I just tried a recipe that enhances the "sweet" of the potato with only a dash of Pure Maple syrup added they were delicious
Directions
1. Adjust oven rack to center position. Place 2 large sheets of heavy-duty aluminum foil on a work surface. Working with 1 sheet at a time, place half of potatoes in center along with 3 sprigs of thyme. Fold up foil and crimp edges to seal tightly. Repeat with other half of potatoes. Transfer pouches to a rimmed baking sheet and place in oven. Set oven to 300°F (150°C). Roast until a thin skewer inserted into potatoes meets no resistance, about 2 hours.
Remove potatoes from oven and set aside until cool enough to handle.
3. Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently, until particles are pale golden brown and smell nutty. Immediately transfer to a large bowl or the bowl of a stand mixer fitted with a whisk attachment. Add maple syrup. Pick leaves off of remaining 2 thyme sprigs, roughly chop, and add to bowl.
4. Peel sweet potatoes and discard skins. Add flesh to bowl with butter and syrup. Beat with whisk attachment or a handheld mixer until smooth and fluffy, about 2 minutes. Season to taste with salt. Serve. See notes for make-ahead suggestions.
Notes
Sweet potatoes can be made even sweeter by pretreating them in a water bath to activate their enzymes. To do this with a sous vide–style circulator, set your circulator for 150°F (66°C). Place the sweet potatoes in the water bath and let circulate for 2 to 4 hours before proceeding with the recipe. To do this with a beer cooler, fill your cooler with water at 170 to 175°F (77 to 79°C). Add the potatoes, cover, and let rest for 2 to 4 hours before proceeding.
To Make Ahead: Sweet potatoes can be refrigerated for up to 5 days. To store and reheat, transfer the sweet potatoes to a heavy-duty zipper-lock bag with the air pressed out. Reheat by completely submerging the zipper-lock bag in a pot full of hot (not boiling) water, removing the bag occasionally to squeeze contents around, until fully reheated, about 30 minutes. I reheat mine with a sous vide–style circulator set at 150°F.
Ingredients
• 4 pounds (1.8kg) moist sweet potatoes, such as ruby or garnet yams (about 4 large potatoes; see note above)
• 8 sprigs thyme, divided
• 6 tablespoons butter (3 ounces; 85g)
• 1/4 cup (60ml) maple syrup
• Kosher salt
