Unleash the cozy comfort of sweet potatoes with a hint of brown sugar magic! Perfect for fall gatherings or weeknight dinners, these 34 irresistible mashed recipes will warm your soul and delight your taste buds. Get ready to transform this humble veggie into something extraordinary—let’s dive in and find your new favorite dish!
Classic Mashed Sweet Potatoes with Brown Sugar
Ready to turn those humble sweet potatoes into a side dish that’ll steal the show? This isn’t your grandma’s boring mash—we’re bringing brown sugar magic to the party, creating a sweet, creamy dream that might just upstage the turkey!
Ingredients
For the sweet potatoes:
– 3 pounds sweet potatoes, peeled and cubed
– 4 tablespoons unsalted butter
– 1/2 cup packed brown sugar
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
Instructions
1. Place cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
3. Drain potatoes thoroughly in a colander, shaking off excess water.
4. Return potatoes to the warm pot and mash with a potato masher until smooth.
5. Add butter and mash until fully incorporated and creamy.
6. Heat heavy cream in a small saucepan over medium heat until steaming but not boiling, about 2-3 minutes.
7. Gradually pour warm cream into potato mixture while stirring continuously.
8. Add brown sugar, vanilla extract, and salt, stirring until completely combined and smooth.
9. Taste and adjust seasoning if needed, but trust us—it’s perfect as is!
Now that velvety texture and caramel-kissed flavor deserve a standing ovation! Serve it topped with toasted marshmallows for a Thanksgiving twist, or alongside spicy grilled chicken for a sweet-heat combo that’ll have everyone asking for seconds.
Creamy Brown Sugar and Butter Mashed Sweet Potatoes
Unbelievably good doesn’t even begin to cover these mashed sweet potatoes—they’re basically dessert masquerading as a side dish, with a creamy texture that’ll make you forget all about regular spuds.
Ingredients
For the sweet potatoes:
– 3 large sweet potatoes (about 2 pounds), peeled and cubed
– 4 tablespoons unsalted butter, softened
– 1/4 cup packed brown sugar
– 1/2 cup heavy cream, warmed
– 1/2 teaspoon salt
Instructions
1. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, or until the sweet potatoes are fork-tender (tip: a fork should slide in easily without resistance).
3. Drain the sweet potatoes thoroughly in a colander and return them to the warm pot.
4. Add the softened butter, brown sugar, warm heavy cream, and salt to the pot.
5. Mash the mixture with a potato masher until smooth and creamy (tip: warming the cream helps prevent a gluey texture).
6. For extra fluffiness, whip the mashed sweet potatoes with an electric mixer on medium speed for 1–2 minutes until light and airy (tip: don’t overmix or they can become gummy).
7. Taste and adjust seasoning if needed, but avoid adding more liquid to keep the perfect consistency.
Light, fluffy, and irresistibly sweet, these mashed sweet potatoes boast a velvety texture with caramel-like notes from the brown sugar. Serve them topped with a pat of melted butter and a sprinkle of cinnamon for a cozy fall twist, or use them as a decadent base for a savory shepherd’s pie—they’re versatile enough to steal the show at any meal.
Cinnamon-Spiced Mashed Sweet Potatoes with Brown Sugar
Virtually every holiday table deserves a side dish that whispers ‘comfort’ but shouts ‘flavor’—enter these cinnamon-spiced mashed sweet potatoes that’ll have your guests begging for the recipe (and seconds).
Ingredients
For boiling:
– 3 lbs sweet potatoes, peeled and cubed
– 1 tsp salt
For mashing and flavoring:
– 1/2 cup unsalted butter, softened
– 1/2 cup packed brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 cup whole milk, warmed
– 1/2 tsp vanilla extract
Instructions
1. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 tsp salt to the water and bring to a boil over high heat.
