Mashed Sweet Potatoes
 Discover the secret to the fluffiest mashed sweet potatoes—simple, cozy, and the perfect side dish for any meal! Ingredients 3 pounds medium-sized sweet potatoes (3 or 4) 6 tablespoons unsalted butter 6 tablespoons pure maple syrup ½ cup milk 1½ teaspoons salt ¼ teaspoon freshly ground black pepper Fresh thyme leaves, for serving (optional) 3 pounds medium-sized sweet potatoes (3 or 4) 6 tablespoons unsalted butter 6 tablespoons pure maple syrup ½ cup milk 1½ teaspoons salt ¼ teaspoon freshly ground black pepper Fresh thyme leaves, for serving (optional) Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with foil for easy clean-up. Prick each sweet potato 3 to 4 times with a fork. Place on the prepared baking sheet and bake until tender, 60 to 75 minutes; turn the potatoes over halfway through baking. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the maple syrup, milk, salt and pepper. Turn off the heat and set aside. When the sweet potatoes are cooked and cool enough to handle, cut them in half. Holding them in one hand with an oven mitt, scoop the warm flesh out into the pan with the butter mixture. Over low heat, mash the potatoes with a potato masher or fork until smooth. Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with fresh thyme (if using). Serve hot. Note: These sweet potatoes can be made entirely ahead of time. Before serving, stir in a bit of milk and reheat on the stovetop or in the microwave. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with foil for easy clean-up. Prick each sweet potato 3 to 4 times with a fork. Place on the prepared baking sheet and bake until tender, 60 to 75 minutes; turn the potatoes over halfway through baking. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the maple syrup, milk, salt and pepper. Turn off the heat and set aside. When the sweet potatoes are cooked and cool enough to handle, cut them in half. Holding them in one hand with an oven mitt, scoop the warm flesh out into the pan with the butter mixture. Over low heat, mash the potatoes with a potato masher or fork until smooth. Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with fresh thyme (if using). Serve hot. Note: These sweet potatoes can be made entirely ahead of time. Before serving, stir in a bit of milk and reheat on the stovetop or in the microwave. Nutrition Information Powered by Per serving (6 servings) Calories: 362 Fat: 12g Saturated fat: 8g Carbohydrates: 60g Sugar: 23g Fiber: 7g Protein: 4g Sodium: 816mg Cholesterol: 33mg Per serving (6 servings) Calories: 362 Fat: 12g Saturated fat: 8g Carbohydrates: 60g Sugar: 23g Fiber: 7g Protein: 4g Sodium: 816mg Cholesterol: 33mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.