You’re only five ingredients away from the smoothest, creamiest Mashed Sweet Potatoes to ever hit your lips. And it all comes down to the perfect balance of flavors (hello, chives and honey!) and especially the technique.
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Move over, plain ol’ mashed potatoes – there’s a new holiday side dish in town! Mashed sweet potatoes are stealing the spotlight with their vibrant orange color and sweet, delicious flavor. But what sets this recipe apart is the addition of cream cheese, which gives the dish an incredibly smooth and creamy texture.
Looking for a way to take this dish to the next level? Try topping it off with some crispy bacon bits and chopped green onions. The savory flavors of the bacon and the freshness of the onions perfectly complement the sweetness of the mashed sweet potatoes. This dish is sure to be a crowd-pleaser at any holiday gathering or dinner party. Give it a try and impress your guests!
Why This Recipe Is The Best
- Irresistibly creamy. Cream cheese is the secret ingredient that elevates these mashed sweet potatoes to another level of creaminess. (And as you might already know, I love secret ingredients. In fact, I dedicated an entire cookbook to them – The Secret Ingredient Cookbook.)
- It can be made ahead. This mashed version can be made and then kept warm in a slow cooker, without getting gummy, making it a perfect side dish for busy holiday hosts.
- Quick, 35 minutes. This recipe is quick and easy to prepare, saving you valuable time in the kitchen while ensuring a delicious outcome that tastes like you’ve been cooking all day.
- Versatile pairing. It pairs well with a variety of main dishes, from turkey to ham to roast chicken.
- No stand mixer? No problem! A hand masher, a handheld electric mixer, or a trusty food processor will all get the job done.
- Sweet potatoes: The heart and soul of this dish! For the creamiest texture, I recommend peeling them. However, you can absolutely leave the skin on if you prefer a slightly earthier and rustic texture.
- Cream cheese: When at room temperature, it blends seamlessly into the dish, ensuring a silky-smooth consistency. You can opt for a regular or low-fat version.
- Fresh chives: Their mild onion-like flavor complements the dish beautifully. Feel free to sprinkle more chives on top as a garnish for an extra burst of color and freshness. If chives aren’t readily available, you can also consider using green onions or scallions as a substitute.
- Ground cinnamon: Cinnamon infuses your sweet mashed potatoes with a warm, earthy spice that enhances the overall flavor profile and gives a nod to classic holiday spices.
- Honey: While honey is my go-to choice, you can also experiment with alternatives like maple syrup, agave nectar or brown sugar. Each offers a distinct flavor profile, so choose the one you like best.
See the recipe card for full information on ingredients and quantities.
Pro Tip: If you’re looking to go the dairy-free or vegan route with your sweet potatoes, swap in ⅓ cup of coconut milk (full fat lends itself well for the best consistency) for the cream cheese.
- If you’re looking for a lighter option, you can use Greek yogurt in place of cream cheese. This will maintain the creaminess but add a tangy kick.
- For a more unique flavor profile, swap out the ground cinnamon with nutmeg, allspice, or even a pinch of cloves. These spices can provide a different dimension of warmth and complexity.
- Fresh rosemary, thyme or sage are all welcome additions to this side dish.
- If you’re a fan of heat, consider adding a pinch of cayenne pepper or paprika for a spicy kick.
The easiest and fastest way to achieve incredibly creamy sweet potatoes is to follow these steps:
- Boil the diced potatoes. When cut into small chunks, sweet potatoes usually take about 15-20 minutes of boiling to become tender. Check with a fork; they should be easily pierced when they’re done.
- Add the cream cheese and season the potatoes with spices and herbs. Drain the sweet potatoes then add them to the bowl of a stand mixer fitted with the paddle attachment. Immediately add the cream cheese, chives, cinnamon, honey, salt and pepper.
- Beat the potatoes in a stand mixer. Mix on low speed until the potatoes reach your desired texture.
It’s really that simple!
- Drain Well: After boiling, thoroughly drain the potatoes to prevent excess moisture and maintain the desired creamy consistency.
