Mashed Sweet Potatoes
These mashed sweet potatoes are easy to make, creamy, and seasoned with a touch of maple syrup and ground cinnamon. Great holiday side dish!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds sweet potatoes
- 1/4 cup milk
- 3 tablespoons unsalted butter
- 2 teaspoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1 pinch kosher salt
- chopped candied pecans, (for topping (optional))
Instructions
- 1
Stovetop Method
- 2
Fill a large Dutch oven or stockpot about halfway with water. Place on the stovetop over high heat and bring the water to a boil. While water is coming to a boil, peel and dice sweet potatoes into small-medium cubes.
- 3
Carefully add diced sweet potatoes and cook for 15-20 minutes, until sweet potatoes are fork tender. Remove pot from heat and carefully drain the water.
- 4
Transfer sweet potatoes to a mixing bowl and add milk, butter, maple syrup, ground cinnamon and salt. Mash everything together with a potato masher for a chunkier rustic mash, or blend with an immersion blender for a super creamy mash.
- 5
Garnish with chopped candied pecans, an extra pat of butter and serve immediately.
- 6
Oven Method
- 7
Preheat oven to 400°F. Cover a large baking sheet with aluminum foil and spray with nonstick cooking spray.
- 8
Wash the outside of the sweet potatoes and prick each one a few times with a fork. Place the sweet potatoes on the prepared baking sheet and bake for 50-70 minutes, until the sweet potatoes are fork tender. (Bake time will vary depending on the size of the potatoes.)
- 9
Remove from oven and let them sit on the counter until they're cool enough to handle. Peel off the skins and place the peeled sweet potatoes in a mixing bowl.
- 10
Add milk, butter, maple syrup, ground cinnamon and salt. Mash everything together with a potato masher for a chunkier rustic mash, or blend with an immersion blender for a super creamy mash. (Add more milk if the potatoes aren't as creamy as you'd like them to be.)
- 11
Garnish with chopped candied pecans, an extra pat of butter and serve immediately.