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Ginger Maple Mashed Sweet Potatoes — oven-roasted sweet potatoes whipped with butter, ginger, maple syrup, and a touch of brown sugar.
Have you ever been just dying for a rich delicious scoop of buttery, brown sugar sweetened sweet potato casserole but the calorie count gave you pause? I mean, you go for it but you like literally paused at the thought of how much gym time those potatoes were going to cost you? Well, these amazing Ginger Maple Mashed Sweet Potatoes won’t cost you much. You get the satisfaction of buttery richness and brown sugar sweetness without all of the excessive calories.
Healthier whipped sweet potatoes
I make no claim that this dish is low sugar or low calorie. But I am pointing out that the flavor profile of these sweet potatoes make it possible to add very little sugar to them. Maple syrup, a splash of orange juice, a ginger give this dish layers of flavor that doesn’t need much else to make them great. By adding a little butter and brown sugar, the flavors become fuller. Roasting the sweet potatoes also adds to the natural sweetness. You can always, use healthier butter and sugar substitutes for an even healthier dish.
Recipes to pair with mashed sweet potatoes
These ginger maple mashed sweet potatoes were made to match perfectly with Bacon Brown Sugar Pork Chops. And any holiday spread would be complete with a batch.
What you need to make ginger maple mashed sweet potatoes
Stand mixer or food processor
How to make ginger maple sweet potatoes
Heat the oven to 400 degrees. Drizzle the sweet potatoes with a few teaspoons of oil to coat. Bake the potatoes for 40 minutes then allow them to cool for 10 before peeling.
Place the peeled sweet potatoes in a stand mixer bowl with the butter, maple syrup, brown sugar, ginger, and orange juice. Whip the potatoes using the paddle attachment into the butter melts and everything is combined. Scrape them into a serving dish and top with a drizzle more of maple syrup.
Tips and substitutes
- Oven roast the potatoes with the skin on. Don’t boil them. Bake the potatoes. Boiling will remove starch from potatoes and weaken the taste.
- Use real maple syrup. Pancake syrup can’t give the same taste to this dish as real maple syrup. If you can’t get real maple syrup, try a maple extract (affil link).
- Substitute the butter and sugar for a healthier dish. I like to use vegan butter and a brown sugar baking blend to cut saturated fat.
How to store and reheat mashed sweet potatoes
You can make these mashed sweet potatoes ahead of time a couple of ways.
- The first way, just bake the potatoes and place them in an airtight container in the fridge for 2-3 days before reheating and adding the other ingredients. To reheat baked sweet potatoes: bring the potato to room temp then place it in the oven at 350 degrees for 8-10 minutes. Peel and follow the remaining recipes.
- The second way is to fully prepare the recipe and store it in the fridge for 2-3 days. To reheat: place the mashed sweet potatoes in a microwave safe dish with lid. Heat on high for 3-4 minutes before testing. Add 15-30 second increments until warmed through.
- And the final way is to store the completed recipe in a freezer-safe bag in the freezer for up to 6 months. To heat and serve: thaw the potatoes at room temp. Then place in a microwave safe dish and heat on high for 3-4 minutes adding 15-30 seconds until warmed through.
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Ginger Maple Mashed Sweet Potatoes
- 2 1/2 lb sweet potatoes
- 1/4 c maple syrup
- 1/4 c salted butter
- 2 tbsp brown sugar
- 2 tbsp orange juice
- 1/2 tsp kosher salt
- 1/2 tsp ginger powder
- Oil to coat the potatoes
- Heat the oven to 400 degrees. Drizzle the sweet potatoes with a few teaspoons of oil to coat. Bake the potatoes for 40 minutes then allow them to cool for 10 before peeling.
- Place the peeled sweet potatoes in a stand mixer bowl with the butter, maple syrup, brown sugar, ginger, and orange juice. Whip the potatoes using the paddle attachment into the butter melts and everything is combined. Scrape them into a serving dish and top with a drizzle more of maple syrup.