When you’re craving something warm, creamy, and comforting, baked mashed sweet potatoes are the perfect side dish. They’re rich in flavor, beautifully golden on top, and satisfyingly smooth on the inside. Whether you’re making a simple family dinner or planning a holiday feast, this dish brings a cozy touch to the table.
Sweet potatoes are naturally sweet and earthy, and when mashed and baked, they become even more flavorful. Roasting or boiling them first helps soften their texture, but baking the mashed mixture afterward gives it a lightly crisped top and a deeper, caramelized flavor. It’s like the best of both worlds — creamy inside, golden outside.
The base is simple: sweet potatoes, butter, a splash of milk or cream, and a little seasoning. Some like to add a pinch of cinnamon or nutmeg for warmth, while others mix in garlic or herbs like thyme for a more savory profile. Once mashed, the mixture is spread in a baking dish and baked until lightly browned. For a richer variation, you can fold in cream cheese or sour cream, or top it with shredded cheese for a slightly indulgent twist.
This side dish is versatile enough to pair with a variety of mains. It’s excellent alongside roasted chicken, grilled pork, or even salmon. During the holidays, it complements turkey and stuffing beautifully, offering a sweet counterpoint to savory dishes.
Not only does this dish taste amazing, but it’s also packed with nutrition. Sweet potatoes are high in fiber, vitamin A, and antioxidants, making them a healthier choice compared to traditional white mashed potatoes. Plus, they store well, so you can make this ahead of time and simply reheat it when needed.
Baked mashed sweet potatoes strike a perfect balance between healthy and hearty. They’re a simple way to elevate a weeknight dinner or add warmth to a festive meal, and chances are, they’ll become a regular favorite.
Give our Baked Mashed Sweet Potatoes recipe a try, and delight in the mouthwatering combination of flavors, the nutritional benefits, and the unparalleled satisfaction that comes with every bite.
Ingredients
- 3 sweet potatoes large
- 1/4 cup unsalted butter room temperature
- 1/4 cup milk
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Wash and scrub the sweet potatoes. Pierce them all over with a fork.
- Place the sweet potatoes on a baking sheet and bake for 1 hour, or until tender.
- Remove from the oven and let them cool slightly.
- Cut the sweet potatoes in half and scoop out the flesh into a large bowl.
- Add the butter, milk, brown sugar, cinnamon, nutmeg, salt, and pepper to the bowl.
- Using a potato masher or electric mixer, mix until smooth and creamy.
- Transfer the mashed sweet potatoes back to the baking dish.
- Bake for an additional 15 minutes, or until heated through.
- Serve hot and enjoy!
idk i didnt have brown sugar so used honey… turned out ok but sweeter than expected. still ate it tho lol
I used a little more salt than the recipe says (personal preference) and it made the flavors pop. The extra 15 minutes back in the dish was a great touch—so good and hot all the way through.
These are delicious! I added a bit of maple syrup for extra sweetness. Will make again!
I love the idea of adding maple syrup! That sounds yummier than the recipe! Thanks for sharing!
I didn’t have nutmeg, so I used allspice. Turned out great, but my grandma says that’s not allowed.
I followed it but mine was kinda bland at first. More salt fixed it. Also 375°F didn’t brown anything, but that’s okay since it’s mash anyway.
Turned out super creamy with a nice sweet-spice flavor. I added a pinch more salt and it made the cinnamon pop.
Made these tonight—super cozy and the spices actually taste balanced. I used a little extra cinnamon because… why not. Turned out creamy after the second bake too.
I followed it exactly and it was good, but not mind-blowing. Next time I’ll probably add vanilla or some pecans.
Too many steps for simple mashed potatoes. Next!
Wait, can you bake potatoes at the same time as sweet potatoes? I always thought they were different…
Yeah, you can! They just take different times to cook. Just keep an eye on them! 😊
I’m skeptical about baking them whole then mixing—usually I boil, but baking gives a better flavor I guess.
I was skeptical about the brown sugar and cinnamon combo. I tried it anyway, and I didn’t love it. Maybe I will stick to savory flavors next time.
Absolutely delicious! My family loved it!
Wow!! So good!! I had some leftovers and reheated them and they were still amazing! Must try!
These are amazing! So creamy and sweet.
Okay but… sweet potatoes don’t need to be baked first like that, right? I usually boil them and mash faster. Still, this is an easy method and the texture was nice.
