Ginger Maple Sweet Potato Puree

Ginger Maple Sweet Potato Puree

Yield: 4 to 5 servings

3 medium sweet potatoes (2 pounds), peeled and diced into 2-inch cubes
3 tablespoons unsalted butter
3 tablespoons of pure maple syrup, preferably Grade B
3 tablespoons freshly squeezed orange juice
1 tablespoon fresh ginger, peeled and grated on a Microplane
Kosher salt, to taste
Freshly ground black pepper, to taste

1. Place the potatoes in a small pot filled halfway with cool water.
2. Bring the water to a boil over high heat. Reduce the heat to low and simmer until the potatoes are easily pierced with the tip of a knife, then drain well.
3. Add the drained potatoes to a food processor with a metal blade attachment (for a super smooth texture) or large bowl (for a more rustic texture).
4. Process in the food processor or mash with a potato masher, then add the remaining ingredients and continue processing or mashing. Season to taste with salt and pepper.
5. Cover with aluminum foil until ready to serve.

Makes a great side or main dish.

Garnish with drizzle of extra virgin olive oil and sprig of fresh herbs.

Enjoy!