginger, and nutmeg.
- If you prefer savory sweet potato mash, use salt, pepper, paprika, and garlic powder.
- If you enjoy spicy foods, try mixing in a little chilli sauce with some cinnamon and nutmeg.
7
Serve. The sweet potato mash is finished. Enjoy it while it's still hot.

Method 2

Method 2 of 3:

Baked Mash

1
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).^{[3]
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Research source} Meanwhile, prepare a baking sheet by covering it with aluminum foil.
2
Wash and pierce the sweet potatoes. Rinse the sweet potatoes under cool, running water and use a vegetable brush to scrub away as much visible dirt as possible. Pierce each sweet potato several times using the tines of a fork.^{[4]
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- Do not peel the sweet potatoes during this step. You'll remove the skins after the spuds have finished baking.
- Piercing the sweet potatoes should help regulate the distribution of heat, preventing the sweet potatoes from bursting while they cook. Try to make four to seven sets of piercings, and position the holes evenly around the entire spud.
3
Roast the sweet potatoes until tender. Place the sweet potatoes on your prepared baking sheet, then place the baking sheet into the preheated oven. Roast the sweet potatoes for 40 to 50 minutes.
- When ready, a fork inserted into the center of the thickest sweet potato should glide all the way through without resistance. The sweet potatoes should also give a little when squeezed in the center.
4
Cool slightly. Remove the sweet potatoes from the oven. Set them aside for about 5 minutes, or until they are cool enough to safely handle with your bare hands.
5
Peel the sweet potatoes. Cut a slit into skin of each sweet potato using a knife. Then, peel the entire skin away using your fingers.
- When fully roasted, the skins of the sweet potatoes should loosen and peel away without much effort. You shouldn't need to use a vegetable peeler or knife. Work carefully, however, to avoid burning your hands.
- If you have difficulty peeling the skins away, you can cut the sweet potatoes open lengthwise and use a spoon to dig out the flesh, leaving the skins behind.
6
Mash the sweet potatoes with milk and butter. Place the flesh of the sweet potatoes in a large bowl. Lightly mash the sweet potatoes with a fork. Gradually add the milk and butter, working in small increments and mashing after each one. Stop when the mash reaches your desired consistency.
- If you prefer chunky sweet potatoes, you should add very little (if any) milk and minimal butter, and continue mashing the spuds with a fork or potato masher.
- If you prefer creamy mash, use the full amount of milk and butter and beat the sweet potatoes using an electric hand mixer or immersion blender.^{[5]
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7
Season as desired. Add 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper, or adjust the amounts to fit your sense of taste. If you would prefer another flavor profile, however, skip the salt and pepper and add the appropriate set of seasonings instead.
- Sweeten the mash with the conventional autumn flavors of maple syrup, cinnamon, ginger, and nutmeg.
- Try mixing in some salt, pepper, paprika, and garlic powder to create a more savory dish.
- Spice things up by adding a few dashes of chilli sauce, along with some cinnamon and nutmeg to balance the flavor.
8
Serve immediately. The sweet potato mash is ready and best enjoyed while hot.

Method 3

Method 3 of 3:

Microwaved Mash

1
Wash the sweet potatoes. Rinse the sweet potatoes under cool, running water. Use a vegetable brush to scrub away the dirt and debris.
- Note that you should not peel the sweet potatoes during this step, even though you'll eventually remove the skins before mashing the spuds.
2
Prick the sweet potatoes. Prick each sweet potato several times using the tines of a fork. Position these prick holes around the entire sweet potato; do not restrict them to one side.
- The piercing step is necessary because it regulates the distribution of heat throughout each sweet potato. If heat and steam build up in the sweet potatoes while they cook, they could burst and create a huge mess in your microwave.
3
Microwave until tender, turning once. Microwave the sweet potatoes on full power for 5 minutes. Turn each one, then continue microwaving in 5-minute intervals until they feel tender.
- Depending on the size of the sweet potatoes, you may need to microwave the entire batch for about 5 minutes per spud; for four sweet potatoes, that could be a full 20 minutes. It's best to continue microwaving in 5-minute or less intervals, however, to prevent the sweet potatoes from overcooking.
- When ready, you should easily be able to pierce through the side of the thickest sweet potato and into its center. The sweet potatoes should also be easy the squeeze between your fingers.
4
Scrape out the flesh. Let the sweet potatoes cool for a couple of minutes. When the sweet potatoes are cool enough to handle, slice them in half lengthwise, then use a spoon the scrape out the flesh and transfer it into a large bowl.^{[6]
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5
Mash with milk and butter. Gradually add the milk and butter, working in small increments, while simultaneously mashing the sweet potato flesh with a fork or potato masher. Continue until the mash reaches your desired consistency.
- For chunky sweet potatoes, add minimal milk and butter, and mash the sweet potatoes using a potato masher or fork.^{[7]
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- For smooth and creamy sweet potatoes, add the full amount of milk and butter, and use an electric hand mixer or immersion blender to create the mash.
6
Season to taste. Choose which flavor profile you'd like to try, then add the appropriate seasonings. Mash or stir until the seasoning mix into the sweet potatoes.
- Keep things simple with standard salt and pepper. Use approximately 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper, or adjust these amounts to taste.
- Try something sweet by adding a little maple syrup. Pair this flavor with cinnamon, ginger, and nutmeg.
- Add paprika, garlic powder, salt, and pepper to the mash if you'd like to accent the savory side of sweet potatoes.
- Mix in some chilli sauce with a little cinnamon and nutmeg to create something with a spicy kick.
7
Serve. The sweet potato mash should now be ready to enjoy.