3. Reduce heat to medium and simmer for 15–20 minutes, or until the sweet potatoes are fork-tender.
4. Drain the sweet potatoes thoroughly in a colander to remove excess water.
5. Return the drained sweet potatoes to the warm pot.
6. Add 1/2 cup softened unsalted butter and mash with a potato masher until smooth.
7. Tip: For extra creamy potatoes, use a ricer or food mill instead of a masher.
8. Stir in 1/2 cup packed brown sugar, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until fully incorporated.
9. Pour in 1/4 cup warmed whole milk and 1/2 tsp vanilla extract, and mix until the consistency is uniform.
10. Tip: Warm the milk slightly to prevent the mashed potatoes from cooling down too much.
11. Taste and adjust seasoning if needed, but avoid overmixing to keep them fluffy.
12. Tip: For a richer flavor, brown the butter before adding it to the mashed potatoes.
13. Serve immediately while warm.
Decadently smooth with a warm spice kick, these mashed sweet potatoes boast a velvety texture that pairs perfectly with savory mains like roasted turkey or glazed ham. Try topping them with a sprinkle of toasted pecans or a drizzle of maple syrup for an extra indulgent twist—they’re so good, they might just steal the spotlight from the main course!
Brown Sugar and Maple Syrup Mashed Sweet Potatoes
Zesty doesn’t even begin to cover it—these mashed sweet potatoes are about to become the rockstar of your holiday table, bringing that perfect sweet-savory harmony that’ll have your guests begging for the recipe (and maybe even your secrets).
Ingredients
For the sweet potatoes:
– 3 pounds sweet potatoes, peeled and chopped into 1-inch cubes
– 1/2 cup whole milk, warmed to 110°F
– 4 tablespoons unsalted butter, softened
– 1 teaspoon salt
For the sweetener blend:
– 1/4 cup packed brown sugar
– 1/4 cup pure maple syrup
Instructions
1. Place the peeled and chopped sweet potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then reduce to a medium simmer and cook for 15–18 minutes until the sweet potatoes are fork-tender (a fork should slide in easily with no resistance).
3. Drain the sweet potatoes thoroughly in a colander and return them to the warm pot.
4. Add the softened butter, warmed milk, and salt to the pot.
5. Mash the mixture with a potato masher until smooth and creamy, avoiding overmixing to prevent gumminess.
6. Gently fold in the brown sugar and maple syrup until fully incorporated and no streaks remain.
7. Taste and adjust sweetness if desired, but remember the flavors will meld as it rests.
8. Transfer to a serving bowl and keep warm until ready to serve.
Wow, what a velvety, decadent side dish—the maple syrup adds a deep caramel note while the brown sugar gives it that nostalgic sweetness, making it perfect alongside savory mains like roasted turkey or glazed ham. For a fun twist, try topping it with toasted pecans or a drizzle of extra maple syrup right before serving to really make those flavors pop!
Whipped Mashed Sweet Potatoes with Honey and Brown Sugar
Never has a humble tuber been so gloriously transformed! These whipped mashed sweet potatoes are basically a fluffy cloud of autumnal bliss that’ll make your taste buds do a happy dance—because who said vegetables can’t be dessert-level delicious?
Ingredients
For the sweet potatoes:
– 3 large sweet potatoes (about 4 cups when peeled and cubed)
– 1/2 cup whole milk, warmed to 110°F
– 4 tablespoons unsalted butter, softened
– 1/4 cup packed light brown sugar
– 2 tablespoons honey
– 1/2 teaspoon fine sea salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce each sweet potato 4-5 times with a fork to allow steam to escape during baking.
3. Bake the sweet potatoes for 45-60 minutes, or until they are tender when pierced with a knife.
4. Let the sweet potatoes cool for 10 minutes until they are safe to handle.
5. Cut each sweet potato in half lengthwise and scoop the flesh into a large mixing bowl, discarding the skins.
6. Add the warmed whole milk, softened unsalted butter, packed light brown sugar, honey, and fine sea salt to the bowl.
7. Use an electric hand mixer on medium speed for 2-3 minutes until the mixture is completely smooth and fluffy.
8. Transfer the whipped mashed sweet potatoes to a serving dish and serve immediately.
Dare we say these are the silkiest, most decadent spuds you’ll ever meet? The honey and brown sugar caramelize into a subtle sweetness that pairs perfectly with savory mains, or go wild and top them with toasted marshmallows for a next-level holiday side!
Savory Brown Sugar and Garlic Mashed Sweet Potatoes
Move over, boring spuds—these sweet potatoes are about to become the star of your dinner table with a flavor combo that’s equal parts cozy and kicky! Mashed to creamy perfection with a savory-sweet twist, they’re the side dish that secretly wants to be the main event.
Ingredients
For the potatoes:
– 2 large sweet potatoes, peeled and cubed
– 4 cups water
– 1 tsp salt
For the flavor mix:
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 2 tbsp brown sugar
– 1/4 cup heavy cream
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Place the cubed sweet potatoes in a large pot and add 4 cups of water and 1 tsp salt.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander and return them to the pot.
