Ingredients
Scale
- 2 pounds sweet potatoes, peeled and cubed
- 1/4 cup maple syrup, plus more for drizzling
- 4 ounces mascarpone cheese, softened
- 1/4 cup heavy cream
- 2 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with melted butter, cinnamon, nutmeg, and salt on a baking sheet.
- Step 2: Roast the sweet potatoes for 20-25 minutes, or until tender and easily pierced with a fork.
- Step 3: Transfer the roasted sweet potatoes to a large bowl and mash until smooth. You can also use a food processor or stand mixer for a smoother consistency.
- Step 4: Add the maple syrup, softened mascarpone cheese, and heavy cream to the mashed sweet potatoes.
- Step 5: Beat until light and fluffy, ensuring all ingredients are well combined. Taste and adjust sweetness if desired.
- Step 6: Serve warm, drizzled with extra maple syrup if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a saucepan over low heat, stirring occasionally, adding a splash of cream if needed to restore the creamy texture.
- Serve these sweet potatoes as a delightful side dish for roasted chicken or pork, or even as a unique topping for waffles or pancakes.
- Don't be afraid to experiment with other warm spices like ginger or cloves to complement the maple and mascarpone flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American