Ginger and Garlic Mashed Sweet Potatoes
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These ginger-mashed sweet potatoes are smooth, creamy, and full of flavor. Garlic, ginger, and cinnamon turn simple sweet potatoes into a cozy, savory side dish that works for holidays or weeknight dinners.
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Updated November 2025 – Rewritten for clarity with new tips.
Recipe at a Glance
Here is what you will need
Ingredients
- Sweet potatoes, any variety (orange, red, purple, tan, or white)
- Garlic
- Fresh ginger
- Milk (regular or plant based)
- Coconut oil or butter
- Ground cinnamon
Coconut oil and coconut milk add a light coconut taste that pairs well with the ginger and garlic. If you prefer a more neutral flavor, you can use regular milk and butter instead.
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How to Make Ginger Garlic Sweet Potato Mash
- Bake the sweet potatoes: Preheat your oven to 425°F. Rinse and dry the sweet potatoes, pierce each potato with a fork, and place on a baking sheet for 45 minutes until soft.
- Make the garlic and ginger milk: Roughly chop the garlic cloves, peel and grate the ginger, add coconut oil or butter to a small saucepan with chopped garlic and ginger. Cook over medium heat for 1 to 2 minutes, just until they soften and smell fragrant. Reduce the heat to low, and cook gently for 30 minutes.
- Mash the sweet potatoes: When the sweet potatoes are tender, remove them from the oven and let them cool off until you can handle them. Slice each potato open and scoop out the flesh into a large mixing bowl. Pour half of the warm milk mixture over the potatoes. Mash with a potato masher, hand mixer or food processor until smooth.
Roasted Sweet Potato Mash Option
For even more flavor, you can roast the sweet potatoes in chunks instead of baking them whole. Here’s how:
- Preheat the oven to 425°F. Peel the sweet potatoes and cut them into even chunks.
- Toss them with a small amount of olive oil or coconut oil. Spread them in a single layer on a baking sheet.
- Roast for 20 to 30 minutes, stirring once, until tender and golden at the edges.
Once roasted, place the hot sweet potatoes in a bowl and follow the same steps for adding the ginger, garlic milk, and mashing.
Tips
- Bake the sweet potatoes until they are very soft for a smooth mash.
- Let the milk, garlic, and ginger cook low and slow for better flavor.
- For a super smooth texture, use a food processor, stand mixer, or hand mixer instead of a simple masher.
- Add the milk mixture slowly so you do not end up with thin potatoes.
- Taste and adjust salt and spices at the end.
What to Serve With Ginger Garlic Sweet Potato Mash
This sweet potato ginger mash works with many main dishes, not just a holiday turkey. Here are some suggestions:
- Roast or slow cooked chicken or turkey dishes
- Pork chops, pork roast
- Meatloaf
Can I make this sweet potato mash ahead of time?
This recipe can be easily made ahead of time. Prepare the recipe as written and place it in covered baking dish. Refrigerate for up to 2 days. Remove from the fridge for an hour before heating. Place the casserole into the pre-heated oven at 350°F. Bake until heated through.
Recipe Variations
Spicy – Add 1/4 to 1/2 teaspoon of cayenne pepper or crushed red pepper for a kick.
Tropical – Stir in a splash of fresh lime juice or pineapple juice at the end for a bright, tropical twist.
Herb mash – Add a few teaspoons of chopped fresh herbs, like thyme, rosemary, or parsley.
Extra creamy – Use full-fat coconut milk or add a spoonful of butter at the end.
How to Store Leftover Ginger Sweet Potato Mash
Store leftover ginger sweet potato mash in an airtight container in the refrigerator for up to 3 days.
To reheat:
- Microwave: Reheat in short intervals, stirring between each one.
- Oven: Place in an oven-safe dish, cover, and warm at 325°F until hot.
- Stovetop: Heat in a saucepan over low heat, stirring often. You can add a splash of milk if needed.
Recipe FAQs
You can easily make mashed sweet potatoes by boiling them. Rinse, peel and chop the sweet potatoes and place them into a large pot of water, making sure there is enough water to cover them. Cover and cook the sweet potatoes over medium heat until they are fork-tender. Drain the water from the sweet potatoes and follow the instructions in the recipe card.
Yes, sweet potatoes are extremely healthy. They are rich in nutrients, and fiber and considered low glycemic.
You can use any kind of sweet potato, but red and orange varieties usually give the creamiest, sweetest mash. Purple and tan sweet potatoes are a bit drier and less sweet, but they still work if that is what you have on hand.
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Ginger Sweet Potato Mash
Ingredients
- 2 pounds sweet potatoes medium sized
- 3 cloves garlic roughly chopped
- 1 tablespoon ginger chopped
- 1/2 cup coconut milk plant based milk or regular milk
- 1 tablespoon coconut oil or butter
- 1 teaspoon ground cinnamon
Instructions
- Pre-heat the oven to 425 degrees f
- Chop the 3 cloves of garlic and the ginger; set aside
- Clean the potatoes, and pierce them with a fork
- Place the sweet potatoes on a baking sheet in the preheated oven and bake for 45 to 50 minutes. They should be soft when you pierce them with a fork.
- While the sweet potatoes are baking, add the coconut oil to a sauce pan with garlic and ginger; cook about a minute until they begin to soften.
- Add the coconut milk and cinnamon and reduce the heat to low and cook for 30 minutes while stirring occasionally.
- Once the sweet potatoes cooked remove them from the oven and allow them to cool off. Once they are cool enough to handle slice them open and use a spoon to scoop out the pulp and place it in a mixing bowl.
- Pour half of the milk mixture over the sweet potatoes and mash them using a potato masher. Gradually contineu dd the milk mixture to the potatoes as you blend them until they reach a texture that you like.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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I love how simple this is and that you use coconut milk and ginger! This is a dish I am going to try during the holidays this year!
Love the ingredients going on here, just put this on my list to make. I will report back!
Love sweet potatoes! And not just for Thanksgiving!
Thank you, a nice change from minted potatoes. My husband loves this recipe so we’ll have it often.
thanks for your comment, I’m glad you enjoyed them, Colleen!