Reviewed: Nov. 27, 2009

Thanks RainSpirit for this DELICIOUS recipe. Thanks for sharing.

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newheart

Cooking Level: Expert

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Reviewed: Nov. 27, 2009

Perfect blend of flavors. This was a HUGE hit at Thanksgiving. Will definitely file this away as my go-to sweet potato recipe.

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OrangeJacket

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Reviewed: Nov. 21, 2009

absolutely delicious! i added some carrots, peas, and corn in at the end, but it was just as tasty without!

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Zafah7

Cooking Level: Intermediate

Home Town: Mamaroneck, New York, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Oct. 26, 2009

I love sweet potatoes because they are healthier for you than regular potatoes. I don't use the butter but i did add a little splenda brown sugar and they are plenty sweet enough!

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gone2thebeach

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Reviewed: Sep. 10, 2009

Thanks so much! I'd bought sweet potatoes because I'd heard they were a nice change from regular, but I didn't know how to cook them. I used 1/2 the butter, and 1/2 the milk, (figuring I could add more if necessary) but I didn't need it. The nutmeg and cloves another user suggested were divine. Thanks so much for posting this easy, easy, delicious recipe!

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Ariel

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

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Reviewed: Aug. 21, 2009

I gave this five stars but I also changed quite a lot of things about it. So many things that it was almost a different recipe. I first sauteed in butter a few shallots (about 3/4 cups roughly chopped) and one peeled and chopped green apple. I added pepper and nutmeg to this. I followed the rest of the recipe separately and I stuck to almost exactly (although I did use a little less maple syrup) and I roughly mashed the potatoes so they would still be a little chunky. Then I mixed in my apple and shallot mixture. Because the shallots are much more mild than onions, it compliments the sweetness of the syrup perfectly. I paired it with smoked porkchops (topped with the same apple/shallot mixture - with some brown sugar added - which comes out like a warm chutney). It was an excellent meal and my roommates still talk about it even though I made it months ago.

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Lawyer_Cook

Cooking Level: Expert

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Reviewed: Jul. 27, 2009

Very easy and delicious. The maple flavor is subtle but adds something different. We used heavy cream rather than milk.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: May 12, 2009

Great recipe! I cut back a little on the syrup and it was excellent! Served it with the Awesome Honey Pecan Pork Chops I found on this site. Thanks.

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SUNNYD203

Cooking Level: Intermediate

Living In: Bridgeport, Connecticut, USA

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Reviewed: May 7, 2009

Time saver suggestion: microwave the sweet potatoes. Wrap them in either wax paper or paper towel and microwave between 3-5 minutes for a large sweet potato. The skin separates easily and you can mash it with a fork. Like other reviewers, I reduced the ingredients and added cinnamon and....yum!

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CHunter

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Reviewed: Apr. 26, 2009

this was really good but i did not end up needing the maple syrup which is why the four stars...sweet potatoes are sweet enough on their own...i warmed up the milk before i mixed it in, i used two percent milk

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patrickclark

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Reviewed: Apr. 13, 2009

Used only a bit of syrup to taste. These were not too sweet which was a good change. It's a keeper.

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AZgin

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Reviewed: Apr. 8, 2009

Fantastic! A family favorite!

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cheryl

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Reviewed: Mar. 21, 2009

My husband is not a huge fan of sweet potatoes, but loved this the first time I made it, almost 4 years ago. We have come back to it for an occasional treat ever since. It is definitely worth it (not to mention healthier) to use real maple syrup, not the fake kind!

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ScottFamily

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

I cut back a little on the butter (about 1/4 c) and syrup (about 1/2 c) and added a whole bunch of cinnamon. When it comes to sweet potatoes, I've always preferred them simple and baked to desserty casserole style, so this simple recipe works well for me! For someone living alone, they keep well in the fridge as a side for various meals through the week.

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Meghann

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Reviewed: Jan. 18, 2009

Pretty good. I think next time I would add less milk, they came out a little too runny for me. The taste was great, though. I would make again and maybe add some pecans.

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love2bake4myfamily

Cooking Level: Intermediate

Home Town: Gorham, Maine, USA

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Reviewed: Jan. 6, 2009

Not the best I've had or nearly close. Followed the exact recipe but I didnt like the flavor. I made it for a get together and almost the entire thing was left over. Sorry, I just would not make this again.

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Erika

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Reviewed: Dec. 28, 2008

I took the advice of another reviewer and used 1/4c brown sugar and 1/2c honey because I had no maple syrup. I didn't have to add any milk, it was already liquidy enough. It turned out well and was really easy with the mixer doing the mashing. Turned out a bit sweet, I'd say you only really need 1/2 that amount of maple syrup, but it was very tasty.

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IKERONIOUS

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Dec. 10, 2008

Easy to make and it was good. I followed other reviewers advice and added honey and brown sugar to taste instead of the maple syrup.

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Medina's

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Reviewed: Nov. 27, 2008

I made these for Thanksgiving and they were a big hit. I did make a few adjustments... I used half the butter called for in the recipe (didn't miss it!) I also used just a little bit of maple syrup (to taste) and added some cinnamon. They were yummy!

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christo

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Reviewed: Nov. 27, 2008

These were great - the key is to slowly add milk until the potatoes get the right consistency. The skins can be left on, they blend into the mixture well. I also added cinnamon, nutmeg, and salt to taste.

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epimethia

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Tallahassee, Florida, USA

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Mashed Sweet Potatoes

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