These were delicious. They were light, well-flavored (used spiced apple cider), easy to prepare, and , best of all for a busy T'Giving meal, prepare-ahead. The flavors melded well within the dish as well as with the other dishes served. They tasted just as good the next day. And-NO MARSHMALLOWS!
Maple Whipped Sweet Potatoes
- 6 pounds sweet potatoes, peeled and cut into 2-inch chunks
- 6 cups apple cider
- 4 cups water
- 1 stick (4 ounces) unsalted butter
- 2/3 cup pure maple syrup
- 1. In a large saucepan, combine the sweet potatoes with the cider and water and bring to a boil. Simmer over moderate heat until the sweet potatoes are just tender, about 35 minutes. Drain in a colander and shake dry.
- 2. In the same large saucepan, bring the butter and maple syrup to a boil. Add the potatoes and toss. Working in batches, puree the sweet potatoes in a food processor; do not overprocess. Season with salt. Return the whipped sweet potatoes to the saucepan and heat over moderate heat until warmed through, about 10 minutes.
- Make Ahead: The whipped potatoes can be refrigerated overnight and reheated in a buttered baking dish in a 350° oven for 25 minutes or over moderate heat on the stovetop for 10 minutes.
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