Name: Mashed Sweet Potatoes
Cook time: 15 minutes
Total time: 1½ hours
Yield: 10 servings
Ingredients: 6 lb. sweet potatoes (about 12); ½ cup (1 stick) unsalted butter, melted; ½ cup heavy cream or half-and-half, warmed; 2 Tbsp. pure maple syrup; 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt; ½ tsp. freshly ground black pepper

A serving bowl of mashed sweet potatoes with melted butter maple syrup and ground black pepper.

Photo by Elizabeth Coetzee, Food Styling by Sean Dooley

We’re not saying sweet potatoes mashed with maple, butter, and cream are the world’s most perfect side dish, but…well, they come close. Consider the evidence: the prep time is short; the cooking time is hands-off; you need just six simple ingredients, including salt and pepper; and the only equipment involved is a potato masher—no food processor, Instant Pot, or even hand mixer required.

Some recipes for mashed sweet potatoes call for boiling the veg on the stovetop, but we think baked sweet potatoes make a better mash. Instead of rinsing away the potatoes’ natural sweetness in boiling water, the oven’s high heat concentrates it. Roast the potatoes until they’re fork-tender—meaning a fork slides easily in and out through to the center—then let them cool until you can handle them without burning yourself (or slip on some heat-safe gloves). Mashed with a smidge of maple syrup and plenty of butter, these creamy mashed sweet potatoes will easily be the star of any holiday table, but they’d also make a great accompaniment to a weeknight turkey meatloaf.

Looking for more than a simple mash? Our favorite sweet potato casserole gets topped with brown sugar pecans. And make sure to read our guide on yams vs. sweet potatoes before heading out to the store.

Variation

If you’d like to take this mashed sweet potatoes recipe in a more savory direction, cut the maple syrup. Instead, add a handful of fresh thyme sprigs to the warming cream and butter. Then stir ½ cup finely shredded Parmesan cheese into the roasted sweet potato mash along with a few cloves of roasted garlic confit.

Editor’s note: This recipe was first published in the November 2001 issue of ‘Gourmet.’ Head this way for more of our best sweet potato recipes →

Recipe information

Total Time
1½ hours
Yield
10 servings

Ingredients

6 lb. sweet potatoes (about 12)

½ cup (1 stick) unsalted butter, melted

½ cup heavy cream or half-and-half, warmed

2 Tbsp. pure maple syrup

1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt

½ tsp. freshly ground black pepper

Preparation

Step 1
Place rack in lower third of oven and preheat oven to 400°. Line a large rimmed baking sheet with aluminum foil.
Step 2
Prick 6 lb. sweet potatoes (about 12) two times each with a fork and transfer to prepared baking sheet. Cook sweet potatoes in the oven until very tender, about 1 hour. Remove and cool slightly.
Step 3
Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a potato masher or, for a smoother purée, force through a potato ricer. Stir in ½ cup (1 stick) unsalted butter, melted, ½ cup heavy cream or half-and-half, warmed, 2 Tbsp. pure maple syrup, 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Keep warm.
Do ahead: Mashed sweet potatoes can be made 2 days ahead and chilled in an airtight container. Reheat in a 350° oven or a microwave.