I’m gonna be honest, I burned mine a little bc I forgot about it 😅 but even then it was tasty. Please set a timer.
I followed it exactly and honestly… not my favorite. Maybe my sweet potatoes were older? It ended up sweeter than I expected and the cinnamon felt a little overpowering. Not bad, just not “wow.”
Baked sweet potatoes?? Confusing why you gotta bake them before mashing? Seems extra.
Is it really that easy? I might try it, but I always mess up baking stuff. Is it supposed to be creamy?
It is super easy! Just follow the steps, and you’ll be fine. Yes, it should be creamy once you mix everything together. Good luck!
So good! I used coconut milk instead of regular milk. Yum! Best side dish ever!!
Coconut milk sounds like a great idea! I should try that next time. Thanks for the tip!
But like, sweet potatoes already taste sweet. Why add brown sugar?
I followed the recipe but it turned out too sweet for my taste.
Sweet potatoes? Aren’t they just for Thanksgiving? 🤔
Sweet potatoes are great year-round! They’re super versatile, not just for Thanksgiving! 🤗
I tried this and I dunno, didn’t wow me. Next time I’ll skip the sugar.
I get what you mean! The sugar isn’t for everyone. Maybe try adding more spices next time? It could make it more flavorful without the sweetness!
Made this for Thanksgiving and it was a hit! Everyone loved it. Perfect combo of sweet and savory!
Really? Sweet potatoes with brown sugar sounds weird. I usually just boil them. 🤔
So glad to hear it was a success! I made a different recipe but will try this one for Christmas! 🎄
The nutmeg + cinnamon combo is perfect. I used oat milk instead of dairy and it stayed smooth.
Yes!! Nutmeg + cinnamon really makes it taste like fall. Love that you swapped in oat milk too—glad it stayed smooth. 😊
Not gonna lie, 1 hour felt like a long time, but it worked. My house smelled amazing while they baked. Only thing: I might cut the butter just slightly next time.
I want to try this but I don’t have butter. Can I just use oil instead?
I burnt the tops a little at 375°F but the inside was tender. I mixed in more milk and it recovered. Not bad for a save.
375 and 1 hour always burns mine too. I think you should lower to 350°F and cover with foil the whole time, cuz otherwise the outside gets cooked before the middle.
Honestly that sounds like a win 😅 375°F can brown the tops fast, so adding a bit more milk to re-loosen makes total sense. I’m glad the inside stayed tender!
I added marshmellows on top, and wow! Next level!
Marshmallows?! That sounds kinda weird for sweet potatoes. But if you like it, good for you!
Yum! Marshmallows make everything better! Going to try this next time for sure!
Baked sweet potatoes? Shouldn’t we boil them? Seems odd to me but I’ll try it.
Baking is actually a great way to bring out the sweetness! Give it a shot, you might love it!
Boiling makes ’em mushy tho. Just try it baked, it’s delish! You won’t regret.
I’m skeptical about baking them for an hour without wrapping—mine dried out a bit and the skins were tough. Might try foil next time.
How can you even call it mashed if you bake it again? Nah!
So good! I added a bit of vanilla extract too! Yummy in my tummy!
The steps are clear, but 1 hour might be short depending on potato size. Mine took closer to 75-90 minutes.
Totally agree—1 hour felt a little optimistic for me too. I’ve got pretty big sweet potatoes and they needed more like 75-90 minutes before they were actually tender.
I think 1 hour is fine? Mine got soft by then… maybe my potatoes were smaller. Also I mashed them right after taking them out and it was kinda lumpy, so let it cool a bit for sure.
This is fine, but I’m skeptical about the extra 15 minutes—seems like it’s just to warm it through. Still tasty though, and the baking dish helps it brown a little.
These are so good! The cinnamon really makes a difference.
Yum. 😋
I think I overcooked my sweet potatoes, but they turned out fine. Not sure about the brown sugar though.
Didn’t work for me. Think I overcooked them or something. Sad face. 😢
Don’t be too hard on yourself! Overcooking happens to the best of us. Next time, try checking them a bit earlier. They’ll be great!
These were sweet, creamy, and way better than I expected from just baking and mashing. The cinnamon + nutmeg combo smells amazing while they’re in the oven.
Agree—those spices really make the whole kitchen smell like fall. I love that the bake + mash combo gives it that creamy texture without extra fuss.
Honestly, 1 hour felt like forever, but the texture was spot on once they were tender. Next time I’ll poke them more because mine took a couple extra minutes.
