8 large sweet potatoes
2 tbs. sweet butter, room temperature
1/4 cup sour cream
1/4 cup pure maple syrup
Salt and freshly ground black pepper
Preheat oven to 375 degrees. Pierce the potatoes with a fork or knife, place on a cookie sheet and bake for 45 to 50 minutes, until soft. Let cool slightly. When the potatoes are cool enough to handle, cut in half and scoop the potato pulp into a bowl; add the butter, sour cream, and maple syrup. Using a potato masher or sturdy whisk, mash or beat the potatoes until smooth. Season to taste with salt and pepper, transfer to a covered casserole, and keep warm until ready to serve.