Mashed Sweet Potatoes

1. 1

   Preheat oven to 375u00b0. Bake sweet potatoes on a rimmed baking sheet until very tender when pierced, 1 1/4 hours.

2. 2

   Cut sweet potatoes in half and let cool a bit. Scoop out flesh and beat half of them at a time in a stand mixer, using paddle attachment on medium speed, until very smooth, about 3 minutes.

3. 3

   In a large bowl, stir together sweet potatoes, melted butter, cream, 1 tsp. salt, and 1/2 tsp. pepper. Taste and add more salt and pepper if you like. Butter a 3-qt. baking dish. Add sweet potatoes and smooth surface. Top with pecans, maple syrup, and butter pieces. Cover dish with parchment paper cut to fit, then foil.

4. 4

   Bake at 375u00b0 until an instant-read thermometer inserted in center reaches at least 160u00b0, 20 to 30 minutes. Uncover and bake until pecans are crunchy, 20 minutes more.

5. 5

   Make ahead: Through step 3, up to 1 day, chilled. Allow 45 to 60 minutes to heat (step 4) before uncovering.

No additional tips available.