Maple Peanut Butter Sweet Potato Mash with Toasted Peanuts

Quick Recipe Version (TL;DR)

• Yield: 4 servings (side dish)
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 2 lb sweet potatoes, peeled and cubed
• 1 1/2 tsp kosher salt, divided (plus more to taste)
• 2 Tbsp unsalted butter (plus 1 tsp for topping, optional)
• 1/3 cup whole milk or half-and-half
• 1/3 cup creamy peanut butter
• 3 Tbsp pure maple syrup (plus a little extra for drizzling)
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon (optional)
• 1/3 cup dry-roasted unsalted peanuts, chopped
• Freshly ground black pepper, to taste (optional)

Do This

• 1. Peel sweet potatoes, cut into 1 1/2-inch chunks, and place in a pot. Cover with cold water and 1 tsp kosher salt.
• 2. Bring to a boil, then simmer 12–15 minutes until very tender. Drain well and let steam off for 3–5 minutes.
• 3. While potatoes cook, toast peanuts in a dry skillet over medium heat for 3–5 minutes, then roughly crush.
• 4. In a small saucepan, gently warm butter, milk, peanut butter, maple syrup, remaining 1/2 tsp salt, nutmeg, and cinnamon until smooth.
• 5. Mash hot sweet potatoes, then pour in the warm peanut-butter mixture. Mash or whip until fluffy and well combined.
• 6. Taste and adjust seasoning. Transfer to a warm bowl, top with crushed peanuts, a small pat of butter, and a drizzle of maple syrup. Serve hot.

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Why You’ll Love This Recipe

• It is a cozy, comforting mash with the sweetness of maple and richness of peanut butter in every bite.
• Easy enough for a weeknight, special enough for holidays or dinner parties.
• Beautiful, vibrant orange color with a crunchy toasted peanut topping for texture.
• Flexible recipe that can be made creamier, chunkier, sweeter, or even dairy-free to suit your taste.

Grocery List

• Produce: 2 lb orange-fleshed sweet potatoes (about 3 medium), optional fresh chives or parsley for garnish
• Dairy: Unsalted butter, whole milk or half-and-half
• Pantry: Creamy peanut butter, pure maple syrup, dry-roasted unsalted peanuts, ground nutmeg, ground cinnamon (optional), kosher salt, black pepper, pure vanilla extract (optional), flaky sea salt (optional)

Full Ingredients

For the Sweet Potatoes

• 2 pounds orange-fleshed sweet potatoes (about 3 medium), peeled and cut into 1 1/2-inch chunks
• Cold water, enough to cover the potatoes by about 1 inch
• 1 teaspoon kosher salt (for the cooking water)

For the Peanut Butter Maple Mixture

• 2 tablespoons unsalted butter
• 1/3 cup whole milk or half-and-half
• 1/3 cup creamy peanut butter (stirred if natural)
• 3 tablespoons pure maple syrup
• 1/2 teaspoon kosher salt (or 1/4 teaspoon fine sea salt), plus more to taste
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon (optional but recommended)
• 1 teaspoon pure vanilla extract (optional, for a dessert-leaning flavor)
• Freshly ground black pepper, to taste (optional, for a savory edge)

For the Topping

• 1/3 cup dry-roasted unsalted peanuts, roughly chopped or lightly crushed
• 1 teaspoon unsalted butter, cut into small dots (optional)
• 1 to 2 teaspoons pure maple syrup, for drizzling (optional)
• Pinch of flaky sea salt or extra kosher salt, for sprinkling (optional)
• Finely chopped fresh chives or parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the sweet potatoes

Peel the sweet potatoes and cut them into roughly 1 1/2-inch chunks. Try to keep the pieces about the same size so they cook evenly. Place the chunks in a large pot and cover them with cold water by about 1 inch. Add 1 teaspoon kosher salt to the water.

Starting with cold water helps the sweet potatoes cook more evenly and prevents the outsides from turning mushy while the centers are still firm.

Step 2: Cook until very tender

Place the pot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to maintain a gentle but steady simmer. Cook for 12–15 minutes, or until the sweet potatoes are very tender when pierced with a fork or knife.

When they are done, carefully drain the sweet potatoes in a colander. Return them to the warm pot and set the pot back on the stove over very low heat for 3–5 minutes, shaking the pot occasionally. This helps excess moisture evaporate so your mash will be fluffy, not watery. Turn off the heat and set aside, uncovered.

Step 3: Toast and crush the peanuts

While the sweet potatoes are simmering, place the dry-roasted peanuts in a small skillet over medium heat. Toast, stirring or shaking the pan frequently, for 3–5 minutes until they smell nutty and deepen slightly in color.

