Maple-Pecan Sweet Potato Puree

In fall and winter I like to bake or roast sweet potatoes, but I picked up some sweet potatoes right in the middle of a heat wave and running the oven just wasn't going to be happening in my house! So I gave them a quick boil and, using an immersion blender, made a simple puree.

Some sweet potatoes are super sweet and really don't need the addition of a sweetener, but these were not all that sweet and really benefited from a splash of real maple syrup. Just a little grating of nutmeg enhanced the flavor without overpowering the dish.

A simple side dish for a simple summer meal. What are some of your favorite sides these days? 

Maple-Pecan Sweet Potato Puree

(Makes 4 to 6 servings)

2 pounds orange-fleshed sweet potatoes
2 tablespoons unsalted butter
3 to 4 tablespoons real maple syrup, divided
1/8 teaspoon salt
1/8 teaspoon nutmeg
2 tablespoons chopped pecans, toasted

1 Peel, rinse and cut into rough cubes of an inch or so. Put them in a 2-quart saucepan and add 1 teaspoon salt and cold water to cover. Bring to a boil and simmer, loosely covered, about 10 minutes (sweet potatoes cook a lot faster than potatoes).

2 Drain* the sweet potatoes and return them to low heat to dry the moisture out of them; toss the butter in at the same time. Remove from the heat. With immersion blender, puree to the consistency you prefer, blending in 2 tablespoons maple syrup and 1/8 teaspoon each salt and nutmeg. Taste and adjust seasoning, adding another tablespoon of maple syrup if you like.

* The cooking water would make a nice addition to a soup.

3 Transfer to serving dish; sprinkle with toasted pecans and drizzle with 1 tablespoon maple syrup.

Jean