• 4 LB sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tsp coarse salt
  • 3/4 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup maple syrup
  • 4 TB butter
  • White Pepper + Additional Salt to Taste

In a saucepan over medium heat, combine the sweet potatoes, salt and enough water to cover the potatoes by 2 inches. Bring to a boil and cook until the potatoes are tender when pierced with a knife, about 20 minutes. Drain and transfer to a bowl. Mash well. 

In a small saucepan over medium heat, warm the milk, cream and maple syrup until hot. Remove from the heat. Add 4 tablespoons of the butter to the sweet potatoes, then slowly pour in the hot milk mixture while stirring with a wooden spoon. Continue to stir until the potatoes are light and creamy. Season to taste with salt and pepper.