- Prep 5min
to 2 1/2 lb red garnet sweet potatoes (pink)
cup heavy whipping cream
tablespoons butter, softened
cup miniature marshmallows
Peel and cut sweet potatoes in large chunks. In 5-quart saucepan, place sweet potatoes and water to cover. Cover and heat to boiling over medium-high heat. Reduce heat to medium; cover and simmer 25 to 30 minutes or until fork inserted in potato goes through easily. Drain. Place in large bowl. Cover with foil. Let stand 5 minutes.
Mash sweet potatoes with potato masher while warm.
Add maple syrup, cream, butter and marshmallows.* Mix with spatula until marshmallows melt. Serve.
- If desired, serve with 3 tablespoons toasted chopped pecans on top.
- *If marshmallows do not melt completely, cover bowl. Place in microwave on High 1 minute. Stir and serve.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- This sweet potato dish with maple syrup, cream and marshmallows will make you the star of the party!
Maple butter mashed sweet potatoes
Creamy mashed sweet potatoes is such a luscious side dish for pretty much anything and is a regular feature on our family’s menu. From quick weeknight dinners where it’s served alongside chicken or pan-seared fish or as part of a feast for Sunday lunch (it is particularly fabulous served with roast chicken and crunchy potatoes).
This version is our family’s favorite and is flavored with maple syrup, butter and thyme. It’s luscious and creamy and totally delicious and will make the perfect Thanksgiving side dish.
Note: full ingredients list & measurements provided in the Recipe Card, below.
- Sweet potatoes – my favorite sweet potatoes to use are garnet sweet potatoes. They have a reddish skin and beautiful orange color.
- Butter – because the flavor of the brown butter is really on display in this recipe, you want to use the good stuff! Look for a butter made from the milk pasture-raised cows with a deep yellow color for the best flavor.
- Coconut milk – the flavor of full fat canned coconut milk works really well in this recipe. Feel free to use almond milk instead, if you prefer.
- Maple syrup – adds just a touch of sweetness to the already slightly sweet potatoes.
- Vanilla extract – an absolutely delicious addition.
- Warming spices – instead of simply using cinnamon, this recipe calls for ground ginger and allspice as well for even more flavor.
How To Make Mashed Sweet Potatoes
The key to making creamy mashed sweet potatoes is not to boil them too long, otherwise they get watery and mushy. Start by adding some salt to a medium size pot of boiling water and add the peeled and cubed sweet potatoes. Only cook them for 7-10 minutes, until they are fork tender, meaning they still have a touch of resistance and are not completely soft.
Drain the sweet potatoes but make sure to save 1 cup of the cooking liquid in case you need to thin out the mash later on. Add the hot potatoes to a blender along with grass-fed ghee or butter, maple syrup, orange zest and juice, vanilla bean paste, spices, and salt. The combination of savory spices with dessert flavors is pure magic!
Blend on high and use a plunger attachment if you have it. The blender will whip lots of air into the sweet potato mash and make the texture light and silky. If the mash is too thick, and a splash of the reserved cooking water. Check for seasoning, you will most certainly need more salt and perhaps more maple syrup.
You can skip using the food processor and just mash potatoes with a fork or potato masher, but they are especially creamy when you food process them.
Wash unpeeled sweet potatoes well, then use a fork to make a series of punctures all around. Place sweet potatoes on a foil- lined baking sheet and roast in the oven until soft when poked with a fork (about 2 hours).
Meanwhile, melt butter in a medium saucepan over medium- low heat until fragrant. Whisk in maple syrup and thyme.
Peel sweet potatoes. Discard (compost!) the peels, then put the sweet potato flesh into a food processor. Add the butter-maple mixture and puree, drizzling in the olive oil with the motor running. Process until smooth and creamy.
Rewarm if needed and season with salt and freshly ground black pepper to taste.
Substitutions and variations
Leave the skin on the sweet potatoes: for a more rustic taste, simply leave the skin on the sweet potatoes.
