Mashed Sweet Potatoes with Maple & Thyme

Tested & Perfected Recipes

These mashed sweet potatoes are jazzed up with butter, maple syrup and thyme. Perfect for the holidays!

mashed sweet potatoes

Mashed sweet potatoes are delicious on their own, but I’m always tempted to gild the lily just a bit. Here, I’ve mashed them with butter, maple syrup and thyme to bring out their sweet, earthy flavor. It’s the perfect side to my Onion Braised Beef Brisket or Sunday Night Roast Chicken (or even a store-bought rotisserie chicken) — and it’s so easy! You’ll need to allow one hour of hands-off cooking time to bake the potatoes, but you can make the whole dish ahead of time.

What you’ll need to make mashed sweet potatoes


How to make Them

Begin by pricking the potatoes with a fork and baking in a 400°F oven for 45 minutes to 1 hour. When they’re done, they’ll 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.


And then mash in the fresh thyme.


Serve and enjoy!


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Mashed Sweet Potatoes with Maple & Thyme

These mashed sweet potatoes are jazzed up with butter, maple syrup and thyme. Perfect for the holidays!

Servings: 4-6


  • 3 pounds medium-sized sweet potatoes
  • 6 tablespoons unsalted butter
  • 6 tablespoons pure maple syrup
  • 1/2 cup milk
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon fresh minced thyme, plus a few sprigs for garnish


  1. Preheat the oven to 400°F. Line a baking sheet with foil for easy clean-up.
  2. Prick each sweet potato 3-4 times with a fork. Place on baking sheet and bake until soft, 45 minutes to 1 hour.
  3. 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.
  4. 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 flesh out into the pan with the butter mixture. Over low heat, mash the potatoes with a potato masher or fork until smooth and warm throughout. Stir in the thyme. Taste and adjust seasoning, if necessary (I usually add 1/4 teaspoon more salt). Transfer to a platter, garnish with thyme sprigs, and serve.
  5. 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

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  • 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, 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.

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Reviews & Comments

  • I had all these sweet potatoes that i needed to use, so hopped on your website and searched on sweet potatoes. This recipe was easy and delicious!! I loved that you instruct us to roast the potatoes first, rather than peeling and boiling like so many other recipes. That one step made it much easier for prep time and clean up, and i think the potatoes taste better too. What a treat!!!

    • — Lynda on January 28, 2021
    • Reply
  • Simple and delicious! My children had three servings each and they are not potato/sweet potato lovers.

    • — Aileen on December 8, 2020
    • Reply
  • I just made these this morning, for Thansgiving with just me and my daughter. They were truly the best sweet potatoes I remember in over fifty years of good eating. The only change I made was adding chopped pecans, which honestly did not add anything to the dish. In fact, I ate for breakfast what wouldn’t fit in the container I’m taking there! This is a keeper.

    • — Karen S. on November 26, 2020
    • Reply
  • This is probably one of the most delicious versions of sweet potatoes I have ever eaten. Made a half batch, since there were just two of us, and served with roast beef tenderloin and sauteed swiss chard (garlic, red onion, lemon juice and grated parmesan). I made the potatoes about 90 minutes before the rest of the meal, and kept warm in a pyrex bowl over simmering water in a dutch oven. They stayed perfectly moist and flavorful until the rest of the meal was ready. I was a little concerned the maple syrup might make them overly sweet, but they were perfect. Thyme is one of my favorite herbs, and always seems to go well with root vegetables.

    • — PaulainVA on February 11, 2020
    • Reply
  • I made these two days before Thanksgiving and they were the most popular dish on the table. Since I decided to use the light yellow sweet potatoes instead of the darker orange ones, I was a little concerned that they may discolor. So after cooling I put them in airtight container with a piece of plastic wrap directly on the potatoes. They did not discolor and were just as good two days later!
    -Mary Johnson

    • — Mary Johnson on December 2, 2019
    • Reply
  • What is the best alternative to make this dairy free?


    • — Paula W. on November 27, 2019
    • Reply
    • Hi Paula, You could use a dairy-free milk or broth.

      • — Jenn on November 27, 2019
      • Reply
  • I have a daughter who REALLY wants marshmallows on her thanksgiving sweet potatoes. Is it possible to add marshmallows to this and, if so, how/when do you suggest adding? Thanks so much.

    • — Suzanne on November 23, 2019
    • Reply
    • Hi Suzanne, I suppose you could fully prepare these, put them in a baking dish, top them with marshmallows, and stick under the broiler for a few minutes. Hope that helps and happy Thanksgiving!

      • — Jenn on November 23, 2019
      • Reply
      • Perfect. Thank you. Can I make them today for tomorrow’s holiday? So appreciate your responsiveness.

        • — Suzanne on November 27, 2019
        • Reply
        • Sure! You can reheat them in the microwave or on the stove (and add a little milk if they need thinning out). Enjoy! 🙂

          • — Jenn on November 27, 2019
          • Reply
  • I made this recipe last night for the first time, so fantastic! I did tweak the recipe a little bit—I made it with half of the butter (3 tablespoons) and omitted the maple syrup—as I was making this dish for a family member who has had a gastrectomy.

