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
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Sweet potato: I use an extra-large sweet potato. You can use smaller ones and microwave them for a shorter time.
- 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.
- Cinnamon: Adds flavor, depth, and warmth.
A Savory Version
For a savory version, omit the maple syrup and cinnamon. Add ¼ cup of grated Parmesan and ½ teaspoon of garlic powder. If the mash is too thick for your taste, stir in extra milk or water. The photo below shows the savory version topped with chives for extra flavor.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Microwave the sweet potato and set it aside. 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 Tips
- 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'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.
- Feel free to add extra milk or even just water to achieve your desired consistency. I like a thick, hearty mash, but you might like it creamier.
Recipe FAQs
Sweet potato skin is edible. I like to remove it 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, but you will need to add extra milk, since they are drier and starchier.
Sure! Substitute coconut oil for the butter and full-fat canned coconut milk for the milk.
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 just as good as the freshly made dish, unlike regular potatoes, which are best eaten fresh.
To freeze the leftovers, cool them completely and then freeze them in a freezer-safe container for up to three months. Thaw them in the fridge overnight, and then reheat in the microwave or over medium heat on the stovetop, adding 1-2 tablespoons of water if necessary.
The photo below shows one of my favorite uses for the savory version's leftovers - I like to serve them for an easy lunch with a couple of fried eggs. I also happened to have leftover steamed asparagus, so I added that as well. 
Serving Suggestions
This versatile side dish pairs well with a wide range of main dishes. I often serve it with one of the following:
- Roasted pork tenderloin
- Beef tenderloin roast
- Oven-baked salmon
- Braised short ribs
- Country-style ribs
The photo below shows the mash served with honey garlic chicken and sauteed spinach. It was a fabulous meal! The sweetness of the mash paired well with the subtle sweetness of the chicken.
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. Feel free to add extra milk or even just water to achieve your desired consistency. I like a thick, hearty mash, but you might like it creamier.
- Taste the mash to see if you'd like to add more salt or cinnamon, then transfer it to a serving bowl and serve.
Notes
- If you can't find an extra-large sweet potato, 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 full-fat canned coconut milk and the butter with coconut oil.
- For a savory version, omit the maple syrup and cinnamon. Add ¼ cup of grated Parmesan and ½ teaspoon of garlic powder. Add extra milk if needed.
- 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 the cooled mash for up to three months in a freezer-safe container. Thaw it in the fridge overnight. Once it's thawed, reheat it in the microwave or on the stovetop over medium heat, adding water if needed.
- 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.
