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This creamy Mashed Sweet Potatoes Recipe is made with oven-roasted sweet potatoes, nutty brown butter, and rich mascarpone cheese. They’re light, fluffy, and naturally sweet without adding brown sugar or marshmallows. It’s an easy, savory-leaning side dish that’s perfect for Thanksgiving, holidays, or just about any weeknight dinner.
Table of Contents
- Kellie’s Note A Sweeter Mash
- Why You’ll Love My Mashed Sweet Potatoes
- Ingredients for Mashed Sweet Potatoes
- How to Make Mashed Sweet Potatoes
- Kellie’s Tips for the best Mashed Sweet Potatoes
- Mashed Sweet Potato Variations
- How to Store and Reheat Mashed Sweet Potatoes
- What to Serve With Mashed Sweet Potatoes
- More Easy Sweet Potato Recipes
- Mashed Sweet Potatoes Recipe
- Mashed Sweet Potatoes FAQs
Kellie’s Note
A Sweeter Mash
I love a good sweet potato casserole as much as anyone, but sometimes I want something a little less sweet on my dinner plate. That’s where these mashed sweet potatoes come in.
Instead of piling on the sugar, I roast the sweet potatoes to bring out their natural sweetness, then whip them with brown butter and mascarpone cheese. The brown butter adds this amazing nutty flavor while the mascarpone makes everything extra creamy.
They’re rich enough for a holiday dinner but simple enough to serve with a roast chicken on a Tuesday. And since I can make them ahead, they’re one less thing to worry about when I’m cooking a holiday dinner.
Why You’ll Love My Mashed Sweet Potatoes
- Naturally sweet. Roasting brings out the sweet potatoes’ natural sweetness, so there’s no need for added sugar or marshmallows.
- Extra creamy. Mascarpone cheese gives these mashed sweet potatoes a rich, smooth texture without making them heavy.
- Amazing flavor. Brown butter adds a nutty, toasted flavor that takes ordinary mashed sweet potatoes to another level.
- Make-ahead friendly. You can prepare them the day before and reheat when you’re ready to serve.
- Perfect for any occasion. They’re easy enough for a weeknight but special enough for Thanksgiving or Christmas dinner.
Ingredients for Mashed Sweet Potatoes
You only need a handful of simple ingredients for this Mashed Sweet Potatoes Recipe. The brown butter and mascarpone are what make it extra special! For the exact measurements, scroll down to the printable recipe card.
- Sweet Potatoes – I prefer orange-fleshed sweet potatoes because they’re naturally sweet and roast up tender and creamy. Look for potatoes that feel firm and have smooth skin. They’re sometimes labeled as yams at the grocery store.
- Salted Butter – Browning the butter gives it a rich, nutty flavor that’s so good with sweet potatoes. You can use unsalted butter instead; just adjust the seasoning to taste.
- Mascarpone Cheese – My secret to extra creamy mashed sweet potatoes! It has a mild, buttery flavor without the tanginess of cream cheese. Full-fat cream cheese can work in a pinch, but the flavor will be a little tangier.
- Kosher Salt and Black Pepper – A little seasoning balances the natural sweetness and brings everything together.
Easy Substitution: If you can’t find mascarpone, you can try softened cream cheese or crème fraîche. Both change the flavor slightly, but they’ll still give you a creamy mashed sweet potato side dish.
How to Make Mashed Sweet Potatoes
This Mashed Sweet Potatoes Recipe is almost as easy as regular mashed potatoes. Roasting takes a little longer than boiling, but the flavor is worth it!
- Roast the potatoes. Pierce the sweet potatoes with a fork and roast at 425°F for 45–50 minutes, or until very tender when pierced with a fork.
- Peel. Let the potatoes cool just enough to handle, then remove the skins and transfer the flesh to a large bowl.
- Brown the butter. Melt the butter in a small saucepan over medium heat. Continue cooking, stirring or swirling the pan, until golden-brown flecks appear and the butter smells nutty. Remove from the heat.
- Mash. Pour the brown butter over the sweet potatoes and add the mascarpone. Beat with a hand mixer just until smooth and creamy.
- Season and serve. Add kosher salt and freshly ground black pepper to taste. Transfer to a serving dish and serve warm.
My Favorite Tip: Don’t overmix the potatoes! You want them creamy and fluffy, not overly soft. Mix just until everything is combined.
