Monday, December 17, 2012

Maple Cinnamon Sweet Potato Puree w Toasted Pecans

Oh for the love of sweet potatoes.  My husband eats sweet potatoes every single day.  Usually I make easy mashed sweet potatoes but for Thanksgiving day, I went the extra mile and made especially decadent sweet potato puree with toasted pecans on top.  The result was a hearty, creamy, comforting side that we all decided was worth the extra steps to make.  So for a quick weeknight meal this might not be your choice (see here for a faster sweet potato recipe) it will certainly win over a crowd.  I think I will make them again for my family on Christmas Day.  Enjoy!

A bowlful of deliciousness!
1c raw pecans
5 or 6 large sweet potatoes, scrubbed clean
3tbs extra virgin olive oil
1/2c butter (more to taste)
1/4c pure maple syrup (more to taste)
1tsp ground cinnamon
salt to taste

1. Preheat your oven to 350F.  Place your pecans on a baking sheet and place in the center of a preheated oven until fragrant, about 8 minutes.  Remove and let cool, then coarsely chop.
2. While the pecans are roasting, coat the outside of your potatoes with olive oil.  When the pecans are done, place the sweet potatoes in the oven and bake them until easily pierced all the way through with a fork (1-2 hours depending on their size).  Remove from the oven and let cool slightly.  Then peel.
3. In a large food processor, process peeled potatoes, butter, maple syrup, cinnamon and salt until thick and very smooth.  Add butter, syrup, and more salt to taste.  Serve hot topped with toasted pecans and sprinkled with sea salt and cinnamon.

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