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Place the peeled and cubed sweet potatoes in a large pot. Cover with cold water by about 1 inch. Add a pinch of salt to the water.

Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are very tender when pierced with a fork.

Drain the sweet potatoes thoroughly in a colander. Return the drained sweet potatoes to the empty pot.

Add the melted unsalted butter, warmed heavy cream, maple syrup, salt, black pepper, and optional cinnamon to the pot with the sweet potatoes.

Using a potato masher or an electric hand mixer, mash the sweet potatoes until smooth and creamy. Taste and adjust seasonings as needed.

Serve hot as a delicious side dish.


Place the peeled and cubed sweet potatoes in a large pot. Cover with cold water by about 1 inch. Add a pinch of salt to the water.

Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are very tender when pierced with a fork.

Drain the sweet potatoes thoroughly in a colander. Return the drained sweet potatoes to the empty pot.

Add the melted unsalted butter, warmed heavy cream, maple syrup, salt, black pepper, and optional cinnamon to the pot with the sweet potatoes.

Using a potato masher or an electric hand mixer, mash the sweet potatoes until smooth and creamy. Taste and adjust seasonings as needed.

Serve hot as a delicious side dish.
