Sweet Potato Recipe

Prepare and boil

Place the peeled and cubed sweet potatoes in a medium saucepan. Add water to cover the potatoes by about 1 inch (approximately 4 cups) and add 1 tsp kosher salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the cubes are fork-tender, about 12–15 minutes.

Drain the sweet potatoes thoroughly in a colander for 1–2 minutes to remove excess water. Return the drained potatoes to the still-warm pot off the heat for a minute to allow remaining steam to escape (this helps keep the mash from becoming watery).

Mash and season

Add the 2 tbs unsalted butter, 1 tbs milk, 1 tbs maple syrup (or honey), 1 tsp ground cinnamon and 1 tsp freshly ground black pepper to the hot potatoes. Using a potato masher (or fork for chunkier texture), mash until mostly smooth but still slightly textured; if you prefer creamier, add up to 1 more tablespoon of milk and mash again.

Taste and adjust salt: add salt to taste (start with 1/4 tsp) and more maple/honey or butter if you'd like it sweeter or richer. Stir thoroughly to combine.

Finish and serve

Transfer the mashed sweet potato to a serving bowl. Top with chopped parsley or chives and toasted pecans or walnuts if using. Add a small pat of butter on top if desired. Serve warm.