These are the best mashed sweet potatoes I’ve ever had! So creamy and flavorful. Will definitely make again!
I followed it pretty close, but mine turned out thicker than expected. Maybe my milk was too cold? I reheated and stirred in a splash more milk and it got better.
Pretty good! I used a little extra salt because my sweet potatoes were pretty bland, and that fixed it. Next time I’ll bake them a bit longer since mine were only barely tender at 1 hour.
I followed it exactly and it was good, but not “wow” for me. I think I’d reduce the sugar by like half next time.
Very easy recipe! My kids loved it. Will make again for sure.
I’m so glad to hear that! This recipe is a hit with the kids. 🤗
Not bad, but I expected it to be more “baked” flavor. It’s more like mashed sweet potatoes with an oven reheat.
Way easier than I expected. Baking the whole potatoes first really helps. Next time I’ll add a pinch more salt because I like mine a bit bolder.
Very simple and quick to make. I didn’t have nutmeg, so I used allspice instead. Still delish!
These came out amazing! I added a little more cinnamon. Yum!
Sounds delicious! I love how a little extra cinnamon can make such a difference. Will definitely try it next time! 😊
Cinnamon? I thought sweet potatoes were supposed to be savory. Are you sure that’s a good idea?
Delicious and sooooo creamy. Just what I needed for Thanksgiving! 👏
So creamy! I whisked the butter and milk first so it blended faster. Will do again.
5 stars for sure! Perfect for Thanksgiving.
I don’t know about baking them again after mashing? Seems like too many steps. Can I just boil them?
I tried this recipe last year and it was a hit! Everyone loved it, especially my grandma. Thanks for sharing!
Sweet potatoes is good with butter! Love it!
Absolutely! Butter makes everything better, especially sweet potatoes! 😋
Confused: does “room temperature butter” mean melted? I melted mine and it got weirdly oily, but the flavor was still nice. Maybe I’ll try it properly next time.
Mine came out kinda thick even after mixing—maybe I needed more milk? It tasted great, just less fluffy.
Simple and delicious! I used almond milk instead of regular milk, and it was still great. Family loved it!
I’m glad to hear almond milk worked well! I’ve been thinking of trying that too. Sweet potatoes are my favorite!
Almond milk? Really? Are you sure it won’t mess with the flavor? I thought you need real milk for the best taste…
Sweet Potatoes = ❤️ Yummy!
Sweet potatoes are always orange, right? Why use the brown sugar? Sounds weird.
These are ridiculously good. I’ve made mashed sweet potatoes before, but baking them first gives this deep flavor I can’t explain. Five stars!
I didn’t have brown sugar so I used a little honey. Still turned out great. Wish I had let them cool a bit longer before mashing though—was kinda steamy.
Honey instead of brown sugar should be fine, but I’m surprised it “still turned out great.” I’d think honey would make it too wet. Also, why not mash right away? Steam can’t be that big of a deal…
That’s awesome—honey makes a lot of sense with sweet potatoes. I’ve done something similar and it comes out slightly more floral/sweet. And yeah, mashing when they’re too steamy can get… kinda paste-y 😅 Next time, wait a few more minutes and you’ll be golden.
Tastes like heaven! I could eat this every day. Sweet potatoes are the best!
I’m skeptical about baking them then mashing… but honestly it worked. The extra 15 minutes to heat through is a nice touch. Would serve again.
I was totally side-eyeing the idea of baking first, then mashing, but your comment makes me want to try it. The extra 15 minutes sounds like it actually improves the texture instead of just “waiting.”
Huh, I usually boil mine, not bake. But if it worked for you then ok. 375 for 1 hour is long tho… my sweet potatoes are smaller so I’d probably check earlier. Still sounds tasty!
Love this recipe! My family asked for seconds and nobody complained about the “healthy” part (even though it tastes like dessert).
Too much sugar for me. Can u reduce it to like 1 tbsp?
Pretty solid recipe, but 1/4 cup milk felt a little low for my batch. I ended up adding a splash more until it smoothed out.
Could’ve used way more cinnamon. Mine tasted kinda mild, like a sweet potato casserole without the casserole vibes. Still edible.
Yeah I feel you—0.5 tsp cinnamon for 3 large sweet potatoes is super light. I usually bump it to like 1–2 tsp and it tastes way more like classic fall flavors.
