Maple Whipped Sweet Potatoes

By ctaubenheim

Ingredients

• 4 sweet potatoes, about 2 1/2 lbs total weight, unpeeled
• 2 Tbsp sour cream
• 1 Tbsp unsalted butter, at room temperature
• 2 Tbsp pure maple syrup
• salt and freshly ground black pepper
• HAZELNUT BROWN BUTTER
• 4 Tbsp unsalted butter
• 1/4 cup chopped hazelnuts
• 1 small shallot, minced
• 2 Tbsp finely chopped fresh flat leaf parsley
• salt & freshly ground black pepper

Details

Preparation time 20mins
Cooking time 90mins

Preparation

Step 1

For the sweet potatoes, preheat oven to 375. Using a fork, pierce the skin of each sweet potato in a few places. Place the potatoes on a rimmed baking sheet and bake until soft, 45 to 50 minutes. Remove from oven and let cool until they can be handled. Cut each sweet potato in half lengthwise, scoop the potato pulp into a food processor, and discard skin. Add the sour cream, 1 Tbsp butter and maple syrup and pulse mixture until smooth. Season with salt and pepper. Transfer to a baking dish and cover to keep warm until ready to serve. (The sweet potatoes may be prepared up to this point 24 hours in advance,covered and refrigerated. To reheat, preheat oven to 375, cover the baking dish with aluminum foil and place in oven until heated through, about 30 minutes.) For the brown butter, in a heavy bottomed saucepan, melt the butter over medium heat and cook until pale gold, 2-3 minutes (be careful that butter does not burn). Add hazelnuts and stir until golden and fragrant, 1-2 minutes longer. Add shallot and parsley and cook just until softened, about 1 minute. Season with salt and pepper. (The brown butter may be prepared up to 24 hours in advance, covered and refrigerated. Before serving, reheat in a small, heavy bottomed saucepan over medium heat.) Drizzle the brown butter over the hot sweet potatoes, and serve immediately.