Sweet Potato Puree
- 4 lb. orange-fleshed sweet potatoes,
peeled and cut into 1-inch cubes
- 2 tsp. coarse salt, plus more, to taste
- 1 1/4 cups half-and-half
- 1/4 cup maple syrup
- 5 Tbs. unsalted butter
- Freshly ground white pepper, to taste
In a small saucepan over medium heat, warm the half-and-half and maple syrup until hot. Remove from the heat. Add 4 Tbs. (1/2 stick) of the butter to the sweet potatoes, then slowly pour in the hot half-and-half mixture while stirring with a wooden spoon. Continue to stir until the potatoes are light and creamy. Season with salt and white pepper.
Transfer the sweet potatoes to a warmed serving bowl and top with the remaining 1 Tbs. butter. Serve immediately.