Use another milk: Any type of dairy-free milk works. Use coconut milk for added flavor and creaminess.
Roasting the sweet potatoes: Instead of steaming the sweet potatoes, try roasting them. To roast, preheat oven to 400°F. In a medium bowl, toss sweet potatoes with avocado oil, cinnamon, salt, and pepper. On a baking sheet lined with parchment paper, lay the sweet potatoes in a single layer.
Garnish with fresh herbs: Add crushed garlic and fresh herbs for a savory flavor. Some of my favorite include chives.
Add additional toppings: Add chopped nuts, fruit, and other toppings for added flavor. Check out Eat with Clarity's sweet potato breakfast bowl for a filling breakfast idea.
Roast for about 30 minutes, until the sweet potatoes are tender. Once cool enough to handle, add the roasted sweet potatoes back into the bowl. Add in the remaining ingredients and mash.
Boiling the sweet potatoes: Sweet potatoes can also be boiled in water if you don't have a steamer basket on hand. Simply pour enough water to cover the sweet potatoes and boil until cooked through. Turn off the stove and drain the sweet potatoes.
Maple-Mashed Sweet Potatoes
Preheat the oven to 350 degrees. Pierce each sweet potato several times with a fork and place in a baking pan or on a rimmed baking sheet. Bake until very tender when pierced with a fork, about 1 hour 15 minutes. Remove from the oven and let rest until cool enough to handle, about 20 minutes.
Meanwhile, in a small saucepan, melt the butter over medium heat stir in the maple syrup. Bring to a boil, then remove from the heat and cover with foil to keep warm.
Cut the sweet potatoes in half and scoop the flesh into a large bowl, discarding the skins mash with a potato masher. Stir in the warm butter mixture and milk. Mash to combine season with salt and pepper.
Transfer the mashed sweet potatoes to a microwave-safe dish or serving bowl and cover with foil. Just before serving, remove the foil and microwave on high power in 2-minute increments, stirring in between, until heated through.
Creamy Mashed Sweet Potatoes Recipe
Hood® Sour Cream is the secret ingredient in these creamy mashed sweet potatoes. It adds a unique flavor that regular mashed sweet potatoes just don’t have. I always have a container of Hood® Sour Cream in the refrigerator. It’s the perfect topping and ingredient for so many of our favorite dishes. As a Hood® Sour Cream Ambassador, I’ve shared the ways that I enjoy using sour cream in my family’s favorite recipes. I also wrote about my Puff Pastry Vegetable Tart Recipe that uses Hood® Sour Cream as well.
Hood® Sour Cream can allow you to create easy meals in a pinch with less prep time and more family time. Hood® Sour Cream is all natural, with no preservatives or artificial ingredients. This recipe was inspired by a weekly winner from Hood Sour Creams Fast Family Meals contest on Country 102.5’s website.
As a note, if time is an issue, instead of boiling the sweet potatoes, you can microwave them. Check your microwave for the appropriate time but it generally takes 5-8 minutes. Be certain to pierce the skin before microwaving. If you choose to microwave your potatoes, remove the skin afterward rather than keep it on.
You can easily substitute this Creamy Mashed Sweet Potatoes Recipe for traditional mashed potatoes. It also makes a great side dish alternative for holidays. Since sweet potatoes are already sweet, I only add a small amount of real Vermont maple syrup to it for added flavor. You could easily leave out the maple syrup if you wanted or substitute another healthy sweetener like honey or agave syrup.
Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.
Maple Mashed Sweet Potatoes
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Sweet potatoes are often gussied up with pecan streusel or baked into a flaky pie crust for the holidays, but sometimes a simple mash is just as good. In this recipe whole sweet potatoes are baked rather than boiled, to keep them from getting waterlogged, then mashed with melted butter, cream, and maple syrup. Serve this tasty side for Thanksgiving with roasted turkey, or on a weeknight with roasted chicken or braised short ribs.