- 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.