Easy Mashed Sweet Potatoes
These easy mashed sweet potatoes are buttery and slightly sweet with an ultra-smooth and creamy texture! Made with 6 simple ingredients, they are quick to prepare and can be prepped ahead.
Prep Time5 minutes mins
Cook Time25 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 cups
Calories: 141kcal
- 2 lbs sweet potatoes roughly 5 small sweet potatoes
- 2 tablespoons butter * see note 1
- 2 tablespoons maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup milk
- Can be swapped for vegan butter or coconut oil for a dairy-free alternative.
- Sweet potato skins may be left on but will make a more rustic, chunky, sweet potato mash
- For ultra-smooth sweet potatoes, blend with a hand mixer
Storage + Reheating
- Fridge - Let cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freeze - We have not tested freezing this recipe to store for meal prep, but it should work out! Freeze for up to 3 months in an airtight container. When reheating, your previously frozen sweet potato may end up watery - but reheating in an open frying pan should help to evaporate some of the liquid.
- Reheat - Reheat in the microwave or in a pan on the stove, adding extra milk as needed.
Serving: 0.5cup | Calories: 141kcal | Carbohydrates: 27g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 164mg | Potassium: 403mg | Fiber: 3g | Sugar: 8g | Vitamin A: 16188IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg