Mashed Sweet Potatoes with Maple & Thyme

Tested & Perfected Recipes

mashed sweet potatoes

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.

ingredients

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.

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While the sweet potatoes bake, melt the butter in a medium saucepan.

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Add the maple syrup, milk, salt and pepper.

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When the potatoes are cool enough to handle, cut them in half and scoop the flesh out into the butter mixture.

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Mash with a potato masher or fork.

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And then mash in the fresh thyme.

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Serve and enjoy!

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Mashed Sweet Potatoes with Maple & Thyme

Servings: 4-6

Ingredients

  • 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

Instructions

  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

Powered by Edamam

  • 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.

Reviews & Comments

  • 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!

    • — Susanamantha on March 1, 2018
    • Reply
  • 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.

    • — June Venable on February 1, 2018
    • Reply
  • 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 on December 24, 2017
    • Reply
    • That should be fine, Carey.

      • — Jenn on December 24, 2017
      • 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.

    • — Barbara on November 30, 2017
    • Reply
  • These mashed sweet potatoes are wonderful with roast pork or roast chicken. They make a healthy, flavorful, easy side dish.

    • — Julia on September 15, 2017
    • Reply
  • 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.

    • — Pilar Keyes on December 4, 2016
    • Reply
  • Can thes be made in a crockpot ? I’m trying to free up oven space for Thanksgiving
    Thanks

    • — Christine on November 22, 2016
    • Reply
    • 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!

      • — Jenn on November 22, 2016
      • Reply
      • 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

        • — Christine on November 23, 2016
        • Reply
  • 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.

    • — Barbara MACEY on October 6, 2016
    • Reply
  • 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.

    • — June on March 24, 2016
    • Reply
  • Do these mashed sweet potatoes freeze well?

    • — Natalie on March 14, 2016
    • Reply
    • Hi Natalie, While you can definitely make the potatoes ahead and refrigerate them, generally potatoes don’t freeze very well (freezing affects the texture).

      • — Jenn on March 14, 2016
      • Reply
  • 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.

    • — Linda on March 9, 2016
    • Reply
  • 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.

    • — Elizabeth on March 8, 2016
    • Reply

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