Ingredients

The following ingredients have 4 Servings
  • 1 extra large sweet potato (unpeeled, washed and dried (20 oz)* )
  • 3 tablespoons unsalted butter
  • 3 tablespoons whole milk
  • 1 tablespoon maple syrup
  • 1/8 teaspoon Diamond Crystal kosher salt
  • 1/8 teaspoon ground cinnamon

Instruction

  • Pierce the sweet potato with a fork on all sides. Microwave on high until very tender and the flesh is easily pierced with a fork, about 4 minutes per side. Let stand for 5 minutes, until cool enough to handle.
  • Meanwhile, in a medium microwave-safe bowl, add the butter, milk, maple syrup, kosher salt, and ground cinnamon. Microwave to heat through, 50-60 seconds. Don’t allow the mixture to boil.
  • On a cutting board, use your fingers to peel the cooked sweet potato. Roughly mash it with a fork right on the cutting board, then transfer the mash to the bowl with the warm butter mixture.
  • Keep mixing and mashing with a fork (or with a hand masher) until the mash is uniform and smooth, about 1 more minute. It won't be perfectly smooth unless you use a hand mixer or an immersion blender. But I like it a bit rustic. When done mixing, I do like to use a rubber spatula to smooth it out, as shown in the video below.