Step 1

Fill a large Dutch oven or stockpot about halfway with water. Place on the stovetop over high heat and bring the water to a boil. While water is coming to a boil, peel and dice sweet potatoes into small-medium cubes.

Step 2

Carefully add diced sweet potatoes and cook for 15-20 minutes, until sweet potatoes are fork tender. Remove pot from heat and carefully drain the water.

Step 3

Transfer sweet potatoes to a mixing bowl and add milk, butter, maple syrup, ground cinnamon and salt. Mash everything together with a potato masher for a chunkier rustic mash, or blend with an immersion blender for a super creamy mash.

Step 4

Garnish with chopped candied pecans, an extra pat of butter and serve immediately.

Step 5

Preheat oven to 400°F. Cover a large baking sheet with aluminum foil and spray with nonstick cooking spray.

Step 6

Wash the outside of the sweet potatoes and prick each one a few times with a fork. Place the sweet potatoes on the prepared baking sheet and bake for 50-70 minutes, until the sweet potatoes are fork tender. (Bake time will vary depending on the size of the potatoes.)

Step 7

Remove from oven and let them sit on the counter until they're cool enough to handle. Peel off the skins and place the peeled sweet potatoes in a mixing bowl.

Step 8

Add milk, butter, maple syrup, ground cinnamon and salt. Mash everything together with a potato masher for a chunkier rustic mash, or blend with an immersion blender for a super creamy mash. (Add more milk if the potatoes aren't as creamy as you'd like them to be.)

Step 9

Garnish with chopped candied pecans, an extra pat of butter and serve immediately.