4. In a small saucepan over medium heat, melt 2 tbsp unsalted butter.
5. Add 3 cloves of minced garlic and sauté for 1–2 minutes, until fragrant but not browned.
6. Stir in 2 tbsp brown sugar and cook for 30 seconds, until dissolved.
7. Pour in 1/4 cup heavy cream and heat until warm, about 1 minute, then remove from heat.
8. Mash the drained sweet potatoes with a potato masher or fork until smooth.
9. Pour the garlic-brown sugar mixture over the mashed potatoes.
10. Add 1/2 tsp black pepper and 1/4 tsp salt.
11. Stir everything together until fully combined and creamy.
12. Taste and adjust seasoning if needed, but avoid overmixing to keep the texture light.
Buttery, sweet, and garlicky all at once, this mash has a velvety smoothness with just enough granular intrigue from the brown sugar. Serve it topped with crispy fried onions for a crunch contrast or alongside a juicy roast—it’s basically a hug in a bowl.
Ginger-Infused Mashed Sweet Potatoes with Brown Sugar
Who knew sweet potatoes could get this sassy? Welcome to the side dish that’ll steal the show at any gathering, packed with warm ginger spice and that irresistible brown sugar caramelization that’ll make you forget regular mashed potatoes ever existed.
Ingredients
For boiling:
- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon salt
- 8 cups water
For mashing and flavoring:
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk, warmed to 110°F
- 1/4 cup brown sugar
- 2 tablespoons freshly grated ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Place 3 pounds of peeled and cubed sweet potatoes in a large pot.
- Add 8 cups of water and 1 tablespoon of salt to the pot. Tip: Cubing the potatoes evenly ensures they cook at the same rate.
- Bring the water to a rolling boil over high heat.
- Reduce heat to medium and simmer for 15 minutes, or until potatoes are fork-tender.
- Drain the potatoes thoroughly in a colander.
- Return the drained potatoes to the warm pot.
- Add 1/2 cup softened butter and mash with a potato masher until mostly smooth.
- Pour in 1/2 cup warm milk and continue mashing until creamy. Tip: Warming the milk prevents the potatoes from cooling too quickly and becoming gluey.
- Stir in 1/4 cup brown sugar, 2 tablespoons grated ginger, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
- Mix vigorously for 2 minutes until all ingredients are fully incorporated and fluffy. Tip: Fresh ginger provides a brighter, more vibrant flavor than powdered—worth the extra minute of grating!
Yep, this isn’t your grandma’s mashed potatoes. The texture is luxuriously smooth with just enough body to hold its shape, while the ginger adds a zesty kick that plays perfectly with the deep, caramel-like sweetness. Try serving it topped with a sprinkle of extra brown sugar and a pat of butter for a decadent twist, or pair it with roasted turkey for a holiday meal that’ll have everyone asking for seconds.
Nutty Pecan and Brown Sugar Mashed Sweet Potatoes
Buckle up, buttercup, because we’re about to turn humble sweet potatoes into the star of your holiday table with a nutty, caramelized twist that’ll have everyone begging for seconds! This isn’t your grandma’s mashed potatoes—unless your grandma was a secret sugar-and-pecan wizard, in which case, we salute her.
Ingredients
For the sweet potatoes:
– 3 pounds sweet potatoes, peeled and cubed
– 1/2 cup unsalted butter, softened
– 1/2 cup packed brown sugar
– 1/4 cup heavy cream
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
For the topping:
– 1/2 cup chopped pecans
– 2 tablespoons melted butter
– 1 tablespoon brown sugar
Instructions
1. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander and return them to the warm pot.
4. Add the softened butter, brown sugar, heavy cream, vanilla extract, and salt to the potatoes.
5. Mash the mixture with a potato masher until smooth and creamy, avoiding overmixing to prevent gumminess.
6. Preheat your oven to 350°F.
7. Transfer the mashed sweet potatoes to a greased 2-quart baking dish and spread evenly.
8. In a small bowl, combine the chopped pecans, melted butter, and brown sugar for the topping.
9. Sprinkle the pecan mixture evenly over the top of the sweet potatoes.
10. Bake uncovered for 20-25 minutes until the topping is golden and bubbly.
11. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld.
