Active Time
15 minutes
Total Time
1½ hours
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.
Ingredients
10 servings
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.
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 →
Leave a Review
Reviews (49)
Back to TopI made this two Thanksgivings in a row, the first time as written and the second time without the butter and with a touch extra salt and 1/4 tsp freshly grated nutmeg. Both times I pureed the sweet potatoes in the food processor to save time and energy. Both versions were delicious but I will leave out the butter from now on (sacrilege I know) as we really didn't notice it wasn't there.
NKBrooks
Ottawa, Canada
10/6/2022
This was simple and taste great! Using this with ribeye roast for Christmas dinner.
Anonymous
96706
12/25/2021
Don't change a thing! Absolutely delightful! The entire family enjoyed Thanksgiving Day and for leftovers. Yum!
luandden
Jersey City
11/28/2015
As long as you're melting the butter...take it one step further and brown the butter for more flavor . You may not need as much butter as called for in the recipe. I also omit the cream.
mkfinn
San Francisco, CA
11/26/2015
Fabulous recipe! So delicious and perfect for a simple Thanksgiving side dish. Easy to make and can be done ahead of time. Our family insists on topping with marshmallows!
Baccariesq
Belleair, Florida
11/26/2014
I'm another convert who's made this recipe on Thanksgiving Day for years, exactly as written. It *is* subtle, in that perfect Gourmet way. And it's always one of the most popular dishes at our table, year after year. Been asked for the recipe, and I laugh and say, "Butter!" Simple, delicious, vegetarian-friendly, and make-ahead - what more could one ask for?
pghgrl
brooklyn, ny
11/8/2014
brilliant flavors!
Anonymous
1/15/2013
Silky smooth with a hint of maple flavor without overpowering the dish or the meal for that matter. Just what a side should be. Very nice compliment to turkey or pork. Good staple to have in your repertoire of recipes. Used grade B maple syrup.
Emlife
St. Louis
11/27/2012
Finally found a keeper for Thanksgiving sweet potatoes! I, like other cooks, reduced the butter by almost half and doubled the maple syrup. It was delicious.
kandjh
Atlanta, GA
11/24/2012
Delicious - I make this recipe and the add the gingersnap-pecan-brown sugar topping from the sweet potato pudding recipe and bake for 1/2 hour or so till the topping is caramelized and yummy - it's more like a sweet potato pie but I have yet to hear a complaint!
kellybean333
Los Angeles
12/23/2011
Loved this recipe. So easy. Used cubed sweet potatoes from Trader Joe's. Worked like a charm.
tracypie5
san francisco
11/27/2011
I love the simplicity of this dish! I've been making it for years and look forward to it every holiday. I can see why people might feel it needs something. But you see, its pillowy buttery consistency and its barely there sweetness is what makes this dish so delicious for us at home! For me it is a perfect compliment to everything else that is going on the Thanksgiving menu.
vanch16
New York, NY
11/24/2011
I've made this every year for Thanksgiving since this issue of Gourmet came out in 2001. My family looks forward to it and if it weren't there I'm sure I would be flogged. The only thing I do different is add a tad more maple syrup. I'm finally going through all these old Gourmets and throwing them out. It's was a good run.
bettina88
Fayetteville, AR
5/15/2011
my family loves this dish! i took the advice from other reviews and added more syrup and a dash of freshly grated nutmeg. Fantastic!!!
Anonymous
Tooele, UT
8/25/2010
I've used this recipe several times. I am not a big fan of Sweet Potatoes, but I love these. I used salted instead of unsalted butter and extra maple syrup. These are always a hit in my house!
Cralo
NJ
11/27/2008
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