Maple Mashed Sweet Potatoes
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.
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.
Notes
I love KerryGold butter and Calistoga whole milk; feel free to swap in your favorite brands.
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