side-dishes

Baked Sweet Potatoes Mashed

These mashed sweet potatoes start with whole sweet potatoes baked until their natural sugars caramelize and the flesh turns silky and rich. After roasting, the tender insides are scooped out and mashed with butter, a splash of cream, and simple seasonings for a naturally sweet, creamy side dish. Baking intensifies the sweet potato flavor and keeps the texture light and fluffy—no boiling water needed. A drizzle of maple syrup or honey and a pinch of warm spice make this a cozy, crowd-pleasing favorite for everyday dinners or holiday tables.

Servings: 4–6 servings
Total Time: 60 min
Pan: Rimmed baking sheet lined with foil or parchment; large mixing bowl

Ingredients

Mashed Sweet Potatoes
  • 4 medium sweet potatoes
  • 3 tablespoons butter (or more, to taste)
  • 2–3 tablespoons milk, cream, or half-and-half (adjust for creaminess)
  • 1–2 tablespoons maple syrup or honey (optional, for a touch of sweetness)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cinnamon or nutmeg (optional)
  • Fresh herbs (such as thyme or rosemary), optional for garnish

Instructions

  1. Bake the sweet potatoes Preheat the oven to 400°F (200°C). Wash and dry **4 medium sweet potatoes**, then prick each sweet potato a few times with a fork so steam can escape. Place the 4 medium sweet potatoes on a baking sheet lined with foil or parchment and bake for 45–60 minutes, depending on size, until the sweet potatoes are very soft when gently squeezed with an oven mitt.
  2. Cool briefly Remove the 4 medium sweet potatoes from the oven and let them sit on the baking sheet for 5–10 minutes so they are cool enough to handle without burning your hands.
  3. Scoop and mash with butter and cream Slice open the 4 medium sweet potatoes and scoop the flesh into a large mixing bowl, discarding the skins. While the sweet potatoes are still warm, add **3 tablespoons butter**, **2–3 tablespoons milk, cream, or half-and-half**, **1–2 tablespoons maple syrup or honey** (if using), **1/2 teaspoon salt**, **1/4 teaspoon black pepper**, and a **pinch of cinnamon or nutmeg** if desired. Mash the sweet potatoes with a potato masher or beat with a hand mixer until smooth and creamy, adjusting the 2–3 tablespoons milk, cream, or half-and-half as needed for your preferred consistency.
  4. Adjust seasoning and serve Taste the mashed sweet potatoes and add more **3 tablespoons butter**, **1–2 tablespoons maple syrup or honey**, **1/2 teaspoon salt**, or **1/4 teaspoon black pepper** as desired. Spoon the mashed sweet potatoes into a serving dish and garnish with fresh herbs such as thyme or rosemary. Serve warm with an extra pat of butter and a sprinkle of chopped fresh herbs.

Notes

  • For ultra-smooth mashed sweet potatoes, blend the baked sweet potato flesh with the butter and cream using an immersion blender after mashing.
  • For a more savory version, add roasted garlic, a spoonful of sour cream, or chopped chives instead of maple syrup or honey.
  • You can bake the 4 medium sweet potatoes a day ahead, refrigerate them whole, and then reheat, scoop, and mash with butter and cream just before serving.
  • If your sweet potatoes are very large, check doneness at 60 minutes and continue baking in 5–10 minute increments until they are completely soft.

Tags

sweet potatoes mashed baked side dish holiday comfort food