These ultra-creamy sweet potatoes with brown sugar are incredibly delicious and not overly sweet at the same time. We love combining simple ingredients and adding different toppings like crumbly bacon that makes the sweet potatoes even more special.
Over time we have shared different easy potato dishes such as traditional Sweet Potato Casserole, Potato Pancakes, and holiday favorite Potato Breakfast Casserole.
These mashed sweet potatoes with brown sugar are Easy, quick, and cheap to make, you gonna love these!
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Ingredients
If you want to try regular mashed potatoes instead, try these Mashed Garlic Potatoes With Cream Cheese. This is one of our favorite side dishes to enjoy all year long.
- Sweet Potatoes - this is for you to decide whether the skins are on or off. Both are suitable here, but for ultra creamy and smooth you gotta peel those skins off. For a rustic look, leave them on.
- Sweet Potato types - Any regular orange sweet potato is great but if you want to experiment, try Stokes purple sweet potato, White Japanese sweet potato, or white sweet potato mash. Did you know that there are many varieties of sweet potatoes? Their flavor ranges from mild to extra sweet. The flavors are very similar but each potato has its own subtle texture and taste.
- Sugar - You only need a little brown sugar here which is totally optional, as the natural sweetness of the sweet potatoes adds lots of flavors. Leave the sugar out completely if you want more savory mash.
- Butter - unsalted or salted is your choice and you may not need to add extra salt at all. Although I love my sweet potatoes properly seasoned.
- Milk - any fat % milk will work here, as you only need a little here. Non-dairy milk options work very well as well, on different occasions I’ve used coconut milk, oat milk, soy milk, almond milk, and rice milk (just make sure they have no added sugar).
For the full list of ingredients, please scroll down to where you'll find the recipe card.
Instructions
Essentially, for the sweet potato recipe, you have two options. Steaming (you don't even need a steamer, just use a large saucepot with a steamer basket over the top) and boiling.
I still find that the boiled option is easier and essentially is my go-to preferred method. Cook the potatoes in a large pot with salted water and some black pepper. Boil until potatoes are fork-tender. About 10-15 minutes. You can either cook whole potatoes or slice them into cubes to reduce cooking time.
Drain well until all the water is removed and evaporated. Return the potatoes to the pot or a large bowl.
Add butter to the pot, and whip the potatoes with a hand mixer, whip with a blender (more smooth consistency) over medium speed or use a hand masher for more rustic consistency).
I like to roughly mash the potatoes with a potato masher, then add milk and whip with an electric hand mixer until creamy.
In batches, add warm milk and potatoes constantly whipping the potatoes until all combined and creamy. Season the sweet potatoes with brown sugar, salt and black pepper.
Meanwhile, cook the bacon in a pan with some brown sugar until crumbly.
Taste the potatoes for seasoning again and adjust if necessary. Serve this classic side dish hot with bacon crumbles and fresh parsley, fresh thyme or rosemary sprigs, and plenty of butter.
Tips
- If you like more savory sweet potato mash, leave the brown sugar bacon out and add more salt and black pepper.
- You can use all the methods to cook the potato: bake (at 400 F until soft), steam, or boil the potatoes until fork tender.
- Warm milk or even warmed heavy cream will give the smoothest consistency to your potatoes. And butter same.
- Candied bacon - Okay, it is not the authentic way of making candied bacon but it’s a quicker version for sure. I added just a little amount of brown sugar when cooking the bacon. For a more caramelized look and feel add more sugar or sub with maple syrup or liquid honey. For healthier sweet potato mash leave it out.
- Don’t let the potatoes cool as it will be more difficult to mash them later.
Freezing and Storing Instructions
Store the whipped sweet potatoes in a glass airtight container in the fridge for 3-5 days. Reheat leftovers in a small saucepot or microwave with extra milk, butter, or oil to get the initial creamy consistency back.
Can you freeze mashed potatoes? Even though I don't recommend freezing this as the flavor will change but if you need to, freeze it in a zip lock bag for up to 2-3 months. Thaw and then reheat the same way as described above.
Frequently Asked Questions
All potatoes contain vitamin C, potassium, calcium, fiber, and many other nutrients. However orange Sweet potatoes have the antioxidant beta carotene and the important to our bodies' vitamin A.
Even though I don't recommend freezing this as the flavor will change but if you need to, freeze it in a zip lock bag for up to 2-3 months. Thaw and then reheat the same way as described above.
Cut the sweet potatoes into chunks and cook in boiled water for 15-20 minutes or until the potatoes become knife/fork tender.
This usually happens when you have overmixed your potatoes with a hand mixer or food processor. There is a very small chance of this happening if you have used an old-school potato masher. Great news, you can probably still fix this. Add in melted butter (or olive oil) in batches, about 1 tablespoon at a time. Fold in gently into the potatoes and see if you need to repeat the process.
Thank you so much for reading about this mashed sweet potatoes with brown sugar recipe. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
Easy Potato Recipes
Go to our Recipe List for more tasty homemade recipes.
And don’t miss our classical favorite holiday recipes such as Sweet Potato Casserole.
Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!
Mashed Sweet Potatoes With Brown Sugar And Bacon
Ingredients
- 2 pounds sweet potatoes peeled and chopped into 2 or 2.5-inch cubes
- 2 tablespoons salted butter or unsalted + more for serving
- ½ cup milk warmed
- a pinch of salt
- ¼ teaspoon black pepper
- 6 slices bacon
- 2 teaspoon dark brown sugar (divided) leave out if want the more savory flavor
- Freshly chopped parsley for serving
Instructions
- Essentially, for the sweet potato recipe, you have two options. Steaming (you don't even need a steamer, just use a large saucepot with a steamer basket over the top) and boiling.
- I still find that the boiled option is easier and essentially is my go-to preferred method. Cook the potatoes in a large pot with salted water and some black pepper. Boil until potatoes are fork-tender. About 10-15 minutes. You can either cook whole potatoes or slice them into cubes to reduce cooking time.
- Drain well until all the water is removed and evaporated. Return the potatoes to the pot or a large bowl.Add butter to the pot, and whip the potatoes with a hand mixer, whip with a blender (more smooth consistency) over medium speed or use a hand masher for more rustic consistency).
- I like to roughly mash the potatoes with a potato masher, then add milk and whip with an electric hand mixer until creamy.
- In batches, add warm milk and potatoes constantly whipping the potatoes until all combined and creamy. Season the potatoes with salt, pepper and 1 teaspoon brown sugar.
- Meanwhile, cook the bacon in a pan with 1 teaspoon of brown sugar until crumbly. Set aside on paper towels to remove the extra fat. Taste the potatoes for seasoning again and adjust if needed. Serve this classic side dish hot with bacon crumbles and fresh parsley, fresh thyme or rosemary sprigs, and plenty of butter.
Notes
- If you like more savory sweet potato mash, leave the brown sugar bacon out and add more salt and black pepper.
- You can use all the methods to cook the potato: bake (at 400 F until soft), steam, or boil the potatoes until fork tender.
- Store the mashed sweet potatoes in a glass airtight container in the fridge for 3-5 days. Reheat leftovers in a small saucepot or microwave with extra milk, butter, or oil to get the initial creamy consistency back.
- Can you freeze mashed potatoes? Even though I don't recommend freezing this as the flavor will change but if you need to, freeze it in a zip lock bag for up to 2-3 months. Thaw and then reheat the same way as described above.
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