Maple Mashed Sweet Potatoes
These creamy mashed sweet potatoes are made special with cinnamon and maple syrup. This side dish is easy to make but always impresses. You’ll really love this for the holidays!
The holidays are approaching and that has me thinking of all things sweet potatoes. One of my most beloved holiday dishes is my Sweet Potato Casserole with Pecan Crumble. It’s so rich and festive! But you know what gives you all that sweet potato taste and is even simpler? These Maple Mashed Sweet Potatoes!
You only need 4 ingredients (plus water) to create this creamy side. They’re quick enough to enjoy any day of the week so don’t save them just for that big Thanksgiving meal.
For this recipe you’ll need (full list of ingredients and instructions can be found in the recipe card below):
- Sweet potatoes
- Milk, any kind
- Maple syrup
- Pinch of salt
Can you omit the maple syrup?
Yes, sweet potatoes have plenty of natural sweetness! You can easily omit the maple syrup if limiting sugar intake. You may find you need to add a little extra milk to achieve the creaminess you desire.
What maple syrup is best?
I recommend using pure maple syrup for the biggest punch of maple flavor. Those other syrups are usually mixed with corn syrup and ingredients we don’t want. You just can’t beat the taste and thickness of a pure maple syrup. The good news is that you should have no problem finding it at most grocery stores these days.
Can this be made vegan?
Simply use almond milk instead of cow’s milk to make these creamy potatoes vegan and dairy-free. That’s what I do and the finished dish still tastes every bit as indulgent!
Potato masher vs hand mixer
You can beautifully mash potatoes using either a potato masher or a hand mixer. If you want creamy perfection the hand mixer is always your best bet. It ensures you won’t have any lumps. However, there are often times when I just don’t want to plug in an appliance (yes, even one that small) so I reach for the potato masher. So long as the potatoes are softened and tender (and you don’t mind the occasional lump) the masher is a great option too.
How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can you freeze mashed sweet potatoes?
Absolutely! Store your mashed sweet potatoes in a freezer safe container for up to 5 months. I like to spread the potatoes so they lay flat in a resealable freezer bag. This way you can stack all your leftovers in the freezer! (If you watch my Instagram stories you know I freeze everything this way. It makes it so easy to fit soups, stir fries, and really anything in the freezer.)
To reheat, you can thaw the sweet potatoes in the refrigerator overnight and then warm in the oven or microwave. You’ll likely want to add a little extra milk to get them beautifully creamy again.
Maple Mashed Sweet Potatoes
- 8 cups sweet potatoes cut into large chunks, peeled, about 4 large sweet potatoes or 6 to 7 medium sweet potatoes
- 1/2 cup milk, almond or cow's milk
- 3/4 tsp cinnamon
- 6 tbsp maple syrup, can add more maple syrup to taste
- pinch of salt
- Add sweet potatoes (peeled and chopped into large chunks) to a pot on the stove with enough water to cover potatoes. Bring water to a boil and cook until potatoes are tender when punctured with a fork (approximately 10 to 15 minutes). Make sure those potatoes are well softened before moving to the next step. That's key to getting the creaminess we want!
- Remove from heat and drain water from potatoes. Add milk. Use a hand mixer to blend until smooth and creamy. Add more milk a little as a time until you achieve the desired consistency.
- Stir in cinnamon and maple syrup.
- Taste. Add more maple syrup if you want more sweetness.