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With maple syrup, cinnamon, nutmeg, butter and more, you will love the combination of sweet and savory these mashed sweet 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!

Mashed sweet potato recipe in a bowl with a pat of butter on top

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 potatoes any time of the year because they’re easy, creamy and so amazingly delicious.

I love the velvety smooth texture of sweet potato mash, topped with a little butter. These are the perfect side dish for just about any meal. Steak, turkey, chicken, pork, you name it!

Why do we love Mashed Sweet Potatoes?

They are always gone in minutes.

They’re simple.

They’re delicious!

Everything about this recipe is a winner. You can taste the touch of spice and sweet syrup mixed in with the potatoes, and we hope you agree!

Cubes of uncooked sweet potatoes on cutting board

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 these 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.

Boiling chunks of sweet potato

What to do with Leftovers?

STORE. These 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.

Sweet Potato Mash in a white bowl

For more sweet potato recipes, check out:

MORE COLLECTIONS: Side Dishes, Thanksgiving Side Dishes

4.67 from 3 votes

Mashed Sweet Potato Recipe

By: Lil’ Luna
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.
Servings: 6
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes


  • 6 sweet potatoes
  • 1 cup half and half
  • 1/2 cup butter
  • 1/4 cup maple syrup
  • 1-2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp basil


  • 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.


  • DIFFICULTY: easy
  • HOW MANY DOES IT FEED: 6 servings, 55 min
  • ANY CHANGES MADE:  added nutmeg/cinnamon


Calories: 337kcal, Carbohydrates: 37g, Protein: 3g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 55mg, Sodium: 611mg, Potassium: 520mg, Fiber: 4g, Sugar: 13g, Vitamin A: 19060IU, Vitamin C: 3.5mg, Calcium: 103mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Making this recipe? Tag us!
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Adapted from allrecipes

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 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?

    1. 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.

  2. 4 stars
    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.

    1. 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!