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Maple Mashed Sweet Potatoes are a creamy, fragrant side dish that brings pure maple sweetness and velvety mashed sweet potatoes to your Thanksgiving spread or cozy fall dinners. Straight from my kitchen—where I’ve fine-tuned this fall recipe over twenty years—this mash balances rich orange tubers with real Grade A maple syrup, a hint of warming spices, and just enough sea salt to make every bite pop.
When autumn rolls around and the air turns crisp, I reach for this dish because it feels like a warm hug on the plate. Unlike those ultra-sugary, marshmallow-topped versions, this recipe relies on quality ingredients: vitamin-A-packed sweet potatoes, pure maple syrup, unsalted butter (or coconut oil for a dairy-free twist), and a whisper of cinnamon and orange zest. Data from the USDA shows that one medium sweet potato offers about 4 g of fiber and over 400% of your daily vitamin A—so you’re nourishing your guests as you delight them. Honestly, my family gobbles it up, and friends always ask for seconds. Whether it’s Thanksgiving, a chilly weeknight, or just because you need a little comfort food, this side dish never disappoints.
Why You’ll Love This Recipe
– Naturally sweetened: pure maple syrup replaces refined sugar
– One-pot prep: fewer dishes to wash afterward
– Cozy fall flavors: a hint of cinnamon and bright orange zest
– Ready in under 40 minutes: perfect for last-minute hosting
– Crowd-pleasing side dish: kids and adults alike ask for seconds
– Nutrient-rich: vitamin A, fiber, and antioxidants in every scoop
– Customizable: switch up spices or dairy-free milks on the fly
– Holiday-ready: a standout on Thanksgiving, Christmas, or any feast
Ingredients
– 3 lbs sweet potatoes (about 4 medium, firm and unblemished)
– ¼ cup pure Grade A maple syrup (dark for bold flavor; light if you prefer subtle)
– 3 Tbsp unsalted butter, softened (or vegan butter/coconut oil)
– ⅓ cup whole milk (or almond/cashew milk for dairy-free)
– ½ tsp fine sea salt (plus extra to taste)
– ¼ tsp ground cinnamon (optional, adds gentle warmth)
– Zest of ½ orange (or 1 Tbsp fresh orange juice for brightness)
– Freshly ground black pepper, to taste
– 2 Tbsp reserved cooking water (if needed for smoother mash)
(Tip: I love KerryGold butter and Calistoga whole milk; feel free to swap in your favorite brands.)
Directions
1. Peel and cube the sweet potatoes into roughly 1-inch pieces. This helps them cook evenly and mash easily.
2. Place potatoes in a large pot, cover with cold water, add a pinch of salt, then bring to a gentle boil over medium-high heat.
3. Cook until tender—about 15–18 minutes—when a fork slides through without resistance. Drain, reserving 2 Tbsp of the starchy cooking water.
4. Return potatoes to the pot; mash with a potato ricer or sturdy masher until mostly smooth (leave a few small lumps if you like a rustic texture).
5. Stir in butter and maple syrup immediately; let the heat melt them into the warm mash.
6. Pour in milk and orange zest, stirring until creamy. If the mixture feels stiff, drizzle in reserved cooking water one tablespoon at a time.
7. Season with sea salt, freshly ground pepper, and cinnamon (if using). Taste and tweak—this is where personal preference shines.
8. Transfer to a warmed serving dish, dot with an extra pat of butter, and garnish with a sprinkle of cinnamon or chopped pecans. For a lightly caramelized top, slide under the broiler on low for 1–2 minutes—watch it closely!
