2 pounds sweet potatoes (approximately 2 large), peeled, ends trimmed, cut into 1-inch cubes

4 tablespoons unsalted butter

1/3 cup heavy cream

2 tablespoons maple syrup, less or more depending on desired sweetness

kosher salt, as desired

Method:

1.   In a large pot off heat, add potatoes and cover with room temperature water to fully submerge potatoes by at least 2 inches.

2.   Over medium – high, bring water to a boil, reduce to a simmer, partially cover and cook until potatoes are easily pierced with a knife, approximately 18 – 20 minutes.

3.   Meanwhile, in a small saucepan, heat cream until just below a simmer.

4.   When the potatoes have finished cooking, strain and transfer to a food processor fitted with a blade attachment. Add butter, cream, maple syrup, and a pinch of salt. Secure the lid and puree until smooth. Adjust seasoning to taste with additional syrup or salt, and serve while hot!

Kitchen Note: Feel free to add less or more syrup depending on your desired sweetness.