Ingredients
2 lbs purple sweet potatoes, peeled and chopped
⅓ cup heavy cream, warmed
¼ cup unsalted butter, (½stick), melted
2 tbsp maple syrup
¼ tsp ground cinnamon
pinch ground cardamom
salt, to taste
⅓ tbsp toasted pecans, chopped
¼ cup unsalted butter, melted
2 tbsp maple syrup
Preparation
Place potatoes in a large pot and fill with water. Place pot over high heat and bring to a boil. Boil potatoes until fork tender. This will take 20 to 25 minutes.
Drain potatoes and place back into the pot. Add cream, butter and a pinch of salt and mash with a potato masher or with an electric hand mixer until desired consistency has been achieved. Stir in maple syrup, cinnamon and cardamom. Season with salt to taste.
Stir together butter and syrup until combined. Scoop mashed sweet potatoes into a large bowl and drizzle with maple butter. Finish with a sprinkle of pecans and serve.
