Creamy Savory Mashed White Sweet Potatoes

Mashed white sweet potatoes in a serving dish, topped with butter and chives.

These savory mashed white sweet potatoes are the perfect fall side dish. Creamy, smooth, and just slightly sweet, they're made with simple ingredients that let the natural flavor of white sweet potatoes shine. A touch of fresh garlic keeps them savory, and they're absolutely delicious topped with gravy or a pat of butter. Perfect for Thanksgiving, holiday gatherings, or any time you want a crowd-pleasing side.

Jennifer Farley

Prep Time 15

Cook Time 15

Total Time 30

Serving Size servings

Equipment

Large 3-quart or larger saucepan or pot
Potato masher or stand mixer with paddle attachment

Ingredients

3 large white sweet potatoes (about 2–2¼ lb of potatoes), peeled and diced into 1-inch cubes
2 quarts fresh water
2 teaspoons sea salt plus more to season
2 tablespoons avocado oil
¾ cup unsweetened cashew milk (or other dairy or unsweetened non-dairy milk)
½ teaspoon freshly cracked black pepper (use ¼ teaspoon if pre-ground, then season to taste)
½ teaspoon smashed fresh garlic (about 1 medium clove)
Fresh herbs such as parsley, chives or thyme, for garnish

Instructions

Add 2 teaspoons sea salt to a large pot and fill with about 2 quarts of water. Bring to a boil over high heat.
Once boiling, reduce to medium heat and carefully add the diced sweet potatoes. Make sure the water covers them; add more if needed. Boil for 12–15 minutes, until fork-tender.
Drain the potatoes, then return them to the warm pot or transfer to a large mixing bowl (or the bowl of a stand mixer).
Add cashew milk, avocado oil, pepper, and smashed garlic. Mash by hand or mix with the paddle attachment until smooth and creamy.
Taste and adjust seasoning with more salt or pepper as needed.
Top with fresh herbs, your favorite butter (I love Miyoko's non-dairy) or gravy, and serve warm.

Notes

You can cut the sweet potatoes to any size you would like. I prefer to cut smaller so they boil a bit faster. Try to make them the same size for even cooking.
Be VERY careful when adding the potatoes to the boiling water and do so slowly. The boiling water can splash up and burn you.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the texture if needed.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition