A delicious and simple recipe for super creamy Mashed Sweet Potatoes with a hint of sweetness.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:8 servings 1x
4 pounds sweet potatoes peeled and cut in 2 inch chunks
1/2 cup butter cut in 1 tablespoon segments (salted or unsalted)
1/2 cup heavy whipping cream
2 tablespoons real maple syrup
salt and pepper to taste
Boil the potatoes in a large pot of lightly salted water for 15-20 minutes or until fork tender. Drain very well.
Place them in a food processor with the butter, cream and maple syrup. Pulse until smooth and creamy. Season with salt and pepper to taste.
If preferred bake the sweet potatoes at 400 degrees for about 1 hour. Let them cool a bit and then peel the skins off easily with your hands and proceed with adding the butter, cream and maple syrup.
A food processor is not absolutely necessary if you don’t mind a few lumps. Sweet potatoes are more fibrous than white potatoes so in order to get a super creamy texture you need to run them through a food processor.
If available use real maple syrup as it complements the mash perfectly. 2 tablespoons of brown sugar can be substituted for the syrup.
Whole or even 2% milk can be substituted for the heavy cream but the mash will be a little less creamy.
Season with plenty of salt, pepper and a little cinnamon if desired.
Keywords: how to make mashed sweet potatoes, how to mash sweet potatoes, easy mashed sweet potatoes