Creamy Mashed Sweet Potatoes

This easy 20-minute recipe for mashed sweet potatoes enhances the potatoes' naturally sweet flavor with butter, maple syrup, and cinnamon.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 202kcal

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.

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.