Peel and cube the sweet potatoes and place in a saucepan of boiling water with a teaspoon of salt. Cook until the potatoes are tender, 15-20 minutes. Drain into a colander.
Dry the saucepan and melt the butter over medium heat. Continue to cook, stirring, for about five minutes. The butter will foam and start sizzling around the edges. Take off the heat once you see tiny brown flecks form at the bottom of the pan and detect the wonderfully nutty aroma of browned butter.
Add the cooked sweet potatoes, maple syrup, spices and seasoning. Use an electric hand mixer at low speed. Add the cream and continue mixing until the mash is smooth and creamy.
Have a taste and adjust the seasoning if needed. Transfer to a bowl and garnish with chives or parsley and a little extra butter. Serve immediately!
Notes
You can use evaporated milk instead of cream if you like. Soy cream is a good alternative if you are sensitive to lactose.