Kristy's Thanksgiving Sweetpotato Puree
  • 1 cup dark brown sugar
  • 1/2 cup chopped walnuts (or pecans)
  • 1/4 cup (1/2 stick) chilled butter, cut into thin pieces
  • 5 pounds sweetpotatoes peeled, cut into 1 1/2” slices
  • 4 large eggs
  • 3 tablespoons good maple syrup
  • 1 teaspoon vanilla paste
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fine sea salt
  • Optional: a hit of freshly grated nutmeg

    Preheat oven to 350 degrees F. Mix brown sugar, walnuts (or pecans) and butter in small bowl. Cover and chill. Butter 13” x 9” x 2” baking dish.

    Boil sliced sweetpotatoes in large pot of salted water for 12 minutes or so until fork-tender. Drain and let them rest in a strainer for 15 minutes so that excess moisture can evaporate.

    Purée sweet potatoes in a food processor. Add eggs, one at a time, pureeing well after each. Add maple syrup, vanilla paste, lemon juice and salt, pulsing to incorporate. Transfer sweetpotato puree to prepared dish and top with nut mixture. (You can refrigerate it at this point and bring it out the next day to bake and serve.)

    Bake for 1 hour until set and topping is bubbling. Remove from oven and let it set for 10 to 15 minutes before serving. (It is not the kind of sweetpotato puree that is squeezed artfully on to the plate. It is more substantive and should be plated with a serving spoon. Or, you could be fancy and form it into a 'quenelle' for individually served plates. Serves 10 to 15 depending on portion size.

  • Recipe Seeds: Sweetpotatoes

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