Best Mashed Sweet Potatoes
Creamy, buttery mashed sweet potatoes with cinnamon and brown sugar — fluffy, flavorful holiday classic.
Ingredients
- Sweet Potatoes:
- 3 –4 lbs 1.4–1.8 kg sweet potatoes (orange-flesh like Beauregard or Jewel), peeled & cut into 2-inch chunks
- ½ cup 113 g unsalted butter, room temperature (cut into pieces)
- ½ cup 120 ml heavy cream or half-and-half, warmed
- ¼ cup 50 g brown sugar (light or dark — adjust sweetness)
- 1 tsp kosher salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch ground ginger or cloves optional depth
- ½ tsp vanilla extract
Instructions
- Boil potatoes until fork-tender.
- Drain + dry in hot pot.
- Mash with butter + warm cream.
- Add sugar + spices → whip fluffy.
- Serve warm with extra butter.
Notes
- Dry potatoes after draining = fluffiest texture
- Taste for sweetness — potatoes vary
- Reheats beautifully with splash cream
- Marshmallow topping version = elite
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