Maple Syrup Sweet Potato Purée

This Thanksgiving, forgo the marshmallows, lighten your mash and make my Sweet Potato Puree. Your stomach, taste buds and guests will thank you! (Okay, if you still want those marshmallows, I can attest that they do pair well with this dish ;-))

cinnamon-sweet-potato-puree

Maple Syrup Sweet Potato Purée

Yield: 4 to 5 servings

3 medium sweet potatoes (2 pounds), peeled and diced into 2-inch cubes

3 tablespoons unsalted butter

3 tablespoons of pure maple syrup, preferably Grade B

3 tablespoons freshly squeezed orange juice

¼ teaspoon ground cinnamon

1 tablespoon fresh ginger, peeled and grated on a Microplane

Kosher salt, to taste

Freshly ground black pepper, to taste

  1. Place the potatoes in a small pot filled halfway with cool water.
  1. Bring the water to a boil over high heat. Reduce the heat to low and simmer until the potatoes are easily pierced with the tip of a knife, then drain well.
  1. Add the drained potatoes to a food processor with a metal blade attachment (for a super smooth texture) or large bowl (for a more rustic texture).
  1. Process in the food processor or mash with a potato masher, then add the remaining ingredients and continue processing or mashing. Season to taste with salt and pepper.
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