Maple Mashed Sweet Potatoes
Yields 6 servings.


  • 2 pounds sweet potatoes
  • 2 tablespoons pure maple syrup (for cooking, I especially like the flavor of dark amber)
  • 2 tablespoons butter, cut into pieces or melted
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon dried ginger
  • 1/8 – 1/4 teaspoon cayenne pepper (the lesser amount will add flavor with very little heat; use higher amount for a bit more kick)
  • 1/4 cup milk (any fat % works well; coconut milk makes a delicious non-dairy option)


  1. Preheat the oven to 400 degrees F. Place the potatoes on a foil-lined baking sheet, and puncture each potato a few times with a knife or fork to allow steam to escape. Bake for approximately one hour. Depending on the size of the potato, this could take more or less time. Bake until very tender when pierced with a knife. For a speedy option, the sweet potatoes may be cooked in the microwave until tender.
  2. When cooked, remove the potatoes from the oven or microwave and, for easier handling, allow them to cool for a few minutes. Then scoop the flesh from the skins into a mixing bowl.
  3. Mash in the maple syrup, butter, salt, cinnamon, ginger, and cayenne pepper. (You could use a mixer, but I use a potato masher or, more often, a fork to stir and mash the ingredients.) Add the milk and continue to mash until the potatoes are mostly smooth and the ingredients are well incorporated. For a thinner consistency, add more milk, a couple of tablespoons at a time, until the desired consistency is reached.
  4. Serve the potatoes immediately, or refrigerate until ready to eat and gently reheat.

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