Creamy mashed sweet potatoes cooked with pure maple syrup, cinnamon, allspice, vanilla and a hint of brown butter. These healthy mashed sweet potatoes can easily be made in the slow cooker, are perfect for Thanksgiving and guaranteed to impress guests!
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Wash sweet potatoes and use a fork to poke holes in sweet potatoes; about 4-5 pokes per potato used. Place sweet potatoes on a baking sheet lined with foil and roast for 45 minutes-1 hour or until very fork tender. Allow potatoes to cool for 10-15 minutes. This step can also be done ahead of time.
Cut open sweet potatoes and discard the skin, place sweet potato flesh in a large bowl and add in maple syrup, almond milk, vanilla, cinnamon, allspice and salt. Add the browned butter, but reserve a half tablespoon for drizzling on top of potatoes when they are done. Use an electric mixer or potato masher to mash potatoes until they reach your desired consistency. Add a splash more milk if you want them to be super creamy and mix again.
Transfer to a large warm casserole dish for serving, drizzle with reserved brown butter, sprinkle with a little bit of cinnamon on top and serve! Serves 10.
Option to make these mashed potatoes in the slow cooker are in the post.