Make this side dish a day or two ahead. On Thanksgiving, reheat it in the oven or microwave.

　　

Ingredients

For the syrup:

4 tablespoons unsalted butter

　　1/4 cup (packed) light-brown sugar

　　2 tablespoons pure maple syrup

　　Finely grated zest of 1 lemon

　　Juice of 1/2 lemon

　　1 teaspoon pure vanilla extract

　　1/2 teaspoon ground nutmeg

　　6 sweet potatoes (about 12 ounces each), peeled, cut into large cubes

　　Salt, to taste

　　

Step 1

1. Mix the syrup ingredients in a small pot; swirl over low heat until combined, about 5 minutes.

　　

Step 2

2. Place the sweet potatoes in a large pot. Cover with cold, salted water; bring to a boil, reduce heat to a simmer and cook the potatoes until very tender, 15 minutes. Drain. Place in a large bowl.

　　

Step 3

3. Mash the potatoes with a fork or potato masher until smooth, drizzling the syrup all over. Season with salt. Serve hot. (Or cover and reheat later in a preheated 350°F oven for 15 to 20 minutes.)

　　

Nutrition Per Serving

Nutritional analysis per serving: 310 calories

　　62g carbohydrate

　　4g protein

　　6g fat

　　15mg cholesterol

　　#### Nutritional analysis provided by Parade