- Room Temp Cream Cheese: Make sure the cream cheese is at room temperature before adding it to the sweet potatoes. This will help it blend more easily and create a smoother texture.
- Make Ahead: If you want to make this recipe ahead of time, you can store the mashed sweet potatoes in an airtight container in the refrigerator for up to three days. Simply reheat them in a microwave or on the stovetop before serving.
- Toppings: Get creative with toppings like candied pecans, marshmallows or a drizzle of browned butter.
Proper storage and reheating will ensure that your mashed sweet potatoes with cream cheese remain delicious and enjoyable when you’re ready to enjoy them again.
- Refrigeration: Place leftovers in an airtight container and allow them to cool to room temperature before refrigerating. This helps avoid moisture buildup inside the container. Store the airtight container in the refrigerator for up to 3-4 days.
- Reheat: When you’re ready to enjoy the leftovers, reheat them in the microwave or on the stovetop. You might need to add a bit of extra liquid, such as milk or butter, to maintain the creamy consistency as they reheat.
- Avoid Freezing: This recipe contains cream cheese, which can affect the texture of the sweet potatoes when frozen and thawed. For best results, enjoy them fresh or refrigerated.
Frequently Asked Questions
Have no fear about your sweet potatoes getting gummy in the stand mixer. Beating them incorporates air without increasing starchiness, and the result is the lightest, fluffiest, most flavorful mashed sweet potatoes you’ll ever taste.
I recommend peeling the sweet potatoes before boiling to achieve a creamy, velvety texture. However, leaving the skin on can provide added nutrition and a slightly rustic texture.
If your sweet potatoes turn out lumpy, you can fix them by simply continuing to mash or blend them until they reach your desired smoothness. If needed, add a little more cream cheese or milk to help break up the lumps.
Ingredients
- 2 pounds sweet potatoes
- 4 oz. cream cheese, at room temp
- 1 Tablespoon minced fresh chives, plus more for topping
- 1/2 teaspoon ground cinnamon
- 2 Tablespoons honey
Instructions
- Peel and dice the sweet potatoes into 1-inch pieces.
- Add the sweet potatoes to a large stockpot then cover them with water. Add 2 teaspoons salt then place the stockpot over medium-high heat. Bring the water to a boil then reduce it to a simmer and cook the sweet potatoes until fork-tender, 15 to 20 minutes.
- Drain the sweet potatoes then add them to the bowl of a stand mixer fitted with the paddle attachment.
- Immediately add the cream cheese, chives, cinnamon, honey, ½ teaspoon salt and ¼ teaspoon pepper. Mix on low speed until the potatoes reach your desired texture.
- Taste and season the potatoes with salt and pepper then serve.
Kelly’s Notes
- After boiling, thoroughly drain the potatoes to prevent excess moisture.
- Make sure the cream cheese is at room temperature before adding it to the sweet potatoes. This will help it blend more easily and create a smoother texture.
- If you want to make this recipe ahead of time, you can store the mashed sweet potatoes in an airtight container in the refrigerator for up to three days. Simply reheat them in a microwave or on the stovetop before serving. Additionally, it can be made and then kept warm in a slow cooker, without getting gummy.
- If you’re looking to go the dairy-free or vegan route with your sweet potatoes, swap in ⅓ cup of coconut milk (full fat lends itself well for the best consistency) for the cream cheese.
- No stand mixer? No problem! A hand masher, a handheld electric mixer, or a trusty food processor will all get the job done.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
We love these sweet potatoes, and have made them frequently since reading your post!
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Donna!
Best mashed sweet potatoes I’ve ever tasted! Will definitely be using this recipe for Thanksgiving this year!
I’m thrilled you enjoyed the recipe!
Do you put the honey in with cream cheese ect
Yes! Thanks for catching that, Anne. Updating the recipe now :)
These look amazing! Do you think I could make these the day before, refrigerate, and then warm in the oven just before serving? Thanks.
Hi Kris – Absolutely! It could also be warmed then kept in a slow cooker.