Peel and pare potatoes. Bring a pot of water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.

With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

Wash sweet potatoes and prick skin with a knife to create steam vents.

Place on a cookie sheet and put in a 425 degree oven for 1 hour.

Remove from oven and let sit for a few minutes. Serve hot.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in 375 degree oven or until tender. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more olive oil.

Note: consider mixing the sweet potatoes with the other ingredients in a bowl to coat the potatoes thoroughly, then transfer to a roasting tray and drizzle the remaining mixture over the potatoes. Make sure the the potatoes are laid out in a single layer before cooking.

Place sweet potatoes in a large saucepan and cover with water. Heat water to 160 degrees, cover and set aside for 1 hour.

Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons of olive oil and season to taste with salt and pepper. Spread sweet potatoes on two rimmed baking sheets, place in the middle and lower middle portions of the oven, and convect roast at 400 degrees until bottom side is browned, about 20 minutes. Carefully flip potatoes and roast until second side is browned and potatoes are tender, about 5 additional minutes.

Transfer to a large bowl, toss with remaining 3 tablespoons of olive oil, add parsley and honey. Serve immediately.