Recipe Index

Ingredients

• 6 (8-oz) sweet potatoes, peeled and cut into 1-inch cubes
• 1 tsp kosher salt, plus more to taste
• 3/4 cup half-and-half or whole milk
• 4 tbsp unsalted butter
• 2 tbsp maple syrup
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves, for serving

Method

1. Put the sweet potato cubes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt.
2. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15 to 20 minutes, until the pieces are completely tender when pierced with a fork.
3. Meanwhile, warm the half-and-half and butter together in a small saucepan over low heat until the butter melts; keep warm.
4. Drain the sweet potatoes well and return them to the hot pot over low heat for 1 minute, shaking the pot, to cook off any surface moisture.
5. Mash the sweet potatoes with a potato masher until mostly smooth.
6. Stir in the warm milk mixture and the maple syrup, then season with salt and black pepper. Mash a little more if you like them smoother.
7. Spoon into a warm serving bowl, scatter with thyme leaves, and serve hot.

Prep: 10 min · Cook: PT0S · Total: 40 min

Nutrition (per serving, where published)