Recipe Details

Ingredients

• 1 cup 

  half-and-half, or 1/2 cup heavy cream plus 1/2 cup whole milk

• 4 pounds 

  sweet potatoes (5 to 6 medium or 4 large)

• 1 tablespoon 

  plus 1/2 teaspoon kosher salt, divided, plus more as needed

• 8 tablespoons 

  (1 stick) unsalted butter

• 3 tablespoons 

  miso paste, preferably white

• 1/4 cup 

  maple syrup

• 1/2 teaspoon 

  freshly ground black pepper

Description

1. Place 1 cup half-and-half on the counter and let sit at room temperature while you cook the potatoes.

2. Peel 4 pounds sweet potatoes, cut into 2-inch chunks, and place in a Dutch oven or large pot. Add 1 tablespoon of the kosher salt and add enough cool water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are very tender, 20 to 25 minutes. Meanwhile, brown the butter.