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
For Garnish:
⅓ tbsp toasted pecans, chopped
For Maple Butter:
¼ cup unsalted butter, melted
2 tbsp maple syrup
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.
Maple Butter:
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.
Sugar: 86g
:
Calcium: 446mg
Calories: 2108kcal
Carbohydrates: 240g
Cholesterol: 353mg
Fat: 124g
Fiber: 28g
Iron: 6mg
Monounsaturated Fat: 34g
Polyunsaturated Fat: 5g
Potassium: 3340mg
Protein: 17g
Saturated Fat: 77g
Sodium: 549mg
Trans Fat: 4g
Vitamin A: 132708IU
Vitamin C: 22mg
