Mashed Sweet Potatoes
This post may contain affiliate links. Read my full disclosure policy. Discover the secret to the fluffiest mashed sweet potatoes—simple, cozy, and the perfect side dish for any meal! The best mashed sweet potatoes, in my book, start with baked sweet potatoes—not boiled. Baking gives them a light, fluffy texture, while boiling can make them dense. It takes about an hour but is mostly hands-off, giving you time to focus on the rest of the meal or just relax. Once they’re tender, mash them with maple syrup, butter, and a little fresh thyme—it’s all you need to make their natural sweet, earthy flavor shine. Mashed sweet potatoes pair well with brisket, pork tenderloin, turkey, or even a store-bought rotisserie chicken. They can also be made ahead and reheated in the microwave, making them a stress-free side dish for any meal! “Truly the best sweet potatoes I remember in over fifty years of good eating…a keeper.” What You’ll Need To Make Mashed Sweet Potatoes Sweet Potatoes: Baking caramelizes their natural sugars, making the mash extra delicious. And don’t be fooled by labels—those “yams” in the store are almost always sweet potatoes! Unsalted Butter: Adds that creamy richness we all love in mashed sweet potatoes. Pure Maple Syrup: A touch of caramel-like sweetness that takes the flavor up a notch. Milk: Makes the mash smooth and velvety. Fresh Thyme: A pop of earthy freshness that pairs perfectly with the sweet potatoes. Jump to the printable recipe for precise measurements Sweet Potatoes: Baking caramelizes their natural sugars, making the mash extra delicious. And don’t be fooled by labels—those “yams” in the store are almost always sweet potatoes! Unsalted Butter: Adds that creamy richness we all love in mashed sweet potatoes. Pure Maple Syrup: A touch of caramel-like sweetness that takes the flavor up a notch. Milk: Makes the mash smooth and velvety. Fresh Thyme: A pop of earthy freshness that pairs perfectly with the sweet potatoes. Jump to the printable recipe for precise measurements Step-By-Step Instructions Begin by pricking the sweet potatoes a few times each with a fork. Bake 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. Transfer the potatoes to a bowl, add a pad of butter, and sprinkle with thyme. You May Also Like RecipeComments (69)Add Comment Recipe Comments (69) Add Comment 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) 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. 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 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: Gluten-Free AdaptableVegetables & SidesVegetarianAmerican Gluten-Free Adaptable Vegetables & Sides Vegetarian American