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Fluffy Mashed Sweet Potatoes

Forget Thanksgiving season, sweet potatoes have become a staple of our house all year long. But you can only have a baked sweet potato with butter so many times.

This recipe reinvents the sweet potato into an easy and delicious recipe that can be tailored to your taste.


  • Salt

  • 7 Sweet Potatoes

  • 2 Tablespoons Unsalted Butter

  • 4 Tablespoons Heavy Cream

  • 1/2 cup Dark Brown Sugar

  • 1 Tablespoon Maple Sugar

  • 2 Tablespoons Flour

  • 2 Tablespoons Water

  • 1 teaspoon Nutmeg

  • 2 teaspoons Pumpkin Pie Spice

  • Black Pepper


1. Place a pot of water (with a decent dash of Salt) on the stove and bring to a boil. Keep the pot on a medium flame.

2. Wash the Sweet Potatoes, removing any dirt and insert a fork into the potatoes several times, leaving sets of mini-holes in the potatoes.

3. Boil the Sweet Potatoes over a medium flame until the potatoes are tender.

let's be Frank: The potatoes are tender and ready if you can easily insert a fork into them.

4. Remove the Sweet Potatoes from the water and peel the skin (which should come off rather easily).

let's be Frank: It's easiest to do this while the potatoes are warm. If you cannot peel them right away, leave them in the warm water until you are ready.
let's be Frank: If the potatoes are too hot to hold, one-by-one place them in a colander and run each potato under cold water as you peel it. Repeat this process for each potato.

5. Place the peeled Sweet Potatoes in a large pot on a low flame. Add in the Butter, Heavy Cream, Brown Sugar, and Maple Syrup. Mash the potatoes with a hand masher until fully incorporated.

6. Stir in the Flour, Water, Nutmeg, Pumpkin Pie Spice, and Black Pepper. Ensure it's fully incorporated.

let's be Frank: As always, taste as you go. Add a little more of whichever spice you desire. If your potatoes are too thick at this point, you can add a little more heavy cream to keep the flavor as-is and lighten them up.

7. Remove from the flame, serve, and enjoy!

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