Light, fluffy, and creamy, these mashed sweet potatoes are a fantastic addition to any dinner, whether it’s a weeknight or a holiday. This simple recipe has two secret ingredients that make it AMAZING!

Bowl of mashed sweet potatoes with serving spoon


Sweet potatoes tend to end up topped with marshmallows and laden with brown sugar, but sometimes we can just let the humble sweet potato shine in all its glory. That’s the idea behind these mashed sweet potatoes.

They’re sweet, but they don’t taste like a dessert and they won’t make your teeth hurt just looking at them in the casserole dish with all those marshmallows on top. Instead of adding more sweetness to the already sweet potatoes, I add savory ingredients.

Creamy mascarpone cheese and brown butter make these sweet potatoes absolutely amazing. Decadent, nutty, rich, and just so, so, so, so, so good. Have I convinced you yet?

When Thanksgiving rolls around, I plan to eat my face off because there are several dishes that I only make once a year, like this stuffing and my so very cheesy spinach gratin. Both are on the heavier side, so I keep my mashed sweet potatoes on the simpler side. It’s all about balance, right?!

Drizzling brown butter into bowl of mashed sweet potatoes

Ingredients for Mashed Sweet Potatoes

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

  • Sweet Potatoes – While purple sweet potatoes are fancy and fun, they are much starchier than the traditional sweet potato, so go with the classic here.
  • Mascarpone Cheese – This creamy cheese is most notably used in tiramisu but its light, creamy texture makes it perfect for savory dishes, too. Like cream cheese without the tanginess.
  • Brown Butter – Butter that’s cooked until the milk solids become golden and nutty. Do it….put it on everything.
Pouring brown butter into mashed sweet potatoes
Mashing mascarpone into sweet potatoes
Creamy mashed sweet potatoes in mixing bowl

How To Make Mashed Sweet Potatoes

Scroll to the recipe card at the bottom of the page for full printable instructions.

  1. Roast the potatoes. Bake the sweet potatoes until fork tender. Cool until you can safely handle them.
  2. Peel. Remove the skin and place the flesh in a large bowl.
  3. Brown the butter. Melt the butter over medium heat and continue cooking until the butter starts to brown.
  4. Mix. Pour the butter over the potatoes. Add the mascarpone to the bowl and beat with a hand mixer until fluffy.
  5. Finish. Season with salt and pepper and serve your mashed sweet potatoes with your favorite roast or your Thanksgiving Turkey!

Tips for Making Mashed Sweet Potatoes

Mashed sweet potatoes are easy, but these tips will help you make sure they turn out perfect.

  • Discard the skin. Even if you like the rustic touch of leaving the skins on for regular mashed potatoes, you’ll want to leave the skin off for mashed sweet potatoes. The skin is thicker and not as pleasant to eat.
  • Adjust the consistency if needed. If you prefer a thinner mashed sweet potato, you can add a splash of heavy cream, half-and-half, milk, or broth.
  • Get a head start. Mashed sweet potatoes can be made up to 24 hours in advance and refrigerated in an airtight container. Reheat in a microwave-safe bowl for 4-5 minutes, stirring after each minute until heated through or warm them up in a 325ºF oven.
Creamy mashed sweet potatoes in serving bowl

Variations

Here are some ideas for making this recipe your own.

  • Cook the sweet potatoes in the microwave. While roasting is best because the potatoes get so tender and caramelized, you can speed up the process by cooking them in the microwave. 
  • Top them. For another layer of texture and flavor, top your mashed sweet potatoes with toasted pecans or crumbled bacon. Yum!
  • Add herbs. Thyme, rosemary, and sage all pair well with the flavor of sweet potatoes.

How to Store and Reheat Leftovers

Place leftover mashed sweet potatoes in an airtight container and keep them in the refrigerator for up to 3 days, or freeze them for up to 3 months. (I like freezing them in a freezer bag so I can store them flat.) Thaw frozen potatoes in the fridge before reheating in the microwave, on the stovetop over low heat (best to add a splash of broth or milk if you use this method), or in a 325ºF oven.

Bowl of savory mashed sweet potatoes

What to Serve With Mashed Sweet Potatoes

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Bowl of mashed sweet potatoes with serving spoon

Get the Recipe: Mashed Sweet Potatoes Recipe

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Mashed Sweet Potatoes become heavenly with the addition of brown butter and mascarpone!
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Ingredients

  • 2 pounds sweet potatoes
  • 5 tablespoons salted butter
  • 4 ounces mascarpone cheese
  • kosher salt and fresh ground pepper, to taste

Equipment

Instructions 

  • Preheat oven to 425 degrees.
  • Poke a few holes in the potatoes with a fork and arrange on a baking sheet. Bake for 45-50 minutes until cooked through and fork tender.
  • Allow to cool for a few minutes. Remove the skin by peeling off with your hands.
  • Place the peeled potatoes in a large bowl and set aside.
  • In a small saucepan, melt the butter over medium heat and continue cooking until the butter starts to brown, approximately 10-12 minutes. Stir occasionally.
  • Pour the butter over the potatoes.
  • Add the mascarpone cheese to the potatoes. Beat the mixture with a hand mixer until smooth and creamy.
  • Season with salt and pepper, to taste.
  • Serve immediately.

Notes

Potatoes can be made up to 24 hours in advance and stored in the refrigerator in an airtight container. To reheat, transfer to a microwave safe bowl and heat for 4-5 minutes, stirring after each minute until heated through.
Or transfer to an oversafe dish and heat in a 325 degree oven until heated through.
Serving: 1g, Calories: 298kcal, Carbohydrates: 30g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 43mg, Sodium: 176mg, Potassium: 509mg, Fiber: 4g, Sugar: 6g, Vitamin A: 22005IU, Vitamin C: 3.6mg, Calcium: 75mg, Iron: 0.9mg
Author: Kellie
Course: Side Dish
Cuisine: American