Can I freeze mashed sweet potatoes?

Yes, mashed sweet potatoes are a great make ahead recipe since they freeze well. Store them in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator, then reheat in a pot on the stovetop over medium-low heat, adding a little more liquid (broth or water) as needed to soften them up again.

What are the best toppings for mashed sweet potatoes?

Mashed sweet potatoes taste good with both sweet and savory toppings. Savory toppings often include salt and black pepper, minced fresh herbs (like fresh thyme or fresh parsley), sour cream, or Parmesan. Sweet toppings are often a drizzle of maple syrup, cinnamon butter or brown butter, or brown sugar.

What are some variations of mashed sweet potatoes?

A favorite variation of mashed sweet potatoes is mashed sweet potato casserole topped with pecans and crispy cooked bacon. I also love using mashed sweet potatoes as a fun variation on shepherd’s pie or to top mini meatloaves made in muffin tins.

Mashed Sweet Potatoes Recipe

Servings: 6-8 (4 cups total) 1x

Ingredients

8 cups water
2 lbs sweet potatoes, peeled and diced to roughly 2-inch pieces
2 tablespoons unsalted butter, whole milk, half and half, or heavy cream*
½ teaspoon fine salt, plus more to taste
Optional garnishes: chopped fresh parsley, flakey sea salt

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Instructions

In a large pot or Dutch oven over medium-high heat, bring the water to a boil.
Add the diced sweet potatoes to the boiling water, then reduce the heat to medium to maintain a simmer. Cook until the potato pieces are fork tender, 18 to 20 minutes.
Remove the pot from the heat. Set aside ½ cup of the cooking liquid in a small bowl, then drain the potatoes in a colander.
Return the drained potatoes to the pot and add the butter or cream (if using) and the salt.
Using a potato masher or hand mixer, mash the potatoes until you’ve achieved desired texture and consistency, adding in some of the reserved cooking water as needed. Taste and add additional salt as desired.
Serve mashed sweet potatoes warm.
Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Notes

* For dairy free, omit the butter/cream and mash without the addition of fat, or use 2 tablespoons of olive oil or melted coconut oil in place of the butter or cream.

Nutrition Information

Serving Size: 1/2 cup
Calories: 117
Fat: 3 g
(Sat Fat: 2 g)
Sodium: 201 mg
Carbohydrate: 22 g
(Fiber: 3 g
Sugar: 5 g)
Protein: 2 g
Cholesterol: 8 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Vegetarian

Recipe By: Ana Ankeny