Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 6 cups water
  • 1 tsp kosher salt
  • 2 tbsp unsalted butter, melted
  • 1/4 tsp black pepper

Instructions:

  1. Wash the potatoes thoroughly under cold water. Peel and cut them into uniform 1-inch chunks for faster cooking, or leave them whole.
  2. Place the potatoes in a large stockpot and cover with cold water by at least an inch. Add the kosher salt.
  3. Bring the water to a rolling boil over high heat, then immediately reduce to a medium simmer.
  4. Cook for 15–20 minutes for cubed potatoes (or 30–40 minutes for whole tubers) until a fork slides in and out with zero resistance.
  5. Drain the potatoes thoroughly in a colander and return them to the pot while they are still steaming hot.
  6. Drizzle with melted butter and sprinkle with black pepper. Gently toss with a spoon to coat without breaking the chunks.