135 minutes
A smooth and flavorful blend of sweet potatoes, maple, and thyme—perfect for any occasion.
Thyme, divided
sprigs
0 oz
cups
to taste
1. Preheat Oven and Prepare Foil Sheets
Preheat your oven to 300°F (150°C) and adjust the oven rack to the center position. Prepare two large sheets of heavy-duty aluminum foil on your work surface.
2. Prepare Sweet Potato Pouches
Take half of your sweet potatoes and place them in the center of one of the foil sheets. Add three sprigs of thyme on top, then fold the foil over the potatoes and crimp the edges to seal the pouch tightly. Repeat this process with the remaining sweet potatoes and thyme on the second foil sheet.
3. Roast Sweet Potatoes
Place both foil pouches on a rimmed baking sheet and transfer them to the oven. Roast the sweet potatoes for about 2 hours, until a thin skewer or fork meets no resistance when inserted. Once done, remove the pouches from the oven and set them aside until the sweet potatoes are cool enough to handle.
4. Brown the Butter
While the potatoes are cooling, melt the butter in a medium saucepan over medium-low heat. Swirl the pan occasionally until the butter turns a pale golden brown and emits a nutty aroma, being careful not to let it burn. Immediately transfer the browned butter to a large bowl or the bowl of a stand mixer.
5. Combine Butter and Maple Syrup
Add the maple syrup to the butter and stir to combine.
6. Add Thyme Leaves
Strip the leaves off the remaining two thyme sprigs, roughly chop them, and add them to the bowl with the butter and syrup.
7. Peel and Mash Sweet Potatoes
Once the sweet potatoes are cool enough, peel off and discard the skins. Add the sweet potato flesh to the bowl with the butter mixture.
8. Beat Sweet Potatoes Until Smooth
Using a whisk attachment on a stand mixer or a handheld mixer, beat the sweet potatoes, butter, and syrup mixture until it is smooth and fluffy, which should take about 2 minutes. Taste the mash and season it with kosher salt as needed.
9. Serve
Serve the Maple-Thyme Sweet Potato Mash immediately, or if you're making it ahead of time, store it and reheat when ready to serve.
Keep the maple syrup, mix in crispy bacon bits and sautéed onions, top with chopped chives and a sprinkle of sharp cheddar cheese.
Fry up some bacon bits and sprinkle them over the mash for a salty, smoky addition.
Swap out the maple syrup for roasted garlic puree, replace thyme with rosemary, add a touch of grated Parmesan (optional).
Mix in caramelized onions for a sweet and savory profile.
Use brown sugar and a splash of bourbon for a deep, caramel-like flavor with an adult twist.
Roast sweet potatoes in uniform cubes with olive oil until tender to concentrate their natural sugars and avoid water-logged potatoes.
Choose sweet potatoes that feel heavy for their size with taut, smooth skins, preferably the darker-skinned varieties for a sweeter mash.
Use high-quality, unsalted butter, and consider browning it before adding to the mash for a nutty, caramelized taste.
Use pure, Grade A amber maple syrup for a rich, complex sweetness in your mash.
Mash to the desired consistency, being careful not to overdo it and create a gluey texture.
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