6 lb sweet potatoes
1 stick (1/2 cup) unsalted butter, melted
1/2 cup heavy cream, warmed
2 tablespoons pure maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 400 °F.
Prick each Potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour.
Remove and cool slightly.
Halve potatoes lengthwise and scoop out warm flesh into a large bowl.
Mash potatoes with a Potato masher or, for a smoother purée, force through a Potato ricer.
Stir in butter, cream, syrup, salt, and pepper.