Ingredients
Scale
- 4 Large Sweet Potatoes
- 1/4 Cup Unsalted Butter
- 1/4 Cup Maple Syrup
- 2 Tbsp. Brown Sugar
- 1/2 Cup Whole Milk (or heavy cream for a richer version)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Salt
- 1/4 Cup Chopped Pecans (optional, for garnish)
EQUIPMENT I USED:
Instructions
- Peel the sweet potatoes and cut them into even chunks.
- Place a steamer basket in a large pot filled with about 1-2 inches of water. Make sure the water doesn’t touch the steamer basket. Bring the water to a boil.
- Add the sweet potato chunks to the steamer basket, cover the pot, and steam for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Remove the sweet potatoes from the steamer and place them in a large mixing bowl.
- Mash the steamed sweet potatoes until they are smooth and free from lumps.
- In a small saucepan, melt the butter over low heat. Stir in the maple syrup, brown sugar, cinnamon, nutmeg, and salt. Keep the sauce warm on low heat, stirring occasionally.
- Pour the prepared buttery maple sauce and the whole milk (or heavy cream) over the mashed sweet potatoes. Mix until everything is well combined and the sweet potatoes have a silky consistency.
- Transfer the mashed sweet potatoes to a serving bowl.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Category: Side Dish
Nutrition
- Serving Size: 1 serving
- Calories: 300-375 (without pecans)
- Sugar: 25-30 gr
- Sodium: 240-330 mg
- Fat: 11-7 gr
- Carbohydrates: 48-60 gr
- Fiber: 5-7 gr
- Protein: 3-5 gr
- Cholesterol: 25-40 mgg
