Mashed Sweet Potatoes topped with Cinnamon Maple Butter Sauce for tender, flavorful sweet potatoes perfect for the holidays!
Sweet Potato recipes are one of my favorite side dishes. I love the subtle, sweet flavor and hello, they’re good for you! Today I share my favorite way to make make mashed sweet potatoes as well as a sweet cinnamon butter that goes along perfectly.
Drizzle the potatoes with my butter sauce and enjoy the incredible cinnamon-maple-sweet potato combination. Maybe even add a dollop of whipped cream as I did, or go a more standard route and enjoy it with some mini marshmallows.
Mashed Sweet Potato Ingredients
Here’s what you’ll need:
–4 sweet potatoes, scrubbed: Be sure to get actual sweet potatoes! They’re more reddish in color. (Often people confuse them with Yams, which are lighter, more brown in color.)
–Melted butter: You’ll need 1/4 cup. I prefer salted butter, but you’re welcome to use what you’d like.
–Maple syrup: Make sure it’s REAL maple syrup. You’ll use 1/4 cup and trust me, you’ll be able to tell the difference.
–Flour: all purpose works well, but you can also use a gluten-free variety.
–Ground cinnamon: you’ll just need 1 teaspoon.
–Vanilla Extract: Vanilla flavor makes this recipe sing so I suggest using a good quality vanilla extract or a Vanilla Bean Paste. I linked my favorites!
How to make Mashed Sweet Potatoes
I first bake my potatoes exactly as Amanda instructed here, in her post, “Easiest Way to Bake a Sweet Potato.” It’s not faster to bake the potatoes, but I think the flavor is so much better!
Bake the Sweet Potatoes
Preheat the oven to 400 degrees F, cut off the ends of the potatoes and line a pan with foil.
Bake potatoes directly on the pan, until the internal temperature reaches 210 degrees F. Most regular sized sweet potatoes will take about an hour. My monstrosities took 2 hours. If you don’t have that much time, you can cut the potatoes in half.
Make the Butter Sauce
While the potatoes are cooking, combine the butter, maple syrup, flour, cinnamon, and vanilla in a glass measuring cup. Whisk until smooth.
Microwave for 1 minute, just until the mixture begins to boil. The sauce will thicken as it cools. (I like to serve mine warm.)
Drizzle Sauce on Potatoes
Once potatoes are done baking, remove the skins and mash with a fork. Sprinkle with a little coarse salt to enhance the flavors.
Serve drizzled with Cinnamon Maple Butter Sauce and a dollop of whipped cream.
I like to drizzle half the butter sauce onto the sweet potatoes in the serving dish, then set the rest of it on the table for people to drizzle a tad more onto their serving. Yum!
Can I microwave Sweet Potatoes?
If you’re pressed for time, you can microwave the sweet potatoes instead. Cut each into 3-4 pieces and place in a medium sized microwavable dish, preferably with a lid. Add 1/2 cup water to the dish. Cover and microwave for 5-7 minutes, until potatoes are soft. Scrape potato out of the skins and proceed with the recipe.
MASHED SWEET POTATOES with MAPLE CINNAMON BUTTER
- 4 sweet potatoes scrubbed
- 1/4 cup melted butter
- 1/4 cup maple syrup
- 1 TBSP flour
- 1 tsp ground cinnamon
- 1/4 tsp vanilla extract
- Preheat the oven to 400 degrees F, cut off the ends of the potatoes and line a pan with foil.
- Bake potatoes directly on the pan, until the internal temperature reaches 210 degrees F. Most regular sized sweet potatoes will take about an hour. My monstrosities took 2 hours. If you don’t have that much time, you can cut the potatoes in half.
- While the potatoes are cooking, combine the butter, maple syrup, flour, and cinnamon in a medium glass measuring cup.
- Whisk until smooth. Microwave for 1 minute, just until mixture begins to boil.
- Add vanilla extract. Set aside. Sauce will thicken as it cools. (I like to serve mine warm.)
- Once potatoes are done baking, remove skins and mash with a fork. Sprinkle with a little coarse salt to enhance the flavors. Stir in about 2-3 TBSP of the butter mixture. Transfer to a serving bowl and drizzle with another 2 TBSP butter sauce. Serve with remaining butter on the side, so everyone can drizzle more on their serving, if desired.
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Can I prepare sweet potatoes ahead of time?
You can bake whole sweet potatoes, cool and then place in the fridge up to 10 days in advance. This is great if you choose to make these mashed sweet potatoes during the busy holiday season.
What is the difference between a sweet potato and a yam?
Often used interchangeably but the two have a few distinct differences. For instance, the skin of yam looks more like brown tree bark whereas a sweet potato appears more reddish-brown. Real yams are also more starchy and less sweet.
Do mashed sweet potatoes freeze well?
Cooked and mashed sweet potatoes can be frozen if sealed in an airtight container. You can freeze the mashed sweet potatoes for up to 12 months. Just keep in mind that freezer burn and nutrient loss can happen if stored for too long.
Can you eat sweet potato skin?
The skin of a sweet potato is edible, in fact, it even has a good amount of nutrients such as fiber and potassium. That being said it is a personal preference on whether or not you wish to eat them as they can be somewhat of a texture issue for some people.
How do you reheat mashed sweet potatoes?
To reheat your mashed sweet potatoes, stir in a little cream or butter to help them rehydrate and microwave for a few minutes, stirring every so often. Once warm you should be good to go. You can also choose to reheat them on the stovetop as well.
Potatoes make fantastic Side Dishes! Here are more for you to check out:
- Slow Cooker Sweet Potatoes & Cranberries
- How to Bake Sweet Potatoes
- Loaded Baked Potato Rounds
- Alfredo Twice Baked Potatoes
- Loaded Sweet Potato Fries
- Roasted Ranch Potatoes & Carrots
- Baked Potatoes with Broccoli & The BEST Cheese Sauce Ever
These buttery cinnamon mashed sweet potatoes are going to be a memorable and requested dish at every holiday gathering. Mashed Sweet Potatoes topped with Cinnamon Maple Butter Sauce for tender, flavorful sweet potatoes perfect for the holidays!
Kathleen Bayliff says
Why do you need flour? I have celiac so I don't use flour. But I don't see any reason why you actually need it in this recipe. It's only 1 TBSP.
Just use corn starch.
Jessica Williams says
It just contributes towards the consistency of the syrup Kathleen. You can leave it out, by all means. 🙂
Layne Quintanilla says
This looks DELICIOUS! I just pinned to try on Thanksgiving. Thanks!
cathy rock says
Great recipe… Perfect fall dinner.
This looks delicious! Im planning thanksgiving diner for 12 + people… how many servings is this recipe for?
I’d double it for 12+ people!
How long in advance can you do the sauce?
It’d save for a while in the fridge- 7-10 days for sure. Does that help? You can make it in advance!
Can I make this the night before thanksgiving ??
Of course! I just drizzle on the sauce before serving.
Do you leave the skins on to mash them, or do you take them off?
Chris Robinson says
Can I steam diced sweet potatoes until just tender and not mash them, pour over the sauce, sprinkle with pecans and pop in oven to heat through.
Your maple sauce sounds delicious 😄
That sounds incredible Chris!! And yes- the maple sauce is AMAZING!