Remarkably creamy with a crunchy, caramelized pecan crown, this dish strikes the perfect balance between sweet and savory. Serve it alongside roasted turkey or ham for a holiday showstopper, or heck, eat it straight from the baking dish—we won’t judge!
Mashed Sweet Potatoes with Brown Sugar and Marshmallow Topping
Prepare to have your taste buds do a happy dance! This isn’t your grandma’s boring side dish—we’re taking sweet potatoes to cloud nine with a brown sugar hug and a marshmallow blanket that’ll make you forget all your troubles. Seriously, this is comfort food that deserves a standing ovation.
Ingredients
For the sweet potatoes:
– 3 pounds sweet potatoes, peeled and cubed
– 1/2 cup unsalted butter, softened
– 1/2 cup packed brown sugar
– 1/4 cup heavy cream
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
For the topping:
– 2 cups mini marshmallows
– 2 tablespoons unsalted butter, melted
– 2 tablespoons brown sugar
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
3. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender.
4. Drain the potatoes thoroughly in a colander and return them to the warm pot.
5. Add the 1/2 cup softened butter, 1/2 cup brown sugar, heavy cream, vanilla extract, and salt to the potatoes.
6. Mash the mixture with a potato masher until smooth and creamy (tip: for extra fluffiness, whip with an electric mixer on low speed for 30 seconds).
7. Spread the mashed sweet potatoes evenly into the prepared baking dish.
8. In a small bowl, toss the mini marshmallows with the melted butter and remaining 2 tablespoons brown sugar.
9. Sprinkle the marshmallow mixture evenly over the sweet potatoes.
10. Bake at 375°F for 15-20 minutes until the marshmallows are golden brown and puffy (tip: keep a close eye during the last 5 minutes to prevent burning).
11. Let the dish rest for 5 minutes before serving (tip: the resting time allows the flavors to meld and prevents molten sugar burns).
Yum! The contrast between the velvety smooth sweet potatoes and the gooey, toasted marshmallow topping is pure magic. Serve this beauty alongside your holiday turkey or honestly, just eat it straight from the dish with a spoon—we won’t judge!
Roasted Mashed Sweet Potatoes with Caramelized Brown Sugar
Prepare to have your taste buds do a happy dance! This roasted mashed sweet potato situation is about to become your new fall obsession—it’s like autumn hugged a cloud and sprinkled it with magic sugar dust. Seriously, your kitchen will smell like a cozy sweater and all your neighbors will be jealous.
Ingredients
For the roasted sweet potatoes:
– 3 large sweet potatoes (about 2 pounds), peeled and cubed into 1-inch pieces
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For the caramelized brown sugar topping:
– 1/2 cup packed brown sugar
– 4 tablespoons unsalted butter
– 1/4 teaspoon cinnamon
– Pinch of salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with olive oil and salt until evenly coated. (Tip: Uniform pieces ensure even roasting—no one wants a mushy chunk next to a firm one!)
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until tender and lightly browned at the edges.
5. While the sweet potatoes roast, combine brown sugar, butter, cinnamon, and a pinch of salt in a small saucepan over medium heat.
6. Cook, stirring constantly, for 3-4 minutes until the mixture is bubbly and smooth. (Tip: Keep that spoon moving to prevent scorching—burnt sugar is a sad, smelly tragedy.)
7. Transfer the roasted sweet potatoes to a large bowl and mash with a potato masher or fork until smooth.
8. Pour half of the caramelized brown sugar mixture over the mashed sweet potatoes and stir to combine.
9. Spread the mashed sweet potatoes into a serving dish and drizzle the remaining caramelized topping over the surface.
10. Broil on high for 1-2 minutes until the topping is bubbly and golden. (Tip: Watch closely under the broiler—it goes from perfectly caramelized to charcoal in seconds!)
Whoa, the result is luxuriously creamy with a crackly, sweet top that’s basically dessert pretending to be a side dish. Serve it alongside roasted chicken or just eat it straight from the bowl with a spoon—we won’t judge!
Smoky Chipotle and Brown Sugar Mashed Sweet Potatoes
Heads up, flavor adventurers—this isn’t your grandma’s sweet potato side (unless your grandma is secretly a smoky, spicy legend). Get ready to mash things up with a sweet-heat combo that’ll have your taste buds doing a happy dance. Trust me, this dish is the life of any dinner party, even if the party is just you and your couch.
