Easy Mashed Sweet Potatoes
These creamy mashed sweet potatoes have a rich, buttery flavor and a hint of maple syrup. Bake the sweet potatoes ahead, and they're easy to mash right before dinner.
Servings: 6 servings
Calories: 276kcal
Ingredients
- 4 medium sweet potatoes (about 2.5 lbs)
- ½ cup ghee or butter, melted
- ½ cup cashew milk or milk of choice, room temperature
- 2 tbsp. maple syrup to taste
- ½ tsp. sea salt to taste
- Optional garnish: maple syrup and coarse sea salt
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Wash and dry the sweet potatoes. Then place them on the sheet pan so they aren't touching.
- Bake for 1 to 1 ½ hours, until they're very soft when you squeeze them.
- Let the sweet potatoes cool until you can handle them. Peel and cut into chunks.
- Add the sweet potatoes to a saucepan with the ghee, cashew milk, maple syrup and sea salt, starting with a little less of each. Mash with a potato masher over low heat until creamy and hot.
- Taste and add more maple syrup or salt if you like. Garnish with a drizzle of maple syrup and a sprinkle of coarse sea salt.
Notes
To make ahead, refrigerate the baked sweet potatoes whole, then peel and mash when you're ready.
Mashed sweet potatoes keep in the fridge for 3 to 4 days from when you bake the sweet potatoes. Reheat in a 350°F oven, in the microwave, or on the stove with a splash of milk if needed to loosen.
Nutrition
Calories: 276kcal | Carbohydrates: 34g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 256mg | Potassium: 519mg | Fiber: 5g | Sugar: 9g | Vitamin A: 21375IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg
