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.
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 🙂
Awesome Lauren!! That made my night. Thanks for letting me know and so glad you enjoyed it!
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?
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!
i’ve made mashed sweet potato for a hundred times either with yellow or purple ones…
but none of the with maple, tempting to try!
i AM GOING TO TRY IT THIS THANKSGIVING.
These look sooooo good! I could eat bowl after bowl 😉
It’s easy to do that with this recipe! Never leftovers 🙂
Oh yes, he’s a fan! And he isn’t a carb’s loving guy, but he loves a good sweet potato fry!
We’re going to host Thanksgiving in Seattle and have Sam home and my folks visiting. It’s my favorite holiday! I have a couple of little tins from Glover St market for you so maybe we could link up. 🙂
Fun!! Yes, let’s try to meet up for coffee or tea – I would love to catch up Hannah xoxo