Ingredients
For the sweet potatoes:
– 3 large sweet potatoes (about 2 pounds), peeled and cubed
– 1/2 cup heavy cream, warmed
– 4 tablespoons unsalted butter, softened
– 1 teaspoon salt
For the smoky chipotle mixture:
– 2 tablespoons chipotle peppers in adobo sauce, minced
– 1/4 cup brown sugar, packed
– 1/2 teaspoon ground cumin
Instructions
1. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, or until the sweet potatoes are fork-tender (tip: a fork should slide in easily with no resistance).
3. Drain the sweet potatoes thoroughly in a colander and return them to the warm pot.
4. Add the softened butter, warmed heavy cream, and salt to the pot with the sweet potatoes.
5. Mash the mixture with a potato masher or fork until smooth and creamy (tip: warm cream helps prevent a gluey texture).
6. In a small bowl, combine the minced chipotle peppers, brown sugar, and ground cumin, stirring until well mixed.
7. Fold the chipotle mixture into the mashed sweet potatoes until evenly distributed (tip: taste and adjust seasoning if needed, but avoid overmixing to keep it fluffy).
8. Serve immediately while warm.
Forget boring sides—this mash is a velvety, smoky-sweet dream with just the right kick from the chipotle. Try it piled high on tacos or as a bold partner for grilled meats; it’s so good, you might just skip the main course altogether.
Herb-Infused Mashed Sweet Potatoes with Brown Sugar and Thyme
Savor this side dish that transforms humble sweet potatoes into a flavor-packed masterpiece worthy of any holiday table or Tuesday night dinner—because let’s be real, your taste buds don’t know what day it is! This herb-infused mash combines earthy sweetness with savory thyme in a way that’ll make you question all your previous potato life choices.
Ingredients
For boiling:
– 3 pounds sweet potatoes, peeled and cubed
– 1 teaspoon salt
For mashing and flavoring:
– 4 tablespoons unsalted butter
– 1/4 cup whole milk, warmed
– 1/4 cup packed brown sugar
– 1 tablespoon fresh thyme leaves
– 1/2 teaspoon black pepper
Instructions
1. Place peeled and cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 teaspoon salt to the water and bring to a boil over high heat.
3. Reduce heat to medium and simmer for 15-20 minutes until potatoes are fork-tender.
4. Drain potatoes thoroughly in a colander and return to the warm pot.
5. Add 4 tablespoons unsalted butter and mash until butter melts completely.
6. Pour in 1/4 cup warmed whole milk and continue mashing until smooth.
7. Stir in 1/4 cup packed brown sugar until fully incorporated.
8. Fold in 1 tablespoon fresh thyme leaves and 1/2 teaspoon black pepper.
9. Taste and adjust seasoning if needed, but avoid overmixing to maintain fluffiness.
A velvety texture meets caramelized sweetness with herbal notes that dance across your palate. Serve this alongside roasted turkey or pile it into a bowl topped with crispy fried onions for an unexpected twist—either way, it’s guaranteed to steal the spotlight from whatever main dish you thought was the star!
Mashed Sweet Potatoes with Brown Sugar and Toasted Coconut
Gather ’round, spud lovers! If you think sweet potatoes are just for Thanksgiving, prepare to have your taste buds schooled—this creamy, coconut-kissed mash is about to become your year-round obsession. Seriously, it’s so good you might forget about regular potatoes exist (sorry, russets!).
Ingredients
For the sweet potatoes:
– 3 large sweet potatoes (about 2 pounds), peeled and cubed
– 1/4 cup unsalted butter, softened
– 1/4 cup packed brown sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
For the topping:
– 1/2 cup sweetened shredded coconut
Instructions
1. Preheat your oven to 350°F.
2. Spread the shredded coconut evenly on a baking sheet and toast in the oven for 5–7 minutes, stirring once halfway, until golden brown (watch closely to avoid burning!).
3. Place the cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
4. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, until the sweet potatoes are fork-tender.
5. Drain the sweet potatoes thoroughly in a colander to remove excess water (this prevents a watery mash!).
6. Return the drained sweet potatoes to the pot and add the softened butter, brown sugar, salt, and cinnamon.
7. Mash the mixture with a potato masher or fork until smooth and well combined (for extra creaminess, use a hand mixer on low speed!).