    I so love your recipes Jenn! I drop your name everywhere, and have introduced several people to your site!

  • What a delicious combination of flavors! Many sweet potato recipes are too sugary, masking their natural flavor. This one is perfect. I love the fresh thyme, maple syrup and butter combination. The ratio is just right, none overpowered the potato. I wouldn’t change a thing!

  • These potatoes are delicious. I love the maple syrup in this recipe. They are so much better than the traditional mashed sweet potatoes that I am accustomed to. ☺️

  • My plan was to bring this dish to a pot luck. Since I had a number of sweet potatoes I tried the recipe using one large sweet potato. I was disappointed in the texture of the sweet potato after it was mashed. There were fine threads of potato amid the mashed . Could the potatoes be boiled instead? Any reason for those fine, yet coarse threads? Curious. Thank you.

    • Hi Darlene, sorry that the texture wasn’t quite right for these. My guess is the culprit is having used a really large potato. I just looked online and read that larger sweet potatoes can sometimes be stringy. Hope that helps!

  • This is so simple, and so satisfying. I love sweet potatoes cooked in any way but this is especially good for me. I don’t always have fresh thyme in the winter so I just leave it out. Make sure you use real maple syrup for the best flavor. This is great with ham, pork, chicken, really, any kind of meat. Delicious!

  • While all of Jenn’s recipes are fabulous, I continue to return to the Mashed Sweet Potatoes with Maple Syrup & Thyme. I brought it to last Thanksgiving’s gathering and the hostess asked for the recipe. I was glad to share. This dish is simple, but oh so good. Even the marshmallow- topping -lovers had to agree they’d give up their gooey addition for this dish. I made it as is, no substitutions. It was a perfect accompniment to the traditions turkey and all the trimming. My “trimming” took the cake, or in this case, the sweet potatoes!

    Love getting the newsletter. Thank you.

  • Have you ever prepared ahead and reheated in the oven rather than on the stove? I have them prepped for tomorrow but am hoping I can just pop them in the oven…

    • — Carey Schuster
    • Reply
    • That should be fine, Carey.

    • Hi, Jen! Is it possible to replace the male syrup with honey?

      • — Gayathiri Pathmanathan on January 18, 2021
      • Reply
      • Sure, that should work. Hope you enjoy!

        • — Jenn on January 18, 2021
        • Reply
  • This is an excellent recipe. However, the sweetness of the sweet potatoes doesn’t need any additional sugars in my opinion.
    Instead you can omit the maple syrup and use maple extract instead. This provides the essence without additional sugars. Depending on the size and amount of potatoes used, I would start at 1/4 tsp per large potato, tasting to adjust if necessary.

  • These mashed sweet potatoes are wonderful with roast pork or roast chicken. They make a healthy, flavorful, easy side dish.

  • I made these sweet potatoes according to the recipe and they are delicious! I microwave the sweet potatoes for 7-9 minutes versus baking them.

  • Can thes be made in a crockpot ? I’m trying to free up oven space for Thanksgiving

    • Hi Christine, I suspect this may work in a slow cooker, but I hardly ever use one, so I don’t have much guidance to provide. These tips are helpful in converting traditional recipes to slow cooked ones. Happy Thanksgiving!

      • Hi Jenn, Thank you so much for your reply and the crock pot tips.
        BTW Your website and recipes are my absolute go to for delicious, fresh and relatively easy cooking!
        Happy Thanksgiving

  • Jenn,
    Sweet Potatoes are a favorite with our family & I made your recipe the first time I saw it but am sad to say it was not a success at our table.

    The Maple Syrup did not appeal however, we did like the fresh Thyme & have since added it to our recipe.

    Following your directions, we omitted the milk entirely, adding 1/2 Cup Packed, Dark Brown Sugar to replace the Maple Syrup, 2/3 Cup Fresh Crushed Pineapple. A light sprinkle of Dark Brown Sugar & 1 T. Butter on top, baked in the oven @350 degrees for 20 minutes. The addition of the fresh Thyme made our house a tantalizing, salivating castle! Along with Balsamic Roast Chicken Breasts this is a winner for sure.

  • This is a fantastic dish. My husband was recently put on a high-fiber diet and sweet potatoes are rich in fiber. I fixed it for the two of us, but plan to have it for company soon. Thanks, Jenn, for another winner.

  • Do these mashed sweet potatoes freeze well?

    • Hi Natalie, While you can definitely make the potatoes ahead and refrigerate them, generally potatoes don’t freeze very well (freezing affects the texture).

  • This is the side dish I was missing for tonight- after a couple weeks of festivities we need some clean eating around here! Glad to have found your blog 🙂

  • These were so easy to make. I used microwave-ready sweet potatoes that were already washed and wrapped in plastic, all I had to do was pop the wrapped potatoes in the microwave and cook for 12 minutes (I halved the recipe and only used 2 potatoes), While they cooked I prepped the other ingredients. Really tasty and a nice change of pace from our usual potatoes or rice side.

  • I happened to be baking sweet potatoes when the recipe arrived in my mail. The potatoes are creamy and full of flavour. An excellent way to serve sweet potatoes.

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