Description
Create the creamiest, most comforting mashed sweet potatoes. This recipe uses maple syrup and cinnamon for a naturally sweet and buttery side dish perfect for any meal, especially holidays.
Ingredients
Scale
- 3 lbs sweet potatoes, peeled and cut into chunks
- 1/2 cup heavy cream or half-and-half
- 4 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt (or to taste)
- Pinch of black pepper
Instructions
- Place the sweet potato chunks in a large pot and cover them with cold, salted water.
- Bring the water to a boil over high heat. Cook until the potatoes are very tender, about 15 to 20 minutes.
- Drain the sweet potatoes well in a colander. Return them to the hot, empty pot for one minute to allow excess moisture to evaporate.
- Add the butter, heavy cream, maple syrup, cinnamon, salt, and pepper to the drained potatoes.
- Mash the mixture thoroughly using a potato masher until you achieve a smooth, creamy texture. For extra silkiness, use an electric mixer on low speed for a short time.
- Taste and adjust seasoning, adding more salt or maple syrup if needed.
- Serve warm immediately.
Notes
- For the creamiest result, warm the cream and butter slightly before adding them to the potatoes.
- If you prefer a savory flavor, omit the maple syrup and cinnamon. Instead, add 1 tablespoon of sour cream and 1/2 teaspoon of fresh thyme.
- If you want to add pecans, toast 1/4 cup lightly and fold them in at the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: Approx. 280
- Sugar: Approx. 18g
- Sodium: Approx. 150mg
- Fat: Approx. 16g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Approx. 6g
- Trans Fat: 0g
- Carbohydrates: Approx. 32g
- Fiber: Approx. 5g
- Protein: Approx. 3g
- Cholesterol: Approx. 50mg