Mashed Sweet Potatoes

Name: Mashed Sweet Potatoes
Ingredients: 6 pounds orange-fleshed sweet potatoes; 1/4 cup melted unsalted butter, plus 3 tbsp. cut into pieces and more for buttering dish; 1/2 cup heavy whipping cream; About 1 tsp. kosher salt; About 1/2 tsp. pepper; 1 cup chopped pecans; 3 tablespoons maple syrup

7 ingredients

5 steps

Ingredients

6 pounds orange-fleshed sweet potatoes
1/4 cup melted unsalted butter, plus 3 tbsp. cut into pieces and more for buttering dish
1/2 cup heavy whipping cream
About 1 tsp. kosher salt
About 1/2 tsp. pepper
1 cup chopped pecans
3 tablespoons maple syrup

Directions

1

Preheat oven to 375°. Bake sweet potatoes on a rimmed baking sheet until very tender when pierced, 1 1/4 hours.
2

Cut sweet potatoes in half and let cool a bit. Scoop out flesh and beat half of them at a time in a stand mixer, using paddle attachment on medium speed, until very smooth, about 3 minutes.
3

In a large bowl, stir together sweet potatoes, melted butter, cream, 1 tsp. salt, and 1/2 tsp. pepper. Taste and add more salt and pepper if you like. Butter a 3-qt. baking dish. Add sweet potatoes and smooth surface. Top with pecans, maple syrup, and butter pieces. Cover dish with parchment paper cut to fit, then foil.
4

Bake at 375° until an instant-read thermometer inserted in center reaches at least 160°, 20 to 30 minutes. Uncover and bake until pecans are crunchy, 20 minutes more.
5

Make ahead: Through step 3, up to 1 day, chilled. Allow 45 to 60 minutes to heat (step 4) before uncovering.