These mashed sweet potatoes are sweet and savory, with a buttery texture and a light herb flavor. With just 7 ingredients and a few easy steps, you’ll have a delectable side dish for the holidays or a nice Sunday dinner for the family!
I love all things sweet potato, including sweet potato toast, fries, and baked sweet potatoes. However, when it comes time to put on my hostess hat, I’ll reach for this mashed sweet potatoes recipe. What I enjoy about this dish is that the butter is infused with sage. When added to the potatoes along with maple syrup, the flavor is truly amazing! I make sure to serve these mashed sweet potatoes on Thanksgiving, but this side dish will make an appearance at winter and springtime parties as well. I recommend serving it with roasted or smoked turkey, baked chicken, leg of lamb, or prime rib. You’ll be glad you did!
For this recipe you can use either a masher or run the sweet potatoes through a potato ricer, then stir in the remaining ingredients together. Personally, I prefer the ricer for a more uniform consistency. I also use it for mashed potatoes, particularly if I’m making a large batch!
Ingredients
- 3 pounds of sweet potatoes (Jewel variety)
- Warmed whole milk
- Pure maple syrup
- Sea salt
- Fresh ground black pepper
- Unsalted butter
- Fresh sage leaves
How to Make Mashed Sweet Potatoes
- Prep the potatoes: Peel the sweet potatoes with a vegetable peeler, and cut them into 2 1/2- 3-inch cubes. Add the sweet potatoes to a large pot, and fill them with enough water to cover them by 1 inch.
- Cook them: Bring to a boil, add 1 teaspoon of salt, and reduce the heat to medium. Simmer until the potatoes are fork-tender, about 18 minutes. Drain the potatoes, and transfer them back to the pot. Cover with a lid and keep warm.
- Infuse the butter: Melt butter in a small saucepan with 3 sage leaves. Let the butter bubble slightly, and promptly remove it from the heat. Next, remove the sage leaves and discard them.
- Mash the potatoes: Add the butter to the sweet potatoes, along with the warmed milk. Using a masher, carefully mash the ingredients together until smooth. If you’d like to use a hand mixer, transfer the potatoes, milk, and butter to a deep mixing bowl.
- Add remaining ingredients: Next, stir in the maple syrup, the remaining 1 teaspoon of sea salt, and black pepper. Taste, and adjust as needed.
- Finishing touches: Transfer it to a serving dish and garnish with extra back pepper, the remaining sage leaves, and 1-2 tablespoons of melted butter. Serve immediately, and enjoy!
- Storing leftovers: Place the mashed sweet potatoes in an airtight container and store them in the refrigerator for up to 3 days. Freeze for up to 6 weeks.
Mashed Sweet Potato Variations
- Vegan: Substitute the milk with coconut or soy milk, and use a vegan-friendly butter alternative.
- Boozy: Add a splash of bourbon for an adult crowd.
- Sweet and Savory: Top with cooked crumbled bacon or prosciutto.
- Brighten: Stir in 1/2 teaspoon of fresh lemon zest to brighten the flavor.
- Greek-Style: Stir in 1/3 cup of crumbled feta and 1/2 cup of chopped fresh spinach for added flavor.
- Chipotle: Add 1 tablespoon of minced chili in adobo to the mashed sweet potatoes for extra heat and earthy depth.
More Recipes to Enjoy!
- Flavorful Dry Brined Turkey
- Fancy Green Bean Casserole
- Creamy Garlic Mashed Potatoes
- Apple Sausage Stuffing
- Easy Turkey Gravy
- Cranberry Butter
Mashed Sweet Potatoes (with Sage Butter)
Ingredients
- 3 pounds of sweet potatoes (Jewel variety)
- 1/2 cup warmed whole milk (heated in the microwave)
- 1/4 cup pure maple syrup
- 2 teaspoons sea salt
- 1/4 teaspoon fresh ground black pepper plus more for garnish
- 1/3 cup unsalted butter plus 1-2 tablespoons for garnish
- 7 fresh sage leaves
Instructions
- Peel the sweet potatoes and cut them into 2 1/2- 3-inch cubes.
- Add the sweet potatoes to a large pot, and fill them with enough water to cover them by 1 inch.
- Bring to a boil, add 1 teaspoon of salt, and reduce the heat to medium. Simmer until the potatoes are fork-tender, about 18 minutes. Drain the potatoes, and transfer them back to the pot. Cover with a lid and keep warm.
- Melt butter in a small saucepan along with 3 sage leaves. Let the butter bubble slightly, and promptly remove it from the heat. Next, remove the sage leaves and discard them.
- Add the butter to the sweet potatoes, along with the warmed milk. Using a masher, carefully mash the ingredients together until smooth. If you’d like to use a hand mixer, transfer the potatoes, milk, and butter to a deep mixing bowl.
- Next, stir in the maple syrup, the remaining 1 teaspoon of sea salt, and black pepper. Taste, and adjust as needed.
- Transfer it to a serving dish and garnish with extra back pepper, the remaining sage leaves, and 1-2 tablespoons of melted butter. Serve immediately, and enjoy!
- Store leftover mashed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Freeze for up to 6 weeks.
Leave a Reply