Sweet Potatoes A La Vermont

• 2 big sweet potatoes - any variety, but ideally local
• 1 generous splashes whole milk
• 1 dash maple syrup
• 1 dash creme fraiche (don't substitute sour cream)
• 1 good pinches nice salt, such as Maldon salt
• copious amounts of freshly-ground black pepper

1. Prick holes all over the sweet potatoes. Wrap them individually in foil and bake in the oven at 375 F for about an hour and a half, until the potatoes are well cooked through.
2. Remove potatoes from their foil packets and allow to cool. Peel off the skin and put potato flesh into a pot on the stove.
3. Turn the heat on very low and add the milk and maple syrup and salt and pepper to taste. Mush all the ingredients vigorously with a potato masher/ricer.
4. Turn off the heat and add the creme fresh. Stir. Serve hot.

potatoes, generous, maple syrup, creme fraiche, pinches nice salt, copious amounts

Taken from food52.com/recipes/1634-sweet-potatoes-a-la-vermont (may not work)