Easy Mashed Sweet Potatoes

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These quick and easy mashed sweet potatoes are deliciously creamy and fluffy with just the right amount of sweetness and spice, thanks to honey and cinnamon.

Easy Mashed Sweet Potatoes on plate with green beans and chicken.

I dearly love this time of year and this quick and easy mashed sweet potato recipe. Whenever fall rolls around, I just feel better. A lot of it has to do with getting outside more, the cool air around me, and leaves bursting forth in a rainbow of colors. The southeast has gorgeous foliage and if you’ve never seen it, I encourage you to take a little road trip and do so. Getting outside gets me outside of the weight of the world and reminds me of my connection to the bigger picture, lightening my burdens and lifting my spirits.

Today’s mashed sweet potatoes are perfectly in line with the flavors of the season. I dearly love sweet potatoes and this is a delicious way to enjoy them as a side dish that relies mostly on their natural sweetness rather than taking it over the top like most of my other favorite sweet potato dishes do. I’m looking at you, sweet potato pie and casserole. It’s a perfect weeknight supper with a simple rotisserie chicken from the local deli or as a compliment to a holiday meal.

All you need is 5 ingredients: fresh sweet potatoes, heavy whipping cream, butter, honey, and ground cinnamon. The instructions are as simple as peeling and cutting the sweet potatoes, then letting them boil then simmer for 20 minutes. Once they’re deliciously tender, we add them to a mixing bowl with the remaining ingredients. Mix them all together using a stand mixer and you’ll have a big delicious bowl of mashed potatoes on your hands.

Quick and easy mashed sweet potatoes on the table in about 30 minutes. Now that’s what I call a handy holiday side dish!

Ingredients for Easy Mashed Sweet Potatoes

Recipe Ingredients

  • Fresh sweet potatoes
  • Butter
  • Heavy cream
  • Honey
  • Ground cinnamon 

How To Make Easy Mashed Sweet Potatoes

Peel and cut sweet potatoes into chunks.

Prep your sweet potatoes by peeling them (with a vegetable peeler or knife, whichever you grab first) and then cutting them into chunks or slices.

Bring potatoes to a boil and then simmer.

Place them in a medium-sized stock pot and add enough water to cover them by about an inch.

Put this over medium-high heat and bring just to a boil.

Once it is boiling, reduce the heat to medium and continue cooking until the potatoes are soft and tender (about 20 minutes).

Add potatoes to large bowl along with the remaining ingredients.

Drain the potatoes in a colander and then place them in a large bowl.

Add butter, cream, honey, and cinnamon.

Beat ingredients together with mixer until fluffy.

Beat all of this with an electric mixer until well blended, smooth, and fluffy.

I like to use a hand mixer over a potato masher because it makes them that much smoother. But if you prefer to use a masher, I ain’t gonna stop ya!

Big bowl of easy mashed sweet potatoes.

Seriously, if this was all we had for supper I’d be happy right now.

I LOVE these mashed sweet potatoes!

Easy Mashed Sweet Potatoes on plate with green beans and chicken.

This is great served as a weeknight side dish but is also the perfect accompaniment to a holiday meal.


  • Store leftover mashed sweet potatoes in an airtight container in the fridge for up to 4 days.  Reheat them in the microwave or on low heat on the stovetop. Add a little extra milk or cream as needed.
  • You can also freeze leftovers for up to 3 months. Thaw them overnight in the fridge before reheating them as above.

Recipe Notes

  • For savory mashed sweet potatoes, substitute the honey and cinnamon for a few minced garlic cloves (bonus points if they’re roasted garlic cloves) and two teaspoons of dried herbs. I’d recommend Italian seasoning, dried basil, rosemary, or dried thyme. Another option is garlic and 1/4 cup of shredded parmesan cheese.
  • Besides honey, you can use brown sugar or maple syrup.
  • Besides cream, you can use sour cream, milk, buttermilk, or half and half.
  • Instead of cinnamon, you can use pumpkin pie spice. Or you can add a dash of ground nutmeg.

Recipe FAQs

Is it better to boil or bake sweet potatoes?

According to Nutrition Facts, baking actually drops the sweet potatoes’ vitamin A levels by 80%, which is twice as much as boiling. So nutrition-wise, boiling sweet potatoes is better than baking.

What is the healthiest way to cook sweet potatoes?

The healthiest way to cook sweet potatoes is to boil them.

Should I peel sweet potatoes before boiling them?

You don’t have to peel sweet potatoes before boiling them, but I do recommend it. If you don’t peel them, please note that they’ll take longer to cook.

How long should I boil my sweet potatoes?

You want to boil your sweet potatoes for at least 15 to 20 minutes until they’re fork-tender.

Do you salt the water when boiling sweet potatoes?

You don’t have to salt the boiling water but you can.

How do you keep sweet potatoes from getting watery when mashed?

Ensure the sweet potatoes are drained well before mashing them with the remaining ingredients.

How do you make vegan mashed sweet potatoes?

You can substitute the butter for vegan butter and coconut oil. You can also swap the milk for your preferred plant-based milk. Just like that, you’ll have vegan mashed sweet potatoes.

What do you serve with mashed sweet potatoes?

Here are some main meal serving suggestions to enjoy with this side dish:

You may also like these tasty recipes:

Cheesy Mashed Potatoes

Mashed Potato Salad

Homemade Mashed Potatoes With Evaporated Milk

Mashed Potato Cakes Recipe

Cheesy Garlic Mashed Potatoes With Mozzarella

Roasted Sweet Potato Wedges

Easy Mashed Sweet Potatoes

These quick and easy mashed sweet potatoes are deliciously creamy and fluffy with just the right amount of sweetness and spice, thanks to honey and cinnamon.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Keyword: mashedpotatoes, potato, potatoes, sweetpotato
Servings: 6
Calories: 353kcal


  • 4 medium-sized sweet potatoes
  • 3 tablespoons butter
  • 1/4 cup heavy whipping cream
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon


  • Wash, peel, and cut sweet potatoes into chunks or slices.
    4 medium-sized sweet potatoes
  • Place in a medium-sized stock pot and add enough water to cover the sweet potatoes by about an inch.
  • Bring to a boil over medium-high heat, then reduce heat to medium and cook until potatoes are soft and tender (about 20 minutes).
  • Drain potatoes and transfer them to a large bowl.
  • Add butter, cream, honey, and cinnamon to potatoes and beat with an electric mixer on medium speed until well blended, light, and fluffy.
    3 tablespoons butter, 1/4 cup heavy whipping cream, 1/4 cup honey, 1 teaspoon ground cinnamon
  • Serve warm.


Calories: 353kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


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