8. Transfer the mashed sweet potatoes to a serving bowl and sprinkle the toasted coconut evenly over the top.
Now, let’s talk texture: velvety smooth with a hint of caramel sweetness from the brown sugar, all topped with a crunchy, tropical coconut finish. Serve it alongside grilled chicken or slather it on toast for a breakfast twist—because why should dinner have all the fun?
Velvety Mashed Sweet Potatoes with Bourbon and Brown Sugar
Savor the moment when humble sweet potatoes get a glamorous makeover with a splash of bourbon and a kiss of brown sugar—because even veggies deserve a night out! This velvety side dish is so indulgent, it might just steal the spotlight from your main course (no apologies here).
Ingredients
For the sweet potatoes:
– 3 large sweet potatoes (about 2 lbs), peeled and cubed
– 4 tbsp unsalted butter
– 1/4 cup heavy cream, warmed
– 1/2 tsp salt
For the bourbon-brown sugar glaze:
– 1/4 cup packed brown sugar
– 2 tbsp bourbon
– 1/2 tsp ground cinnamon
Instructions
1. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, or until the sweet potatoes are fork-tender (tip: a fork should slide in easily without resistance).
3. Drain the sweet potatoes thoroughly in a colander and return them to the warm pot.
4. Add the unsalted butter, warmed heavy cream, and salt to the pot.
5. Mash the mixture with a potato masher or hand mixer until smooth and creamy (tip: warming the cream prevents the potatoes from becoming gummy).
6. In a small saucepan over medium heat, combine the brown sugar, bourbon, and ground cinnamon.
7. Cook the mixture for 3–5 minutes, stirring constantly, until the sugar dissolves and the sauce thickens slightly (tip: don’t walk away—bourbon can reduce quickly and burn!).
8. Pour the bourbon-brown sugar glaze over the mashed sweet potatoes and fold gently to incorporate.
9. Serve immediately while warm.
Buttery, boozy, and blissfully smooth, this mash boasts a caramel-like sweetness with a hint of warmth from the bourbon. Try it as a decadent topping for waffles or alongside roasted meats for a touch of Southern charm.
Mashed Sweet Potatoes with Vanilla and Brown Sugar Swirl
Heavens to murgatroyd, if you think sweet potatoes are just for Thanksgiving, prepare to have your mind (and taste buds) blown! This velvety, dreamy mash with a brown sugar swirl is about to become your new obsession—perfect for weeknights, holidays, or any time you need a hug in a bowl.
Ingredients
For the mashed sweet potatoes:
– 3 large sweet potatoes (about 2 pounds), peeled and cubed
– 4 tablespoons unsalted butter, softened
– 1/4 cup heavy cream, warmed
– 1/2 teaspoon salt
For the vanilla brown sugar swirl:
– 1/2 cup packed light brown sugar
– 2 tablespoons unsalted butter, melted
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon ground cinnamon
Instructions
1. Place the cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the sweet potatoes thoroughly in a colander to remove excess water, which prevents a watery mash.
4. Return the drained potatoes to the warm pot and mash with a potato masher or fork until smooth.
5. Add the 4 tablespoons softened butter, warmed heavy cream, and salt to the mashed sweet potatoes.
6. Stir until fully combined and creamy, avoiding overmixing to keep the texture light.
7. In a small bowl, whisk together the brown sugar, melted butter, vanilla extract, and cinnamon until smooth.
8. Transfer the mashed sweet potatoes to a serving dish and swirl the brown sugar mixture on top using a spoon or knife.
9. For a caramelized finish, place the dish under a broiler preheated to 400°F for 2-3 minutes, watching closely to avoid burning.
Seriously silky with a hint of warm spice, this mash boasts a creamy base that contrasts beautifully with the gooey, sweet swirl. Serve it alongside roasted chicken or as a decadent side—or heck, eat it straight from the bowl with a spoon for instant comfort!
Brown Sugar Mashed Sweet Potatoes with Crispy Bacon
Virtually nothing says ‘autumn comfort’ like sweet potatoes getting a major flavor upgrade—and when you add brown sugar and crispy bacon, you’re basically throwing a party in your mouth that everyone’s invited to (no RSVP required)!
Ingredients
For the sweet potatoes:
– 3 large sweet potatoes, peeled and cubed
– 1/2 cup packed brown sugar
– 1/4 cup unsalted butter
– 1/4 cup heavy cream
– 1/2 tsp salt
For the bacon topping:
– 6 slices bacon, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Spread the chopped bacon evenly on the prepared baking sheet and bake for 15-18 minutes, or until crispy and golden brown, flipping halfway through for even cooking (tip: use a rimmed baking sheet to catch any grease).
