Mashed Sweet Potatoes
Creamy mashed sweet potatoes with maple syrup, butter, and thyme, the perfect holiday or weeknight side dish.
Ingredients
- 5 to 6 large sweet potatoes, peeled and cubed
- 1 teaspoon kosher salt, plus more for seasoning
- ½ cup whole milk, room temperature
- ½ cup unsalted butter, divided (cut into small cubes or pats)
- ¾ cup maple syrup
- Fresh thyme sprigs, for garnish
Instructions
- Bring a large pot of water to a boil and add kosher salt.
- Add sweet potatoes to the boiling water, reduce heat to medium, and simmer until fork-tender, about 25 to 30 minutes.
- Drain the sweet potatoes in a colander and return them to the pot or transfer to a large mixing bowl.
- Use a potato masher to mash the sweet potatoes until mostly smooth. (This helps avoid a gummy texture.)
- Add half of the butter, the whole milk, and the maple syrup to the mashed sweet potatoes. Mix using a hand mixer on low speed or stir well with a spatula until the mixture is smooth and creamy.
- Taste and adjust seasoning with more kosher salt if needed.
- Transfer the mashed sweet potatoes to a serving bowl. Garnish with pats of the remaining butter and a few sprigs of fresh thyme.
- Serve warm.