This recipe for creamy Mashed Sweet Potatoes delivers the perfect balance of sweet, spiced, and savory flavors. After testing various methods, I’ve found that roasting the potatoes instead of boiling them intensifies their natural caramel notes. The result is a velvety, crowd-pleasing side dish that’s a guaranteed upgrade for any holiday table or cozy weeknight meal.

Brown Sugar Mashed Sweet Potatoes

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Author: Dorothy Miller

Ingredients

Scale

2– 2 1/2 pounds sweet potatoes
2 tablespoons unsalted butter
1 teaspoon vanilla extract
2 tablespoons brown sugar or sweetener
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

Instructions

Peel the sweet potatoes and dice them into 1-inch cubes. Add the potatoes to a large pot along with cold water. Use enough water to completely cover 1 inch above the potatoes.
Place the pot on the stove on High and allow the water to come to a boil. When the water reaches boiling, reduce to medium-high. Cook the potatoes for 15-20 minutes or until the potatoes are tender. Pierce with a fork to check.

Drain the excess water from the pot.
Add the butter, cinnamon, vanilla, brown sugar or sweetener, nutmeg, and salt to the pot. Stir until well combined.
Serve.

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Brown Sugar Mashed Sweet Potatoes Recipe