Mashed Sweet Potatoes

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Discover the secret to the fluffiest mashed sweet potatoes—simple, cozy, and the perfect side dish for any meal!

Pat of butter melting into a bowl of mashed sweet potatoes.

The best mashed sweet potatoes, in my book, start with baked sweet potatoes—not boiled. Baking gives them a light, fluffy texture, while boiling can make them dense. It takes about an hour but is mostly hands-off, giving you time to focus on the rest of the meal or just relax. Once they’re tender, mash them with maple syrup, butter, and a little fresh thyme—it’s all you need to make their natural sweet, earthy flavor shine.

Mashed sweet potatoes pair well with brisket, pork tenderloin, turkey, or even a store-bought rotisserie chicken. They can also be made ahead and reheated in the microwave, making them a stress-free side dish for any meal!

“Truly the best sweet potatoes I remember in over fifty years of good eating…a keeper.”

Karen

What You’ll Need To Make Mashed Sweet Potatoes

mashed sweet potatoes ingredients
  • Sweet Potatoes: Baking caramelizes their natural sugars, making the mash extra delicious. And don’t be fooled by labels—those “yams” in the store are almost always sweet potatoes!
  • Unsalted Butter: Adds that creamy richness we all love in mashed sweet potatoes.
  • Pure Maple Syrup: A touch of caramel-like sweetness that takes the flavor up a notch.
  • Milk: Makes the mash smooth and velvety.
  • Fresh Thyme: A pop of earthy freshness that pairs perfectly with the sweet potatoes.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Begin by pricking the sweet potatoes a few times each with a fork. Bake for 60 to 75 minutes, or until they give easily when you squeeze them.

baked sweet potatoes

While the sweet potatoes bake, melt the butter in a medium saucepan. Add the maple syrup, milk, salt and pepper.

Adding the maple syrup, milk, and seasoning to the melted butter

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.

mashed sweet potatoes in pot

Transfer the potatoes to a bowl, add a pad of butter, and sprinkle with thyme.

bowl of mashed sweet potatoes.

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Mashed Sweet Potatoes

Discover the secret to the fluffiest mashed sweet potatoes—simple, cozy, and the perfect side dish for any meal!

Servings: 4 to 6
Prep Time: 15 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 15 Minutes

Ingredients

  • 3 pounds medium-sized sweet potatoes (3 or 4)
  • 6 tablespoons unsalted butter
  • 6 tablespoons pure maple syrup
  • ½ cup milk
  • 1½ teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • Fresh thyme leaves, for serving (optional)

Instructions

  1. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with foil for easy clean-up.
  2. Prick each sweet potato 3 to 4 times with a fork. Place on the prepared baking sheet and bake until tender, 60 to 75 minutes; turn the potatoes over halfway through baking.
  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 warm flesh out into the pan with the butter mixture. Over low heat, mash the potatoes with a potato masher or fork until smooth. Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with fresh thyme (if using). Serve hot.
  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.

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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Comments

  • Hi Jenn… these are the best sweet potatoes! Can I make these 2 days ahead. I am having 23 for dinner and want to make ahead as much as possible.

    • — Mariellen on November 19, 2024
    • Reply
    • So glad you like them! Yes, you can make them 2 days ahead. I’d reheat them in the microwave or on the stove (and add a little milk if they need thinning out). Hope everyone enjoys!

  • Any suggestions for leftovers? I made too much!

    • — Allise on July 7, 2024
    • Reply
    • Hi Allise, you could make mashed potato pancakes — there are plenty of recipes for them online or add them to a soup as a thickener.

      • — Jenn on July 8, 2024
      • Reply
  • Thanks for great recipes, this is favorite!!

    • — Nicole on April 21, 2024
    • Reply
  • I did make the recipe and the only thing different is that I did boil them, I didn’t have time to bake them, I mashed the potatoes after adding all the ingredients plus I also added a little cinnamon for extra flavor and then I put them through my potato ricer and they came out nice and fluffy and everyone enjoyed them and so did I. Great recipe!

    • — Janice on March 31, 2024
    • Reply
  • This is our family’s favorite sweet potato recipe. The chipotle sweet potato recipe comes in at a close second. Thank you, Jenn.

    • — Kathy Trimbach on March 3, 2024
    • Reply

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