4-1/2 to 5pounds4 large red-skinned sweet potatoes
1/4cupsour creamI use light sour cream
1tablespoonchopped fresh thymeor 1 teaspoon dry, plus additional for garnish
1/4cuppure maple syrup
Preheat oven to 400 degrees F. Scrub sweet potatoes clean under cool water and wrap in foil. Bake for 60 minutes or until the largest potato can be pierced with a sharp knife with little resistance. Remove from oven and set aside.
Meanwhile, melt butter in a small saucepan over medium-low heat. Once butter has melted, add thyme. Swirl and cook the butter until it begins to deepen in color and takes on a nutty aroma. When nicely browned, remove from heat.
Use a paper towel to pull skins from sweet potatoes and place the flesh in a large mixing bowl. Add sour cream and mix to combine. Add brown butter with thyme, and maple syrup. Season with salt, to taste and mix just until combined.
Garnish with additional thyme.
Recipe inspired by Serious Eats
Make Ahead Instructions: Can be made ahead and refrigerated overnight. When you are ready to serve, reheat the potatoes in the microwave and garnish with fresh thyme before serving.