This right here is the way I’ve always loved sweet potatoes, mashed smooth, a little butter, and just enough brown sugar to make the flavors pop. If you want a side dish that never fails, mashed sweet potatoes with brown sugar is it. I've been sharing my recipes online for nearly a decade, my Southern cooking never fails and the flavor is always on point!
These make a wonderful side dish for any meal, including Thanksgiving and the holiday season. This dish has all of the flavors of candied sweet potatoes, but light and fluffy!
Mashed Sweet Potatoes Ingredients
- Sweet Potatoes
- Brown Sugar: Dark brown sugar vs. light brown sugar? The only difference is the molasses. Light has less, dark has more. That extra molasses gives dark brown sugar a richer, deeper flavor, but the two can be swapped in most recipes without a problem.
- Butter
- Vanilla
- Cinnamon
- Nutmeg
- Salt
How to Make Mashed Sweet Potatoes with Brown Sugar
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the sweet potatoes. Peel and chop the sweet potatoes into chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15–20 minutes. Drain well.
- Mash them up. Return the potatoes to the pot or a large mixing bowl. Add the butter while the potatoes are still hot so it melts right in, then mash until smooth (or leave a little texture if that’s how you like them).
- Add the flavor. Stir in the brown sugar, vanilla, cinnamon, nutmeg, and a pinch more salt. Taste and adjust, add a little extra brown sugar if you want them sweeter, or more spice if you want extra warmth.
- Serve. Spoon the mashed sweet potatoes into a serving dish and top with a pat of butter or sprinkle of cinnamon for a little extra flair.
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Mashed Sweet Potatoes with Brown Sugar
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2- 2 ½ pounds sweet potatoes
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar or sweetener
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ 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.
Notes
- Leave the skin on the potatoes if you wish.
- When slicing the sweet potatoes into cubes, try to make each slice as even as possible. This will allow all of the potatoes to cook evenly and consistently.
- Larger cubes will require a longer cook time. I like to stick to 1 inch.
- 2 tablespoons of brown sugar or sweetener will result in mild sweetness. If you like them really sweet, taste repeatedly, and add more as necessary. If you don't like them very sweet, start with a teaspoon of sugar or sweetener. Continue to build from there. Refrain from adding 2 tablespoons because you can't take that back once it's added.
- You can use whatever type of brown sugar or sweetener you wish in this recipe. I use the brown monkfruit sweetener from Lakanto. It's a 1:1 replacement for brown sugar and contains zero net carbs and zero calories. You can always use the exact same amount that is called for in a recipe that uses sugar.
- If using sugar, and contemplating dark brown sugar vs light brown sugar, the difference in the two is simply the amount of molasses each contains. They are typically interchangeable. Dark brown sugar is sweeter and has a deeper flavor.
- For really creamy potatoes you can add ¼ to ½ cup of heavy whipping cream or milk of your choice.
- The best way to avoid watery potatoes is not to use any water at all. You can air fry or bake the potatoes, but it does take a lot longer. If you are going to use a pressure cooker or boil them on the stove, your cook time has to be on point. If you overcook the potatoes they will result in watery mush.
- Be sure to drain the water from the potatoes, completely, once cooked.
- You can thicken up watery potatoes using ¼-1/2 cup of heavy whipping cream, 1 tablespoon of flour, or 1 tablespoon of cornstarch.
- If your mashed potatoes are lumpy, they weren't cooked long enough. They were undercooked while mashing and therefore aren't going to incorporate easily. Make sure you check your potatoes and poke them with a fork before removing them from the heat.
- Nutrition facts assume brown monkfruit sweetener is used. Feel free to calculate the nutrition on your own using the calculator of your choice taking into account the ingredients you personally use in the recipe.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Mashed Sweet Potatoes Recipe Pro Tips
You can make them ahead. If making these for a crowd, I personally prefer serving them pretty fresh. They will last tightly sealed in the fridge for 3-4 days.
You can also cut and slice up your sweet potatoes ahead of time and store them submerged in water in the fridge. They will dry out if not stored in water. They will last for a day or two.
If your potatoes are lumpy, they weren't cooked long enough. They were undercooked while mashing and therefore aren't going to incorporate easily. Make sure you check your potatoes and poke them with a fork before removing them from the heat.
This is up to you. The skin has lots of nutrients, so it’s beneficial. You can leave the skin on if you wish. If boiling or pressure cooking the potatoes you can leave the skin on the potatoes and remove it after cooking (if you wish). It will take a little longer for the sweet potatoes to boil if you do this.
