This one’s cozy, simple, and just straight-up delicious. These brown sugar cinnamon mashed sweet potatoes are creamy, buttery, and taste like fall in a bowl.
I make these every time the weather cools off, or honestly, whenever I want something warm and comforting.
They’re perfect for holidays but easy enough for weeknights.
Why I Love This Recipe
This recipe brings back so many cozy memories—Thanksgiving dinners, chilly nights at home, and that feeling of something warm hitting just right. Here’s why it always ends up on my table:
- The sweet and buttery flavors are perfectly balanced
- It comes together with just a few ingredients
- It’s a total crowd-pleaser every single time
- Feels fancy but takes barely any effort
What You’ll Need
- 3 large sweet potatoes (about 2 ½ to 3 pounds), peeled and cut into chunks
- 4 tablespoons unsalted butter
- ¼ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup milk (whole milk preferred)
Pro Tips
- Cut your sweet potatoes into evenly sized chunks so they cook at the same rate
- Warm the milk before mixing it in—it blends smoother and keeps everything hot
- Mash with a potato masher for a rustic texture, or use a hand mixer for ultra smooth
- Taste before serving and adjust sweetness or spice as needed
- Always serve warm—sweet potatoes taste best hot and creamy
Tools Required
- Large saucepan
- Colander
- Potato masher or hand mixer
- Wooden spoon
- Measuring cups and spoons
- Serving bowl
Substitutions and Variations
- Butter: Swap with vegan butter or coconut oil
- Milk: Use almond, oat, or any dairy-free milk
- Brown Sugar: Maple syrup or honey works too
- Add-ins: Try a pinch of nutmeg or a splash of vanilla
Make Ahead Tips
- Peel and chop sweet potatoes up to 2 days ahead—store in water in the fridge
- Mash the sweet potatoes a day in advance, then reheat gently on the stove or microwave with a splash of milk to loosen them back up
Servings and Time
Makes: 6 servings
Total Time: 30 minutes
Recipe and Instructions
Step 1: Boil the Sweet Potatoes
Place 3 large peeled and chopped sweet potatoes into a large saucepan. Fill with enough water to cover the chunks. Bring to a boil over high heat, then reduce to medium and cook for about 15–18 minutes, or until very tender when pierced with a fork.
Step 2: Drain the Potatoes
Drain the sweet potatoes using a colander, then return them to the pot (heat turned off) to help any extra moisture evaporate.
Step 3: Mash the Sweet Potatoes
Add the 4 tablespoons unsalted butter, ¼ cup packed light brown sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon salt directly into the hot sweet potatoes. Mash everything together with a potato masher until mostly smooth and combined.
Step 4: Add Warm Milk
Pour in the ¼ cup warm whole milk and stir well until the mixture becomes creamy and fluffy.
Step 5: Serve
Scoop the mashed sweet potatoes into a large white ceramic serving bowl. Top with an extra pat of butter, a sprinkle of brown sugar, and a dash of cinnamon if you’d like. Serve hot.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or on the stove with a splash of milk to bring back the creamy texture
- Not recommended for freezing—the texture can get grainy
Macros Information (Per Serving — Approximate)
- Calories: 210
- Protein: 2g
- Fat: 7g
- Carbs: 36g
- Sugar: 10g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Sweet potatoes are naturally high in starch, which helps them mash up nice and creamy. When you add warm milk and melted butter, the starches stay smooth instead of getting gummy. The heat helps everything blend together without clumping, and the brown sugar caramelizes slightly in the hot mash, bringing that warm sweetness to every bite.
Common Mistakes
- Using cold milk or butter: It cools the potatoes and makes them harder to mash
- Overcooking the potatoes: Too soft and they’ll get watery
- Not draining well: Extra water can make the mash loose or soggy
- Overmixing: Can lead to gluey texture—mash just enough to combine
What to Serve With
- Roasted chicken or turkey
- Pork chops
- Garlic green beans
- Cranberry sauce (for a sweet-savory contrast)
- Crusty bread or dinner rolls
FAQ
Can I make this dairy-free?
Yes! Use plant-based butter and milk like oat or almond.
Can I use canned sweet potatoes?
Not ideal. They’re often packed in syrup and can be too wet and sweet.
Can I make this in advance?
Absolutely. Reheat gently and stir in a splash of milk or butter to bring it back to life.
Can I double the recipe?
Yes, just make sure to use a big enough pot, and mash in batches if needed.
Hope you try these mashed sweet potatoes and love them as much as I do! Leave a comment with how it turned out or any tweaks you made—I’d love to hear!