Mashed Sweet Potatoes

Mashed Sweet Potatoes

Written on 11/23/2020
Jamie Gilliam


  • 2 lbs sweet potatoes peeled and cubed

  • 3 tbsp butter salted (coconut oil works well for vegan)

  • 1/2 cup whole milk (sub almond milk if desired) 

  • 1 tbsp maple syrup

  • 1/2 tsp salt

  • 1 small garlic clove grated

  • 1/8 tsp cinnamon

  • Ground black pepper to taste


  • In a large pot, add sweet potatoes and enough cold water to cover.

  • Cover with a lid and bring to a boil. Reduce heat to low and cook for 15 minutes or until potatoes are fork tender.

  • Drain potatoes very well by holding onto the lid and leaving a small opening or in a colander.

  • In a small saucepan, bring milk to a boil (don’t walk away to prevent milk from running).

  • Add butter, milk, maple syrup, garlic, cinnamon and pepper.

  • Mash with a potato masher until smooth. You can also use an immersion blender.

  • 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 or almond milk.


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



  • 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.


Serving: 1cup | Calories: 203kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Fiber: 5g | Sugar: 9g

credit: IFOODreal