Sweet Potato Puree with Browned-Butter Maple Syrup

By dbfv101

With just a modest amount of pure maple
syrup, this version retains all the
expected sweetness of the familiar dish.

Ingredients

• 4 pounds sweet potatoes
• Coarse salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 4 1/2 teaspoons pure maple syrup
• 1/4 cup chopped toasted pecans

Details

Servings 8
Adapted from wholeliving.com

Preparation

Step 1

Directions

Preheat oven to 400 degrees. Prick sweet potatoes a few times with a fork. Bake on a foil-lined baking sheet until tender, 1 hour 15 minutes. Let cool slightly.

Scoop out flesh from sweet potatoes, and puree in a food processor with 1 1/2 teaspoons salt until smooth (you may need to do this in 2 batches). Season with pepper.

Heat a saucepan over medium heat. Add butter; cook, swirling, until deep brown with a nutty aroma. Remove from heat; swirl in syrup. Reheat puree; transfer to a bowl. Pour butter over top; sprinkle with pecans.

From Martha Stewart Living,

November 2010