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Mashed Sweet Potatoes

5 from 1 reviews

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stove
  • Cuisine: North American
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Ingredients

  • 2 lbs sweet potatoes, peeled and cubed
  • 3 tbsp butter, salted
  • 1/2 cup whole milk
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1 small garlic clove, grated
  • 1/8 tsp cinnamon
  • Ground black pepper, to taste

Instructions

  1. In a large pot, add sweet potatoes and enough cold water to cover.
  2. Cover with a lid and bring to a boil. Reduce heat to low and cook for 15 minutes or until potatoes are fork tender.
  3. Drain potatoes very well by holding onto the lid and leaving a small opening or in a colander.
  4. In a small saucepan, bring milk to a boil (don’t walk away to prevent milk from running).
  5. Add butter, milk, maple syrup, garlic, cinnamon and pepper.
  6. Mash with a potato masher until smooth. You can also use an immersion blender.
  7. Serve warm.

Store: Refrigerate leftovers in an airtight container for up to 3 days.

Freeze: Freeze in portions with future use in mind in an airtight container container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up on the stove on low with a splash of milk.

Make Ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe.

Notes

  • Add more salt if using unsalted butter.
  • You can also cook whole sweet potatoes in Instant Pot for 15 minutes on high pressure with NPR. Then let them cool a bit, scoop out the flesh and proceed with the recipe. Or cook cubed sweet potatoes with 1 cup water on high pressure for 7 minutes.

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