These mashed sweet potatoes are buttery, savory and also lightly sweet. And the best part? The creamy mascarpone cheese! Mascarpone ensures every spoonful is extra creamy and adds a nice tang that balanced flavors.
These make-ahead friendly, easy mashed sweet potatoes are the perfect cozy side dish for fall dinners and essential on any holiday table!
These mashed sweet potatoes are just the best! Their natural sweetness is absolutely perfect when you serve them with a cozy dish like my Apple Cider Pulled Pork. Seriously, the combination of sweet potatoes and those warm apple flavors makes for the ultimate cozy fall dinner!
Buttery, garlicky, and touched with warm cinnamon, this mash is pure comfort food. Mascarpone adds a smooth, silky richness, while roasted garlic elevates the flavor, just like in my Roasted Garlic Mashed Potatoes.
You’ll find yourself making these easy mashed sweet potatoes well beyond fall. They reheat beautifully, which takes the stress out of holiday cooking. Pair them with other amazing sides like my Roasted Rainbow Carrots for a colorful dinner spread!
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Why I Love This Recipe
- So easy. Nothing complicated here, and you can even prep in advance.
- Mascarpone cheese! This specific cheese provides the ultimate creamy, tangy finish. In a pinch, sour cream cream cheese works, but mascarpone has a lighter, more velvety texture.
- Balanced flavor and texture. Sweet, savory, creamy, and also light. The roasted garlic head adds depth of flavor.
- Freezer and male-ahead friendly. Stays smooth and creamy even after freezing and reheating.
Ingredient Notes
I have included a few notes from recipe testing that I hope you find helpful when making this recipe!
- Sweet potatoes: You need about 3 pounds. I recommend peeling and cubing them about the same size so they cook evenly.
- Mascarpone cheese: This adds creaminess and a hint of tangy richness. Make sure it’s softened to room temperature so it folds in easily.
- Ground cinnamon: Highly recommended for that cozy warmth!
- A head of garlic: Roasted garlic adds a deep, mellow flavor that balances the potatoes’ sweetness. Short on time? Garlic powder works in a pinch.
- Olive oil: You’ll need just a drizzle to roast the garlic head.
- Unsalted butter: Melt this before adding it to the potatoes for a smooth, buttery flavor distribution.
- Half-and-half or heavy cream: This provides the right balance of liquid. Warm it up before adding it to the mash to keep everything hot and smooth. Heavy cream will make it richer since it’s thicker.
- Salt and pepper to taste
As usual, the full list of ingredients and quantities used can be found in the recipe card below.
How to Make Mashed Sweet Potatoes
Once the garlic is roasted, these mashed sweet potatoes come together quickly. Let’s get cooking!
Step 1: Roast garlic. Preheat the oven to 425°F. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap tightly in foil. Roast for about 40 minutes. Squeeze the cloves out and set aside. You can do this 2 days before.
Step 2: Boil sweet potatoes. Bring a large pot of water to a boil. Cook the cubed sweet potatoes for 18-20 minutes, or until they are tender enough to pierce easily with a fork. Drain well and transfer them to a large bowl.
Step 3: Combine everything. Add the roasted garlic cloves (squeezed out) into the bowl, mascarpone, malted butter, and warm half-and-half.
Step 4: Mash the sweet potatoes. Use a potato masher to mash everything until creamy, adding more dairy as needed. Season with salt, pepper, and ground cinnamon to taste. Serve warm, with extra butter or a drizzle of maple syrup on top.
Tips for Success
- Softened mascarpone cheese: Let it soften on your countertop at room temperature. Don’t microwave – it will melt.
- Mascarpone substitute: Sour cream works well as a substitute. You may need less sour cream since it’s tangier. Another great substitute is softened cream cheese.
- Drain well: Make sure the potatoes are thoroughly drained before mashing to avoid a watery texture.
- Use a potato masher: For the best creamy but not gummy results, use a standard potato masher rather than a mixer. Naturally, mashed sweet potatoes are chunky. If you want them to be smoother, press them through a strainer at the end.
- Warming the half-and-half or cream ensures it blends smoothly without cooling down the potatoes.
- Adjust texture: Feel free to adjust the amount of liquid of mascarpone cheese to get the mashed sweet potatoes just right.
Recipe FAQs
For the creamiest, smoothest finish, I definitely recommend peeling them. Sweet potato skin isn’t very pleasant to eat.
