Maple Mashed Sweet Potatoes

I love sweet potatoes, while the rest of my family doesn't care for them. No problem I say, that just means there's more for me! All kidding aside though, what's not to love? They're tasty, and loaded with nutrients like vitamins A, C, and B6, as well as iron and fiber, plus many more. The main reason I like them though, is the taste. They're naturally sweet, and can be cooked in lots of ways. Baked, mashed, fried, added to stir-fries and soups, anyway you would cook a regular potato, you can do the same with a sweet potato.

This recipe couldn't be easier to make. You just peel a few sweet potatoes, boil, drain and mash with a little butter and maple syrup, and you have a delicious side dish, that is absolutely amazing. If you prefer, you can bake the sweet potatoes instead of boil them. Scrub the sweet potatoes clean with water and dry. Pierce with a knife several times, and place on a baking sheet. Bake at 400 degrees for about 1 hour, until tender. Allow to cool slightly, cut them open, scoop out the insides, and proceed with the rest of the recipe.

Maple Mashed Sweet Potatoes


4 large sweet potatoes, peeled and cubed
1/2 teaspoon sea salt
2 tablespoons butter
1/4 cup pure maple syrup


Add sweet potatoes and salt to a large pot.
Cover with enough water to completely cover the sweet potatoes with a couple inches of water.
Bring to a boil and cook until tender, 15 - 20 minutes.
Drain potatoes and add them back to the pot with the butter.
Using a potato masher, mash the potatoes and butter together until they are blended.
Add maple syrup and blend until smooth and creamy.

Serves 6 - 8

Leftovers can be stored in the refrigerator for up to 2 days.

Notes: *To spice it up, add a little cinnamon to taste.

*Sprinkle with chopped pecans for crunch and texture.

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