Description
These ultra-creamy mashed sweet potatoes are easy enough to pair with weeknight chicken or meatloaf, but elegant enough for Thanksgiving or a holiday dinner! We can’t get enough!
Ingredients
Scale
- 3 pounds sweet potatoes, peeled and diced (I recommend 1/2-1 inch cubes)
- 5 Tablespoons butter, softened or melted
- 1/3-1/2 cup whole milk, half and half, or heavy cream
- 3 Tablespoons pure maple syrup
- 1 teaspoon kosher salt
- 1/4-1/2 teaspoons cinnamon
- pinch nutmeg
- pinch black pepper
- Optional For Garnish: a pat of butter, drizzle of maple syrup, or fresh herbs (like fresh thyme or fresh parsley)
Instructions
- Prep Your Sweet Potatoes. If you haven’t already, wash, peel, and dice the sweet potatoes into small cubes. I recommend small 1/2-inch or 1-inch cubes so they cook and mash easily.
- Boil Sweet Potatoes. Add sweet potatoes to a large saucepan or pot and cover with water. (The water level should be about 2 inches above the sweet potatoes.) Bring to a boil over medium-high heat and boil sweet potatoes 10-12 minutes, or until they are easily pierced with a fork. (I recommend mashing a cube to test them before pulling the pan off the heat. It should VERY easily mash!)
- Combine. Drain the sweet potatoes in a colander then add the sweet potatoes to a large bowl. Add softened or melted butter, 1/3 cup milk, 3 Tablespoons maple syrup, 1 teaspoon salt, 1/4 teaspoon ground cinnamon, and a pinch of nutmeg.
- For A More Rustic Texture: Mash. Use a potato masher or handheld electric mixer to mash the sweet potatoes, adding more milk as needed to reach your desired consistency. Taste and add additional maple syrup, salt, cinnamon, or nutmeg, to taste.
- For A Smooth Puree, work in batches to blend the sweet potato mixture in a high-speed blender or food processor, adding more milk as needed till you reach your desired consistency. Taste and add additional maple syrup, salt, cinnamon, or nutmeg, to taste.
- Garnish & Serve. Transfer to a serving bowl and add a pat of softened butter or a light drizzle of maple syrup, then a sprinkle of black pepper and a pinch of fresh herbs (like thyme or parsley), as desired. Enjoy warm!
- Store leftover mashed sweet potatoes in an airtight container in the refrigerator 2-3 days. Reheat with a small drizzle of milk. Or, freeze in freezer-safe bags up to 2 months. Thaw in the refrigerator before reheating.
Notes
- Sweet Potatoes. This recipe works best with orange or “red” sweet potatoes, rather than purple or white sweet potatoes. (In the United States, you can also use yams)
- Maple Syrup. This will add a touch of sweetness but won’t make the potatoes taste like maple! Do NOT use pancake syrup–if you don’t have maple syrup, brown sugar is a good substitute.
- Make-Ahead Tips. Prepare as directed (other than garnish!), and re-heat on the stove or in the microwave with an extra splash of milk as needed. They can be easily made a few hours or a day in advance!
- Dairy-Free Tips. While we find that whole milk, half-and-half, or cream will give your sweet potatoes the best texture (a great move for Thanksgiving or a holiday meal!), if you’re dairy-free you can swap in 3-4 Tablespoons vegan butter or olive oil in place of the butter, and almond milk or coconut milk in place of the milk. The potatoes will have a slightly different flavor.
Variations To Try:
- Make Them Sweeter. This is a great choice when you want an easy alternative to Sweet Potato Casserole! Add 1 Tablespoon additional maple syrup, along with 1/2 teaspoon vanilla extract. (You can even pair it with brown butter for a sweeter flavor!)
- Make Them More Savory. Reduce the maple syrup to 1 Tablespoon and add 2 Tablespoons sour cream or plain Greek yogurt. Feel free to add a clove of garlic, additional fresh thyme, or a pinch of smoked paprika or chipotle chili powder to play up the savory notes.
- Use Brown Butter. Browning the butter adds a rich, nutty flavor that’s tough to beat. It’s DELICIOUS with the sweet potatoes, maple syrup, and seasonings. You can easily brown it while the sweet potatoes cook!
- Prep Time: 25
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American