Easy mashed sweet potatoes flavored with maple syrup and cinnamon are perfect for holiday dinners and lighter than the usual casserole.
We host just about every holiday in our home now, so I’ve gotten pretty good at figuring out shortcuts that make it easier to get the food on the table, especially at Thanksgiving. When I was growing up, my grandmother made both mashed potatoes and sweet potatoes the traditional way, but when I took over the cooking, I started making the sweet potatoes with the marshmallows on the top — you know the one I mean, right?
Well, it didn’t take long to realize that the kids were basically scraping off the marshmallow topping and leaving the good stuff behind. So, I went back to my roots — get it? Anyway, I started making these Easy Mashed Sweet Potatoes, which are not only full of flavor but also very simple to make.
The directions couldn’t be easier — really! All you do is cook the potatoes in the microwave, peel and then dress them up! I know some cooks hate microwaves, but honestly, they save a ton of time, and I need all the help I can get.
The skins should peel off easily, but they’ll be hot, so be careful. Put all of the peeled potatoes into a large bowl, add the seasonings, maple syrup and butter and mash, mash, mash away. I let my kids help with this part, and they have a lot of fun with it. I just have to be careful that they don’t get carried away because it’s not fun to clean up orange mush from the floor and counters!
I like to add another pat of butter to the top and let it just melt down the sides of the orange mound — yum.
That’s all there is to it — easy peasy, right? Just serve and enjoy. Now that I’ve cut out the marshmallows, the kids eat the sweet potatoes, and they actually enjoy them. And because this is such a quick dish, we have these a lot during the fall and winter months.
How to Make Easy Mashed Sweet Potatoes
Easy Mashed Sweet Potatoes
- 4 to 5 large sweet potatoes scrubbed well
- 1 tablespoon ground cinnamon
- 2 tablespoons real maple syrup
- 1 tablespoons butter
- pinch of sea salt
- Arrange the sweet potatoes on a microwaveable plate
- Cook on high for about 20 minutes, or until they are very soft.
- Allow to cool slightly, slice open, and scrape insides of potatoes away from skins
- Add potatoes to a large bowl, and mash well
- Stir in butter, cinnamon, sea salt and maple syrup
- Serve immediately, or cover refrigerate and reheat when ready
What’s your favorite way to serve sweet potatoes, or do you even serve them during the holidays? I’m nosy, so let me know.
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