• 6 lb sweet potatoes
• 1 stick (1/2 cup) unsalted butter
• 1/2 cup heavy cream, warmed
• 3 tablespoons pure maple syrup
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
Preheat oven to 425°F. Prick each potato several times with a fork and bake until very tender, about 1 hour. Remove and cool slightly.
Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a potato masher. Stir in butter, cream, syrup and salt. Season with cinamon to taste.