1. Start by peeling and cutting your sweet potatoes into uniform chunks—about 1 to 2 inches. This helps them cook evenly. I often let Olivia join in here; she loves counting the pieces as she tosses them into the pot.
2. Place the sweet potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water to season the potatoes as they cook.
3. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes. You’ll know they’re ready when a fork slides in easily without resistance.
4. Drain the potatoes thoroughly and return them to the warm pot. This step helps any excess water steam off, preventing a watery mash—a trick Nonna Rosa swore by.
5. Add the softened butter, maple syrup, and milk or cream to the potatoes. Using a potato masher or hand mixer, mash everything together until smooth and creamy. I prefer leaving a bit of texture; it reminds me of the rustic mashes my mother Elena used to whip up during those lively family dinners.
6. Season with sea salt, black pepper, and cinnamon if using. Taste and adjust seasoning to your preference. Sometimes I add a little extra maple syrup here for a richer sweetness.
7. Transfer the mash to a serving bowl, sprinkle with fresh chives or thyme for a pop of color and freshness, and serve immediately.

From my experience, timing is key. Sweet potatoes can quickly become gluey if overworked, so I recommend mashing gently and stopping as soon as you reach that perfect creamy texture.