Ingredients:

  • 3 lbs Garnet or Jewel Sweet Potatoes, peeled and cut into 1-inch cubes
  • 1 tsp fine sea salt
  • 3 tbsp grass-fed unsalted butter
  • 1/4 cup plain Greek yogurt
  • 1 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch black pepper

Instructions:

  1. Place the 3 lbs cubed sweet potatoes in a large pot and cover with cold water by at least an inch.
  2. Add 1/2 tsp of the sea salt to the water and bring to a boil over medium high heat.
  3. Reduce heat to a simmer and cook for 15 minutes to 20 minutes until the cubes pierce easily with a fork and nearly fall apart.
  4. Drain the potatoes thoroughly in a colander and let them sit for 2 minutes until steam stops billowing aggressively.
  5. While the potatoes rest, melt 3 tbsp butter in the warm pot over low heat.
  6. Whisk in the 1 tbsp maple syrup, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of black pepper until the butter sizzles and smells aromatic.
  7. Return the potatoes to the pot (or pass them through a ricer directly into the pot).
  8. Add the 1/4 cup Greek yogurt and the remaining 1/2 tsp sea salt.
  9. Mash vigorously with a potato masher or stir with a wooden spoon until the mixture is velvety and uniform in color.
  10. Taste and adjust seasoning, adding an extra pinch of salt if the sweetness is too dominant.