oval dish filled with sweet potato mash topped with pecans and maple syrup
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4.72 from 7 votes

Whipped Sweet Potato Mash with Maple, Pecan and Rosemary

This Whipped Sweet Potato Mash with Maple, Pecan and Rosemary is the BEST sweet potato mash you will ever eat! I don't say that lightly, this dish is smooth, creamy, savory and sweet all at the same time. Pillowly delicious mashed sweet potato, topped with buttery maple syrup coated pecans and fragrant rosemary. This casserole is a must make Thanksgiving or Christmas side dish. Plus it is easy to make ahead and doesn't need any space in the oven!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side
Cuisine: American
Servings: 6 -8
Calories: 409kcal
Author: Claire | Sprinkles and Sprouts
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For the Sweet Potato Mash

  • 2 1/2 lb sweet potatoes (~4 large ones)
  • 4 tbsp butter
  • 1/3 cup heavy cream
  • 1/2 tsp salt

For the topping

  • 2 tbsp butter
  • 1 tsp chopped rosemary
  • 1/4 cup maple syrup
  • 1/2 cup chopped pecans


  • Peel the sweet potatoes and then cut into 1 inch-thick pieces.
  • Place the sweet potatoes in a dutch oven and cover with boiling water, add a pinch of salt and bring back to a boil. ¬†Once boiling cook at a high simmer for 10-12 minutes, until the potatoes are fork tender.
  • Drain in a colander and shake to remove any excess liquid. Let them sit in the colander to dry out further whilst you get on with the next step.
  • Using the same pan you cooked the potatoes in, heat the butter and cream together until hot but not boiling.
  • Add the sweet potatoes and the salt then use your chosen method to whip them.

For a handheld mixer.

  • Starting on low speed, gently combine the potatoes and cream mixture. Once everything is starting to combine, increase the speed and whip for 5 minutes until smooth and creamy.

For a wooden spoon or whisk.

  • Use a fork to lightly mash the potatoes into the cream then whisk or beat with a wooden spoon or whisk until your sweet potatoes are smooth and creamy.

Once Whipped:

  • Taste for seasoning, adding more salt if desired then spoon into a serving dish.
  • At this point the potatoes can be refrigerated for up to 48 hours.
    Alternatively to serve immediately move onto the topping stage.

To reheat (if needed):

  • In the microwave for 5-7 minutes
  • On the stove top for 3-4 minutes (stirring constantly)
  • In the oven for 30 minutes

For the topping:

  • Heat the butter, rosemary and maple syrup in a small pan until the butter has melted. Add in the pecans and let the mixture come to a vigorously bubble. Swirl to coat all the pecans and then pour over the sweet potatoes.


Calories: 409kcal | Carbohydrates: 48g | Protein: 4g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 405mg | Potassium: 714mg | Fiber: 6g | Sugar: 16g | Vitamin A: 27360IU | Vitamin C: 4.5mg | Calcium: 89mg | Iron: 1.4mg
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