Mashed Sweet Potatoes
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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.
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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
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- 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.
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Hi! Jenn,
I made these for my husband and I. I was a bit worried he may not like as he isn’t a big fan of sweet vegetables. He absolutely loved these and I did too. Thanks so much for sharing. I look forward to making these again soon. And as other’s have said, you really need to use 100% pure maple syrup. Excellent!
Wow, this was so simple yet so good! On a whim I put the sweet potatoes in the air fryer for 30 minutes at 400 degrees and they were perfect. Didn’t want to heat up the house in Arizona!
Far too sweet with 6 tablespoons of maple syrup. Also too much butter. Both amounts of which are totally unnecessary because using less of each gives a beautiful subtle flavor when the natural sweetness of the potatoes comes out.
I’ve always wondered why Americans use so much sugar, cream and butter in their recipes, because it takes away the taste of the main ingredient. It’s unhealthy and why so many people are overweight.
This is a very nice recipe when less sugar and fat are added. I will be making it again.
IMO, no need for any sweetener with mashed potatoes. Let their natural sweetness shine. I only add butter, no need for milk either.
I was asked at the last minute to bring sweet potatoes for our family and friends thanksgiving. I was already making several other dishes and wanted something simple. Oh my did these deliver in flavor and simplicity! These will be the only ones I make.
Anxious to try this recipe. Would topping it with chopped toasted pecans work?
Yes, definitely!
These were spectacular and easy to make – made exactly as directed. I made them with my dad’s homemade syrup from Maine. Heavenly!!! Thanks for another great recipe.
These mashed sweet potatoes are incredible. Another home run for Jenn.
I did them in the Instant Pot.
Peeled the sweet potatoes, cut them into quarters legthwise (so they will not fall through the trivet)
Pressure cooked them for 10 minutes. Quick released and removed them from the Instant Pot
Set the Instant Pot to saute medium and melted the butter, the reduced it to saute low and whisked in the rest of the ingredients.
Set the instant pot to Keep Warm, added the sweet potatoes and mashed them.
Put the lid back on and they sat until ready to eat.
I liked how easy it was to make, didn’t dirty a lot of dishes. Mom loved it, Mom is hard to please. Thank you for recipe.
Such an easy way to make mashed sweet potatoes. I love this recipe. It’s so so good!
Can I use dried Thyme in place of the fresh in your mashed sweet potato recipe, and if so, how much?
Thanks – I’m serving them with your mustard glazed pork tenderloin.
Hi Kathleen, the time is just used as a garnish and if you’d like to use some dried thyme in place of the fresh, that’s fine; I would just sprinkle a bit on until you like the way it looks. 🙂 Hope you enjoy both the potatoes and the pork!
I’m getting ready to make these for my second Thanksgiving. Just reread the recipe and have some comments. Last year I boiled the potatoes because they were large. I’m going to try baking them this year. Other than that, I follow the recipe exactly, laid it out in a 9×13 pan, and topped with the topping from your other sweet potato casserole recipe. Then I wrapped it. Well I’m stuck them in the freezer, for less than a week, just so I cut down on last minute preparation. To say that they were good is an absolute understatement. They were fabulous, and one of the only things that was finished. I don’t take offense. Thanks for these recipes, and all the rest of them I use from your site. You are always my go-to blogger and have never had a problem with anything that you’ve posted. It’s all been delicious