Maple-Whipped Sweet Potatoes
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Everyday Food, November 2010
- Yield Serves 8
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Ingredients
- 4 pounds sweet potatoes (about 7 medium)
- 4 tablespoons unsalted butter, melted
- 1/4 cup pure maple syrup
- Coarse salt and ground pepper
Directions
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Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet. Bake until very tender when pierced with a knife, 1 hour. When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor. Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm.
Cook's Note
To store, refrigerate in an airtight container, up to 2 days. Reheat gently, 10 minutes.
Very good
Very good
I made this for the first time this morning and it was easy to make and the taste is delightful. It's creamy and mild and not too sweet.
The only thing I would add is that the recipe suggests scooping the flesh from the potatoes. I found it much easier to lay the halved potatoes cut-side down and then lift the skin off. No need for any spoons or scooping :)
This is the second Thanksgiving I have made this recipe. Love it!!
I love potato skins, and as the cook, I feel I get the best of all meals, taste testing, quality control etc. I would have one of the skins , hot, crispy and melting butter a little salt and pepper and in the mouth it goes. Then I would get rid of the rest of the skins. I love all sweet potato dishes even though where I am we call the orange one yams. They are all good.