Maple Mashed Sweet Potatoes
Smooth, lightly sweet mashed sweet potatoes with butter, maple syrup and a pinch of cinnamon. A simple holiday side that can be made ahead.
Mashed sweet potatoes are the easy, colorful side dish that makes a holiday plate look complete. They are naturally sweet, so they need only a little maple syrup, butter and a pinch of cinnamon to taste special.
This version is lighter than a marshmallow-topped casserole and takes about half the time. Simmering the sweet potatoes in cubes keeps them moist, and mashing them warm with melted butter gives a silky texture.
Like regular mashed potatoes, they can be made a day or two ahead and reheated, which helps a lot on a busy cooking day.
Why You’ll Love This Recipe
- Ready in about 35 minutes
- Lightly sweet, not sugary
- Make ahead and reheat
- Naturally vegetarian and gluten-free
Ingredient Notes
Sweet potatoes: Choose orange-fleshed sweet potatoes (sometimes labeled yams in US stores). Pick ones of similar size so the cubes cook evenly.
Maple syrup: Use pure maple syrup, not pancake syrup. Brown sugar works too.
See the recipe card below for full measurements.
How to Make Maple Mashed Sweet Potatoes
Simmer the sweet potatoes
Put the sweet potato cubes in a large pot, cover with cold water by 1 inch and add the kosher salt. Bring to a boil, then simmer 12 to 15 minutes until very tender when pierced with a fork.
Drain and dry
Drain well, then return the sweet potatoes to the hot pot over low heat for 1 minute to steam off extra water.
Mash
Mash with a potato masher until mostly smooth. Add the melted butter, maple syrup, cinnamon, nutmeg and salt and mash again.
Adjust
Stir in warm milk a little at a time until creamy. Taste and add more maple syrup or salt if needed.
Serve
Spoon into a warm bowl and top with a small pat of butter, a drizzle of maple syrup or chopped toasted pecans.
Tips for the Best Results
- For deeper flavor, roast whole sweet potatoes at 400°F (200°C) for 45 to 60 minutes until soft, then scoop and mash.
- Sweet potatoes vary in sweetness. Add the maple syrup a little at a time.
- A hand mixer on low gives an extra-smooth texture and, unlike regular potatoes, will not make them gluey.
- A pinch of salt is important; it balances the sweetness.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Watery mash | Drain well and dry in the hot pot before mashing. |
| Too sweet | Start with less maple syrup and taste, and do not skip the salt. |
| Uneven cubes | Cut pieces the same size so all are tender at once. |
Substitutions
- Maple syrup: Brown sugar or honey.
- Milk: Coconut milk, oat milk or orange juice.
- Butter: Vegan butter or olive oil for a dairy-free side.
What to Serve With It
- Easy roast turkey
- Garlic butter baked chicken thighs
- Cranberry sauce
- Green bean casserole
Storage and Reheating
Fridge: Refrigerate in an airtight container for up to 4 days. Make up to 2 days before a holiday.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Reheat covered at 350°F (175°C) for 20 to 25 minutes, or in the microwave, stirring in a splash of milk.
Tools That Make This Easier
- Y-peelerPeels thick sweet potato skins quickly and safely.Check price on Amazon
- Potato masherSmooth mash with a little texture.Check price on Amazon
- Hand mixerWhips sweet potatoes extra smooth in seconds.Check price on Amazon
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Maple Mashed Sweet Potatoes
Smooth, lightly sweet mashed sweet potatoes with butter, maple syrup and a pinch of cinnamon. A simple holiday side that can be made ahead.
Ingredients
Instructions
- Put the sweet potato cubes in a large pot, cover with cold water by 1 inch and add the kosher salt. Bring to a boil, then simmer 12 to 15 minutes until very tender when pierced with a fork.
- Drain well, then return the sweet potatoes to the hot pot over low heat for 1 minute to steam off extra water.
- Mash with a potato masher until mostly smooth. Add the melted butter, maple syrup, cinnamon, nutmeg and salt and mash again.
- Stir in warm milk a little at a time until creamy. Taste and add more maple syrup or salt if needed.
- Spoon into a warm bowl and top with a small pat of butter, a drizzle of maple syrup or chopped toasted pecans.
Nutrition (per serving)
- Calories
- 200 kcal
- Protein
- 3 g
- Carbohydrates
- 33 g
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Fiber
- 5 g
- Sugar
- 12 g
- Sodium
- 290 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
Should I boil or roast sweet potatoes for mashing?
Boiling cubes is faster, about 15 minutes. Roasting whole takes longer but gives a deeper, caramelized flavor. Both make great mashed sweet potatoes.
Are yams and sweet potatoes the same?
In most US grocery stores, the orange-fleshed vegetables labeled yams are actually sweet potatoes, so either works for this recipe.
Can I make mashed sweet potatoes ahead?
Yes. Make them up to 2 days ahead, refrigerate, and reheat covered in the oven with a splash of milk.
How can I make them savory instead of sweet?
Skip the maple syrup and cinnamon and add garlic, a pinch of smoked paprika and chopped fresh herbs.
