Mashed sweet potatoes are easy to make with just four simple ingredients in 40 minutes. Boil them until tender, add warm milk and mash until smooth and creamy, then stir in some butter and maple syrup for a deliciously sweet and simple holiday or fall side dish the whole family will love.
Ingredients
- 6 medium sweet potatoes , peeled and cubed
- 0.75 cups warm 2% milk , or as needed
- 0.5 cups softened butter , cut into chunks
- 0.75 cups maple syrup , or to taste
Instructions
-
1
Gather all ingredients.
-
2
Bring a large pot of salted water to a boil. Add sweet potatoes, reduce the heat to medium-low, and simmer until tender, 20 to 30 minutes. Drain and transfer to a bowl.
-
3
Mash potatoes with a potato masher.
-
4
Slowly mix in 1/2 cup warm milk at a time until desired consistency is reached.
-
5
Stir in butter and maple syrup until well blended and butter is melted.
-
6
Serve warm. Enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Chai Sugar Cookies
These chai sugar cookies are chewy, buttery, and beautifully spicy. The chai spice mix appears twice—once in the cookie dough, and then in the sugar and spice mixture the dough is rolled in before baking.
Hungarian Pizzelle
My Hungarian grandmother makes this thin and delicate version of the traditional pizzelle. Sprinkle with confectioners' sugar and store in an airtight container.
Maria's Mexican Rice
My mom is from Nuevo Laredo, Mexico and this is how she has been making rice all her life. One day I finally stopped and measured the amounts she used while cooking. In my view this is the perfect Mexican rice. It's not too greasy or dry, nice color, and great flavor. The Serrano pepper will add flavor but no heat to this recipe since it is used whole and not chopped. If you would like spicy Mexican rice, de-seed and chop the Serrano before adding it to the mix.