Sweet and buttery, this recipe for Roasted Maple Sweet Potato Mash is lusciously creamy and so incredibly delicious. This Thanksgiving side dish feeds a crowd and would look lovely on your table. Bonus, it can be made a day in advance.
It’s officially November and we are now in full-on Thanksgiving prep mode. First on the agenda is planning the menu. While I have a few recipes up my sleeves, first up is one of my favorite parts of Thanksgiving dinner; the sides.
Thanksgiving is all about the sides, amiright? Don’t get me wrong, I love turkey [more importantly, the crispy turkey skin] but I must admit, I love casseroles, mashes, sauces and dressings (or stuffing) just a little bit more. I usually have equal parts of each side dish taking up every square inch of my plate and I’m not ashamed to admit it.
A pretty common Thanksgiving side dish on our table is candied sweet potatoes.
Last year I made this delicious slow cooker version. But this year I was thinking of switching things up and making a sweet potato mash. Yet, still keeping with the sweet potato theme.
This roasted maple sweet potato mash is incredibly delicious. Smooth, sweet, buttery and creamy. It’s the stuff of my dreams!
As a bonus, these are easy to whip up and can be made in advance and reheated before serving.
To Make This Roasted Maple Sweet Potato Mash You will need:
- roasted sweet potatoes
- softened [salted] butter
- pure maple syrup
- heavy cream
- kosher salt
- black pepper
Start by scrubbing 5 pounds of sweet potatoes. Use a clean kitchen towel and pat dry. Place the sweet potatoes onto a rimmed metal baking sheet, drizzle with olive oil and massaging it into the skin of each sweet potato.
Slide the pan of sweet potatoes onto the middle rack of your preheated 375° oven and roast for 1 hour to 1 hour and 15 minutes. Depending on the size of your sweet potatoes it could be less or more time. You’ll know that they’re done when you can easily cut into the potatoes.
Once the sweet potatoes cool slightly and are safe to handle, remove the skin, discard and place the bright orange sweet potato flesh into a large bowl.
Next, while the potatoes are still warm, give them a quick mash. Then add in 6 tablespoons of softened salted butter and mash until the butter has melted and is mixed [or mashed] throughout.
Next pour in three tablespoons of maple syrup…
And stir in the 3/4 to 1 cup heavy cream.
For ultra-smooth sweet potatoes use an electric hand mixer and blend until velvety smooth. I personally love the texture of mashing, but do whichever you prefer.
Lastly, add the roasted maple sweet potato mash into a medium saucepan and keep warm, stirring occasionally until ready to serve.
This smells incredible!
Then to serve, spread the warm roasted maple sweet potato mash into a serving dish. Scatter with a couple tablespoons of soften butter (cut into pieces) over top and drizzle with the remaining tablespoon of maple syrup and freshly ground black pepper.
Creamy and luscious, vibrant and cozy. Simple but tastes luxurious. I’m thinking you and your guests will love this sweet potato mash!
Roasted Maple Sweet Potato Mash
- 5 pounds sweet potatoes
- olive oil
- 6 tablespoons softened salted butter, plus 2 tablespoons for serving
- 3/4 to 1 cup heavy cream
- 3 tablespoons pure maple syrup, plus 1 tablespoon for serving
- kosher salt, to taste
- freshly ground black pepper
- Preheat your oven to 375°. Scrub sweet potatoes to remove any dirt and use a clean kitchen towel to dry.
- Place sweet potatoes onto a rimmed, metal baking sheet and drizzle lightly with olive oil. Rub olive oil into the sweet potato skin.
- Roast on the middle rack of your preheated oven for 1 hour or a knife cuts through effortlessly.
- Once the sweet potatoes have cooled a bit and are safe to handle, remove the skin and place the warm sweet potato flesh into a large bowl. Mash with a potato masher.
- Add in butter and mash until the butter is melted throughout and the sweet potatoes are creamy. For ultra-smooth sweet potatoes, use an electric hand mixer.
- Use a rubber spatula to mix in 3 tablespoons of the maple syrup and 3/4 to 1 cup of heavy cream.
- Add the sweet potato mash to a medium pot, cover and keep warm on low heat until ready to serve.
- To serve; transfer the warm maple sweet potato mash to a serving dish, scatter the top with 2 tablespoon of softened butter (cut into pieces), drizzle with reserved tablespoons of maple syrup and grind fresh black pepper over top as well.
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