Mashed Sweet Potatoes make the very best Thanksgiving side dish! This family favorite recipe is creamy, savory, and has the best touch of sweetness that always hits the spot. It’s super quick and easy to make in just 30 minutes!
Heat a large pot filled with water over high heat until boiling.
Scrub the potatoes clean then add them to the water and boil for 20-30 minutes, turning them a few times so they cook evenly.
Check to see if they are done but sticking a knife all the way through one of the potatoes. If the potato slides off easily then they are done, if they hold onto the knife at all, continue boiling until they slide right off the knife.
Drain the water from the pot and let the potatoes cool on a cutting board.
Once they cool enough to handle, peel the potatoes and add them back to the pot.
Use a hand mixer or masher to mash the potatoes until they are smooth and fluffy.
Stir in the butter until melted then add the heavy cream, brown sugar, garlic, cinnamon, and salt and whip for 1 minute on medium speed.
Scrape down the sides of the pan, adjust salt to taste, then whip for another 30 seconds.
Serve with pats of butter and fresh sage for garnish if desired.
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Notes
Storing: These mashed sweet potatoes can be stored in an airtight container in the fridge for up to 5 days.