Ingredients
- 2 qt. cold water
- 4 large (12 oz. each) sweet potatoes, peeled and cut into 1-in. pieces (about 9 cups)
- 2 medium garlic cloves, smashed
- 2 1/2 tsp. kosher salt, divided, plus more to taste
- 1/2 cup (4 oz.) unsalted butter
- 15 small fresh sage leaves, rosemary sprigs, or thyme sprigs (or any combination), patted dry
- 1/2 cup whole milk, divided, plus more as needed
- 2 Tbsp. pure maple syrup
- 3/4 tsp. coarsely ground pepper
Directions
- Place cold water, sweet potatoes, garlic, and 1 teaspoon of the salt in a large Dutch oven; bring to a boil over medium-high. Reduce heat to medium-low. Cook, undisturbed, until sweet potatoes are fork-tender, 15 to 20 minutes. Drain well. Set aside.
- While sweet potato mixture cooks, cook butter in a medium skillet over medium, stirring constantly, until butter melts and begins to turn golden brown, 4 to 5 minutes. Add herb leaves; cook, undisturbed, until crisp, 30 seconds to 1 minute. Immediately remove skillet from heat. Using a fork, carefully transfer fried herbs to a paper towel-lined plate. Pour brown butter into a small heatproof bowl; set aside.
- Transfer half of the sweet potatoes to a food processor; add 1/4 cup of the milk. Secure lid on food processor, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until almost smooth, about 1 minute. Add maple syrup, pepper, 2 tablespoons of the brown butter, and remaining sweet potatoes, 1/4 cup milk, and 1 1/2 teaspoons salt. Process until whipped and smooth, 1 to 2 minutes, stopping to scrape down sides as needed and adding additional milk 2 tablespoons at a time if needed until desired consistency. Season with additional salt to taste.
- Transfer mixture to a dish. Drizzle with remaining brown butter, and sprinkle with fried herbs. Serve.