3. Remove the bacon from the oven and transfer it to a paper towel-lined plate to drain, reserving 1 tablespoon of the bacon grease for extra flavor.
4. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
5. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the sweet potatoes are fork-tender (tip: start with cold water to ensure even cooking).
6. Drain the sweet potatoes thoroughly in a colander and return them to the pot.
7. Add the brown sugar, unsalted butter, heavy cream, salt, and the reserved 1 tablespoon of bacon grease to the pot.
8. Mash the mixture with a potato masher or hand mixer until smooth and well combined (tip: for extra creaminess, warm the cream and butter before adding).
9. Fold in the crispy bacon pieces, reserving a few for garnish.
10. Transfer the mashed sweet potatoes to a serving bowl and top with the remaining bacon.
Decadently creamy with a hint of smoky saltiness from the bacon, this dish boasts a perfect balance of sweet and savory that’ll have everyone reaching for seconds—try serving it alongside roasted turkey or as a standout side at your next potluck!
Rich Chocolate and Brown Sugar Mashed Sweet Potatoes
Ever had a vegetable so good it could moonlight as dessert? These mashed sweet potatoes are basically a hug in a bowl, with chocolate and brown sugar turning humble spuds into a decadent side that’ll steal the show at any dinner table.
Ingredients
For the sweet potatoes:
– 3 large sweet potatoes (about 2 pounds), peeled and cubed
– 1/2 cup whole milk
– 4 tablespoons unsalted butter
– 1/2 cup packed dark brown sugar
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
Instructions
1. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, or until the sweet potatoes are fork-tender.
3. Drain the sweet potatoes thoroughly in a colander and return them to the warm pot.
4. Add the milk, butter, brown sugar, cocoa powder, vanilla extract, and salt to the pot.
5. Mash the mixture with a potato masher until smooth and all ingredients are fully combined.
6. For extra creaminess, use a hand mixer on low speed for 30 seconds—just don’t overmix or they’ll get gluey.
7. Taste and adjust sweetness if needed, though the brown sugar and chocolate usually make it perfect.
8. Serve immediately while warm.
Prepare to be wowed by the velvety texture and deep, caramel-like sweetness that pairs beautifully with savory mains or even as a standalone treat topped with a dollop of whipped cream.
Brown Sugar and Orange Zest Mashed Sweet Potatoes
Just when you thought sweet potatoes couldn’t get any more addictive, we’re about to turn your Thanksgiving side dish game upside down with a citrusy, caramelized twist that’ll have everyone begging for seconds. This isn’t your grandma’s mashed sweet potatoes—unless your grandma was a secret sugar wizard with a zest for life (and oranges).
Ingredients
For boiling:
– 3 lbs sweet potatoes, peeled and cubed
– 1 tsp salt
For mashing and flavoring:
– 1/2 cup unsalted butter, softened
– 1/2 cup packed brown sugar
– 1/4 cup heavy cream
– 2 tbsp orange zest
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
Instructions
1. Place cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 tsp salt to the water and bring to a boil over high heat.
3. Reduce heat to medium and simmer for 15-20 minutes until potatoes are fork-tender (tip: test with a fork—it should slide through easily without resistance).
4. Drain potatoes thoroughly in a colander and return to the warm pot.
5. Add softened butter and mash with a potato masher until smooth.
6. Incorporate brown sugar, heavy cream, orange zest, cinnamon, and nutmeg.
7. Continue mashing for 2-3 minutes until all ingredients are fully combined and fluffy (tip: don’t overmix or potatoes can become gummy).
8. Transfer to a serving bowl and let rest for 5 minutes before serving to allow flavors to meld.
Outrageously creamy with a perfect balance of earthy sweetness and bright citrus notes, these mashed sweet potatoes are basically dessert pretending to be a side dish. Serve them topped with extra orange zest and a drizzle of maple syrup for a brunch-worthy twist, or alongside roasted turkey where their caramelized depth truly shines.
Conclusion
Culinary delights await in these 34 irresistible mashed sweet potato recipes! Each dish brings comfort and sweetness with that perfect touch of brown sugar. We invite you to try them, share your favorites in the comments, and pin this article on Pinterest to spread the joy. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
