ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mashed Sweet Potatoes

Photo: Thomas J. Story
Total time 2 hrs, 30 mins

Serves 12

This dish hints at Cindy Daniel's Southern roots without the usual candied syrup. If you have only one oven and are roasting a turkey, use a microwave-safe dish in step 3 and microwave the sweet potatoes, covered with waxed paper, in step 4 until hot. Finish the dish in the regular oven while the turkey rests.


  • 6 pounds orange-fleshed sweet potatoes
  • 1/4 cup melted unsalted butter, plus 3 tbsp. cut into pieces and more for buttering dish
  • 1/2 cup heavy whipping cream
  • About 1 tsp. kosher salt
  • About 1/2 tsp. pepper
  • 1 cup chopped pecans
  • 3 tablespoons maple syrup

Nutrition Information

  • calories 373
  • caloriesfromfat 43 %
  • protein 4.7 g
  • fat 18 g
  • satfat 7.8 g
  • carbohydrate 51 g
  • fiber 7.7 g
  • sodium 257 mg
  • cholesterol 34 mg

How to Make It

  1. Preheat oven to 375°. Bake sweet potatoes on a rimmed baking sheet until very tender when pierced, 1 1/4 hours.

  2. Cut sweet potatoes in half and let cool a bit. Scoop out flesh and beat half of them at a time in a stand mixer, using paddle attachment on medium speed, until very smooth, about 3 minutes.

  3. In a large bowl, stir together sweet potatoes, melted butter, cream, 1 tsp. salt, and 1/2 tsp. pepper. Taste and add more salt and pepper if you like. Butter a 3-qt. baking dish. Add sweet potatoes and smooth surface. Top with pecans, maple syrup, and butter pieces. Cover dish with parchment paper cut to fit, then foil.

  4. Bake at 375° until an instant-read thermometer inserted in center reaches at least 160°, 20 to 30 minutes. Uncover and bake until pecans are crunchy, 20 minutes more.

  5. Make ahead: Through step 3, up to 1 day, chilled. Allow 45 to 60 minutes to heat (step 4) before uncovering.