Yes, softened cream cheese or sour cream can be used too. You may need less sour cream since it’s tangier than mascarpone cheese.
No, it will melt very quickly. If you forgot to soften it, fold it into the cooked sweet potatoes while they are still quite hot to incorporate faster.
I love how roasted garlic adds so much good flavor, but if you are short on time, you can use garlic. You can also roast garlic about 2 days ahead.
Make Ahead and Freezing
Prep ahead: You can roast the garlic up to 2 days in advance. Just store it in an airtight container in the fridge. You can also peel and chop the sweet potatoes ahead of time and store them in water in the fridge for up to 2 days.
Make ahead: Follow the recipe completely, then store the mash in an airtight container in the fridge for up to 3 days.
Reheating: To restore the creamy texture of the mashed sweet potatoes, reheat in a saucepan over low heat. Add a splash of fresh cream and stir until warmed through.
Freezing: These freeze beautifully! Cool completely, then store in freezer-safe containers, such as Souper Cubes, for up to 3 months. Thaw in the fridge overnight before reheating as directed above.
Recipe Variations
- Finish your mashed sweet potatoes with a drizzle of melted brown sugar!
- Brown butter and sage: Brown the butter in a small skillet until golden and nutty. Add a few sage leaves to crisp, then stir into the mash for extra warmth and flavor.
- Maple pecan: For a sweeter option, stir in 1-2 tablespoons of maple syrup and finish with toasted chopped pecans. It’s like the casserole version but lighter!
- Savory herb: Roast the garlic along with minced herbs!
- Smoky chipotle: Add a pinch of smoked chipotle seasoning for some heat. The gentle smoky heat balances the mascarpone’s richness!
Love sweet potatoes? Try my Roasted Sweet Potato Salad with asparagus!
More Holiday Side Dishes
Our holiday table this year included these mashed sweet potatoes with my slow cooker spiral ham and green bean casserole!
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Easy Mashed Sweet Potatoes
Equipment
- Peeler
Ingredients
- 1 head garlic - whole, for roasting
- Olive oil - for garlic
- 3 pounds sweet potatoes - peeled and cut into 1-inch cubes
- ¾ to 1 cup mascarpone cheese - softened at room temperature, plus more to taste
- 2 tablespoons unsalted butter - melted
- ⅓ cup half-and-half, warmed up - plus more as needed, or heavy cream
- Ground cinnamon - just a sprinkle for warmth
- Salt and pepper - to taste
Instructions
- Roast garlic: Preheat oven to 425 F. Slice off the top of the garlic head, drizzle with olive oil, and wrap in foil. Roast for 35-40 minutes until soft and fragrant, then squeeze out the cloves and set aside. Note that you can do this part 2 days ahead.
- Boil sweet potatoes: Meanwhile, bring a large pot of water to a boil and cook the cubed sweet potatoes for 18 to 20 minutes until tender. A fork should pierce through easily. Drain well and transfer to a large bowl.
- Combine: Into the bowl with the cooked sweet potatoes, add the roasted garlic cloves (squeezed out) into the bowl, softened mascarpone, melted butter, and warm half-and-half. Add more dairy as needed.
- Mash: Using a potato mashed, mash everything until combined into a creamy mash. Season with ground cinnamon, salt and pepper to taste. These are rustic-style due to the texture of sweet potatoes, but if you want them smooth, press through a strainer.
- Serve with a dollop of warm butter on top, and if you'd like, a drizzle of maple syrup as well. Serve warm and enjoy!
Notes
- Drain the potatoes well before mashing to avoid watery texture.
- Use a potato masher. Don’t use a mixer, overmixing can make it too dense.
- If you want the potatoes to be smoother, press them through a strainer at the end.
- Warm the half-and-half or heavy cream before mixing so it blends smoothly. Adjust the liquid as needed to get the ideal texture.
- Prep ahead: Roast garlic, then store in an airtight container and refrigerate up to 2 days ahead. You can also peel and chop the sweet potatoes ahead of time and store them in water in the fridge for up to 2 days.
- Make ahead: Follow recipe as instructed then store refrigerated in an airtight container for up to 3 days.
- Reheating: Place in a stovetop pan over low heat with a splash of half-and-half or cream to revive the creamy texture until warmed through.
- Freezing: After they have cooled, place them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Mascarpone cheese: Sour cream (use less), softened cream cheese
- Garlic head: Garlic powder, can also roast garlic 2 days ahead for convenience.
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