Buttery smooth mashed sweet potatoes that elevate any meal you’re making. With maple syrup, cinnamon, nutmeg, butter and more, you will love the combination of sweet and savory these potatoes have to offer.
These potatoes make for a great side dish any time of year, but especially during the holidays! If we don’t mash our sweet potatoes, we’ll roast them with parmesan, stuff them with pork, or turn them into sweet potato soup!
Sweet potato mash a-mazing-ness
Don’t wait until the holidays to make mashed sweet potatoes. You’d be robbing yourself of delicious joy! Make these easy mashed sweet potatoes any time of the year because they’re easy, creamy and so amazingly delicious.
I love the velvety smooth texture of mashed sweet potatoes, topped with a little butter. These are the perfect side dish for just about any meal. Steak, turkey, chicken, pork, you name it! Sweet Potato Mash is definitely a family favorite over at this house.
They are always gone in minutes. How could they not be? Everything about this recipe is a winner. You can taste the touch of spice and sweet syrup mixed in with the potatoes. That first bite just melts in your mouth. I can almost taste it just writing about it!
How to Make Mashed Sweet Potatoes
Mashed sweet potatoes aren’t made much differently then regular mashed potatoes. So you’ve got this. You know what you’re doing. But I’ll walk you through it just in case. 😉
CUT. Start by cutting your sweet potatoes into smallish cubes.
BOIL. Then bring a large pot of water on the stove to a boil. Once the water is boiling, add the cubes of sweet potatoes (you’ll want to cook the potatoes until they are fork tender). This will take anywhere from 20-30 minutes.
MIX. Use an electric mixer for the next part. It will help make the potatoes way less lumpy and way more smooth – smooth as buttah. Blend the potatoes on low while adding the milk a little at a time.
ADD & BLEND. Add the butter and maple syrup and blend until mixed and smooth. Then fold in the spices and salt.
Can mashed sweet potatoes be cooked with the skin on? Yes, however, the skins don’t mash as finely so there will be larger pieces left in which will change the texture of the dish.
What to do with Leftovers?
Just in case you have them…
STORE. Mashed sweet potatoes will keep for 3 to 5 days in the refrigerator if stored in an airtight container.
REHEAt. The fastest way to reheat your potatoes is in the microwave. In a covered microwave safe dish heat in 30 second increments, stirring in between, until hot. You can also reheat in the oven. Place in an oven safe dish and cover with foil. Preheat oven to 350 degrees F bake for 15 minutes or until hot.
FREEZE. Put mashed sweet potatoes in an airtight freezer container. Freeze for up to 8 months.
Simple and so tasty. Serve warm on the side of your dinner! Add a little extra cube of butter on top if you wish and watch everyone fall in love with this sweet potato mash recipe.
For more sweet potato recipes, check out:
- Sweet Potato Fries
- Candied Sweet Potatoes
- Sweet Potato Skins
- Sweet Potato Casserole
- Baked Parmesan Sweet Potatoes
- Twice Baked Sweet Potatoes
- Pork Stuffed Sweet Potatoes
MORE COLLECTIONS: Side Dishes, Thanksgiving Side Dishes
Mashed Sweet Potato Recipe
Ingredients
Instructions
- Add water to a large pot. Bring to a boil. Add cubed potatoes and cook until tender, about 20 to 30 minutes.
- Using an electric mixer, blend potatoes on low, adding half and half a little at a time.
- Blend in butter, syrup, spices and whip until smooth. Serve warm.
Notes
- DIFFICULTY: easy
- HOW MANY DOES IT FEED: 6 servings, 55 min
- ANY CHANGES MADE: added nutmeg/cinnamon
- ANY SUGGESTIONS FOR NEXT TIME: none
Adapted from allrecipes
These look amazing! Totally pinning and saving for Thanksgiving!
Paige
http://thehappyflammily.com
Thank you!! They will be perfect at Thanksgiving 🙂
I tried the sweet potAtoe mashed. This reCipe was great. Cant wait to try others on this site. Thank yoU
I can’t wait for you to try more either!! Thank you so much for letting me know about the potatoes! Glad you liked them!
This is an excellent recipe – very clear and concise to follow. I didn’t use a mixer, just a fork, and the potatoes were really easy to mash. I added cinnamon while the potatoes were boiling and it turned out great.
Perfect! Glad you liked them 🙂 Thank you for letting me know!
is it possible to replace the maple syrup with brown sugar?
I personally have not tried, but I am sure that would taste great!
Whenever a recipe calls for heavy cream, half-n-half, etc., I like using Greek yogurt mixed with milk or water to get a creamy, protein kick instead of high-fat dairy ingredients. Would this possibly work for this recipe?
That sounds awesome. I imagine it would! I haven’t tried that before, but I’d bet it’d be fine. You’ll have to let us know how it turns out if you use the greek yogurt substitute.
I found your recipe a long time ago and use it all the time. It’s such a good balance of seasoning.
Oh yay!! I’m so glad you enjoy the recipe. Thank you!