Kellie’s Tips for the best Mashed Sweet Potatoes
- Roast instead of boil. Roasting brings out the natural sweetness of the potatoes without adding extra water. It’s my favorite method for rich, flavorful mashed sweet potatoes.
- Make sure they’re tender. The potatoes should be very soft when pierced with a fork. If they’re still firm in the center, keep roasting.
- Watch the brown butter. Butter can go from perfectly golden to burned quickly. Once you see golden-brown flecks and smell that nutty aroma, remove it from the heat.
- Mash while warm. Warm sweet potatoes are easier to whip into a smooth, creamy consistency.
- Don’t overmix. Use your hand mixer just until everything is combined. Overmixing can make the potatoes too soft.
- Adjust the consistency. If your mashed sweet potatoes are thicker than you like, add a splash of warm milk, cream, or broth until they’re just right.
- Season to taste. The sweet potatoes are naturally sweet, so a little extra salt and freshly ground pepper can make all the difference.
Mashed Sweet Potato Variations
I love these mashed sweet potatoes just as they are, but there are so many easy ways to change up the flavor!
- Garlic and Herb: Stir in roasted garlic and a little fresh thyme, rosemary, or sage for an extra savory version.
- Maple Brown Butter: Add a small drizzle of pure maple syrup if you prefer a sweeter flavor. The brown butter is especially good with maple!
- Crunchy Topping: Sprinkle with toasted pecans or crispy crumbled bacon just before serving.
- Warm Spices: Add a pinch of cinnamon or nutmeg for a little holiday flavor.
- Microwave Shortcut: If you’re short on time, cook the sweet potatoes in the microwave until tender, then continue with the brown butter and mascarpone. The flavor will be slightly different from roasting, but they’ll still be delicious.
How to Store and Reheat Mashed Sweet Potatoes
One of my favorite things about this Mashed Sweet Potatoes Recipe is that you can make it ahead of time, which is especially helpful for Thanksgiving.
- Make Ahead: Prepare the mashed sweet potatoes up to 24 hours in advance. Transfer to an airtight container and refrigerate until you’re ready to reheat.
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe container or bag for up to 3 months. I like to flatten freezer bags so they take up less space and thaw more evenly.
- Reheating: Warm in the microwave, stirring every minute until heated through. You can also reheat them in a covered, oven-safe dish at 325°F or in a saucepan over low heat.
- From Frozen: Thaw overnight in the refrigerator before reheating. Stir in a splash of milk, cream, or broth if needed to bring back the creamy consistency.
Holiday Tip: Make the potatoes the day before Thanksgiving, then reheat them while the turkey rests. One less side dish to make at the last minute!
What to Serve With Mashed Sweet Potatoes
These creamy mashed sweet potatoes are the perfect side dish for just about any dinner, but they’re especially good with roast turkey, beef tenderloin, pork, and roast chicken.
They’re one of my favorite Thanksgiving sides because they balance out savory dishes like stuffing and gravy without being overly sweet.
For a complete holiday menu, serve them with some of these easy family favorites!
More Easy Sweet Potato Recipes
If you love sweet potatoes as much as I do, there are so many other delicious ways to make them!
- Sweet Potato Casserole – A classic holiday favorite with a sweeter flavor.
- Sweet Potato Soufflé – Light, fluffy, and perfect for Thanksgiving.
- Roasted Sweet Potatoes – An easy side dish for busy weeknights.
- Crispy Baked Sweet Potato Fries – Perfect with burgers and sandwiches.
- Sweet Potato Gnocchi – A delicious way to turn sweet potatoes into dinner.
- Loaded Pulled Pork Stuffed Sweet Potatoes – A hearty, satisfying meal.
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If you make this Mashed Sweet Potatoes Recipe, I’d love to hear what you think! Leave a comment and star rating below to let me know how it turned out. Your feedback helps other readers, too!
Mashed Sweet Potatoes Recipe
Equipment
- 1 hand mixer
Ingredients
- 2 pounds sweet potatoes
- 5 tablespoons salted butter
- 4 ounces mascarpone cheese
- kosher salt and fresh ground pepper, to taste
Instructions
- Preheat the oven to 425°F.
- Pierce the sweet potatoes several times with a fork and arrange on a baking sheet. Roast for 45–50 minutes, or until very tender when pierced through the center with a fork.
