Ingredients:

  • 3 lbs orange sweet potatoes, peeled and cubed
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter, softened
  • 1/2 cup heavy cream, warmed
  • 1/2 tsp fine sea salt
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions:

  1. Place the cubed sweet potatoes in a large stockpot and cover with cold water by at least one inch. Add the kosher salt.
  2. Bring the water to a boil, then immediately reduce the heat to a simmer. Cook for 15–20 minutes until the potatoes are fork-tender.
  3. Drain the potatoes into a colander. Return the drained potatoes to the hot pot over very low heat for 60 seconds, shaking the pan gently to evaporate excess moisture.
  4. Transfer potatoes to a mixing bowl or keep them in the pot. Mash using a ricer or hand masher until no large lumps remain.
  5. Stir in the softened butter first, followed by the warmed heavy cream. Fold in the fine sea salt, brown sugar, cinnamon, and nutmeg until the mixture is velvety and cohesive.