Mashed Sweet Potatoes with Cinnamon Butter
Creamy mashed sweet potatoes with warm cinnamon butter. This simple, cozy side is smooth, comforting, and quietly beautiful on the Thanksgiving table. Add a little orange zest if you have it for a soft hint of brightness — totally optional, always lovely.
Ingredients
- 3 large sweet potatoes (about 2-3 pounds)
- 3 tbsp butter
- ⅔ tsp ground cinnamon
- ¼ tsp salt
- 1 tsp orange zest (optional, for brightness)
Instructions
- Prep the sweet potatoes. Peel and cut the sweet potatoes into evenly sized chunks, about 1½ inches thick, so they cook evenly.
- Cook. Place the sweet potatoes in a large pot and cover with water. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until fork-tender.
- Drain and mash. Drain well and return the sweet potatoes to the warm pot. Let sit for a minute so excess moisture evaporates.
- Add flavor. Mash with butter, cinnamon, and salt until smooth and creamy. Stir in orange zest if using. Taste and adjust seasoning.
- Serve warm. Spoon into a serving bowl and top with a small pat of butter and a sprinkle of cinnamon.
Notes
- Make ahead: Prepare up to one day ahead. Reheat gently on the stove or in a 350°F oven, adding a splash of milk or cream if needed to loosen the texture.
- Flavor variation: Add a drizzle of maple syrup for extra sweetness or a spoonful of sour cream for a richer mash.
- Presentation tip: Swirl the top with a spoon and let a pat of butter melt into the ridges for a soft, golden finish.