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Top view of sweet potato mash in a white bowl with a gold spoon

Sweet Potato Mash

Course Side Dish
Cuisine American
Keyword sweet poato mash
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 servings
Author Kelly

Ingredients

  • 3 pounds sweet potatoes peeled and cut into chunks or rounds.
  • 2 tablespoons unsweetened almond milk , plus more as needed
  • 2 tablespoon softened ghee OR vegan butter
  • 3 cloves garlic , finely minced or 2 teaspoons garlic powder
  • 1 teaspoons finely chopped fresh thyme , may sub with dried thyme
  • fine sea salt and freshly cracked black pepper , to taste

Instructions

  1. Cut the sweet potatoes into rounds or quarters to cut down on the cooking time. 

STOVETOP METHOD:

  1. Place the sweet potatoes in a large pot and fill with enough water to cover the potatoes. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, and cook until the potatoes are fork tender.

  2. Drain well, then return the potatoes to the pot.

    Add the remaining ingredients, starting with 2 tablespoons milk, adding more as needed to reach desired consistency.

    Use a potato masher to mash the sweet potatoes until smooth and creamy. Alternatively, you can use a handheld mixer for ONLY 20-30 seconds and whip until light - Do NOT overmix or potatoes will be gummy. Season to taste with salt, black pepper and more thyme if desired.

    Serve warm topped with fresh parsley and chopped pecans if desired.

    Top view of sweet potato mash in a white bowl with a gold spoon

SLOW COOKER METHOD:

  1. Place the sweet potatoes in the bottom of a 6 quart slow cooker. Cover with lid and cook on low for 5-6 hours or high for 2-3 hours (check if your slow cooker runs hot - mine are usually done at just 2 hours) or until potatoes are soft and tender.

    Top view of raw sweet potato rounds in a slow cooker
  2. Cover with lid and cook on low for 5-6 hours or high for 2-3 hours (check if your slow cooker runs hot - mine are usually done at just 2 hours) or until potatoes are soft and tender.

    Top view of cooked sweet potato rounds in a slow cooker
  3. Add the remaining ingredients, starting with 2 tablespoons milk, adding more as needed to reach desired consistency.

    Use a potato masher to mash the sweet potatoes until smooth and creamy. Alternatively, you can use a handheld mixer for ONLY 20-30 seconds and whip until light - Do NOT overmix or potatoes will be gummy. Season to taste with salt, black pepper and more thyme if desired.

    Top view of cooked mashed sweet potatoes in a slow cooker
  4. Serve warm topped with fresh parsley and chopped pecans if desired.

    Top view of sweet potato mash in a white bowl with a gold spoon

Instant Pot Method

  1. Place the potatoes in the Instant Pot along with the salt, pepper, oregano, roasted garlic and water. Seal the lid and turn the valve to “sealing.

    Press the MANUAL or PRESSURE COOK (High) for 8 minutes (it will take approx. 10 minutes or so to get up to pressure).

    Once the potatoes are cooked, do a quick release after 2 minutes by pushing the valve to VENTING using a long wooden spoon. Open the lid and test to make sure potatoes are done by poking one with a knife. If they’re not done, put the lid back on and cook them on high pressure for another 2 minutes.

    Carefully take the inner cooking pot out of the Instant Pot and drain the liquid, reserving 2 tablespoons.

    Add the remaining ingredients, starting with 2 tablespoons milk, adding more as needed to reach desired consistency.

    Use a potato masher to mash the sweet potatoes until smooth and creamy. Alternatively, you can use a handheld mixer for ONLY 20-30 seconds and whip until light - Do NOT overmix or potatoes will be gummy. Season to taste with salt, black pepper and more thyme if desired.

    Serve warm topped with fresh parsley and chopped pecans if desired.