A staple on most holiday tables, this dish can be made a day ahead and then reheated before serving.
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A staple on most holiday tables, this dish can be made a day ahead and then reheated before serving.
Makes 5 cups
3 pounds sweet potatoes (or yams), peeled and cut into
1- to 2-inch pieces
1 tablespoon pure maple syrup
(optional – use if you like extra-sweet potatoes!)
1 teaspoon kosher salt
pinch freshly ground black pepper
½ teaspoon ground cinnamon
pinch freshly ground nutmeg
Nutritional information per serving (about ½ cup):
Calories 117 (1% from fat) • carb. 27g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 303mg • calc. 80mg • fiber 4g
1. Put the sweet potatoes into a stockpot with enough water to cover.
Bring to a boil over medium-high heat and cook until very tender.
Drain and return the sweet potatoes to the pot.
2. Using the blending shaft, blend the potatoes on Low, using a gentle
up-and-down motion. Add the remaining ingredients and gradually
increased speed to High until ingredients are incorporated and mixture is smooth.
3. Taste and adjust seasoning as desired; serve warm