Ingredients:

  • 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tsp sea salt
  • 4 tbsp unsalted butter, room temperature
  • 1/4 cup whole milk, warmed
  • 1 tbsp Grade A maple syrup
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cracked black pepper

Instructions:

  1. Peel the 3 lbs sweet potatoes and cut them into uniform 1 inch cubes. Note: Uniformity ensures every piece cooks at the same rate.
  2. Place the cubes in a large pot and cover with cold water by at least an inch. Add 1 tsp sea salt.
  3. Bring to a boil, then reduce to a simmer for 20 minutes until a fork slides through easily.
  4. Drain the potatoes well, then return them to the warm pot for 60 seconds over low heat to steam off excess moisture.
  5. While the potatoes steam, whisk the 1/4 cup whole milk and 1 tbsp maple syrup in a small bowl and microwave for 20 seconds.
  6. Use a potato masher to break down the cubes into a rough crumble while they are still steaming hot.
  7. Add the 4 tbsp unsalted butter (room temp) and continue mashing until the butter disappears completely.
  8. Pour in the warm milk mixture, 1/2 tsp ground cinnamon, and 1/2 tsp cracked black pepper.
  9. Switch to a large spoon or whisk and beat the mixture vigorously for 30 seconds until it looks light and airy.
  10. Sample a small spoonful and add a pinch more salt if the sweetness feels too dominant.