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These Mashed Sweet Potatoes are creamy, easy to make, and perfect for Thanksgiving or any night. They’re made with sweet potatoes, a little cream cheese, milk, and simple seasonings.
My family loves sweet potatoes, and I make them in so many different ways. This mashed version is one of the easiest! I like using cream cheese because it makes the potatoes creamy without needing much butter. Serve them with roasted chicken, roasted turkey breast, grilled steak, or just about anything you’re making for dinner.
Recipe Overview
Ingredients needed
This is a list of ingredients you need to make these healthy mashed sweet potatoes. Full measurements are listed below on the recipe card.
- Sweet potatoes: I use 4 pounds of fresh sweet potatoes for this recipe.
- Cream cheese: I like using light cream cheese to make them creamy. You can also use regular cream cheese if you prefer.
- Milk: Any milk you normally use will work. I usually recommend adding it a little at a time until you reach your preferred consistency.
- Fresh thyme or rosemary: Optional, but nice for adding a little flavor and color.
- Olive oil or melted butter: A little drizzle on top before serving is optional.
How to make mashed sweet potatoes
Prepare the sweet potatoes: Wash and scrub the sweet potatoes well to remove any dirt. Leave the skins on and keep the potatoes whole.
Boil: Place the sweet potatoes in a large pot and add enough water to cover them. Bring to a boil, then reduce the heat slightly and simmer for 30 to 45 minutes, or until the potatoes are fork-tender. Larger sweet potatoes may need more time.
Cool and peel: Drain the potatoes and let them cool for a few minutes, just until they’re easy enough to handle. Carefully remove the skins. They should peel off easily once the potatoes are cooked.
Mash: Place the peeled sweet potatoes in a large bowl. Mash with a potato masher, gradually adding the milk until you reach a fluffy consistency. Add the softened cream cheese, salt, and pepper, and whip again until smooth.
Serve: Taste and adjust the seasoning if needed. Transfer to a serving bowl and garnish with fresh thyme or rosemary. Add a drizzle of olive oil or melted butter if desired. Serve warm.
Recipe Tips
- Choose similarly sized sweet potatoes: This helps them cook evenly, so you don’t end up with some soft and others still firm.
- Leave the skins on while boiling: There’s no need to peel them beforehand. The skins come off much more easily after cooking.
- Check for doneness: Cooking times will vary depending on the size of your sweet potatoes. They’re ready when a fork slides easily into the thickest part.
- Let them drain well: After boiling, drain the potatoes and let them sit for a few minutes before peeling and mashing.
- Use softened cream cheese: It blends into the warm potatoes much more easily.
Common Questions
No, I actually prefer boiling sweet potatoes whole with the skins on. It’s easier because you don’t have to peel or chop them beforehand. Once they’re cooked and cool enough to handle, the skins should come right off. Just make sure to wash and scrub them well before boiling.
Yes! You can prepare them a day or two ahead and store them in an airtight container in the refrigerator. When you’re ready to serve, reheat them gently on the stovetop or in the microwave. Add a splash of milk if they seem too thick.
This usually happens when you don’t drain the potatoes well after boiling, or when you add too much milk. Drain them thoroughly and add the milk a little at a time.
Yes. You can use sour cream or plain Greek yogurt instead, although the flavor and texture will be slightly different. You can also leave it out and adjust the milk as needed.
Storage and Reheating
- Refrigerator: Store leftover mashed sweet potatoes in an airtight container for up to 4 days.
- Freezer: Let them cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
- Reheating: Warm in the microwave or in a saucepan over low heat, stirring occasionally. Add a splash of milk if needed to bring back the creamy texture.
If you’re making these for Thanksgiving, I recommend preparing them the day before. It’s one less thing to worry about when you’re cooking everything else.
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Pin ItMore sweet potato recipes
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- Roasted Smoked Sweet potatoes
- Sweet Potato Shepherds Pie
- Healthy Sweet Potato Casserole
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- Mexican Stuffed Sweet Potatoes
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Mashed Sweet Potatoes
Video
Ingredients
- 4 pounds sweet potatoes
- 1/3 cup cream cheese, softened, light or fat-free
- Salt & pepper , to taste
- 1/3 cup milk
- Fresh thyme, or rosemary, to garnish
- Drizzle of olive oil or melted butter, optional, to garnish
Instructions
- Wash and scrub the 4 pounds sweet potatoes well to remove any dirt. Leave the skins on and keep the potatoes whole.
- Place the sweet potatoes in a large pot and add enough water to cover them. Bring to a boil, then reduce the heat slightly and simmer for 30 to 45 minutes, or until the potatoes are fork-tender. Larger sweet potatoes may need more time.
- Drain the potatoes and let them cool for a few minutes, just until they're easy enough to handle. Carefully remove the skins. They should peel off easily once the potatoes are cooked.
- Place the peeled sweet potatoes in a large bowl and mash with a potato masher, gradually adding the 1/3 cup milk until the mixture is fluffy. Add the softened 1/3 cup cream cheese, Salt & pepper . Whip or mix until fully combined and incorporated.
- Taste and adjust the seasoning if needed. Transfer to a serving bowl and garnish with Fresh thyme or rosemary. Add a Drizzle of olive oil or melted butter if desired. Serve warm.
Notes
- Serving size: Approximately ¾ cup
- Cooking time: Whole sweet potatoes usually take about 30 to 45 minutes to boil, depending on their size. Very large potatoes may take longer. They’re ready when a fork slides easily into the center.
- Leave the skins on: There’s no need to peel the sweet potatoes before boiling. Once they’re cooked and slightly cooled, the skins should come off easily.
- Use similar-sized potatoes: This helps them cook at about the same rate.
- Cream cheese: Let it soften before adding it to the potatoes so it mixes in more easily.
- Milk: Add a little at a time until the potatoes are as creamy as you like.
- Make ahead: Prepare up to 2 days in advance and refrigerate until ready to reheat.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of milk if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pretty good recipe. Loved the addition of cream cheese. I’ll be adding more butter when I eat. Be aware that unless you have small sweet potatoes it will take 20 minutes or more for them to be boiled to softness. Mine took 30 minutes.
Yes. It depends on the size of the potato. Glad you loved it.
I’ve made these a few times! They are really tasty. It’s become a go to for Thanksgiving.
Hmm I wanna give this recipe a try but in my personal foodie lifestyle I don’t consider low fat or fat free cream cheese to be healthy, we go for all natural healthy fats, I think I’ll opt for the plain Greek yogurt and coconut pairs great with sweet potatoes! Well see how it’s goes! Thank you for the ideas!
Hi Tonya. I love the substitutes you have in mind. I also love full fat but sometimes some prefer to go low fat on certain ingredients. Either way they can easily be substituted. I hope you like it if you do decide to make it.