Description
Pillowy swirls of sweet potato melt on the tongue, enriched by silky mascarpone and a drizzle of maple syrup. Warm cinnamon and butter notes linger in each spoonful, turning a simple side into a cozy, flavorful treat.
Ingredients
- 2 pounds sweet potatoes
- 4 ounces mascarpone cheese
- 3 tablespoons pure maple syrup
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Wash sweet potatoes and pierce each several times with a fork.
- Place sweet potatoes on a baking sheet and roast for 45 to 60 minutes until tender.
- Remove sweet potatoes from oven and let cool slightly, then scoop flesh into a large bowl.
- Add mascarpone cheese, butter, maple syrup and vanilla extract to the sweet potato flesh.
- Season with ground cinnamon, salt and pepper.
- Using a hand mixer or electric beaters, whip the mixture until smooth and fluffy, about 2 to 3 minutes.
- Transfer whipped sweet potatoes to a serving dish and serve warm.
Notes
- For a creamier texture, use a stand mixer fitted with the whisk attachment.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Garnish with toasted pecans or chopped chives for added crunch or color.
- Adjust the amount of maple syrup to taste for desired sweetness.