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Creamy Savory Mashed Sweet Potatoes

Creamy savory mashed sweet potatoes are boiled until fork-tender, then mashed with butter and heavy cream for a smooth, rich texture. A touch of black pepper balances the natural sweetness in this easy side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 8 cups cold water plus more as needed to cover
  • 1.5 tsp kosher salt divided
  • 4 tbsp unsalted butter
  • 0.5 cup heavy cream
  • 0.25 tsp black pepper

Equipment

  • 1 5-quart pot

Method
 

  1. Add the sweet potatoes and 8 cups cold water to a 5-quart pot, adding more water as needed to cover.
  2. Stir in 1 teaspoon kosher salt.
  3. Bring to a boil over high heat.
  4. Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until the sweet potatoes are very tender when pierced with a fork.
  5. Drain well and return the sweet potatoes to the pot.
  6. Mash with the butter, heavy cream, remaining 1/2 teaspoon kosher salt, and black pepper until creamy.

Notes

Mash the potatoes while hot for the smoothest texture. Refrigerate in an airtight container for up to 4 days; freezing is possible, though the texture may soften after thawing. For a dairy-free variation, use plant-based butter and unsweetened dairy-free cream.