Preheat your oven to 375°F. Poke each sweet potato with a fork or pairing knife several times, then place them on a parchment-lined baking tray. Roast for about 1 hour, until they’re tender.

Peel the roasted sweet potatoes and discard their skins. Add the sweet potato flesh to your food processor, along with mascarpone, nutmeg, maple syrup, and a generous pinch of kosher salt.

Pulse the mixture until smooth and creamy. If you prefer, use a handheld mixer or immersion blender to achieve a fluffy texture in about 2 minutes.

Taste and season the whipped sweet potatoes with additional salt if needed. Transfer to a bowl and serve immediately, or reheat over medium/low heat, stirring frequently until hot.

Optional: Garnish with a drizzle of extra maple syrup or a sprinkle of cinnamon for added flavor!