1. Put cubed sweet potatoes into a medium-sized pot, and cover with water. Place pot onto the stove, and bring to a boil. Once boiling, cook for about 10 minutes, or until sweet potatoes are completely tender. Drain potatoes and put the empty pot back on the stove over medium heat.

2. To the empty pot, add the butter, and cook until foamy and brown. This should take 3-5 minutes. Once butter is browned, add rosemary, sweet potatoes, salt, and pepper into the pot. Mash until smooth. Taste and add extra salt and pepper, if needed. Serve immediately.

3. Leftovers store well in the fridge for up to 5 days. If you want to make these ahead for Thanksgiving, I recommend reheating them with a splash of milk on the stove.