Roasted Maple Sweet Potato Mash

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.

Course Recipes

Cuisine American

Keyword side dish, sweet potatoes, Thanksgiving, Thanksgiving recipe

Prep Time 5

Cook Time 1

Additional Time 20

Total Time 1 25

Servings servings

Calories 278

Author Laurie McNamara

Equipment

Portmeirion Sophie Conran White Round Roasting Dish

Ingredients

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

US Customary - Metric

Instructions

Preheat your oven to 375℉ (or 190℃).
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.

Nutrition