Maple Mashed Sweet Potatoes
Maple Mashed Sweet Potatoes deliver a cozy side dish that’s naturally sweet, creamy, and perfect for Thanksgiving gatherings or any crisp fall evening.
Ingredients
- 3 pounds sweet potatoes peeled and cut into 1½-inch chunks
- ½ teaspoon fine sea salt plus extra to taste
- ½ cup pure maple syrup Grade A amber for mild flavor; Grade B for deeper maple notes
- ¼ cup Greek yogurt full-fat for richness; coconut yogurt to keep it vegan
- 2 tablespoons unsalted butter melted (or vegan butter alternative)
- ½ teaspoon ground cinnamon freshly ground if you can find it
- ¼ teaspoon ground nutmeg
- 2 tablespoons milk dairy or almond milk
- 1 teaspoon vanilla extract pure, not imitation
- Pinch black pepper brightens the sweetness
- chopped toasted pecans or fresh parsley optional garnish
Instructions
- Fill a large pot with cold water, add ½ teaspoon salt, then drop in sweet potato chunks. Bring to a rolling boil, reduce heat, and simmer until tender—about 15–20 minutes. (Tip: Start checking at 12 minutes so you don’t overcook.)
- Pour off water and return potatoes to the hot pot. Cover for 1–2 minutes so excess moisture evaporates—this keeps your mash from being watery.
- Use a potato masher for a rustic texture or push potatoes through a ricer for silkiness. If you crave super-smooth mash, you could even run them through a fine mesh sieve, but I usually skip that extra step.
- While potatoes are still hot, add maple syrup, Greek yogurt, melted butter, cinnamon, nutmeg, vanilla, milk, and a pinch of pepper. Stir vigorously with a wooden spoon or beat on low with an electric mixer until everything is evenly combined and fluffy. (Pro tip: If the mash seems too thick, drizzle in more milk, one tablespoon at a time.)
- Give it a quick taste. If you want a bit more sweetness, swirl in another tablespoon of maple. For a sharper tang, stir in an extra teaspoon of yogurt.
- Transfer to a preheated serving bowl. Top with toasted pecans or a sprinkle of fresh parsley just before serving—adds crunch and a festive pop of green.
Notes
Dry those potatoes well after draining—water is the enemy of fluffiness. A potato ricer yields the silkiest texture; a masher gives a more rustic feel. Grade B maple brings out deeper caramel notes, but Grade A is milder and bright. I’ve learned that letting the mash rest a minute after mixing helps the spices bloom. If you’re cutting calories, swap half the butter for extra Greek yogurt—you’ll barely taste the difference.
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