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
- Place the potatoes in a small pot filled halfway with cool water.
- 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.
- 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).
- 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.
- 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!
This was easy and DELICIOUS. Thank you. I love all of your recipes! 🙂
I watched your show today on PBS TV out of Green Bay Wisconsin. The content was covering Detroit’s Urban Renewal. Without question, it was pleasing to see people renewing the urban and abandon area’s like that. I am a retired pipeline welder and an avid gardener from my youth. Something that I have found that you might share with some of the gardeners is the use of banana peals and epsom salt. I will place one dried banana peal and a tables spoon of epsom salt under each tomato plant. This will make a tomato grow abundantly and the taste is just great. I appreciated you program very much and will recommend it to friends. Thanks for all the great recipies. David