Sweet potato mash doesn’t need cinnamon that much tbh. I might’ve liked it the way it is—sounds like you just wanted more spice, not a totally different vibe. Also I think nutmeg adds most of the “casserole” feeling.
This recipe is fantastic! Sweet potatoes are my favorite, and this made them so creamy and delish. I added marshmallows on top for extra sweetness. Yum!
I’ve never thought of adding marshmallows! That sounds amazing. Can’t wait to try this recipe myself!
I don’t get why people like sweet potatoes. They taste like mud to me. This recipe seems simple tho.
Mud? Seriously? They taste great! You just gotta cook ’em right! This recipe is good for sweet potato lovers, not for mud critics.
I totally get what you mean! Sweet potatoes ain’t for everyone, but this recipe does make them sound a lil better. I might give it a try.
Tastes great but mine came out a little runny—maybe I used too much milk? Still delicious though and the flavor is spot on.
Glad it still tasted great! If yours was runny, yeah—likely a bit too much milk (or the sweet potatoes were extra watery). Next time try adding the milk gradually until it hits the consistency you want.
Huh, mine was never runny… are you sure you baked them 1 hour? I usually need way less milk than 1/4 cup because sweet potatoes already have moisture. Maybe your oven runs hot/cold too. Also did you mix with a mixer or just mash? That changes texture.
It’s good, but mine came out a little too sweet. Probably my sweet potatoes were extra sweet. I might cut the brown sugar to 1 tbsp next time.
Tastes like happiness! I’m making this every holiday!
Hey just tried this. It was quick and easy to make. But I forgot the milk. Still tasted fine.
Very easy, but 1 hour felt long for my sweet potatoes (they were smaller). I pulled them early and it was fine—just keep an eye on tenderness.
I dunno about nutmeg, never used it in sweet potato. But I’ll give this a shot. Sounds tasty.
375°F for an hour felt like forever 😅 but it worked. I added an extra pinch of salt and it fixed the flavor. Texture was great once I mixed well. I’ll rate it 4/5 for sure.
Dis was too sweet IMHO. Shoulda cut the sugar down. 1 star for the effort?
Made this for Thanksgiving and it was a hit. The cinnamon + nutmeg combo is perfect, not too sweet. I used oat milk and it still came out creamy.
Love hearing that! 🙌 The cinnamon + nutmeg combo is definitely the sweet spot—glad it wasn’t too sweet and that oat milk kept it creamy.
These came out super creamy! I roasted a little longer until the centers were totally soft, then mashed with the spices. The nutmeg really makes it taste “real” not bland. Will definitely make again for holidays.
Tried it today and my kids ate the whole tray. I was worried about the spices but they barely noticed. Will make again.
Love this! 😄 It’s always the best sign when kids don’t even notice the spices—means it’s balanced. Thanks for sharing!
Not sure about the brown sugar… kinda made it weird. I prefer just butter and salt.
I thought the brown sugar added a nice touch! But I get that it’s not for everyone. Everyone has their taste, right?
Mine came out grainy even after mixing… maybe my sweet potatoes were smaller? I also think I didn’t cool enough before scooping.
This seemed too easy. Are you sure these will come out right?
Super easy and nice side dish! My kids liked ’em.
Is cinnamon even a good combo with sweet potatoes? I’ll stick to regular mashed.
I followed the recipe but it turned out too sweet for my taste. Maybe less sugar next time?
I totally get that! Sweet potatoes can be really sweet by themselves. Cutting back on the sugar is a great idea!
Can I replace the milk with almond milk? Don’t want dairy.
I don’t even like sweet potatoes, but this recipe made me a fan. Highly recommend!
I dunno, sweet potatoes just ain’t for everyone. But I guess if you can make someone a fan, that’s cool. Still sounds a bit weird tho.
Wow, that’s impressive! Sweet potatoes can be so delicious when prepared right. Definitely going to try this recipe!
Tried it and it’s good, but my oven runs hot. 375°F burned the top a bit at the last 15 minutes. Still tasty, just watch it.
Good tip! 375°F is already plenty—if your oven runs hot, I’d try lowering to 350°F or cover the top with foil for the last 15 minutes so it doesn’t burn. Glad it was still tasty though 🙂
Made it for Thanksgiving last year and it was a hit. I used a bit less sugar though—still super sweet.
Baked? I usually boil ’em. I’m confused why bake them for an hour then bake again? Seems like a waste of time. But I followed it anyway.
