Name: Mashed Sweet Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 6 medium sweet potatoes, peeled and cubed; 0.75 cup warm 2% milk, or as needed; 0.5 cup softened butter, cut into chunks; 0.75 cup maple syrup, or to taste

Cook Time: 25 minutes

These easy mashed sweet potatoes are beautiful in their simplicity. Subtly sweet and wonderfully creamy, you'll come back to this mashed sweet potato recipe again and again.

Ingredients:

6 medium sweet potatoes, peeled and cubed
3/4 cup warm 2% milk (or as needed)
1/2 cup softened butter, cut into chunks
3/4 cup maple syrup (or to taste)

How to Make Mashed Sweet Potatoes:

Follow these simple steps to prepare creamy mashed sweet potatoes:

Step 1: Begin by gathering all of your ingredients.
Step 2: Bring a large pot of salted water to a boil. Add the sweet potatoes, reduce the heat to medium-low, and simmer for 20 to 30 minutes, or until the potatoes are tender.
Step 3: Drain the sweet potatoes and transfer them to a bowl.
Step 4: Use a potato masher to mash the potatoes until mostly smooth.
Step 5: Gradually add the warm milk, a little at a time, stirring until the potatoes reach your desired consistency.
Step 6: Stir in the butter and maple syrup until the butter has melted and everything is well combined.
Step 7: Serve the mashed sweet potatoes warm and enjoy!

How to Serve: These mashed sweet potatoes are a perfect side dish for holidays or any weeknight meal. They pair beautifully with other seasonal sides like roasted Brussels sprouts or a fresh fall salad.

How to Store: Leftovers can be stored in a shallow, airtight in the refrigerator for up to four days. To reheat, simply add a splash of milk and warm them on the stove or in the microwave.

How to Freeze: Let the mashed sweet potatoes cool completely, then portion them into zip-top bags or freezer-safe s. For added protection, wrap them in foil before freezing. They will last up to six months in the freezer. To reheat, thaw them in the refrigerator.

Cooks Note: If you don't have maple syrup, you can substitute it with brown sugar or honey for a slightly different flavor. Garnish with chopped pecans and a sprinkle of cinnamon, or even a dash of freshly cracked black pepper for extra flair!

Nutrition Facts (per serving):

Calories: 353
Fat: 16g (21% Daily Value)
Saturated Fat: 10g (51% Daily Value)
Cholesterol: 43mg (14% Daily Value)
Sodium: 160mg (7% Daily Value)
Total Carbohydrates: 51g (19% Daily Value)
Dietary Fiber: 3g (12% Daily Value)
Total Sugars: 32g
Protein: 3g (6% Daily Value)
Vitamin C: 17mg (19% Daily Value)
Calcium: 102mg (8% Daily Value)
Iron: 1mg (8% Daily Value)
Potassium: 430mg (9% Daily Value)

Note: Nutritional values are based on a 2,000-calorie diet and may vary depending on specific ingredients used. Always consult with a healthcare professional for personalized dietary advice.

Mashed Sweet Potatoes Recipe

Comments

Kevin Baker

09/27/2025 01:15:07 PM

I tried a variation on this recipe and it turned out wonderfully! I boiled 2 sweet potatoes and 1 carrot, then mashed them together with 1/4 cup of milk, 2 tablespoons of honey, and 1 tablespoon of margarine. It was absolutely delicious! I will definitely be making it again. As a bonus, I also tried making this with a crispy topping. After mashing the vegetables, I transferred them to a casserole dish. In a separate bowl, I mixed together 1 tablespoon of melted butter, 1/2 cup of crushed bran flakes, 1/4 cup of pecans, and 2 tablespoons of brown sugar. I sprinkled this mixture on top of the mashed vegetables and broiled it in the oven until the topping was lightly browned. The result was fantastic! Highly recommend trying this variation for a tasty twist on the original recipe.

Thomas Flores

09/24/2025 07:17:07 PM

I really enjoyed this recipe for its simplicity. I made a few changes by omitting the syrup and adding pecans. Here are the modifications I made: after boiling and draining the sweet potatoes, I transferred them to an oven-safe pie dish, hand-mashed them, added butter, brown sugar (starting with half of a 1/4 cup and adjusting for sweetness), milk, and mixed everything in the dish. Once I was satisfied with the taste, I smoothed the top for a nice presentation. I then adorned the dish with whole pecans for decoration, crumbled fresh pecans on top, drizzled honey over them, and baked it for around 20-30 minutes. The dish turned out incredibly delicious - even those who don't usually like sweet potatoes devoured it! And the best part is, it was so easy to make!

Donna Evans

09/26/2025 08:32:49 AM

Absolutely loved it! I had a feeling that the large ingredient quantities indicated this recipe would be quite sweet, so I decided to halve everything (except for the potatoes, naturally). While mixing the potatoes, I added a touch of cinnamon, which elevated the flavor beautifully. The end result was perfect - incredibly sweet but in the best way possible. I will definitely be making this dish many more times. A solid 5-star rating from me!

Kelly Rivera

09/24/2025 07:54:29 PM

Delicious! I doubled the amount of sweet potatoes and used 3/4 cup of half and half in addition to 3/4 cup of maple syrup. I also included a teaspoon of vanilla extract and 1/3 cup of brown sugar to the boiling water. This dish is so tasty, it could easily pass as a dessert!

Michael Perez

09/26/2025 04:49:17 AM

I enjoy preparing these sweet potatoes with reduced butter and maple syrup. A simple way to adjust the taste is by testing with half of each ingredient after mashing the potatoes. I prefer adding the butter first to allow it to melt, and have had success using vanilla almond milk. I like to include a touch of vanilla and crushed pecans for extra flavor. By reducing the amount of butter and maple syrup, these can be a great low-calorie side dish option. As I live alone, I typically enjoy a hot serving right after preparing it and store the rest in small airtight containers. I find them just as delightful cold as a snack. I've kept mine in the fridge for a couple of weeks with no issues.