Perfect Mashed Sweet Potatoes

by Andie Mitchell on April 4, 2013

mashed sweet potatoes

Mashed sweet potatoes make thee perfect side dish. And these ones? The very ones I plated with meatloaf just a few days ago?

L-o-v-e. Love.

mashed sweet potatoes

They’re tried and true. Comfort food, for sure.  A couple of tablespoons of butter add richness, while the small doses of cinnamon, ginger, and nutmeg help to bring out and deepen the natural sweetness of the potatoes—making it unnecessary to add any sugar at all.

Sure, they could be spruced up with orange zest or heavy cream or even goat cheese. But really, I just keep coming back to making them this way. Plain jane and proud of it.

mashed sweet potatoes

Don’t fear that the spices in the recipe will leave you with a pumpkin pie-like mash; their function is to add depth and warmth more than intense flavor—though, of course, there is some of that, too. But if you are averse to any of them, feel free to omit as you see fit; the recipe will still turn out quite well with only butter, milk, and salt.

Perfect Mashed Sweet Potatoes

Yield: 4-5 Servings


  • 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • 2 tablespoons butter
  • 1/2 cup low-fat (1%) milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • pinch nutmeg


  1. Put the sweet potatoes in a large pot and add just enough cold water to cover them. Bring to a boil and cook until tender, about 15 minutes. Drain and return to the potatoes to the pot on the stove top with the burner turned off. The residual heat from the pot will help any excess water burn off.
  2. Add the remaining ingredients and mash until smooth and well-combined. Serve immediately.


Nutrition Information for 1 Serving (about 1 cup; 1/4th of Entire Recipe): Calories 265, Total Fat 6.4 g, Total Carbohydrate 48.1 g, Dietary Fiber 7.4 g, Sugars 20.6 g, Protein 5.6 g


Nutrition Information for 1 Serving (about 3/4 cup; 1/5th of Entire Recipe): Calories 215, Total Fat 5.1 g, Total Carbohydrate 38.5 g, Dietary Fiber 5.9 g, Sugars 16.5 g, Protein 4.5 g

{ 26 comments… read them below or add one }

Miriam Dema April 5, 2013 at 1:20 am

I *just* finished eating your meatloaf from the last post and it was delish! I was a bit worried it would feel like less without added veggie fillers like onions, carrots or what ever I tend to throw in there but it was great, thanks!


gavin November 1, 2013 at 1:14 pm

Could I pcik your Brains miriam, if you add onions or carrots, do you boil them also, or dice & bung them in once you’ve mashed the potato?


tiffany April 5, 2013 at 2:44 am

hi andie! i was trying to read your earlier posts but don’t know where/how to access it with the new website? the drop down menu of posts by dates is no where to be found now…


tiffany April 5, 2013 at 2:45 am

OOPS sorry never mind i must be getting old because i couldn’t find it for the longest time


Deanna April 8, 2013 at 9:22 pm

Andie, i emailed you a couple days ago with some recommended user-experience design tweaks to your site. (i work as a digital strategist, it’s hard for me to turn off that part of my brain!!) It’s exactly this kind of problem that i think you could easily solve!! :)


Andie April 9, 2013 at 3:57 pm


I LOVED your email :) Just emailed you back. Thanks a million for the feedback and for the advice–it was 100% valuable and helpful to me and I’m hoping to integrate the changes within the coming weeks!

I’m grateful for you,


Jane April 5, 2013 at 8:25 am

Like the new recipe formatting and the ability to print the recipes :) Looks like another recipe I’ll have to try!


Maureen @ Breaking Free & Finding Me April 5, 2013 at 9:29 am

i adore sweet potatoes! I’m going to try this combo of spices!


Rocio April 5, 2013 at 10:16 am

I’ve never tried sweet potatoes before…I am very curious though because I see a lot of people use them, do they taste at all like normal potatoes? I kinda thought they might not be that sweet since they use them as fries but I just saw you said they are sweet lol I am going to have to try this. :)


Jessica April 5, 2013 at 11:50 am

You read my mind! When you posted the meatloaf, I was drawn to the sweet potatoes you had along side them and was hoping for the recipe!


Jess April 5, 2013 at 3:45 pm

Those look lovely! And that answers my question about what that side dish was ;)

Some Snapshots Blog


lisa@TheDecorGirl April 7, 2013 at 6:53 am

I just started to enjoy sweet potatoes a couple of years ago, but this sounds like an interesting twist. Totally agree with Maureen on the spice combination, yum! :)


Nichole C April 7, 2013 at 10:35 pm

On a somewhat un-related note, let’s discuss how I never thought to mix WITH goat cheese?! I need that in my life, now. :)


Sully_04 April 9, 2013 at 7:30 am

Never made these until yesterday… VERY GOOD! I had boil my potatoes longer than 15mins.. likely because I bought HUGE sweet potatoes! lol


andris lagsdin April 9, 2013 at 12:44 pm

Hi andie,

beautiful recipe and i love your photo’s.



Sophie Juliette April 9, 2013 at 5:19 pm

They look like the most comforting side ever, although to be honest I reckon I could eat a bowl of that by itself!


dutchie July 29, 2013 at 3:03 pm

Deliciously good! Just replaced the milk with some water in which the potatoes were boiled as I don’t use any dairy other than grassfed butter. Thanks for the recipe.


Chezzie September 6, 2013 at 2:34 pm

Hi Andie,

I found your recipe for sweet potato mash by Googling, I am so pleased that I did, absolutely delicious!

Thank you, Chezzie


Alexa October 21, 2013 at 2:13 am

Thanks for the great recipe!!! It really can be tweaked anyway you want!! I used almond milk instead of regular and added minced garlic and Johnny’s and they were Amazing!!! My first time ever making sweet potato mash, but I’ll be making them all the time now!!! Thanks again!!


Ruth December 16, 2013 at 3:04 pm

Hi Andie – how do you access recipes with a search through your website? Thanks. Ruth


Louie's Mom December 25, 2013 at 8:49 am

These potatoes tasted delicious and made for a warm Christmas Eve dinner side dish. The holiday spices, in perfect amounts, worked beautifully together. I prefer using roasted sweet potatoes (drizzled with olive oil and sprinkled generously with salt and pepper), which, I feel, brings out their natural sweetness. These potatoes will always find a place on my holiday dinner table. Thanks!


Whit February 2, 2014 at 8:57 pm

How did you get your broccoli to stay such a pretty green? I have tried different ways, but it is never the texture I want when it’s that bright.


Kate January 5, 2015 at 5:11 pm

Hey! Happened upon your blog last night and I’m making your meatloaf and sweet potatoes for dinner as i write this. And CONGRATS on your book! Can’t wait to read, sure i will resonate.


Carmen contreras February 4, 2015 at 3:41 pm



Teffy @ Teffy's Perks February 20, 2015 at 3:09 am

Oh how I loooove mashed sweet potatoes!
Actually, I just love sweet potatoes. Any time. Any where. Any how. Haven’t made them mashed in ages though! I love adding some soft goats cheese to mine while it’s still warm, gives it such a delicious acidity and twist!

{Teffy’s Perks} X


Janice Halsey March 27, 2015 at 6:38 pm

I made these but I only had 1 lb. of sweet potatoes on hand so I halved the recipe. We always use fat free milk so I used that instead of 1%. I loved them!!! I made them on Sunday of this week and I ate my last (1/2 cup) serving with my dinner tonight! I have been craving mashed sweet potatoes for a couple of months and this definitely hit the spot! Thanks Andie!! I’m enjoying all your recipes!!!


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