Mashed potatoes are my favorite side dish. These Mashed Sweet Potatoes have the perfect sweet taste with maple and cinnamon mixed in. Perfect for any time of year, not just Thanksgiving!
How to make Mashed Sweet Potatoes:
Step one: Peel and dice sweet potatoes. Place them in a large pot and cover with water. Boil your potatoes until tender then drain. Once drained go ahead and return to pot.
- Tip: Boiling should take 15-20 minutes. Use a fork to poke the potatoes to tell if they are tender.
Step two: Next use a potato masher or hand mixer and mash potatoes.
- Tip: I used a potato masher in this recipe and you can see it's very textured and lumpy. If you want a smooth or whipped texture I suggest using the hand mixer.
Step three: Last mix in butter, brown sugar, nutmeg, cinnamon, and maple syrup with a hand mixer. Mash until you have the texture you enjoy.
Storing Tips:
- Fridge: Allow potatoes to cool and place them in an airtight container. Keep in the fridge for 3-4 days. Preheat in the microwave or stovetop.
- Freezer: Apottoes to cool then place them in a large freezer bag. Flatten as needed to ensure even freezing and to remove as much air as possible. Place flat in a freezer to store for up to 12 months.
Reheating Directions:
To reheat allow to thaw in the fridge overnight.
- Microwave: Place potatoes in a microwave-safe bowl and cook for 2-3 minutes until warm throughout. Stopping to mix ever 30-40 seconds.
- Stove-top: Place potatoes in a pot. Reheat over medium heat stirring occasionally. Add milk if needed.
Want even more sweet potato recipes? Check these out next:
Sweet Potato Fries: Sweet potato fries are a favorite of my husband! This recipe is so good and a great side dish option for just about any meal.
Taco Stuffed Sweet Potato: One of my favorite lunch recipes, so simple to make and so full of flavor.
Sweet Potato Casserole: This casserole is a must for the holidays! Nothing pairs better with a turkey or ham then this casserole.
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Mashed Sweet Potatoes
Ingredients
- 3 pounds Sweet potatoes (peeled and cube)
- 6 tablespoons Butter (cubed)
- 1 tablespoon Brown sugar
- ⅛ teaspoon Nutmeg
- ¼ teaspoon Cinnamon
- 2 tablespoons Maple syrup
Instructions
- Placed peeled and cubed sweet potatoes in a pot and cover with water. Boil your potatoes until tender then drain. Drain and return to pot.
- Use a potato masher or hand mixer and mash potatoes.
- Mix in butter, brown sugar, nutmeg, cinnamon, and maple syrup with a hand mixer. Mash until you have the texture you enjoy.
Notes
- Boiling should take 15-20 minutes. Use a fork to poke the potatoes to tell if they are tender.
- I used a potato masher in this recipe and you can see it's very textured and lumpy. If you want a smooth or whipped texture I suggest using the hand mixer.
- Fridge: Allow potatoes to cool and place them in an airtight container. Keep in the fridge for 3-4 days. Preheat in the microwave or stovetop.
- Freezer: Apottoes to cool then place them in a large freezer bag. Flatten as needed to ensure even freezing and to remove as much air as possible. Place flat in a freezer to store for up to 12 months.
- Microwave: Place potatoes in a microwave-safe bowl and cook for 2-3 minutes until warm throughout. Stopping to mix ever 30-40 seconds.
- Stove-top: Place potatoes in a pot. Reheat over medium heat stirring occasionally. Add milk if needed.
Nutrition
Yum! I am so ready for fall flavors. I'll have to give these a try soon.
Hope you enjoy them Emily!
These will be on my Thanksgiving table. Probably even on the table a few times this fall. Thanks for sharing and linking up at Your Inspired Design!
I love making these potatoes all fall long! Thanks or stopping by Holly!
Looks yummy! Thanks for linking up! Stopping by from Your Inspired Design Link Party.
Thanks Christine!
So yummy. My mom used to make this for Thanksgiving!
We love them! Thanks for coming by Sasha!
I can imagine the taste.I am sure my son would love this...
Yes my kids loved it! My oldest loves anything with syrup =)