Thursday, October 7, 2010

I whipped this up last night for dinner, and it was so delicious!  Might be a nice addition to your Thanksgiving dinner. I highly recommend.

6 lb sweet potatoes
1 stick (1/2 cup) unsalted butter, melted
1/2 cup heavy cream, warmed
2 tablespoons pure maple syrup
1 teaspoon salt
1/2 teaspoon black pepper


Preheat oven to 400°F.
Prick each potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour. Remove and cool slightly.
Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a potato masher or, for a smoother purée, force through a potato ricer. Stir in butter, cream, syrup, salt, and pepper. 

{from epicurious}

(Note: I just baked the potatoes, mashed them, then added a splash of whip cream, a bit of margarine, and some maple syrup without measuring. Then threw it into a casserole dish to keep warm in the oven while the rest of dinner cooked. It turned out really nice and fluffy!)

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