Maple Whipped Sweet Potato
Total time: 1hr 15mins (or so)
Serves:12
6 pounds sweet potatoes, peeled and cut into 2 inch chunks
6 cups apple cider
4 cups water
1 stick butter
2/3 cups PURE maple syrup (I used about a cup or more)
salt for taste (I did not use any)
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 potatoes and toss. Working in batches, puree the sweet potatoes in a food processor; do not over process. Season with salt. Return the whipped sweet potatoes to the sauce pan 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 degree oven for 25 minutes.
