This Mashed Sweet Potatoes recipe is perfect for the holidays! In this delicious recipe, sweet potatoes and Yukon potatoes are mashed with butter, sour cream, cayenne pepper, and a sprinkle of light brown sugar. It’s easy and so good!
Easy Mashed Sweet Potatoes Recipe
Mashed sweet potatoes are a really easy side dish for the Holidays, but are also just as great any day of the year. This recipe is great because it can be made a day or two ahead, and warmed up right before the big meal.
These mashed sweet potatoes are sweet and savory, and all the potatoes are prepared in the microwave. Forget about using up all that needed room on the stove and in the oven, friends. The potatoes will be going into the microwave for 12 to 15 minutes and you’ll be done!
How to Make Mashed Sweet Potatoes
This Mashed Sweet Potatoes recipe uses both, sweet potatoes and yukon potatoes to mellow out the sweetness and bring in a bit of savory to our side dish.
Microwave the Sweet Potatoes
- Prep the potatoes and your tools. First, wash and scrub the potatoes, and using a fork, poke a bunch of holes around each potato. Then, we will grab a large microwave safe bowl and put our potatoes in it.
- Zap the potatoes. Transfer the bowl to the microwave and set the time to 12 minutes.
- To peel or not to peel? Once the potatoes are cooked, you have a choice to peel them, OR NOT. I don’t. A little extra fiber and nutrients found in the skin won’t hurt us.
A note about the cook time: Cooking time depends on the number of potatoes and the size of your potatoes. Set the timer at 12 minutes on HIGH.
When time is up, get an oven mitt and gently squeeze the sides of the potatoes. If still firm, continue to microwave for few more minutes. If the potatoes, or just one potato, opens up right away, take it out of the oven and continue with the rest.
All microwaves are not created equal, but if you follow my steps for checking on the potatoes, you’ll be OK!
Assemble the Mashed Sweet Potatoes
- Combine all the ingredients. Next step is to roughly break up the potatoes, add butter and sour cream, as well as cayenne pepper, black pepper, salt, cinnamon and brown sugar. I will also ask you to add in a splash of heavy cream, or half and half, or milk. It’s up to you what you want to use. Heavy cream will make it much creamier, but I think it’s plenty creamy even with milk.
- Mash (Potato Masher or Hand Blender). At this point, you will want to decide if you are going to use a potato masher or a hand blender. For a chunky, more rustic texture, go with the masher. For a smoother and creamier texture, go with the blender, just as I did here. Mash or blend until desired consistency.
- Taste for seasonings. Adjust accordingly.
- Serve. Top with pecans or walnuts, if you like, and serve!
Want to Make These Ahead?
This recipe for mashed sweet potatoes can be completely prepared up to 2 days ahead. When completely cooled, place the mashed potatoes in an airtight container, cover them, and refrigerate.
Reheat in the oven, covered, at 350F for 15 to 20 minutes. If they look a bit dry, add some butter while they are hot and stir until mixed through.
What Goes with Mashed Sweet Potatoes?
One of the best things about this recipe is that it goes with so many things! If you’re serving these mashed sweet potatoes for the holidays, then I recommend roasted turkey, braised pork shoulder, or beef wellington.
For weeknight or Sunday dinners, then of course, meatloaf is a great accompaniment! I have an easy meatloaf recipe prepared in the oven and also a crockpot meatloaf recipe.
More Holiday Side Dish Recipes
- Sweet Potato Gratin
- Sweet Potato Roast with Parsley Pesto
- Orange and Pecans Sweet Potato Casserole
- Slow Cooked Country Style Garlic Mashed Potatoes
- Crock Pot Butternut Squash with Apples, Walnuts, and Raisins
ENJOY!
Mashed Sweet Potatoes
Ingredients
- 1 pound Yukon gold potatoes
- 1 pound sweet potatoes
- 4 tablespoons unsalted butter
- 1/2 cup sour cream
- 1/8 teaspoon cayenne pepper
- 1 tablespoon light brown sugar
- 1/2 teaspoon ground cinnamon
- salt and fresh ground pepper, to taste
- 1/3 cup 2% milk, you can also use heavy cream or half & half for a creamier texture
- chopped fresh parsley, for garnish, optional
- chopped pecans or walnuts, for garnish, optional
Instructions
- Wash and scrub the potatoes.
- Using a fork, poke a bunch of holes around each potato.
- Put all the potatoes in a large microwave-safe bowl.
- Transfer the bowl to the microwave and set the time to 12 minutes on HIGH. Cooking time depends on the number of potatoes and the size of your potatoes. Set the timer at 12 minutes on HIGH. When time is up, get an oven mitt and gently squeeze the sides of the potatoes. If still firm, continue to microwave for few more minutes. If the potatoes, or just one potato, opens up right away, take it out of the oven and continue with the rest.
- Once the potatoes are cooked, you have a choice to peel them, OR NOT. I don’t.
- Roughly break up the potatoes with the side of a fork or a butter knife.
- Add butter, sour cream, cayenne pepper, light brown sugar, cinnamon, salt, and fresh ground pepper.
- Stir in the milk.
- At this point, you will want to decide if you are going to use a potato masher or a hand blender. For a chunky, more rustic texture, go with the masher. For a smoother and creamier texture, go with the blender.
- Mash or blend until desired consistency. Taste for seasonings and adjust accordingly.
- Garnish with fresh parsley.
- Top with pecans or walnuts, and serve.
Notes
- This recipe for Mashed Sweet Potatoes can be completely prepared up to 2 days ahead. When completely cooled, place the mashed potatoes in an airtight container, cover, and refrigerate.
- Reheat in the oven, covered, at 350F for 15 to 20 minutes. If they look a bit dry, add some butter while they are hot and stir until mixed through.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
