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Maple Mashed Sweet Potatoes Recipe (Creamy & Baked)

Maple Mashed Sweet Potatoes with Marshmallow Pecan Topping

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8

Ingredients
  

  • 3 lbs sweet potatoes peeled and cut into 1-inch cubes
  • 1/2 cup unsalted butter melted
  • 1/3 cup pure maple syrup plus more for drizzling
  • 1/4 cup heavy cream warmed
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/2 tsp salt to taste
  • 1 1/2 cups mini marshmallows for topping
  • 1/2 cup pecans chopped

Instructions
 

  • Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt.
  • Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are very tender and can be easily pierced with a fork.
  • Drain the potatoes well and return them to the pot or place them in a large mixing bowl.
  • Mash the potatoes using a potato masher or ricer until smooth.
  • Add the melted butter, maple syrup, warm heavy cream, cinnamon, nutmeg, vanilla extract, and salt. Stir until creamy and fully combined.
  • Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  • Spread the mashed sweet potato mixture evenly into the prepared baking dish.
  • Sprinkle the chopped pecans over the top, followed by an even layer of mini marshmallows.
  • Bake for 15-20 minutes, or until the sweet potatoes are heated through and the marshmallows are puffed and golden brown. Serve warm.