- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1 ½ kg
- 60 g
- 80 ml
- 1 tbsp
- 1 tsp
- ¼ tsp
Process
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Preheat the oven to 200°C. Peel the sweet potatoes and cut them into 2.5 cm chunks.
Spread the sweet potato chunks on a baking sheet and roast for 25–30 minutes, until a knife slides in with no resistance and the edges are lightly caramelized.
Transfer the roasted sweet potatoes to a large bowl and mash with a potato masher until mostly smooth.
Add the unsalted butter, warmed whole milk, maple syrup, salt, and black pepper. Mash again until fully incorporated and creamy.
For extra-silky texture, pass the mash through a ricer or beat with an electric mixer for 30 seconds. Do not overmix.
Taste and adjust salt and pepper. Serve warm with an extra pat of butter if desired.
Kitchen notes
Kitchen notes
- Roasting instead of boiling concentrates the natural sugars and prevents watery mash. If you boil, drain very well and let steam dry for 5 minutes.
- Warm the milk and butter before adding; cold dairy can make the mash gluey.
- Do not overmix with an electric mixer or the potatoes will turn pasty. Stop as soon as it is smooth.
- For a deeper flavor, roast the sweet potatoes with the skin on, then scoop out the flesh.
Substitutions
- whole milk→coconut milk or oat milk for dairy-free
- unsalted butter→olive oil or vegan butter
- maple syrup→honey or brown sugar
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over low heat with a splash of milk, or in the microwave covered, stirring every 30 seconds. Freeze for up to 2 months; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why are my mashed sweet potatoes gluey?
Overmixing or using a food processor breaks down the starch and makes them gluey. Mash by hand or use a ricer, and stop as soon as the texture is smooth.
Can I make mashed sweet potatoes ahead of time?
Yes. Make them up to 2 days ahead, cool completely, and refrigerate in an airtight container. Reheat gently with a splash of milk or butter.
How do I know when the sweet potatoes are done roasting?
They are done when a knife or fork slides in with no resistance and the edges are caramelized. The internal temperature should be around 95°C.
Can I use canned sweet potatoes instead of fresh?
Yes, but drain and rinse them well, then pat dry. Roast them for 10 minutes to dry out excess moisture before mashing. You will need about 2 x 400 g cans.
Why are my mashed sweet potatoes watery?
Wateriness comes from boiling or steaming without drying. Roasting eliminates excess water. If boiling, drain and return to the hot pot for 2 minutes to steam dry.
Can I freeze mashed sweet potatoes?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat gently, stirring in a little butter or milk to restore creaminess.
How can I make this recipe vegan?
Use olive oil or vegan butter instead of dairy butter, and swap the whole milk for unsweetened oat or coconut milk. Maple syrup is already vegan.
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