Stovetop Method

Cup of Yum
1. Fill a large Dutch oven or stockpot about halfway with water. Place on the stovetop over high heat and bring the water to a boil. While water is coming to a boil, peel and dice sweet potatoes into small-medium cubes.
2. Carefully add diced sweet potatoes and cook for 15-20 minutes, until sweet potatoes are fork tender. Remove pot from heat and carefully drain the water.
3. Transfer sweet potatoes to a mixing bowl and add milk, butter, maple syrup, ground cinnamon and salt. Mash everything together with a potato masher for a chunkier rustic mash, or blend with an immersion blender for a super creamy mash.
4. Garnish with chopped candied pecans, an extra pat of butter and serve immediately.

Oven Method

1. Preheat oven to 400°F. Cover a large baking sheet with aluminum foil and spray with nonstick cooking spray.
2. Wash the outside of the sweet potatoes and prick each one a few times with a fork. Place the sweet potatoes on the prepared baking sheet and bake for 50-70 minutes, until the sweet potatoes are fork tender. (Bake time will vary depending on the size of the potatoes.)
3. Remove from oven and let them sit on the counter until they're cool enough to handle. Peel off the skins and place the peeled sweet potatoes in a mixing bowl.
4. Add milk, butter, maple syrup, ground cinnamon and salt. Mash everything together with a potato masher for a chunkier rustic mash, or blend with an immersion blender for a super creamy mash. (Add more milk if the potatoes aren't as creamy as you'd like them to be.)
5. Garnish with chopped candied pecans, an extra pat of butter and serve immediately.