Ingredients

• 1 cup half-and-half, or 1/2 cup heavy cream plus 1/2 cup whole milk
• 4 pounds sweet potatoes (5 to 6 medium or 4 large)
• 1 tablespoon plus 1/2 teaspoon kosher salt, divided, plus more as needed
• 8 tablespoons (1 stick) unsalted butter
• 3 tablespoons miso paste, preferably white
• 1/4 cup maple syrup
• 1/2 teaspoon freshly ground black pepper

1. Place 1 cup half-and-half on the counter and let sit at room temperature while you cook the potatoes.
2. Peel 4 pounds sweet potatoes, cut into 2-inch chunks, and place in a Dutch oven or large pot. Add 1 tablespoon of the kosher salt and add enough cool water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are very tender, 20 to 25 minutes. Meanwhile, brown the butter.
3. Cut 8 tablespoons unsalted butter into 4 pieces and place in a medium saucepan. Melt over medium heat and continue cooking, swirling the pan occasionally and scraping up any browned bits at the bottom of the pan with a wooden spoon, until the butter has a nutty, fragrant aroma and is a toasty-brown color, 2 to 4 minutes.
4. Remove the pan from the heat. Carefully and slowly add the half-and-half and 3 tablespoons miso paste (it will bubble up). Whisk until mostly smooth.
5. When the potatoes are ready, drain and return to the pot. Use a potato masher to mash the sweet potatoes in the pot until mostly smooth. Add the miso mixture, 1/4 cup maple syrup, the remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine. Taste and season with more kosher salt as needed.