Pierce each sweet potato several times with a fork. Place on a rimmed baking sheet, cover with foil, and roast until tender, about 1 hour. Remove from oven and let rest until cool enough to handle.
Using your fingers, carefully peel the sweet potatoes and place in the bowl of a food processor. Add the butter, maple syrup, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Purée until smooth. Transfer to a serving bowl.
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