Maple Mashed Sweet Potatoes are a Classic holiday side dish. If desired, you can top the sweet potatoes with toasted pecans or sprinkle them with a little maple syrup or brown sugar.
For a herby take, serve with a bit of chopped fresh thyme. This dish is perfect as an Easter, Christmas, or Thanksgiving side dish.
For more Sweet Potato-inspired recipes, check out these Roasted Sweet Potatoes, Baked Cajun Sweet Potatoes, Sweet Potatoes Casserole, Sweet Potato Casserole with Marshmallows, Sweet Potato Pie, and Sweet Potatoes Biscuits.
How to Make Maple Mashed Sweet Potatoes
Note: The full instructions are provided in the recipe card below.
Peel the sweet potatoes cut them into 1-inch cubes, and place them in a large pot of boiling water. Simmer uncovered for 10 to 15 minutes until the potatoes are tender.
In a small saucepan over medium-low heat, heat butter, half and half, and maple syrup until smooth, about 5 minutes. Season with 1-½ teaspoons kosher salt and ¼ teaspoon ground black pepper or adjust to taste. Keep warm.
Drain the potatoes in a colander and return them to the pot. Stir over low heat until the potatoes are thoroughly dried, about 1 minute. Use a stand mixer fitted with a whisk to break the potatoes into small pieces on low for about 30 seconds.
Add the butter mixture in a steady stream until incorporated. Increase the speed to high and whip until light and fluffy and no lumps remain, about 2 minutes.
Alternatively, you can mash the sweet potatoes with a potato masher and add the butter mixture in stages until the desired consistency is reached.
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📖 Recipe
Easy Maple Mashed Sweet Potatoes
Ingredients
- 4 pounds sweet potatoes , peeled and cut into 1-inch cubes
- ½ cup heavy cream
- 8 tablespoons unsalted butter , cut into pieces
- 6 tablespoons pure maple syrup , plus more to taste
- 1-½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Peel the sweet potatoes cut them into 1-inch cubes, and place them in a large pot of boiling water. Simmer uncovered for 10 to 15 minutes until the potatoes are tender. In a small saucepan over medium-low heat, heat butter, half and half , and maple syrup until smooth, amount 5 minutes—season 1-½ teaspoons kosher salt and ¼ teaspoon ground black pepper or adjust to taste. Keep warm.
- Drain the potatoes in a colander and then return them to the pot, and stir over low heat until potatoes are thoroughly dried about 1 minute. Using a stand mixer fitted with a whisk to break the potatoes into small pieces on low for about 30 seconds. Add butter mixture in a steady stream until incorporated. Increase the speed to high and whip until light, fluffy, and no lumps remain, about 2 minutes. Alternatively, you can mash the sweet potatoes with a potato masher and add the butter mixture in stages until the desired consistency is reached.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
