Mashed Sweet Potatoes

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!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: Mashed Sweet Potatoes

Servings: servings

Author: Jennie Duncan

Ingredients

3 pounds Sweet potatoes (peeled and cube)
6 tablespoons Butter (cubed)
1 tablespoon Brown sugar
1/8 teaspoon Nutmeg
1/4 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.

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.

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