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Place the peeled and cubed sweet potatoes in a large pot. Cover with cold water by about 1 inch. Bring to a boil over high heat.

Once boiling, reduce the heat to medium-low and simmer until the sweet potatoes are very tender when pierced with a fork, about 15-20 minutes. Drain thoroughly.

Return the drained sweet potatoes to the empty pot. Add the melted unsalted butter, packed light brown sugar, pure maple syrup, warm whole milk, kosher salt, and ground cinnamon (if using).

Using a potato masher or a large fork, mash the sweet potatoes until smooth and creamy. For an extra smooth mash, you can use an electric hand mixer.

Taste and adjust seasoning as needed. Add more salt, brown sugar, or maple syrup to your preference. Serve warm.


Place the peeled and cubed sweet potatoes in a large pot. Cover with cold water by about 1 inch. Bring to a boil over high heat.

Once boiling, reduce the heat to medium-low and simmer until the sweet potatoes are very tender when pierced with a fork, about 15-20 minutes. Drain thoroughly.

Return the drained sweet potatoes to the empty pot. Add the melted unsalted butter, packed light brown sugar, pure maple syrup, warm whole milk, kosher salt, and ground cinnamon (if using).

Using a potato masher or a large fork, mash the sweet potatoes until smooth and creamy. For an extra smooth mash, you can use an electric hand mixer.

Taste and adjust seasoning as needed. Add more salt, brown sugar, or maple syrup to your preference. Serve warm.