So comforting. The cinnamon + nutmeg combo really makes it taste “holiday-ish.” I mashed mine with a hand mixer and it came out super creamy. Would definitely make again.
Yes!! Cinnamon + nutmeg really does make it feel like the holidays 😄 I do the same “holiday-ish” vibe every year. Creamy mash is the best part.
I tried it once, but I think I over baked mine—was kinda dry. Also I didn’t let them cool enough before mashing, so it was more gluey than creamy. Might try again though, sounds good.
Not sure about baking then mashing. I feel like you could just steam/boil and get the same results faster. That said, the flavor was still nice.
I get what you mean—steaming/boiling is quicker. But baking adds a deeper, slightly caramelized flavor and helps them mash up smoother without getting too watery. The second bake is mainly just to warm everything through and let the seasonings “settle.” Glad the flavor still hit though!
Way too much cinnamon for my taste. I’d cut it in half next time. Other than that, texture was smooth and the butter+milk made it rich.
Made these for Thanksgiving and they vanished fast. The cinnamon/nutmeg combo is perfect, not too sweet. I used whole milk and it still turned out super creamy.
Not bad, but it tasted kinda plain until I added more salt. Also I forgot to cool slightly and it was a mess lol.
Yum! My kids loved it. I added marshmallows on top for extra sweetness!
Doesn’t look appetizing. Sweet potatoes should be savory, not sweet!
The nutmeg was EVERYTHING. I kept tasting like, why is this so good? Definitely adding this to my rotation.
I followed it mostly, but I think I underbaked the first step because the mash was kind of lumpy. Still ate it, but it didn’t feel “smooth and creamy.”
This is one of those recipes that seems simple but actually feels fancy. I baked the second time just long enough to warm through—no drying out.
Totally agree—this feels way more “restaurant” than the ingredient list suggests. I love that you only bake the second time until warm through, that’s the key to keeping it creamy!
Simple? Hmm. Sweet potatoes take a lot longer than 1 hour for me, so I’m always guessing. Also I baked mine 15 min twice and they were kinda dry, so I think your timing advice is really useful 😅
Yum! Quick question tho—do I really need to bake for an hour? My sweet potatoes were smaller and I think I overdid it.
I like that it bakes first instead of boiling. Mine needed closer to 1 hr 15 min to get super tender, but the flavor was worth it.
I love how simple this is. The extra 15 minutes really helps it taste “baked” instead of just mashed.
My sweet potatoes were huge and took way more than an hour 😅 I ended up cooking them until a fork slid in easily. Flavor is great once you get the timing right.
Yum!
Yum indeed! The cinnamon + nutmeg combo on sweet potatoes is sooo good 😋
I’m not sure about baking twice—couldn’t I just mash and serve right away? Also 375°F seems high? But it turned out ok i guess lol.
I followed it pretty closely, but mine took closer to 1 hr 20 mins to get tender. Still super tasty though—kinda tastes like dessert in the best way.
Why would you put nutmeg in potatoes? Sounds weird.
This recipe is amazing! The sweet potatoes came out perfect. My family loved it!
Pretty good, but mine took way longer than 1 hour to get tender—maybe my sweet potatoes were huge. Still worth it though.
Pretty good, but mine was a bit watery the first time—next time I’ll reduce the milk slightly. Still, the cinnamon/brown sugar combo tastes amazing. Easy steps too.
Not gonna lie, I was skeptical about baking + mashing. But it was way less watery than I expected. Next time I’ll use less brown sugar though—very sweet.
Glad it turned out less watery than expected! I do the same—baking first really helps. I also cut the brown sugar a bit because sweet potatoes can get plenty sweet on their own.
Interesting. I tried something like this but mine was always watery… maybe I underbaked? Also 1/4 cup milk seems like alot? I’m gonna try less sugar next time—mine was too sweet too.
This might be too sweet for dinner. Maybe a dessert? … just a thought.
I think it’s perfect for dinner! Sweet potatoes are versatile, and the flavors will balance nicely. Don’t underestimate them!
I don’t get the point of baking the whole potatoes first instead of boiling. Still tasty, but I wasted time, lol.
Okay but $\*%# sweet potatoes are always tricky—mine were dry even after an extra 10 mins. Maybe my oven is broken? Recipe is simple at least.
How can u bake sweet potatoes for 1 hour? I only bake mine for 30 mins and they are fine.
