|
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. |
