Ingredients

4lbssweet potatoes,peeled, cut into evenly sized chunks

4garlic cloves,minced

fine sea salt and freshly-cracked black pepper

1cupmilk

2tbspbutter

2tspsmoked paprika

fresh chives,or green onions, chopped for garnish

1cupraw walnuts,chopped, heaping

2tbspmaple syrup

1tbspfresh rosemary,chopped

1tbspolive oil

¼tspsalt

pinchcayenne,optional

Preparation

Place the sweet potatoes in a large stockpot. Fill the pot with cold water, enough that the water line sits about 1-inch above the potatoes.

Stir the garlic and 1 tablespoon of sea salt into the water. Turn the heat to high and cook until the water comes to a boil.

Reduce the heat to medium-high and continue cooking the potatoes for about 10 to 12 minutes or until a knife inserted in the middle of the potato goes in easily with almost no resistance. Carefully drain out all of the water.

Heat the butter, milk, smoked paprika, and an additional 1½ teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted and warm. Set aside until ready to use.

After draining the water, immediately return the sweet potatoes to the hot stockpot, place them back on the hot burner, and turn the heat down to low.

Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.

Using the preferred kind of potato masher, mash the sweet potatoes to desired consistency. Pour the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid.

Give the mixture a taste and season with extra salt, pepper, and/or smoked paprika as needed, to taste. Set aside.

In a separate small bowl, stir together the walnuts, maple syrup, rosemary, olive oil, salt, and cayenne until evenly combined.

Heat the oven to 350 degrees F and grease a 9×13-inch pan with baking spray.

Spread the mashed sweet potatoes in an even layer in the pan, and sprinkle evenly with the walnut topping.

Bake for 20 minutes or until the walnuts are toasted and fragrant but not burnt, and the potatoes are warmed through. Transfer the baking pan to a wire rack.

Serve warm, garnished with fresh chives, extra black pepper, or any extra toppings, and enjoy!