Maple-Whipped Sweet Potatoes
Often the most favorite holiday side dishes are the simplest. This recipe combines roasted sweet potatoes with butter and maple syrup in the food processor with very little effort.
Everyday Food, November 2010
- 4 pounds sweet potatoes (about 7 medium)
- 4 tablespoons unsalted butter, melted
- 1/4 cup pure maple syrup
- Coarse salt and ground pepper
- 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.
To store, refrigerate in an airtight container, up to 2 days. Reheat gently, 10 minutes.
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