Maple Mashed Sweet Potatoes

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While this is a simple preparation, it is complex in flavor and perfectly balanced. Once you make this recipe, I have no doubt you will keep coming back to it time and time again.

I originally shared this recipe in last year’s eBook – Think Vegetables First – but like my Parsnip Fries, have been making it again so often that I am pulling it out to share with all of you because if you like sweet potatoes, you need this preparation in your life!

Roasting the sweet potatoes in the oven is key because they caramelize so don’t skip that step and try boiling, or even worse, microwaving them!


  • You could sub almost any plain, unsweetened milk for the coconut milk, just know it might slightly change the texture. I like the full-fat coconut milk here for the richness it adds.

5.0 from 2 reviews
Maple Mashed Sweet Potatoes
5 Points Plus Per Serving -- Serves 8
Serves: 8
  • 3 pounds sweet potatoes
  • 1 tablespoon butter
  • ¼ cup pure maple syrup
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 Tablespoon full-fat coconut milk (from a can)
  1. Preheat oven to 425F. Line a baking sheet with tinfoil. Scrub potatoes and poke each with a fork 4 to 5 times around.
  2. Bake for 1 hour, undisturbed.
  3. Remove from oven, let cool for about 5 minutes.
  4. Combine butter, maple syrup, cinnamon, salt and coconut milk in a large bowl. Split the potatoes down the middle and scoop the hot insides into the bowl with the butter mixture. Discard the skins (unless you like to eat them!).
  5. Use a large fork or potato masher to break up any large pieces or clumps and mash well.
  6. Serve hot and Enjoy!


Maple Mashed Sweet Potatoes from

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  1. Oralia says

    If you’re going dairy free because of lactose or casein issues, ghee is a great substitute for butter. Yes, it is made from butter but when the butter is clarified to make ghee, these two things are removed.

  2. E. Howard says

    Wonderful recipe! I loved it (converting to paleo) and my SAD husband and 2 boys, both <5 years old, loved it. Making it again to bring leftovers for lunch !!

  3. Lauren says

    Thank you so much for this recipe! I wanted to make something semi healthy and paleo for Thanksgiving this year. These were so delicious and a huge hit! My grandpa said they were the best sweet potatoes he’s had! And no one could believe they were so sweet (but not too sweet like normal sweet potato casserole) with no refined sugar. Thanks again :)

  4. Kaleigh says

    This recipe sounds so good, but how would you recommend I keep it warm to travel? Could I transfer to a crock pot then warm?

    • EverydayMaven says

      Hi Kaleigh,
      Yes, transfer to a slow cooker set to warm. Just bring a tad extra butter and coconut milk in case they start to dry out a bit from the extra heat. Happy Thanksgiving!

    • EverydayMaven says

      Awww, did he like them? My son hated sweet potatoes (and any potato for that matter) and still does. He doesn’t even like french fries lol – he is hard core.

  5. says

    I absolutely love sweet potatoes, Alyssa! And I agree, roasting is a must. I like your addition of coconut milk and I’m going to add this one to our Thanksgiving menu (I may add some toasted pecans, too!).
    Hannah recently posted..Blueberry Apple JamMy Profile

  6. says

    I love sweet potatoes and each year for Thanksgiving I make a sweet potato casserole. It’s always the same one since for some reason people don’t like change on the holidays. My recipe is similar to yours but with some added ingredients. What I don’t do though is use maple syrup which I’m thinking I will swap out this year for the brown sugar making it a healthier alternative. Nice recipe!
    Vicki Bensinger recently posted..Monkey Bread Pizza Bites!My Profile

    • EverydayMaven says

      My husband’s family does a less-healthy version of this casserole every year for Thanksgiving so I know what you mean. Try subbing the maple for the brown sugar – I bet they won’t notice or will even like it better!

    • EverydayMaven says

      Absolutely Joanne! I was actually thinking of this for our Thanksgiving but since we’ve been eating it so much, I’m making something else :)

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