Emmy nominated TV Chef Nathan Lyon joins us to share some holiday entertaining tips and the details on the fascinating new series "The History of Food". And see below for his Maple Sweet Potato Purée:
Yield: 4 servings
- 3 medium sweet potatoes (2 pounds), peeled and diced into 2-inch cubes
- 3 tablespoons unsalted butter
- 3 tablespoons of pure maple syrup, preferably Grade B
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon fresh ginger, peeled and grated on a Microplane
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Place the potatoes in a small pot filled halfway with cool water.
Bring the water to a boil over high heat. Reduce the heat to low and simmer until the potatoes are easily pierced with the tip of a knife, then drain well.
Add the drained potatoes to a food processor with a metal blade attachment (for a super smooth texture) or large bowl (for a more rustic texture).
Process in the food processor or mash with a potato masher, then add the remaining ingredients and continue processing or mashing. Season to taste with salt and pepper.
Cover with aluminum foil until ready to serve.