- 2 quarts hot water
- 1 tbsp salt
- 4 lb sweet potatoes, peeled, 2" dice
- ¾ cup milk
- 2 oz butter, ½" dice
- ¼ tspn white pepper
- 1 tspn cinnamon
- 1 tspn kosher salt
- ¼ cup brown sugar
- Place the peeled and diced sweet potatoes in a 6 quart pot. Add hot water and salt, then place the stockpot on the stove over medium heat. Bring to a boil and cook for 35 minutes or until an inserted fork in the sweet potatoes pierce easily.
- Heat the milk, butter, white pepper and cinnamon in a small stockpot until warm, then set aside for step 3.
- Drain the water from the sweet potatoes and transfer them into a mixing bowl. Using a wire whisk, mash until sweet potatoes are broken up.
- Add the warm seasoned milk and spices, mix again until the sweet potatoes are smooth – being careful not to over mix.
- If needed, season with additional salt to taste. Garnish with chopped parsley.
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