Baking them for an hour makes them super soft and creamy! You might like it better that way. 😊
Yum! So good with a sprinkle of marshmallows on top after baking! Highly recommend!
Marshmallows? Really? That’s a bit odd for sweet potatoes, but if you like it, go for it! I prefer mine plain, thanks.
Pretty straightforward, but mine took closer to 1 hour 20 min to get truly tender. Once I gave it that time, the texture was perfect though.
This sounds so cozy. I love sweet potatoes but the cinnamon + nutmeg combo is perfect for a fall side dish.
Made these last night—so creamy and comforting. The cinnamon + nutmeg combo is perfect, and baking after mashing really helps them taste “cozy” instead of just boiled.
I tried it but mine was kinda runny—maybe I didn’t cook the sweet potatoes long enough? Also I used nutmeg like, way more than called for, oops. Still good though, just need to tweak.
Yes!! That “cozy” vibe is real. I did the extra bake after mashing and it made the flavor feel way more set—like it actually tasted roasted, not just boiled.
These turned out so creamy and cozy—cinnamon and nutmeg are a perfect combo. I added a tiny bit more salt and it really popped. Definitely making again!
Creamy for sure, but I don’t know about adding “more salt” without measuring 😅 I usually just do a careful pinch. Still, sounds tasty—my only question: did you keep the oven at 375 the whole time? Mine sometimes runs hot.
Yes!! That cozy vibe is real 😄 I’ve been doing baked sweet potatoes a similar way, and the cinnamon + nutmeg combo always smells like fall. Love the tip about adding a tiny extra salt—totally makes the flavors pop.
Could you use almond milk instead? I think it would still work, just not as rich.
Not bad! The nutmeg is subtle, but the brown sugar gives it a nice sweet flavor. I’m taking off a star because mine came out slightly thick—maybe less milk next time.
Hmm mine got thick too, but I used only 2 tbsp brown sugar not 2, so maybe it was that? Also I always eyeball the milk… next time I’ll follow the 1/4 cup better. Still tastes good though 😅
Glad you caught that—thicker mash usually means not enough liquid. I’d try a splash more milk (or slightly warm milk) and mash longer until it loosens up.
Girl, I tried this and it turned into baby food mush—still ate it. Next time I’ll mash less or use a thicker topping. Flavor was good though.
Haha I’m glad you still ate it! I think mashing less and keeping the milk a bit reduced would help a lot—maybe add the milk slowly until you get your preferred thickness. Also, if your “topping” is thinner, it can definitely make it go mushy. Flavor wins though! 😊
This is comfort food! Also I didn’t have brown sugar so I used maple syrup—still yummy, kinda caramel-ish.
I followed it exactly, but it came out kinda bland for me. Maybe my sweet potatoes weren’t very sweet? Next time I’ll add a pinch of vanilla or more brown sugar.
375°F for 1 hour feels like a lot—wouldn’t it dry out? Mine was fine, but I was worried the whole time lol.
I get the worry! But since they’re baked whole and pierced, they steam inside a bit, and you’re mashing them right after. The extra 15 min is just to reheat.
Baked for an hour and I thought it’d be faster 😅 also way too much nutmeg?? Idk, maybe I measured wrong. Won’t repeat exactly.
How much is 3 large sweet potatoes though? I used what I thought was “large” and it was more like 2 regular ones. It turned out okay but I had to eyeball the butter/milk.
I think mine are usually around 10–12 oz each when I call them large. So 3 large would be maybe 30–36 oz overall. But the real test is roasting time + tenderness—if they’re fork-tender at 1 hour, you’re good.
Good question! “3 large” is super subjective. I usually go by weight—about 3 medium-large sweet potatoes total, roughly 2 to 3 lb (900g–1.3kg). If yours were more like 2 regular ones (~1.5 lb), your eyeballing makes total sense.
Ngl the nutmeg smell took me back to holiday baking. I added more pepper than the recipe and it was like sweet-salty magic. Great side!
Honestly I get the same thing—nutmeg totally triggers the holiday vibes. Love that you went heavier on the pepper too; sweet-salty is such a good combo.
Only 15 minutes after mashing? I thought it’d need more to get that baked top… it was kinda soft. Also I used salted butter once and forgot to adjust the salt—oops. Still edible though.
Not gonna lie, 375°F for an hour feels long. I thought I was overcooking them… but they were actually tender, just a bit softer than I like. Still tasty.