Thanksgiving Recipe: Sweetpotato Puree With Browned Maple Butter
The last thing you need when preparing your Thanksgiving meal is a complicated recipe. The great thing about sweetpotatoes is that they already taste pretty amazing on their own so for the big day just a few last minute ingredients will give them a holiday touch.
This recipe calls for deeply roasted sweetpotato flesh to be pureed. A browned butter is quickly prepared and sweetened with rich-flavored maple syrup and poured over the plated puree to form pools of sweet, nutty goodness. Sprinkle your favorite nuts on top, or try a mixture of pecans and hazelnuts!
Sweetpotato Puree with Browned Maple Butter
- 4 pounds sweetpotatoes
- Coarse salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 4-1/2 teaspoons pure maple syrup
- 1/4 cup chopped toasted pecans
- Preheat oven to 400 degrees. Prick sweetpotatoes 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 sweetpotatoes, 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.