Yield: 8 servings
4 pounds sweet potatoes
6 sprigs thyme
6 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 cup maple syrup
Preheat the oven to 300 degrees. Place two pieces of heavy duty aluminum foil on jellyroll pans and add half the potatoes to each sheet. Add 3 thyme sprigs to each half. Fold up the foil and crimp the edges to seal tightly. Roast for about 2 hours or until a thin skewer inserted into the potatoes shows no resistance. Remove from the oven and set aside to cool.
Meanwhile, melt the butter in a medium saucepan over medium-low heat. Allow to slightly brown. Remove from the heat and add the salt and syrup. Set aside. Peel the potatoes and discard the skins. Add to a bowl of an electric mixer along with the butter mixture. Whip until smooth and fluffy, about 2 minutes. Add more salt if desired and serve warm.
