Healthy Mashed Sweet Potatoes

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These delicious, healthy mashed sweet potatoes are a fantastic side dish! They're surprisingly easy to make and are incredibly savory and satisfying.

Sweet potatoes are a great holiday side dish - make them for Thanksgiving, Christmas, or Easter, but they're simple enough to enjoy on a weeknight as well!

You'll roast the potatoes in their skins for a full hour. It makes for the creamiest most tender sweet potatoes!

Mashed sweet potatoes make a great addition to a holiday table (check out all our healthy Thanksgiving sides) or any other fall or winter meal!

This lightened-up sweet potato dish swaps the usual heavy cream for Greek yogurt. You'll still have the delicious, creamy flavor with lots of seasoning!

Jump to:

• Ingredients
• Instructions
• More Side Dish Recipes
• Substitutions & Variations
• What to Serve with Sweet Potatoes
• Storage
• Tips for Making this Recipe
• Healthy Mashed Sweet Potatoes

Ingredients

Here are the simple ingredients you'll need for this sweet potatoes recipe.

• Sweet Potatoes
• Plain Greek Yogurt
• Vegetable Broth or Stock
• Kosher Salt
• Ground Black Pepper
• Garlic Powder
• Onion Powder
• Ground Cinnamon
• Optional for garnish - fresh thyme, butter, chives, orange zest

See the recipe card for quantities.

Instructions

Preheat oven to 400 degrees F.

Poke holes around the potatoes using a fork. Place them on an aluminum foil lined baking sheet. Roast the potatoes for 1 hour until they are fork tender.

Remove the potatoes from the oven and allow them to cool for 5 minutes before placing them on a cutting board. 

Cut a slit down the center of the potatoes and remove the skin, being careful not to burn your hands. 

Place the potatoes in a large mixing bowl and use a potato masher to mash them till creamy. 

Add the yogurt, milk, salt, pepper, garlic powder, onion powder, and cinnamon to the potatoes. Stir till combined.

Use the potato masher again if necessary to get a smooth, creamy consistency. 

If you want them super creamy, blitz them in a food processor for one minute.

Place in a large serving bowl. Garnish with optional ingredients. 

More Side Dish Recipes

If you love a tasty side dish, try some of these favorite veggie sides.

• Smashed Brussels Sprouts - a fantastic crispy Brussels sprouts recipe with parmesan cheese.
• Sautéed Yellow Squash - delicious and tender yellow squash recipe with fresh herbs.
• Roasted Purple Potatoes - purple potatoes roasted to perfection with spices.
• Sautéed Swiss Chard - a lovely side dish of tender greens.

Substitutions & Variations

Want to make some changes or need to use alternative ingredients for these easy mashed sweet potatoes? Here are some options.

• Milk - you can swap the vegetable stock for milk, coconut milk, or almond milk
• Sweetener - if you like a sweeter mashed sweet potato, add 1 tablespoon of brown sugar or pure maple syrup to the mixture.

What to Serve with Sweet Potatoes

Pair these mashed potatoes with a great main course! Here are some dishes that will go well with the savory flavors of the potatoes.

• Slow Cooker Turkey Breast - for classic holiday meal flavors, make this easy slow cooker turkey.
• Baked Lemon Salmon Recipe - a citrusy salmon will go well with creamy potatoes.
• Grilled Flank Steak - what's better than steak and potatoes?
• Crispy Baked Haddock - sweet potatoes are the perfect side dish for this fantastic white fish recipe.

Storage

The mashed sweet potatoes will keep for up to 4 days in the refrigerator when stored in an airtight container.

They will keep at room temperature for up to 4 hours. If you are serving them at a holiday meal and want to save some leftover potatoes, make sure they haven't sat out too long.

You can also freeze them - place them in a freezer bag or other freezer-safe container and freeze them for up to 6 months.

Tips for Making this Recipe

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Diet/Allergy Alternatives - If you want this recipe to be vegan, swap the Greek yogurt for a vegan yogurt.

Alternate Cooking Methods - If you want to cook the sweet potatoes in the air fryer instead of the oven, you can cook them at 370 degrees for 40 minutes. If you want to make them in the instant pot, I suggest 18 minutes under high pressure.

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