RECIPE #21: THANKSGIVING Sweet Potato Puree with Browned Butter Maple Syrup

Candied sweet potatoes are GREAT!
If you're watching your sugar intake, this is a better option:

Sweet Potato Puree with Browned Butter Maple Syrup
Serves 8
Time: 1 hr 45 min

4 lb sweet potatoes
salt & pepper to taste
1 T unsalted butter
4 1/2 t pure maple syrup
1/4 C chopped toasted pecans

Preheat oven to 400 degrees. Prick sweet potatoes a few times with fork. Bake on foil until tender about 1 hr 15 min. Scoop out flesh from sweet potatoes and puree in a food processor with 1 1/2 t salt until smooth. Season with pepper (optional). Set aside.

Heat saucepan over medium. Add butter. Cook swirling until deep brown with nutty aroma. Remove from heat; swirl in syrup.

Reheat puree; transfer to bowl. Pour butter mixture over top; sprinkle with pecans.

TIP: If you don't have maple syrup you can always use pancake syrup.



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