Servings & Timing
Makes 6–8 servings as a side dish
15 minutes prep, 20 minutes cook—35 minutes total
Variations
– Maple-Chipotle Mash: stir in ¼ tsp chipotle powder for a smoky kick
– Cranberry Swirl: gently fold in ½ cup tangy cranberry sauce
– Vegan Dream: swap butter and milk for coconut oil and coconut milk
– Herby Harvest: add 1 tsp chopped fresh rosemary or thyme
– Sweet & Spicy: mix in 2 Tbsp sriracha-maple sauce
– Crunch Topper: sprinkle toasted pecans, walnuts, or pumpkin seeds
Storage & Reheating
Store cooled mash in an airtight container:
• Fridge: up to 4 days
• Freezer: up to 3 months (divide into meal-size portions)
Reheat by microwaving on medium power—stirring halfway through—or bake in a 350 °F oven for 15 minutes, covered with foil.
Make-ahead tip: Prepare the mash a day in advance, refrigerate, then reheat and freshen with a little warmed milk or a pat of butter just before serving.
Notes
• Leaving a bit of peel on adds fiber and rustic charm, but peeling entirely gives a silkier mash.
• Taste after adding maple syrup—you might like it with 2 Tbsp instead of ¼ cup for a lighter sweetness.
• Orange zest brightens the richness and plays nicely against the natural sugars in the potatoes.
• For the smoothest texture, I swear by a good potato ricer or a food mill—no lumps, no problem!
FAQs
Q: Can I roast the sweet potatoes instead of boiling?
A: Absolutely—roast at 400 °F for 45–50 minutes, then scoop and mash for a deeper, caramelized flavor.
Q: My mash turned out too watery. What now?
A: Simmer it in the pot over low heat, stirring frequently, until excess liquid evaporates or stir in an extra peeled, mashed potato.
Q: Is this suitable for meal prep?
A: Yes—make it ahead, chill, then reheat gently; it actually tastes even better once the flavors meld overnight.
Q: Can I use canned sweet potatoes?
A: Fresh is best for texture and flavor, but if you must, drain well and adjust milk/maple quantities.
Q: How do I make this gluten-free?
A: This recipe is naturally gluten-free—no swaps needed.
Q: What dairy-free options work here?
A: Use full-fat coconut milk or almond milk and vegan butter or coconut oil in place of dairy.
Q: Any Instant Pot instructions?
A: Pressure-cook peeled cubes on high for 8 minutes, quick release, then mash as directed.
Conclusion
These Maple Mashed Sweet Potatoes are the perfect fall recipe—creamy, naturally sweet, and easy to whip up for Thanksgiving or any cozy dinner. Give this side dish a go, drop a comment below to share your favorite twist, and don’t forget to pin it for your upcoming holiday menu. Psst… if you’re hungry for more, check out my Autumn Side Dish Collection for even more cozy inspiration.
Maple Mashed Sweet Potatoes
Ingredients
- 3 lbs sweet potatoes about 4 medium, firm and unblemished
- 1/4 cup pure Grade A maple syrup dark for bold flavor; light if you prefer subtle
- 3 Tbsp unsalted butter, softened (or vegan butter/coconut oil)
- 1/3 cup whole milk (or almond/cashew milk for dairy-free)
- 1/2 tsp fine sea salt (plus extra to taste)
- 1/4 tsp ground cinnamon (optional, adds gentle warmth)
- Freshly ground black pepper to taste
- 2 Tbsp reserved cooking water (if needed for smoother mash)
Instructions
- Peel and cube the sweet potatoes into roughly 1-inch pieces. This helps them cook evenly and mash easily.
- Place potatoes in a large pot, cover with cold water, add a pinch of salt, then bring to a gentle boil over medium-high heat. Cook until tender—about 15–18 minutes—when a fork slides through without resistance. Drain, reserving 2 Tbsp of the starchy cooking water.
- Return potatoes to the pot; mash with a potato ricer or sturdy masher until mostly smooth. Stir in butter and maple syrup immediately; let the heat melt them into the warm mash.
- Pour in milk and orange zest, stirring until creamy. If the mixture feels stiff, drizzle in reserved cooking water one tablespoon at a time.
- Season with sea salt, freshly ground pepper, and cinnamon (if using). Transfer to a warmed serving dish, garnish, and serve.
