Step 1

Peel and cut the sweet potatoes. Peel 4 pounds sweet potatoes, then cut them into chunks that are no larger than 1-inch.

Step 2

Sauté the sweet potatoes in butter. Melt 6 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add the sweet potatoes and sauté until glossy, more vibrant in color, and just beginning to soften, about 5 minutes.

Step 3

Simmer the sweet potatoes. Pour in 2 cups milk and 1 teaspoon kosher salt. Stir to combine and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer gently, stirring frequently to prevent sticking or burning, until the sweet potatoes are very tender and beginning to fall apart, 20 to 25 minutes. The half-and-half or whole milk may curdle in this process but that’s okay — it will smooth out with mashing.

Step 4

Mash the sweet potatoes. Remove from the heat. Use a potato masher to mash the sweet potatoes in the pot until mostly smooth with a few small chunks remaining.

Step 5

Whip the sweet potatoes. Add 1/4 cup maple syrup, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Switch to a sturdy whisk and whisk the sweet potatoes vigorously until whipped and lightened in texture, about 2 minutes. Taste and season with more salt as needed. Transfer to a serving dish and serve warm.