Transfer the peanuts to a cutting board to cool slightly, then roughly chop or lightly crush them with a knife or the bottom of a heavy glass. You are aiming for a mix of small pieces and a bit of “peanut dust” for extra texture on top of the mash. Set aside.

Step 4: Make the warm peanut butter maple mixture

In a small saucepan, combine the 2 tablespoons butter, milk or half-and-half, peanut butter, maple syrup, 1/2 teaspoon kosher salt, nutmeg, and cinnamon (if using). Place over low heat and cook, whisking frequently, for 2–4 minutes, just until the mixture is warm and smoothly combined. Do not let it boil.

Once smooth, remove from the heat. Stir in the vanilla extract, if using, and a few grinds of black pepper if you like a subtle savory note. Taste and adjust sweetness or salt if needed. The mixture should be pleasantly sweet, warm, and pourable.

Shortcut: You can also combine these ingredients in a microwave-safe bowl and microwave in 20–30 second bursts, stirring between each, until warmed and smooth.

Step 5: Mash and whip the sweet potatoes

Using a potato masher, ricer, or sturdy fork, begin mashing the hot, dried sweet potatoes directly in the pot until they are mostly broken down. Pour in about two-thirds of the warm peanut butter maple mixture and continue mashing until incorporated.

For a fluffier, whipped texture, you can switch to a hand mixer on low speed and beat for 30–60 seconds. Add the remaining peanut butter mixture a little at a time, stopping when the mash looks creamy and holds soft peaks. You may not need every last drop, depending on how moist your potatoes are and how rich you like your mash.

Taste and adjust with extra salt, maple syrup, or a splash more milk if you want it looser and creamier.

Step 6: Finish, garnish, and serve warm

Transfer the warm mash to a serving bowl or a small cast-iron skillet for a rustic presentation. Use a spoon or spatula to create gentle swirls and peaks on the surface.

Scatter the toasted, crushed peanuts generously over the top. Dot with the 1 teaspoon butter (if using) so it melts into the warm mash. Drizzle with 1–2 teaspoons maple syrup and finish with a light sprinkle of flaky sea salt and chopped fresh herbs, if desired.

Serve immediately while hot and velvety. This mash is wonderful alongside roasted meats, grilled vegetables, or simply enjoyed on its own as a cozy, peanutty bowl of comfort.

Pro Tips

• Dry the sweet potatoes well. Letting the potatoes steam off after draining is key to avoiding a watery mash. A few minutes over very low heat in the empty pot makes a big difference.
• Warm the dairy and peanut butter. Adding a warm, melted mixture to hot potatoes helps everything blend smoothly and prevents the peanut butter from seizing or clumping.
• Adjust sweetness to taste. Start with 3 tablespoons maple syrup, then taste. For a more dessert-style mash, add an extra tablespoon; for a more savory side, leave it as-is or even add a touch more salt and pepper.
• Choose your peanut butter wisely. Creamy, no-stir peanut butter gives the silkiest texture. Natural peanut butter works too; just stir it thoroughly so the oil is fully incorporated before measuring.
• Control the texture. Mash by hand for a slightly rustic texture, or use a hand mixer for an ultra-smooth, whipped result. Avoid using a blender or food processor, which can make the potatoes gluey.

Variations

• Dairy-free / vegan: Swap the butter for a vegan butter or refined coconut oil, and use a rich, unsweetened plant milk (such as oat or cashew). Make sure your peanut butter and maple syrup are vegan-friendly.
• Spicy-sweet twist: Add a pinch of cayenne pepper or smoked paprika to the peanut butter maple mixture for a gentle heat that plays beautifully with the sweetness of the potatoes.
• Extra crunchy topping: Mix the crushed peanuts with toasted pumpkin seeds or sunflower seeds and a pinch of smoked salt, then scatter over the mash for even more texture and flavor.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days. Reheat gently in a saucepan over low heat, stirring frequently and adding a splash of milk or water if the mash seems too thick. You can also reheat in the microwave in short bursts, stirring in between so it warms evenly.

For make-ahead prep, you can cook and mash the sweet potatoes up to 2 days in advance. Store them plain in the fridge. Shortly before serving, warm the potatoes on the stove, prepare the fresh peanut butter maple mixture, and combine them hot. Toast the peanuts just before serving so they stay crisp and aromatic.

This mash can be frozen for up to 2 months, though the texture may become slightly looser. Thaw overnight in the refrigerator, then reheat gently and adjust the consistency with a little extra mashed sweet potato or a spoonful of peanut butter, if needed.

Nutrition (per serving)

Approximate values for 1 of 4 servings (will vary based on exact ingredients and brands): about 310 calories, 8 g protein, 13 g fat, 45 g carbohydrates, 7–8 g fiber, 13 g sugars, and 220 mg sodium. This dish is naturally gluten-free when all ingredients used are certified gluten-free.