Maple Mashed Sweet Potatoes with Bourbon and Pecans
Prep time
Cook time
Total time
A super simple recipe that makes the ultimate smooth and creamy sweet potatoes. Perfect any time of year but especially for the holidays
Recipe type: Side Dish
Cuisine: American
Serves: 10
  • 3½ pounds sweet potatoes
  • 4 tablespoons butter, melted (see notes #1)
  • ¼ cup heavy or whipping cream
  • 2 tablespoons bourbon maple syrup (see notes #2)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup chopped pecans, toasted
  1. Preheat the oven to 400 degrees.
  2. Poke the sweet potatoes all over with the tines of a fork and individually wrap them in foil. Place on a sheet pan and bake on the bottom rack of the oven for 45 minutes - 1 hour, or until the potatoes are tender and can be easily pierced with a toothpick through the foil.
  3. When the potatoes are cool enough to handle, remove the foil and cut away the skins (discard). Place the potatoes in the work bowl of a food processor, add the remaining ingredients (except pecans), and process until smooth and creamy, about 15 -30 seconds.
  4. Transfer the mixture to a casserole dish and sprinkle the pecans on top.
  5. Cover with plastic wrap and store in the fridge for up to 2 days.
  6. Reheat in a 350-degree oven for about 20-30 minutes, until heated through.
1. I usually peel the potatoes while they are still a little warm, then add the unmelted butter to the food processor first, and dump the potatoes on top as I peel them. Then I cover the work bowl and let it sit for a few minutes to fully soften the butter before adding the remaining ingredients.

2. If you don’t have bourbon maple syrup, simply use regular maple syrup and add 1-2 tablespoons of bourbon to the food processor along with all the other ingredients.

NUTRITION FACTS: Serving size: 4-5 ounces, Calories: 253, Fat: 11g, Saturated fat: 5g, Unsaturated fat: 6g, Trans fat: 0g, Carbohydrates: 36g, Sugar: 10g, Sodium: 323mg, Fiber: 5g, Protein: 3g, Cholesterol: 20mg
Recipe by Queen of My Kitchen at