This Mashed Sweet Potatoes recipe is a delicious side dish made with sweet potatoes and Yukon potatoes mashed with butter, sour cream, cayenne pepper, and a sprinkle of light brown sugar.
Easy Mashed Sweet Potatoes Recipe
Get ready to fall in love with these Mashed Sweet Potatoes! We’re mixing sweet potatoes and Yukon potatoes, adding a bit of butter and sour cream for that creamy texture. A sprinkle of light brown sugar and a dash of cayenne pepper bring in a mix of sweetness and heat that makes this dish anything but ordinary. It’s super easy to make and ridiculously good! Whether it’s for the holidays or just an ordinary day when you crave something extraordinary, this recipe is your quick ticket to comforting deliciousness!
Why We Love This Recipe
- Speedy: These taters only take around 30 minutes from start to finish.
- Microwave Magic: No need for the oven or stovetop – your microwave is all you need to cook the potatoes.
- Make-Ahead: Prep these a day or two in advance, and just warm them up when you’re ready.
- Versatile Serving: Whether it’s turkey for the holidays or a hearty meatloaf for Sunday dinner, they are the perfect companion.
Ingredients For Mashed Sweet Potatoes
- Sweet Potatoes and Yukon Potatoes
- Unsalted Butter: Adds richness and creaminess.
- Sour Cream: Lends a tangy touch and extra creaminess to balance the sweet potatoes.
- Cayenne Pepper: Brings a hint of heat.
- Light Brown Sugar: The sweetness complements the spices.
- Ground Cinnamon
- Salt and Fresh Ground Pepper
- Milk: For adjusting the consistency and to make the mash creamy.
- Fresh Parsley
- Pecans or Walnuts (optional): For a crunchy texture contrast and a nutty flavor.
How to Make Mashed Sweet Potatoes
This is a sweet and savory dish, and all the potatoes are cooked in the microwave for 12 to 15 minutes, freeing up your oven for larger roasts.
- Clean the potatoes. Start by giving those potatoes a good scrub, then poke them with a fork.
- Microwave. Toss the potatoes in a microwave-safe bowl and zap them until tender, about 12 to 15 minutes.
- Scoop out the flesh. Break up those spuds and peel them if you want, but we usually skip that step.
- Add mix-ins. Mix in the butter, sour cream, spices, and a splash of milk.
- Blend. Now it’s decision time: rustic mash with a masher or creamy blend with a hand blender? It’s up to you.
- Adjust. Give it a taste, adjust the seasonings, and get ready to dig in!
- Serve. Sprinkle with parsley and nuts if you’re using them, then serve up that bowl of goodness.
How To Microwave Sweet Potatoes
- Prep the potatoes and your tools. First, wash and scrub the potatoes, and using a fork, poke a bunch of holes around each potato. Then, grab a large microwave-safe bowl and put the potatoes in it.
- Cook the potatoes. Transfer the bowl to the microwave and set the time to 12 minutes on High. Note that cooking time depends on the number of potatoes and the size of your potatoes. When time is up, get an oven mitt and gently squeeze the sides of the potatoes. If it is still firm, continue to microwave for a few more minutes. If the potatoes, or just one potato, open up immediately, remove it from the oven, and continue checking the rest.
How To Make Ahead
This recipe for mashed sweet potatoes can be prepared entirely up to 2 days ahead. When completely cooled, place the mashed potatoes in an airtight container, cover them, and refrigerate. Reheat in the oven, covered, at 350˚F for 15 to 20 minutes. If they look dry, add some butter while hot and stir until mixed through.
- Microwave Mastery: Potatoes not quite tender? Pop them back in for a few more minutes. Too soft? Congrats, you’re ahead of the game!
- Blend to Your Heart’s Content: Whether you like them rustic and chunky or smooth and creamy, just mash or blend to your preferred texture.
- Consistency: If you find your mashed potatoes are too thick, feel free to add a bit more milk or cream until you reach your desired consistency. If they’re too runny, a few more minutes of cooking over low heat can help thicken them up.
- Spice it Up: If you’re a fan of heat, consider adding a bit more cayenne pepper or even a dash of smoked paprika for an extra layer of flavor.
- Sweetness: For an extra touch of sweetness, you can always adjust the amount of brown sugar to taste. Start with the recommended amount and add more if needed after tasting.
- Storage: Leftovers can be stored in an airtight container in the fridge for a couple of days.
Whether it’s the main event at your holiday table or stealing the show on a regular Tuesday night, these mashed sweet potatoes pair perfectly with pretty much anything – but we’re partial to a good meatloaf or a classic roast turkey. If you’re serving these potatoes for the holidays, I recommend roasted beef tenderloin, my oven roasted turkey, braised pork shoulder, or beef wellington. For Sunday dinners, serve them with this delicious mozzarella stuffed crockpot meatloaf.
More Side Dish Recipes
- Sweet Potato Gratin
- Sweet Potato Roast with Parsley Pesto
- Orange and Pecans Sweet Potato Casserole
- Slow Cooked Country Style Garlic Mashed Potatoes
- Crock Pot Butternut Squash with Apples, Walnuts, and Raisins
Mashed Sweet Potatoes
- 1 pound Yukon gold potatoes
- 1 pound sweet potatoes
- 4 tablespoons unsalted butter
- ½ cup sour cream
- ⅛ to ¼ teaspoon cayenne pepper, or to taste
- 1 tablespoon light brown sugar
- ½ teaspoon ground cinnamon
- salt and fresh ground black pepper, to taste
- ⅓ cup milk, you can also use heavy cream or Half-And-Half for a creamier texture
- chopped fresh parsley, for garnish, optional
- chopped pecans or walnuts, for garnish, optional
- Wash and scrub the potatoes. Using a fork, poke a bunch of holes around each potato. Put all the potatoes in a large microwave-safe bowl.
- Transfer the bowl to the microwave and set the time to 12 minutes on HIGH. Cooking time depends on the number of potatoes and the size of your potatoes. When time is up, get an oven mitt and gently squeeze the sides of the potatoes. If it is still firm, continue to microwave for a few more minutes. If the potatoes, or just one potato, open up immediately, remove it from the oven and continue with the rest.
- Once the potatoes are cooked, you have a choice to peel them or not. I usually don’t.
- Roughly break up the potatoes with the side of a fork or a butter knife. Add butter, sour cream, cayenne pepper, light brown sugar, cinnamon, salt, and fresh ground pepper. Stir in the milk.
- At this point, you will want to decide if you are going to use a potato masher or a hand blender. For a chunky, more rustic texture, go with the masher. For a smoother and creamier texture, go with the blender. Mash or blend to a desired consistency. Taste for seasonings and adjust accordingly.
- Garnish with fresh parsley, top with pecans or walnuts, and serve.
- Adjust Consistency: If they are too thick, add extra milk to loosen up the mashed sweet potatoes. If they are runny, you can cook them over low heat on the stovetop until thickened. Stir frequently.
- Add Heat: Like it spicy? Increase the cayenne or stir in some smoked paprika.
- Sweeten to Taste: Start with the suggested brown sugar and add more as needed.
- Microwave: If the potatoes aren’t soft enough, give them a few more minutes in the microwave.
- Topping Tips: A sprinkle of pecans or walnuts adds a crunch and a boost of flavor.
- Make Ahead: This recipe can be prepared up to 2 days ahead. When completely cooled, place the mashed potatoes in an airtight container, cover, and refrigerate. Reheat in the oven, covered, at 350˚F for 15 to 20 minutes. If they are dry, add some butter while they are hot and stir until mixed through.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.