3 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 teaspoon kosher salt
3 tablespoons unsalted butter
1 red jalapeno chile, minced
¼ teaspoon grated orange zest
½ cup heavy cream
¼ cup vegetable stock
2 tablespoons sorghum or maple syrup
¼ teaspoon freshly grated nutmeg

1. Place the sweet potatoes in a large pot and cover with water. Bring to a boil, season with 1/2 teaspoon of the salt and cook until tender.
2. While the sweet potatoes are cooking, melt the butter in a small saucepan, and when the butter bubbles and froths, add the jalapeno and the orange zest. Cook for 1 minute, turn off the heat and then add the cream. Set aside.
3. When the sweet potatoes are fork tender, drain them in a colander set up in your sink. Let them drain completely, and then pass them through a ricer or mash them well with a potato masher.
4. Add the flavored cream, stock, sorghum, nutmeg and the remaining 1/2 teaspoon of salt. Mix well and transfer to a serving bowl.