Mashed Sweet Potatoes

Mashed Sweet Potatoes

5 from 6 reviews

A delicious and simple recipe for super creamy Mashed Sweet Potatoes with a hint of sweetness.


  • 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


  1. Boil the potatoes in a large pot of lightly salted water for 15-20 minutes or until fork tender.  Drain very well.
  2. 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

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