Mashed Sweet Potatoes

Name: Mashed Sweet Potatoes
Yield: 10 servings
Ingredients: 6 lb. sweet potatoes (about 12); ½ cup (1 stick) unsalted butter, melted; ½ cup heavy cream or half-and-half, warmed; 2 Tbsp. pure maple syrup; 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt; ½ tsp. freshly ground black pepper

Gina Marie Miraglia Eriquez10 servingsSource

gourmet side 5 ingredients or fewer sweet potato dinner gluten free nut free vegetarian easy make ahead oven bake thanksgiving christmas

Ingredients

6 lb. sweet potatoes (about 12)

½ cup (1 stick) unsalted butter, melted

½ cup heavy cream or half-and-half, warmed

2 Tbsp. pure maple syrup

1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt

½ tsp. freshly ground black pepper

Method

Place rack in lower third of oven and preheat oven to 400°. Line a large rimmed baking sheet with aluminum foil.

Prick 6 lb. sweet potatoes (about 12) two times each with a fork and transfer to prepared baking sheet. Cook sweet potatoes in the oven until very tender, about 1 hour. Remove and cool slightly.

Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a potato masher or, for a smoother purée, force through a potato ricer. Stir in ½ cup (1 stick) unsalted butter, melted, ½ cup heavy cream or half-and-half, warmed, 2 Tbsp. pure maple syrup, 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Keep warm. Do ahead: Mashed sweet potatoes can be made 2 days ahead and chilled in an airtight container. Reheat in a 350° oven or a microwave.