Creamy Maple Mashed Sweet Potatoes make for a simple and oh-so-delicious side for any night of the week or special holiday meal.
Prepare your other dishes to share the spotlight, because this sweet tater dish is a show stealer.
What turkey? Ooooohhhh… that turkey! We didn’t see it there with our eyes and taste buds focused on the Maple Mashed Sweet Potatoes. With a color that begs to be looked at and flavors that demand second helpings all around, you’ll likely forget that this naturally sweet dish is actually packed with nutrients (vitamin A, vitamin C, fiber – and more).
The perfect side dish – all year around.
Whether it’s Thanksgiving Day or a random Tuesday night, top with our Holiday Spiced Pecans, and you’ve got yourself the perfect addition to any meal whether it’s a weeknight dinner or as part of a tasty holiday spread. To make it Whole30-friendly, omit the maple syrup and use toasted pecans in place of the Holiday Spiced Pecans. Fortunately, the sweet potatoes will provide plenty of sweetness all on their own.
Creamy Maple Mashed Sweet Potatoes make for a simple and oh-so-delicious side dish for any night of the week or a special holiday meal. Click To Tweet
A time-saving make-ahead recipe.
We love this recipe because you can prepare it the day before it’s served. All you need to do is reheat and eat when you’re ready – and it still tastes incredible! We recommend reheating the sweet potato mash in a 9×9 glass dish in a 350ºF oven for about 15 minutes or until the center is hot. Or if your oven is fully occupied by other delicious foods, feel free to reheat the mash in a slow cooker.
For another sweet potato side dish that’s perfect for the holidays give our Maple Bacon Roasted Sweet Potatoes a try.
- 1½ lbs. sweet potatoes or yams (5 medium)
- 1 Tbsp. coconut oil, ghee or butter (use coconut oil for vegan option)
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 2 Tbsp. pure maple syrup
- 1/4 tsp. salt
- 1/4 cup chopped candied pecans
- 1/4 cup candied pecan, halves
- Preheat oven to 400ºF.
- Bake sweet potatoes for 30-40 minutes or until sweet potatoes are soft to touch. May bake sweet potatoes in microwave for quicker prep or bake sweet potatoes up to 2 days before.
- Remove sweet potatoes from oven and let set for 5-10 minutes.
- Remove skins and add cooked potatoes to a mixing bowl and mash until potatoes reach desired creaminess. May also use electric mixer.
- Fold in remaining ingredients, except for whole pecans. Transfer to small baking dish. Top with candied pecan halves and a dusting of cinnamon. Place back in oven for 5-10 minutes to heat through.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
This recipe pairs nicely with a slow cooked pork roast, roast turkey or bacon wrapped chicken breasts. And they’re especially tasty and comforting during the fall and winter seasons!
- Serving Size: 1/2 cup
- Calories: 143
- Fat: 4g
- Sodium: 200mg
- Carbohydrate: 26g
- (Fiber: 3g
- Sugar: 8g)
- Protein: 2g
Let us know if you give this recipe a try!
Pin now to make later!
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
This post may contain affiliate links which won’t change your price but will share some commission.
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians.