• In a large pot, add sweet potatoes and enough cold water to cover.

• Cover with a lid and bring to a boil. Reduce heat to low and cook for 15 minutes or until potatoes are fork tender.

• Drain potatoes very well by holding onto the lid and leaving a small opening or in a colander.

• In a small saucepan, bring milk to a boil (don’t walk away to prevent milk from running).

• Add butter, milk, maple syrup, garlic, cinnamon and pepper.

• Mash with a potato masher until smooth. You can also use an immersion blender.

• Serve warm.

Store: Refrigerate leftovers in an airtight container for up to 3 days. 

Freeze: Freeze in portions with future use in mind in an airtight container container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up on the stove on low with a splash of milk or almond milk.

Make Ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe.

• You can also cook whole sweet potatoes in Instant Pot for 15 minutes on high pressure with NPR. Then let them cool a bit, scoop out the flesh and proceed with the recipe. Or cook cubed sweet potatoes with 1 cup water on high pressure for 7 minutes.