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Mashed Maple Sweet Potatoes


"These sweet potatoes are a Thanksgiving favorite at my house."
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2 h 15 m servings 448 cals
Original recipe yields 12 servings (1 - 2 quart casserole)


  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. Place sweet potatoes onto the prepared baking sheet, and bake in preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and allow to cool slightly before peeling and placing into a large bowl.
  3. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
  4. Mash the warm potatoes along with butter, cream, vanilla extract, brown sugar, salt, 1/2 cup maple syrup, 1 cup chopped pecans, and eggs. Spread mashed sweet potato into the prepared baking dish, and sprinkle with the remaining 2 tablespoons of maple syrup, and 1/4 cup of pecans.
  5. Bake sweet potatoes in preheated oven until thoroughly hot, 30 to 35 minutes.

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Read all reviews 42
  1. 53 Ratings

Most helpful positive review

This is really outstanding. I have made it multiple times and have modified it to be slightly less rich. I add an extra sweet potato (5 total), cut the butter to 5 T., use just 1 T. of vanilla...

Most helpful critical review

Was wayyyy too sweet and it wouldn't harden. It tasted like maple sweet potato syrup. It tastes even MORE sweet after it cools down. Tried it twice. Not doing it again.

Most helpful
Most positive
Least positive

This is really outstanding. I have made it multiple times and have modified it to be slightly less rich. I add an extra sweet potato (5 total), cut the butter to 5 T., use just 1 T. of vanilla...

If you leave out the eggs there's no reason to put this back in the oven. Beat the potatoes while they're hot with the other ingredients and take the dish straight to the table. I used milk ra...

The best sweet potatoes I have ever tasted. Even better than my mother's. Thank you for a wonderful recipe. I will be making this for MANY years to come.

fantastic!! Super sweet though. I recommend a little less brown sugar and vanilla extract (they are sweet potatoes after all) Thank you!!

I made this with my traditional Thanksgiving dinner last year. This week I needed some easy to prepare comfort food and went straight for this recipe. Thank you for posting it!

I have been looking for a awesome sweet potato casserole recipe and I have now found it. I think it is the maple syrup that makes this crazy good! I did not make any changes to this recipe - i...

Delicious! Substitutions were made, however. Walnuts for pecans, milk for cream, and honey + a splash of molasses for maple syrup. I imagine pecans and maple syrup would have made this to die...

Pretty good. not as good as I thought they'd be. I don't think I prefer my sweet potatoes mashed...

OK, I'm a nurse and should know better than to recommend this outrageously unhealthy dish, but it tastes so divine, not only am I recommending it but am giving it 5 stars. When I served it a...