3poundspeeled sweet potatoescut crosswise into 1-inch pieces
1teaspoonminced fresh ginger
2tablespoonscornstarchdissolved in 2 tablespoons brandy or water
Heat oil in stockpot over medium heat. Place beef roast in stockpot; brown evenly. Remove roast, pour off drippings, and season with one teaspoon of salt and ½ teaspoon of pepper.
Add onion and thyme to stockpot; cook and stir for 3-5 minutes or until onion is tender. Add broth and cider, then increase heat to medium-high. Continue to cook and stir for 1-2 minutes or until browned bits attached to stockpot are dissolved.
Return roast to stockpot and bring to a boil. Reduce heat, cover tightly, and simmer 2 ½ hours.
Add sweet potatoes and garlic to stockpot; continue simmering, covered, for 30 minutes or until sweet potatoes and pot roast are tender. Remove roast and keep warm.
Transfer sweet potatoes and garlic to large bowl, leaving cooking liquid in stockpot. Add maple syrup, ginger, ½ teaspoon salt, and ¼ teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
Carve roast into slices and serve with mashed sweet potatoes and gravy.