Whipped Maple Sweet Potatoes
Makes 10 servings
A versatile side dish for the holiday roast pork, ham, or turkey. Leftovers can be used in recipes that call for mashed sweet potato puree, such as sweet potato muffins, and reduce the butter and sugar in the recipe by a tablespoon each.
3 pounds orange-fleshed sweet potatoes (yams), peeled and cut into 1-inch chunks
1 tablespoon canola or vegetable oil
1/4 cup maple syrup, preferably Grade B (see Note)
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Salt and freshly ground black pepper to taste
1. Preheat the oven to 400F. Lightly oil a large rimmed baking sheet.
2. Toss the sweet potatoes and oil on the baking sheet. Cover tightly with foil. Roast until the sweet potatoes are very tender, about 45 minutes.
3. Transfer the sweet potatoes to a large bowl. Add the maple syrup and butter and beat with an electric mixer on high speed until smooth. Season lightly with salt and pepper. Transfer to a warm serving bowl. Serve hot. (The sweet potatoes can be made a few hours ahead and reheated in a skillet or saucepan over low heat.)
Note: Grade B maple syrup has stronger maple flavor than Grade A syrup. It is available at natural food stores and some wholesale price clubs.
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