Maple Mashed Sweet Potatoes
This mashed sweet potato recipe is perfect for the holidays, or just as a side dish for a cozy dinner at home.
I can’t believe it’s taken me almost 11 years of blogging to share my mashed sweet potato recipe, but here we are! I have to be honest that I don’t always love the consistency of mashed sweet potatoes, but adding the heavy cream really helps to give them a nice creamy texture and I think you’ll agree.
This easy mashed sweet potatoes recipe is creamy and cozy with a touch of sweetness from the maple syrup, and earthy, herbaceous flavors from the thyme. It’s also wonderful to make ahead! Roast and mash the potatoes a day ahead, then reheat with the cream and butter before serving.
I do recommend that you roast the potatoes, because it really brings out a nice caramel flavor in the potatoes. But it is totally fine if you prefer to boil them!
If you choose to boil them, just peel the potatoes, then boil in a large pot until easily pierced with a fork, then proceed with the rest of the recipe.
Recipe Substitutions and Additions
There are plenty of ways to customize your mashed sweet potatoes! Here are a few ideas:
- Instead of the heavy cream, use sour cream or plain Greek yogurt for a tangy addition.
- Instead of the maple syrup, use brown sugar.
- Add 1/2 teaspoon of garlic powder for an extra savory flavor.
- Add a dusting of cinnamon or a pinch of nutmeg or allspice for extra warm, seasonal spices.
- Add a pinch of seasonal, fresh herbs. Rosemary, fresh thyme and sage are amazing options.
Serving Suggestions
Of course, these mashed sweet potatoes are perfect for Thanksgiving as an alternative to sweet potato casserole with marshmallows. Serve alongside fried turkey, turkey schnitzel or smoked turkey, green bean casserole and a harvest salad!
Or make these as a wonderful side dish for nearly any protein. It’s awesome on the side of grilled ribeye, fried chicken breast, grilled cedar planked salmon or bacon wrapped chicken thighs.
Storing Leftover Mashed Sweet Potatoes
Store leftover mash potatoes in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, or in the microwave in 30 second intervals. You may need to stir in a bit of cream, milk or melted butter to help them loosen up.
You can also freeze mashed sweet potatoes! Allow them to cool to room temperature, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat gently.
I hope you love these mashed sweet potatoes! If you make them, I’d love to hear how it went in the comments below.
Maple Mashed Sweet Potatoes
Ingredients
- 6 sweet potatoes, medium, scrubbed, about 3 pounds
- 4 tablespoons butter, unsalted, melted
- 1/3 cup heavy cream
- 2 tablespoons maple syrup
- 1/2 teaspoon ground thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cinnamon
- 1 pinch cayenne pepper, ground (optional)
- chopped fresh parsley, fresh thyme, for garnish (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper of aluminum foil.
- Place whole sweet potatoes on the baking sheet and roast for 50 to 60 minutes, or until very tender when pierced with a fork.
- Let potatoes cool slightly, then peel and transfer to a large mixing bowl.
- Add melted butter, heavy cream, maple syrup, thyme, salt, and pepper to the bowl.
- Mash until smooth and creamy, using a hand mixer or potato masher.
- Taste and adjust seasoning as needed. Garnish with fresh herbs before serving, if desired. Enjoy!
