Need a simple yet delicious side dish to round out your weeknight dinner or holiday table? Our Creamy Mashed Sweet Potatoes with Brown Sugar and Cinnamon bring the perfect mix of natural sweetness and warm spice. This easy-to-follow recipe will have you serving up a dish that’s both comforting and nutritious in under an hour.
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Mashed sweet potatoes are a popular side dish made by cooking sweet potatoes until soft and then mashing them with butter, cream, and seasonings. Unlike traditional mashed potatoes, sweet potatoes offer a naturally sweet flavor that pairs well with brown sugar and cinnamon, making them a great choice for everyday dinners or special holiday meals.
If you like this Thanksgiving recipe, you may also love our Creamy Mashed Potatoes with Sour Cream or our Easy Roasted Rainbow Carrots Recipe.
Why We Love This Recipe
- Quick and Easy: Ready in less than an hour, perfect for busy weeknights or holiday meal prep.
- Nutritious: Sweet potatoes are high in vitamins A and C, making this a healthy and delicious option for your family.
- Perfectly Sweet: The blend of brown sugar and cinnamon adds just the right amount of sweetness.
- Holiday-Ready: This side dish is perfect for your holiday table but is simple enough for a casual weeknight meal.
Ingredients
- Sweet Potatoes: Naturally sweet and full of vitamins, these are the foundation of this dish.
- Brown Butter: This adds a rich, nutty flavor that sets these mashed sweet potatoes apart.
- Heavy Cream: For that ultra-creamy texture we all love. If you prefer a lighter option, milk or plant-based alternatives work too.
- Brown Sugar & Cinnamon: These classic ingredients enhance the sweetness and bring warmth to the dish.
- Olive Oil: For roasting the sweet potatoes, giving them a light caramelization.
- Topping: Toasted pecans for crunch, a drizzle of maple syrup for extra sweetness, and a pat of butter to finish things off.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Heavy Cream: Swap with half and half, milk, or a plant-based alternative.
- Brown Sugar: You can use maple syrup or honey as a natural sweetener alternative.
- Olive Oil: Use melted coconut oil or avocado oil if you prefer.
- Elegant Presentation: Serve the mashed sweet potatoes in individual ramekins topped with toasted pecans and a drizzle of maple syrup for a more formal presentation.
How to Make Creamy Mashed Sweet Potatoes with Brown Sugar and Cinnamon
STEP ONE: Prepare the Sweet Potatoes
Preheat your oven to 400°F. Peel and cube the sweet potatoes into even chunks for uniform roasting. Toss them with 2 tablespoons of olive oil, making sure each piece is lightly coated. Spread them on a parchment-lined baking sheet.
Roast the sweet potatoes for 30-35 minutes, flipping them halfway through for even cooking. You want the edges caramelized and the centers tender. This step brings out their natural sweetness.
STEP TWO: Brown the Butter
While the sweet potatoes roast, brown 5 tablespoons of unsalted butter in a large pot over medium heat. Stir frequently, watching as it turns golden and develops a nutty aroma. Once browned, remove from the heat and set aside.
STEP THREE: Mash and Mix
Transfer the roasted sweet potatoes into the pot with the browned butter. Add heavy cream, brown sugar, orange juice, and cinnamon. Mash everything together until smooth and creamy. For extra creaminess, add a bit more cream as needed. Season with salt and pepper to taste. Optional: Add a pinch of nutmeg and orange zest for added flavor.
STEP FOUR: Garnish and Serve
Top with toasted pecans, a pat of butter, and a drizzle of maple syrup for extra sweetness. Finish with a sprinkle of cinnamon.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Roast the sweet potatoes to improve their flavor. It gives them a rich caramelized sweetness that boiling won’t achieve.
✔️ DO Watch the butter closely as it browns. You’re looking for a golden color and nutty aroma—this step adds an incredible flavor.
Storage
Leftover mashed sweet potatoes with brown sugar can be stored in an airtight container in the refrigerator for up to 4 days. This dish is freezer-friendly. To reheat, warm on the stovetop over low heat with a splash of cream to bring back the creamy consistency.
Recipe FAQs
The creaminess comes from properly cooked sweet potatoes, combined with heavy cream or milk and butter. Browning the butter adds a nutty flavor, and thorough mashing creates a smooth texture. You can also use a stick blender for extra silkiness.
Yes, you can prepare them up to two days in advance. Store them in an airtight container in the fridge. When reheating, warm them on the stovetop with a splash of cream or butter to bring back their creamy texture.
To improve the flavor, add browned butter, cinnamon, nutmeg, and a little orange zest. For a savory option, smoked paprika or fresh herbs like thyme or rosemary work well. Toasted pecans add a nice crunch too!
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📖 Recipe
Creamy Mashed Sweet Potatoes with Brown Sugar and Cinnamon
Equipment
- Large Pot
- Potato Masher or Stick Blender
- Parchment paper
- Roasting pan
- Storage
Ingredients
- 2 ½ lbs sweet potatoes peeled and cubed
- 5 tablespoons unsalted butter browned
- ½ cup heavy cream
- 1 tablespoon fresh orange juice
- 1 ½ tablespoons brown sugar
- 1 teaspoon cinnamon reserve ¼ teaspoon for sprinkling
- Pinch of nutmeg optional
- ½ teaspoon orange zest optional
- 2 tablespoons olive oil for roasting
- salt and pepper to taste
Topping
- 3 tablespoons toasted pecans chopped
- 1 pat butter
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 400°F. Toss the sweet potato chunks with 2 tablespoons of olive oil. Spread them on a parchment-lined baking sheet.
- Roast the sweet potatoes for 30-35 minutes, turning halfway through, until tender and caramelized.
- While the sweet potatoes are roasting, brown the butter in a large pot over medium heat, stirring frequently until golden brown. Once browned, remove from heat and set aside.
- Transfer the roasted sweet potatoes into the pot with the browned butter. Add the half and half, orange juice, **brown sugar, and cinnamon. If using, add the optional orange zest and pinch of nutmeg.
- Use a potato masher or stick blender to mash or blend the sweet potatoes to your desired consistency. If needed, add more half and half for a creamier texture. Season with salt and pepper to taste.
- Stir to combine and return the pot to low heat for a few minutes to let the flavors develop.
- Serve warm, topped with toasted pecans, a dash of reserved cinnamon, a pat of butter, and a drizzle of maple syrup.
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Notes
- Heavy Cream: Swap with half and half, milk, or a plant-based alternative.
- Brown Sugar: You can use maple syrup or honey as a natural sweetener alternative.
- Olive Oil: Use melted coconut oil or avocado oil if you prefer.
Cindy DeStefanis says
Can this be made ahead and baked the day needed?
Jami Powell says
Hi Cindy! I’ve actually never baked them a day ahead myself, but it should work just fine. Since the heavy cream has a high fat content, it’s pretty stable and shouldn’t separate. Just make sure to cover the dish tightly and reheat gently at 325°F until warmed through. You can always add a tiny splash of cream while reheating if they are too thick. I’d love to hear how it turns out if you give it a try! 🙂