Ingredients:

  • 3 lb (1360 g) orange-fleshed sweet potatoes (about 4 medium), peeled and cut into 1-inch (2.5 cm) cubes
  • 1 tbsp (15 g) kosher salt, for the cooking water
  • 1/2 cup (120 ml) whole milk, warmed
  • 4 tbsp (57 g) unsalted butter, softened
  • 3/4 tsp (4.5 g) kosher salt, plus more to taste
  • 1/4 tsp (0.7 g) ground black pepper (optional)
  • 2 tbsp (28 g) unsalted butter
  • 3 tbsp (45 ml) pure maple syrup
  • Pinch of kosher salt

Instructions:

  1. Peel the sweet potatoes and cut them into uniform 1-inch (2.5 cm) cubes.
  2. Place the cubes in a large heavy pot, cover with cold water by about 1 inch (2.5 cm), and add 1 tbsp (15 g) kosher salt.
  3. Bring the water to a boil over high heat, then reduce to a steady simmer. Cook for 12 to 15 minutes.
  4. Test a cube with a fork. It is ready when the fork slides in with no resistance and the edge holds its shape. If the fork meets resistance, cook 2 more minutes and test again.
  5. Drain the cubes in a colander for 2 minutes.
  6. Return the cubes to the empty pot over low heat for about 60 seconds, shaking gently, until no steam wisps rise from the surface.
  7. Warm the 1/2 cup (120 ml) whole milk in a small saucepan or microwave.
  8. Off the heat, mash the potatoes with 4 tbsp (57 g) softened butter and 3/4 tsp (4.5 g) kosher salt. Add the warm milk in two or three splashes, stirring between additions, until smooth and holding a soft shape. Stop as soon as it looks fluffy.
  9. Make the maple butter: melt 2 tbsp (28 g) butter in a small saucepan over medium-low heat. Whisk in 3 tbsp (45 ml) pure maple syrup and a pinch of kosher salt. Simmer for about 1 minute, until bubbling and glossy.
  10. Spoon the mash into a serving bowl and make a shallow well in the center. Drizzle with the maple butter. Sprinkle with the black pepper if using.