- During the final 10–12 minutes of roasting, melt the butter in a small saucepan over medium heat. Cook, stirring or swirling the pan, until golden-brown flecks form and the butter smells nutty. Remove from the heat.
- Let the sweet potatoes cool just enough to handle. Remove the skins and transfer the flesh to a large mixing bowl.
- Pour the brown butter over the sweet potatoes and add the mascarpone cheese.
- Beat with a hand mixer just until smooth and creamy. Avoid overmixing.
Notes
- Sweet Potatoes: Orange-fleshed sweet potatoes work best for a naturally sweet, creamy mash.
- Mascarpone Substitute: Full-fat cream cheese can be substituted, but it will give the potatoes a tangier flavor.
- Brown Butter: Watch carefully and remove from the heat as soon as the butter develops golden-brown flecks and a nutty aroma.
- Consistency: If the potatoes are too thick, add a splash of warm milk, heavy cream, or broth.
- Mixing: Beat only until smooth and creamy. Overmixing can make the potatoes too soft.
- Prepare up to 24 hours ahead and refrigerate in an airtight container.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze in a freezer-safe container or bag for up to 3 months.
- Thaw frozen potatoes overnight in the refrigerator.
- Microwave, stirring every minute, until heated through.
- Reheat in a covered oven-safe dish at 325°F until hot.
- Alternatively, warm over low heat on the stovetop, adding a splash of milk or broth if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mashed Sweet Potatoes FAQs
Is it better to boil or roast sweet potatoes for mashed sweet potatoes?
I prefer roasting sweet potatoes because it brings out their natural sweetness and gives them a richer flavor without adding extra moisture. Boiling is quicker, but roasted sweet potatoes are my favorite for this recipe.
Can I use cream cheese instead of mascarpone?
Yes! Full-fat cream cheese is a good substitute for mascarpone. It has a slightly tangier flavor, so the finished potatoes won’t taste exactly the same, but they’ll still be creamy and delicious. Let the cream cheese soften before mixing it into the warm sweet potatoes.
Why are my mashed sweet potatoes watery?
Sweet potatoes can become watery if they’re boiled and not drained thoroughly or if too much liquid is added. That’s one reason I love roasting them! If your mashed sweet potatoes are too thin, warm them gently in a saucepan over low heat, stirring to help some of the moisture evaporate.
Can I make mashed sweet potatoes ahead of time?
Absolutely! You can make these mashed sweet potatoes up to 24 hours in advance. Store them in an airtight container in the refrigerator and reheat before serving. Add a splash of milk or cream if needed to loosen them up.
Can I freeze mashed sweet potatoes?
Yes! Let them cool, then transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I double this mashed sweet potatoes recipe?
Yes! This recipe is easy to double for Thanksgiving or a larger family dinner. Roast the sweet potatoes in batches or on multiple baking sheets so they cook evenly. Use a large mixing bowl and work in batches if needed.
Can I make mashed sweet potatoes in the microwave?
Yes! Pierce the sweet potatoes with a fork and microwave until completely tender, turning as needed for even cooking. Remove the skins and continue with the brown butter and mascarpone. The cooking time depends on the size and number of potatoes.
How do I know when sweet potatoes are ready to mash?
The sweet potatoes should be very soft, with a fork or knife sliding easily into the center. If there’s any resistance, give them a little more time in the oven. Undercooked sweet potatoes won’t mash as smoothly.
What goes well with mashed sweet potatoes?
Mashed sweet potatoes are delicious with roast turkey, chicken, pork tenderloin, prime rib, and just about any holiday dinner. I especially love serving them with stuffing, gravy, and green vegetables for Thanksgiving.
Yams are actually white in color and native to Africa & Asia.
Sweet Potatoes are definitely orange in color and native to Central and South America. We definitely have Sweet Potatoes in the US.
Some grocery stores do carry yams and sweet potatoes. And they do vary in color, there are even purple yams. Also, yams are more starchy and less sweet with a more bark-like skin. Even the produce labeled yams at my local store has white flesh but a more sweet potato like skin.
Very easy to make and tastes delicious.
So glad you loved it!
The brown butter and mascarpone combo with the sweet potatoes sounds delicious and fabulous for Thanksgiving! I need to check out the Christmas Village soon!