This easy 20-minute recipe for mashed sweet potatoes enhances the potatoes' naturally sweet flavor with butter, maple syrup, and cinnamon. It's an ideal side dish for a weeknight dinner or your holiday table.
When cooked in the microwave and mashed with butter and cinnamon, sweet potatoes are a real treat. These additions make the naturally delicious root vegetable even more palatable. The preparation is done entirely in the microwave, making this one of the easiest side dishes in my collection.
Ingredients
You'll only need six ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview:
- Sweet potato: I use an extra-large sweet potato. You can use smaller ones and microwave them for a shorter time.
- Butter: I use unsalted butter.
- Whole milk: You can substitute it with heavy cream or half-and-half.
- Maple syrup: Honey works, too, but using it will result in a slightly thicker mash.
- Kosher salt: Just a pinch to highlight the other flavors.
- Cinnamon: Adds flavor, depth, and warmth.
Variations
- To make a dairy-free version, replace the milk with well-stirred, full-fat canned coconut milk or plant-based heavy cream. Replace the butter with coconut oil (choose refined coconut oil if you don't want a slightly coconut-like flavor).
- For a savory version, omit the maple syrup and cinnamon. Add ¼ cup of grated Parmesan and ½ teaspoon of garlic powder. Both versions are excellent - it's up to you whether you prefer the sweet or savory one.
Instructions
See the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by microwaving the sweet potato. Add the remaining ingredients to a microwave-safe bowl and gently heat the mixture in the microwave.
Peel the potato and mash it. You can mash it right on the cutting board.
Add the mash to the butter-maple mixture and mix well. That's it! So easy.
Recipe Tip
I like a fairly rustic mash, so I use a fork to mash the sweet potato and a rubber spatula to smooth it out. For a smoother mash, you can use an electric hand mixer at the lowest speed.
Recipe FAQs
This is entirely up to you and depends on the texture you prefer. Sweet potato skins are edible. I like to remove the skin for a smoother texture, but some people like the mash chunkier.
If you leave the skin on, it's best to use your food processor for mashing. If you mash by hand, you'll be left with fairly big chunks of skin.
Yes! You can't make regular mashed potatoes in a food processor. Their high starch content will create a gummy paste. However, sweet potatoes don't have as much starch, so it's okay to use a food processor when pureeing them.
Add small amounts of creamy dairy (such as butter and whole milk). It doesn't take much because sweet potatoes have a naturally creamy texture.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. This is one of those recipes where the leftovers taste almost as good as the freshly made dish, unlike regular potatoes, which are best eaten fresh.
You can also freeze this mash for up to three months. Thaw it in the fridge overnight. Once it's thawed, reheat it in the microwave.
Serving Suggestions
This versatile side dish pairs well with many main dishes! I often serve it with one of the following:
Recipe Card
Creamy Mashed Sweet Potatoes
Video
Ingredients
- 1 sweet potato - extra-large, unpeeled, washed and dried; 20 ounces
- 3 tablespoons unsalted butter
- 3 tablespoons whole milk
- 1 tablespoon maple syrup
- ⅛ teaspoon Diamond Crystal kosher salt
- ⅛ teaspoon ground cinnamon
Instructions
- Pierce the sweet potato with a fork on all sides. Microwave it on high for about 4 minutes per side until it's very tender and the flesh is easily pierced with a fork. Let it stand for 5 minutes until cool enough to handle.
- Meanwhile, in a medium microwave-safe bowl, add the butter, milk, maple syrup, kosher salt, and ground cinnamon. Microwave to heat through, 50-60 seconds. Don’t allow the mixture to boil.
- On a cutting board, use your fingers to peel the cooked sweet potato. Roughly mash it with a fork right on the cutting board, then transfer the mash to the bowl containing the warm butter mixture.
- Keep mixing and mashing with a fork (or a hand masher) until the mash is uniform and smooth, about 1 more minute. It won't be perfectly smooth unless you use a hand mixer or an immersion blender. But I like it a bit rustic. When done mixing, I like to use a rubber spatula to smooth it out.
- Transfer the mash to a serving bowl. Serve immediately.
Notes
- If you can't find an extra-large sweet potato, you can use two smaller ones. Microwave the two of them together for about 3 minutes per side or until they can be easily pierced with a fork. They should be very tender.
- To make a dairy-free version, replace the milk with well-stirred, full-fat canned coconut milk or plant-based heavy cream. Replace the butter with coconut oil (choose refined coconut oil if you don't want a slightly coconut-like flavor).
- For a savory version, omit the maple syrup and cinnamon. Add ¼ cup of grated parmesan and ½ teaspoon of garlic powder. Both versions are excellent - it's up to you whether you prefer the sweet or the savory one.
- I like a fairly rustic mash, so I use a fork to mash the sweet potato and a rubber spatula to smooth it out. For a smoother mash, you can use an electric hand mixer at the lowest speed.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze this mash for up to three months. Thaw it in the fridge overnight. Once it's thawed, reheat it in the microwave.
- This is not a low-carb recipe.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
