Description
Silky sweet potato puree melds with smooth mascarpone and warm maple syrup, offering sweet warmth in every spoonful. A sprinkle of toasted pecans adds crunch and nutty depth to this cozy side.
Ingredients
- 2 pounds sweet potatoes peeled and cut into chunks
- 4 tablespoons unsalted butter
- 1/4 cup mascarpone cheese
- 3 tablespoons pure maple syrup
- 1/4 cup milk or heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch ground nutmeg
- 2 tablespoons chopped pecans optional
Instructions
- Place the sweet potatoes in a large pot and cover with water, then bring to a boil over high heat.
- Reduce heat and simmer until the potatoes are tender, about 15 minutes, then drain well.
- Return the potatoes to the pot, add the butter, and mash until mostly smooth.
- Stir in the mascarpone cheese, maple syrup, milk, cinnamon, salt, and nutmeg until the mixture is creamy and well combined.
- Transfer the whipped potatoes to a serving dish and sprinkle with chopped pecans if desired.
Notes
- For a tangier flavor, substitute Greek yogurt for mascarpone cheese.
- To make ahead, prepare the mash and refrigerate in an airtight container for up to 2 days; reheat gently, adding a splash of milk if needed.
- Adjust the amount of maple syrup to suit your sweetness preference.
- Garnish with fresh thyme leaves or toasted pecans for extra texture and flavor.