Mashed Sweet Potatoes

5 from 1 vote

Essential for the holidays and a weeknight side dish staple, Mashed Sweet Potatoes are a crowd favorite! With just 6 ingredients, this quick and easy healthy vegetable is one you'll make again and again! Not overly sweet, ultra buttery and creamy, and pairs well with any main course.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: to 12

Calories: 164kcal

Author: Meryl Downing

Ingredients

4 sweet potatoes (about 5 pounds)
6 Tablespoons butter divided
¼ cup heavy cream
2 teaspoons maple syrup
1 teaspoon kosher salt

Instructions

Wash and peel the sweet potatoes, removing any bad or black spots. Slice into 1 inch rounds and then chop the rounds into quarters. Add the large chunks to a pot covering the potatoes with cold water.
Bring to a boil over high heat and cook until soft, about 30 minutes. Drain well in a colander.
Return the sweet potatoes to the hot pot. Add 4 Tablespoons of butter, heavy cream, maple syrup, and sprinkle with salt. Mash well with a potato masher.
Transfer to a serving dish and smooth the top with a spoon. Dot with the remaining 2 Tablespoons of butter and serve.

Notes

Test your sweet potatoes for doneness with a fork. If they break apart in the water, they're done.
Drain your sweet potatoes very well in a colander, shake it and let it sit a bit!
Make Ahead - You can peel and chop your potatoes a day in advance and store in the pot of water in the refrigerator. You can even store the pot in the trunk of your car in cold climates if you have a full refrigerator for the holidays!
Leftover Sweet Potatoes can be refrigerated or frozen in 1 cup portions and can be used in place of canned pumpkin for baking. Delicious in Chocolate Pumpkin Muffins or Pumpkin Waffles.
Butter and Maple Syrup Amount - The butter and maple syrup amounts can be adjusted up or down to your liking. You can also substitute brown sugar.

Nutrition