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Ultimate Mashed Sweet Potatoes Recipe

    A show-stopping side dish! Mashed Sweet potatoes are whipped with pure maple syrup, creamy whole milk yogurt and a hint of orange zest.

    Whipped Sweet Potatoes

    Our family goes through a lot of sweet potatoes. My kids love them, my husband loves them and I love them, too. Cheap, versatile and packed with health benefits, you really can’t go wrong with a sweet potato.

    My husband requests my Rosemary Sweet Potato Fries almost every week – even throughout the summer when we make grilled sweet potatoes instead. If you’ve never tried dipping a sweet potato fry in sriracha ketchup, I urge you to give it a try. If you’re looking for something a little sweeter I would suggest looking at my Honey Chipotle Mashed Sweet Potatoes.

    With the holidays fast approaching, I thought it would be fun to share an easy, 5 ingredient side dish we have been making for years. I first started making this dish when I had a catering business several years ago. In fact, it was one of my most commonly requested side dishes.

    Maple Whipped Sweet Potatoes

    If you don’t have maple syrup, honey makes a great alternative. We also love adding various spices depending on our mood. Smoked paprika, cinnamon, and cayenne have all made appearances.

    Whether you’re hosting Thanksgiving this year or need a simple side dish to bring, these easy whipped sweet potatoes are going to be a new family favorite.

    Can sweet potatoes be made the day before?

    Yes. This dish reheats very well.

    Your fork is waiting.

    Maple Whipped Sweet Potatoes

    Maple Syrup Mashed Sweet Potatoes

    3.95 stars average
    A show-stopping side dish! Mashed Sweet potatoes are whipped with pure maple syrup, creamy whole milk yogurt and a hint of orange zest.
    PREP: 10 mins
    COOK: 10 mins
    TOTAL: 20 mins
    Servings: 8


    • 6 large sweet potatoes (peeled and cubed)
    • 2 cups whole milk plain yogurt
    • ¼ cup pure maple syrup
    • 3 tablespoons butter (unsalted)
    • 2 teaspoons orange zest
    • 1.5 teaspoons salt
    • ½ teaspoon pepper


    • Place sweet potatoes in a large pot and cover with cold water. Bring to a boil then reduce heat to low. Simmer until potatoes are fork tender, 7-9 minutes. Strain potatoes and set aside to cool slightly.
    • Add all remaining ingredients to a food processor (yogurt through pepper) as well as the strained sweet potatoes. Pulse on high until smooth and creamy.
    • Check for seasoning and adjust accordingly before serving.


    If you don’t have a food processor, you can puree with an immersion blender or a high speed blender. They also taste delicious with a hand-held potato masher.

    Can you make these the day before?

    Yes. This dish reheats very well.


    Calories: 195kcalCarbohydrates: 30.8gProtein: 3.8gFat: 6.8gSaturated Fat: 4.3gPolyunsaturated Fat: 2.5gCholesterol: 20mgSodium: 488mgFiber: 3.6gSugar: 15.8g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Check out my Pinterest board for more healthy side dishes!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. As someone who always always always chooses sweet potatoes over regular potatoes….I LOVE THIS! The hint of maple with a touch of citrus sounds perfect for bringing out the naturally sweet flavor of the potatoes!

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