3 medium-sized sweet potatoes, peeled and cubed
1 small butternut squash or ½ a large butternut squash, peeled, and cubed
2 Yukon gold potatoes, peeled and cubed
½ cup unsalted butter
3 tablespoons maple syrup
1 teaspoon kosher salt
1/8 teaspoon ground sage
1/8 teaspoon ground thyme
1/8 teaspoon dried rosemary
pinch of ground cinnamon
1. Add your sweet potatoes, squash, and potatoes to a large pot of well-salted cold water, then place over medium-high heat and bring to a boil, stirring every so often so that nothing sticks to the bottom of the pot.
2. Reduce the heat and simmer until all of the vegetables are fork-tender, about 20-25 minutes. Strain the water from the pot, then place back over low heat to allow the vegetables to steam for 3-5 minutes to release any excess water.
3. Preheat your oven to 450° degrees F. Place the vegetables in a stand mixer, if you have one, or use a potato masher to mix or mash everything together with the butter, maple syrup, salt, sage, thyme, rosemary, and cinnamon. Mix until smooth, then place in a casserole dish and bake for 15-20 minutes, until the top is nice and golden. Serve hot.