Ingredients
- 900 g sweet potatoes, peeled and cubed
- 45 ml maple syrup
- 30 g butter
- 60 ml milk
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- Pinch of black pepper
Method
- Boil the sweet potatoes in salted water for 15 minutes, until tender.
- Drain well and return them to the warm pot.
- Mash with maple syrup, butter, milk, cinnamon, salt, and pepper.
- Taste and serve hot.
Conversion and rationale
Original sweetener (classic version): 50 g brown sugar
Conversion used: Replace 50 g brown sugar with 45 ml maple syrup; reduce the traditional added milk by 15 ml. No oven adjustment is needed.
Why Quebec maple syrup: Maple reinforces the natural sweetness of sweet potatoes while butter and cinnamon keep the dish familiar. It is a simple local alternative to refined brown sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →