A delightful twist on classic mashed sweet potatoes, enhanced with creamy textures and warm spices.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the sweet potatoes.
Place the sweet potatoes on a baking sheet and bake until tender, about 45 minutes.
Pierce the sweet potatoes with a fork to check for doneness.
Allow the sweet potatoes to cool slightly, then peel off the skins.
Using a towel to hold the hot sweet potatoes can make peeling easier.
Mash the peeled sweet potatoes in a mixing bowl.
For a smoother texture, use a potato ricer instead of a masher.
Add the salt, butter, and maple syrup to the mashed sweet potatoes and mix well.
Ensure the butter is at room temperature for easier mixing.
Sprinkle in the cinnamon and mix again.
Adjust the cinnamon to your taste preference.
Gradually add the half-and-half and milk, mixing until the desired consistency is achieved.
Warm the milk slightly to prevent cooling the mash.
Serve the mash warm, garnished with a sprinkle of cinnamon or a drizzle of maple syrup.
For a festive touch, add a few toasted pecans on top.
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