These easy mashed sweet potatoes are on the savory side, but you can add a few extra ingredients for a sweeter version. See our tips in the notes section below for our suggestions.
You can simmer, bake, microwave, or use a pressure cooker to cook the sweet potatoes. Our preferred method is to simmer the potatoes since this takes a similar amount of time when using a pressure cooker and when microwaving them and less time than when using an oven. We have included the steps for cooking sweet potatoes in the oven, microwave, and pressure cooker in the article above.
3 pounds sweet potatoes, scrubbed clean (5 to 6 small-to-medium)
1 1/2 teaspoons fine sea salt, plus more to taste
1 bay leaf, optional or a substitute fresh thyme or rosemary sprig
3 tablespoons butter
1/8 teaspoon ground cinnamon or more to taste
3 tablespoons sour cream, heavy cream, milk or half-and-half, optional
Fine herbs and fresh ground black pepper, to taste
Peel and cut sweet potatoes into 1-inch cubes. Add to a large pot and add enough water so that they are covered by about one inch of water. Add the salt and bay leaf.
Bring the water to a boil, reduce the heat to a simmer and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Drain well, and then return the potatoes to the pot. Or if you plan to use a food processor, add them directly to the processor bowl. (A food processor makes extra silky mashed sweet potatoes.)
Add the butter, cinnamon, black pepper, and a pinch of salt. Mash the sweet potatoes with a potato masher until your desired consistency. If using a food processor, pulse until your desired consistency.
For extra creamy sweet potatoes, stir in sour cream or a splash of heavy cream, milk, or half-and-half. Serve with extra butter and chopped fresh herbs (optional) on top.