• 3 lb sweet potatoes
• 1/2 stick(s) unsalted butter
• 1/4 cup(s) heavy whipping cream, warmed
• 1 1/2 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp pepper
|  | 1. Preheat oven to 400 degrees.
2. Prick each potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour. Remove and cool slightly.
3. Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a potato masher or, for a smoother puree, an electric mixer. Stir in butter, cream, syrup, salt and pepper. |
