Mashed Sweet Potatoes
This post may contain affiliate links. Read my full disclosure policy.
Bake, mash, and enjoy! Learn the trick to fluffier and tastier mashed sweet potatoes. Bonus: you can make them ahead of time!
In my view, the best mashed sweet potatoes begin with baked sweet potatoes instead of boiled potatoes. Baking ensures a lighter, fluffier texture, avoiding the denseness that boiling can sometimes cause. This method does take about an hour in the oven, but it’s mostly hands-off, so you can focus on the rest of the meal or just relax. After the potatoes are baked and tender, mash them up and add a little something extra with maple syrup, butter, and a hint of fresh thyme. These simple additions complement the natural sweetness and earthiness of the potatoes beautifully.
This side dish is super versatile and pairs perfectly with a range of mains—think onion-braised beef brisket, sear-roasted pork tenderloin, a classic dry-brined turkey, or even a last-minute store-bought rotisserie chicken. Plus, you can prep it in advance and quickly reheat in the microwave, making it a convenient option for any gathering.
Table of Contents
“Truly the best sweet potatoes I remember in over fifty years of good eating…This is a keeper.”
What You’ll Need To Make Mashed Sweet Potatoes
Step-By-Step Instructions
Begin by pricking the sweet potatoes a few times each with a fork.
Set the potatoes on a foil-lined baking sheet.
Bake in a 350°F oven for 60 to 75 minutes, or until they give easily when you squeeze them.
While the sweet potatoes bake, melt the butter in a medium saucepan.
Add the maple syrup, milk, salt and pepper.
When the potatoes are cool enough to handle, cut them in half and scoop the flesh out into the butter mixture. Mash with a potato masher or fork.
Keep mashing until the potatoes reach the desired consistency.
Transfer the potatoes to a bowl, add a pad of butter if desired, and sprinkle with fresh thyme.
You May Also Like
Mashed Sweet Potatoes
Bake, mash, and enjoy! Learn the trick to fluffier and tastier mashed sweet potatoes. Bonus: you can make them ahead of time!
Ingredients
- 3 pounds medium-sized sweet potatoes (3 or 4)
- 6 tablespoons unsalted butter
- 6 tablespoons pure maple syrup
- ½ cup milk
- 1½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- Fresh thyme leaves, for serving (optional)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with foil for easy clean-up.
- Prick each sweet potato 3 to 4 times with a fork. Place on the prepared baking sheet and bake until tender, 60 to 75 minutes; turn the potatoes over halfway through baking.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add the maple syrup, milk, salt and pepper. Turn off the heat and set aside.
- When the sweet potatoes are cooked and cool enough to handle, cut them in half. Holding them in one hand with an oven mitt, scoop the warm flesh out into the pan with the butter mixture. Over low heat, mash the potatoes with a potato masher or fork until smooth. Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with fresh thyme (if using). Serve hot.
- Note: These sweet potatoes can be made entirely ahead of time. Before serving, stir in a bit of milk and reheat on the stovetop or in the microwave.
Nutrition Information
Powered by 
- Per serving (6 servings)
- Calories: 362
- Fat: 12g
- Saturated fat: 8g
- Carbohydrates: 60g
- Sugar: 23g
- Fiber: 7g
- Protein: 4g
- Sodium: 816mg
- Cholesterol: 33mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn… these are the best sweet potatoes! Can I make these 2 days ahead. I am having 23 for dinner and want to make ahead as much as possible.
So glad you like them! Yes, you can make them 2 days ahead. I’d reheat them in the microwave or on the stove (and add a little milk if they need thinning out). Hope everyone enjoys!
Any suggestions for leftovers? I made too much!
Hi Allise, you could make mashed potato pancakes — there are plenty of recipes for them online or add them to a soup as a thickener.
Thanks for great recipes, this is favorite!!
I did make the recipe and the only thing different is that I did boil them, I didn’t have time to bake them, I mashed the potatoes after adding all the ingredients plus I also added a little cinnamon for extra flavor and then I put them through my potato ricer and they came out nice and fluffy and everyone enjoyed them and so did I. Great recipe!
This is our family’s favorite sweet potato recipe. The chipotle sweet potato recipe comes in at a close second. Thank you, Jenn.