The best way to avoid watery potatoes is not to use any water at all. You can air fry or bake the potatoes, but it does take a lot longer. If you are going to use a pressure cooker or boil them on the stove, your cook time has to be on point. If you overcook the potatoes they will result in watery mush.
Also, be sure to drain the water from the potatoes, completely, once cooked.
You can always thicken up watery potatoes using ¼-1/2 cup of heavy whipping cream, 1 tablespoon of flour, or 1 tablespoon of cornstarch.
Canned sweet potatoes are already cooked. Skip the cooking steps, mash the potatoes, and add in the remaining ingredients
Omit the brown sugar, cinnamon, and nutmeg. Focus on salt and the substitutions below in the variations section.
You can store leftovers in the fridge, tightly sealed, for up to 6 months.
Sweet potatoes are highly nutritious and a great source of fiber, vitamins, and minerals. They also offer various antioxidants which may help prevent certain cancers. You can read more about the sweet potato benefits here.
In most grocery stores there is no difference between the two. Most stores often label sweet potatoes as yams.
Yams have more starch and are drier. They have bumpy tough, brown skin. Yams are typically used in Caribbean and West African dishes. You have probably never eaten yams, as they are hard to find in the United States.
Years ago, Southerners (primarily in Louisiana) started to refer to them as yams. And since this is a Southern recipe, you will often hear it called candied yams.
You can read more about The Difference Between Yams and Sweet Potatoes here.
Recipe Variations and More Ways to Add Flavor
- Allspice
- Ginger
- Chives
- Bacon
- Rosemary
- Thyme
- Honey
- Maple Syrup
- Walnuts
- Pecans
Main Dishes to Pair with This Recipe
Baked Turkey Wings
Smothered Turkey Wings
Cajun Roasted Turkey
Baked Crab Legs
Smothered Chicken Wings
Air Fryer Scallops
Air Fryer Lamb Chops
Southern Smothered Pork Chops
More Sweet Potato Recipes
Sweet Potato Cornbread
Southern Candied Sweet Potatoes
Purple Sweet Potato Recipe
Healthy Sweet Potato Pie
Stovetop Candied Sweet Potatoes
Candied Sweet Potatoes (Yams) with Marshmallows
Air Fryer Baked Sweet Potatoes
Air Fryer Sweet Potato Fries
More Side Dishes
Creamy Ranch Mashed Potatoes
Roasted Ranch Potatoes
Southern Cooked Cabbage
Southern Collard Greens
Southern Homemade Cornbread
Slow Cooker Black Eyed Peas
Slow Cooker Crockpot Cranberry Sauce
Steakhouse Creamed Spinach
Serve this with my Homemade Maple Butter recipe and KFC Famous Bowls recipe.
Emily says
Absolutely delicious. I chose to leave the skin on the sweet potatoes. Followed the directions for instant pot cooking exactly — creamiest mashed potato consistency ever. Adding to the rotation for sure!
staysnatched says
I'm so glad to hear you will add them to the rotation.
Shawna says
These were so so good. I love the time you put into your recipes to give advice to make everything perfect. No more runny sweet potatoes for this girl.
staysnatched says
No more runny sweet potatoes!
Crystal M says
I made this recipe for dinner tonight and my family loved it! We are adding it to our holiday menu!
staysnatched says
This will be great for the holiday menu!
Stephanie says
The new sweet potato staple. Love the choose your own adventure option for these! The tips in the post made it super easy to swap from a sweet version to a savory version with rosemary and thyme.
staysnatched says
Awesome! I'm glad you enjoyed the recipe.
Irene says
So so good! We tried out the boiled version, added one more spoon of butter, a teaspoon of fresh thyme, one more teaspoon of salt and substituted sugar with maple syrup. We are in love now 😍
staysnatched says
I'm so glad you are in love.
Lee Ann Guynn says
This recipe really changed things for me ! We love sweet potatoes but I hated making them. No I make them at least twice a month. I use both the air fryer method and the instant pot method. Both are so easy and comes out so yummy. Thank you for this recipe!
staysnatched says
You're welcome. I'm glad you enjoyed it.
Felicia says
I wanted to change it up and needed an easy side. I made these in the instant pot. Very easy to make and adjust to your taste. I found they had a perfect balance of spices and sweetness. I don’t like overly sugary sweet potatoes. I paired this with the air fryer green beans and lemon pepper fish. Perfect Sunday night meal!!
Thank you!
staysnatched says
Perfect for Sunday nights!