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 on social – 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!
NOTES:
- 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.
Did you make this recipe? Please give it a star rating below!
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.
- 3 pounds sweet potatoes
- 1 tablespoon butter
- 1/4 cup pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 tablespoon full-fat coconut milk from a can
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Preheat oven to 425F. Line a baking sheet with tinfoil. Scrub potatoes and poke each with a fork 4 to 5 times around.
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Bake for 1 hour, undisturbed.
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Remove from oven, let cool for about 5 minutes.
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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!).
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Use a large fork or potato masher to break up any large pieces or clumps and mash well.
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Serve hot and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
We make these, although we use cream rather than coconut milk, and often use a bit more. I should try it your way – it sounds so interesting.
We’re all about the sweet potatoes here. That was actually Liam’s first veggie! 😀 I’m loving this flavor profile, too. So simple and delicious! Perfect for Thanksgiving!
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.
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!).
Toasted Pecans would go so well with this Hannah! Are you doing Thanksgiving at the cabin?
My kids love mashed sweet potatoes this time of year – coconut milk is my favorite addition – looks delicious!
Alyssa,
What a wonderful, simple, sweet potato recipe. I’ve never tried this, but I’m so glad you posted it so I will try it this Fall with our yummy farm share sweet potatoes.
Thanks!
Lovely and vibrant recipe, Alyssa. I have NEVER boiled or microwaved a sweet potato in my life. An abomination! I usually use coconut sugar or brown sugar to amp up my sweet p’s but maple is a stellar choice. Perfect for the healthy Thanksgiving table
So true Kellie, although I am guilty of boiling a couple once or twice 😉
Just in time for the Thanksgiving table.
I know Norma – I can’t believe how quickly it’s approaching!
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!
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!
Nice recipe. Thank you.
Thanks Liz!
I could definitely see this becoming a Thanksgiving staple around here!
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 🙂