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Maple Mashed Sweet Potatoes with Bourbon and Pecans

A super simple recipe that makes the ultimate smooth and creamy sweet potatoes. Perfect any time of year but especially for the holidays
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Servings: 10


  • pounds sweet potatoes
  • 4 tablespoons butter melted (see notes #1)
  • 1/4 cup heavy or whipping cream
  • 2 tablespoons bourbon maple syrup see notes #2
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup chopped pecans toasted


  • Preheat the oven to 400 degrees.
  • 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.
  • 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.
  • Transfer the mixture to a casserole dish and sprinkle the pecans on top.
  • Cover with plastic wrap and store in the fridge for up to 2 days.
  • 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