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Jewish Recipes --> Recipes --> Vegetable Dishes  --> Potato Recipes

Maple Mashed Sweet Potatoes (M or P) (p. 163)
Recipe Ingredients:

Make Ahead/Storage: The sweet potatoes an be kept warm, covered, for up to 2 hours, set over a warm water bath or on the back of the stove.

  • 2 to 3 sweet potatoes (about 3 lbs.), peeled and cut into large dice (you should have about 4 C.)
  • 1/2 - 1 C. warm Chicken Stock (page 15) or water reserved from cooking sweet potatoes.
  • Kosher salt and freshly ground black pepper
  • 1/4 C. pure maple syrup
  • 1/4 C chopped toasted pecans (optional)
     

Jewish Cooking for all Seasons
Fresh, Flavorful Kosher Recipes for Holidays and Ever Day
 Serves 4

The deep orange sweet potato puree gets additional sweetness from the maple syrup and a bit of crunch from the pecans. If you can find sweet potatoes with dark reddish skin (sometimes labeled ruby or garnet yams, although they're really sweet potatoes) give them a try; they're very flavorful and have an extra-creamy texture when mashed.

Cover the sweet potatoes with lightly salted water in a large saucepan and bring to a boil. Cook the potatoes until tender, about 20 minutes. Drain the potatoes, reserving a cup of cooking liquid if desired, and mash them in a large bowl or put them through a ricer.

Add 1/2 cup warm stock (if using) or water, salt, and pepper, and stir until smooth and creamy. If potatoes are too thick stir in more liquid, a spoonful at a time, until they reach desired consistency.

Stir in the maple syrup and pecans, if using, and adjust the seasoning with salt and pepper.

 
 
Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods