Ingredients:
4 pounds whole sweet potatoes (about 4 large potatoes)
2-4 Tbsp butter
2-3 Tbsp maple syrup (or less, if your sweet potatoes are really sweet)
2-4 Tbsp olive oil
2 large sprigs fresh thyme, leaves only
Kosher salt
Directions:
You can skip using the food processor and just mash potatoes with a fork or potato masher, but they are especially creamy when you food process them.
- Preheat oven to 300°F and gather all the ingredients and equipment.
- Wash unpeeled sweet potatoes well, then use a fork to make a series of punctures all around. Place sweet potatoes on a foil- lined baking sheet and roast in the oven until soft when poked with a fork (about 2 hours).
- Meanwhile, melt butter in a medium saucepan over medium- low heat until fragrant. Whisk in maple syrup and thyme.
- Peel sweet potatoes. Discard (compost!) the peels, then put the sweet potato flesh into a food processor. Add the butter-maple mixture and puree, drizzling in the olive oil with the motor running. Process until smooth and creamy.
- Rewarm if needed and season with salt and freshly ground black pepper to taste.