Sweet Potato Casserole

• 4 pounds sweet potatoes, peeled & cut into 1-inch cubes
• 2 tablespoons kosher salt
• 6 tablespoons butter, diced
• 1 cup whole milk
• 2 tablespoons pure maple syrup
• 1 ½ teaspoons ground cinnamon
• 2 cups chopped candied nuts
• for serving, as desired: maple syrup, butter, fresh herbs.


1. Place the diced sweet potatoes in a large, heavy-bottomed Dutch oven and cover with 8 cups cold water, or enough to completely submerge the sweet potatoes. Season with 2 tablespoons Kosher salt. Place the pot over medium-high heat and bring to a boil. Reduce to a simmer and cover, cooking for 20 minutes, or until the sweet potatoes are fork-tender. Carefully strain, then return to the pot.
2. Mash the sweet potatoes to your desired consistency. As you mash, slowly add in the butter, one tablespoon at a time, along with the milk, alternating as you go. Once the sweet potatoes have reached your desired consistency, stir in the maple syrup and ground cinnamon. Taste and season with additional salt, to taste.
3. Transfer the potatoes to a casserole dish and serve or keep warm in a 200 degrees oven until you’re ready to serve. Just before serving, top with a drizzle of pure maple syrup, extra pats of butter, and a sprinkling of candied nuts.