Whipped Sweet Potatoes

Ingrédients

• 3 lbs sweet potatoes (1.4 kilograms)
• 4 tablespoons unsalted butter, softened (56 grams)
• 4 oz mascarpone cheese, softened (115 grams)
• 3 tablespoons pure maple syrup (45 ml )
• 1 teaspoon vanilla extract (5 ml )
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon kosher salt
• 1/4 cup heavy cream, warmed, plus more if needed (60 ml )
• 2 tablespoons unsalted butter (28 grams)
• 1 tablespoon pure maple syrup (15 ml)
• Pinch of cinnamon
• Flaky sea salt (for finishing)
• Chopped pecans (optional)

Préparation

1. 1

   Roast the sweet potatoes: Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper or foil. Scrub the sweet potatoes well, then prick them several times with a fork. Roast for 45-60 minutes, depending on size, until completely tender and a knife slides easily into the center. Let cool enough to handle. Tip: you can roast the sweet potatoes ahead and refrigerate until ready to use.

2. 2

   Scoop out the flesh: Slice the sweet potatoes open and scoop the soft centers into a large mixing bowl, discarding the skins. Add the softened butter, mascarpone, maple syrup, vanilla, cinnamon, nutmeg and salt.

3. 3

   Whip everything together: Using a hand mixer, whip the sweet potatoes until smooth and fluffy. Slowly pour in the warm cream while mixing until you reach a creamy, cloud-like consistency. Taste and adjust — add a little more maple syrup for sweetness or a splash more cream if it's too thick.

4. 4

   Make the maple butter: Melt the butter in a small saucepan over medium-low heat. Stir in the maple syrup and a pinch of cinnamon, and let it bubble gently for about 30 seconds before removing from the heat.

5. 5

   Finish the sweet potatoes: Transfer the whipped sweet potatoes to a serving bowl. Use the back of a spoon to create a few swirls across the top. Drizzle with the warm maple butter and finish with flaky sea salt. Scatter over toasted chopped pecans if using.