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The Secret Ingredient (Maple Syrup): Maple Mashed Sweet Potatoes
Sweet potatoes are sweet. But they could be sweeter. We Americans, after all, do have an obsession with sweetening sweet potatoes: marshmallows on Thanksgiving, or a coat of brown sugar baked over top. Pretty amazing.
This recipe is a simple whipped sweet potato, flavored with nothing but butter, maple syrup, and grain mustard. The combination is a sweet, but slightly spicy and savory one. This recipe takes almost no effort, and even fewer ingredients, but the resulting dish is really decadent, and simply delicious. I am definitely serving this at Thanksgiving this year, although I think it also makes an excellent accompaniment to last week's Maple Ribs.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.
The Secret Ingredient (Maple Syrup): Maple Mashed Sweet Potatoes
About This Recipe
| Yield: | 4 |
| Rated: |  |
Ingredients
- 2 pounds (approximately 3 medium) sweet potatoes, peeled and cut into 1-inch chunks
- Kosher salt
- 2 tablespoons unsalted butter
- 1/2 cup half and half
- 1 1/2 tablespoons maple syrup
- 1 tablespoon whole grain mustard
- Freshly cracked black pepper
Procedures
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1
Place potatoes in large saucepot and cover with cold water. Add salt to taste (About 1 teaspoon per quart) and bring to a boil over high heat. Reduce heat to simmer and cook until potatoes offer no resistance when poked with paring knife, about 10 minutes. Drain in colander set over sink.
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2
Meanwhile, heat butter and half and half in a small sauce pot over low heat until melted.
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3
Press sweet potatoes through potato ricer into original pot. Using rubber spatula, stir in butter mixture, maple syrup, and mustard. Season to taste with salt and pepper. Serve immediately.
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