*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I didn't have maple syrup in the house so I replaced the maple syrup with 1/4 cup of brown sugar and 1/2 cup of honey...boy did I get rave reviews from the family! Everyone loved this, including my youngest daughter who can be quite picky when it comes to vegetables. This will be seen on our dinner table again!
I essentially made this but with a slight twist. I boiled 2 sweet potatoes and 1 carrot then mashed them together with 1/4 milk, 2 tbsp of honey and 1 tbsp of margarine. It was delicious! I will definitely make it again. On a side note I've also made this with a crisp. To do that put the finished mash into a casserole dish. In a separate bowl combine 1 tbsp melted butter, 1/2 crushed bran flakes and 1/4 cup pecans and 2 tbsp of brown sugar. Mix well and sprinkle on top of squash mash. Broil it in oven until crisp is lightly browned. Serve. Delicious!
I didn't need to break out the mixer... potatoes were soft enough to just mash up with a fork. All you really need here is half the butter and the syrup the recipe calls for and NO milk. SO much healthier that way (I even used light syrup). A couple dashes of cinnamon and yum!
Thank you for sharing this. We love nutritous sweet potatoes and this one is easier than the casseroles that are so popular. The maple syrup gives it a wonderful taste. Didn't rate kid opinion because we don't have any at home. Did not need this much milk.
This was simple and easy to make. I used only 1/3 cup of milk, and 1/3 cup of maple syrup, and 4 tablespoons of butter. Sweet potatoes are so creamy that they don't need a lot of liquid. I also added 1/8 teaspoon of nutmeg, and 1/8 teaspoon ground cloves. I mashed these all together with a potato masher, and then I baked them in the oven for 20 minutes at 350 degrees to give them a "twice baked" fluffyness. My son loves these potatoes.
These were okay - just a little too sweet for me but my daughter really enjoyed this. I took a combination of other suggestions to reduce the sweetness: used 1/4c maple syrup, 1/4c honey and 2 TBLS brown sugar, A nice change to mashed potatoes but I'm not sure if I'm going to attempt them again. Still, thanks rainspirit for sharing the recipe.
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