Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 4 tablespoons unsalted butter, softened
- 1/4 cup maple syrup
- 4 ounces mascarpone cheese, softened
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground ginger
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with 2 tablespoons of melted butter and salt on a baking sheet. Roast for 20-25 minutes, or until tender and easily pierced with a fork.
- Step 2: Transfer the roasted sweet potatoes to a large bowl and mash until smooth using a potato masher or electric mixer.
- Step 3: Add the remaining 2 tablespoons softened butter, maple syrup, mascarpone cheese, cinnamon, nutmeg, ginger, and salt to the bowl.
- Step 4: Using an electric mixer, whip the mixture on medium speed until light and fluffy. Be careful not to overmix.
- Step 5: Taste and adjust seasonings as needed. Serve immediately or keep warm until ready to serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat individual portions in the microwave, stirring occasionally, until warmed through.
- Garnish with chopped pecans and a drizzle of extra maple syrup for a festive touch.
- Don't overmix the sweet potato mixture after adding the mascarpone – a slight swirl is perfectly fine and prevents it from becoming too thin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American