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Mashed Sweet Potatoes

Comforting fall mashed sweet potatoes with maple syrup and nutmeg, a flavorful holiday side seasoned with thyme and pepper
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

  • 4 teaspoons kosher salt
  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • ½ cup (1 stick) unsalted butter, plus more for serving
  • ½ cup heavy cream
  • 2 tablespoons maple syrup
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons fresh thyme leaves, plus more for serving

Method

  1. Fill a large pot with 4 quarts water and season with 3 teaspoons of the salt. Add the sweet potatoes and bring to a boil over high heat. Cook until just fork tender, about 15 minutes. Drain.
  2. In the same pot, combine the butter and cream over medium-low heat. Cook, stirring, until the butter is melted, about 2 minutes. Using a potato ricer, rice the potatoes over the hot butter mixture. (Alternatively, mash the potatoes directly into the liquid.) Season with the remaining 1 teaspoon salt, maple syrup, pepper, nutmeg, and thyme and stir to combine. Adjust the seasoning to taste.
  3. Transfer the potatoes to a large bowl and top with 1 to 2 tablespoons of butter, pepper, and thyme leaves.