Marc Forgione, chef and partner of Restaurant Marc Forgione
|4 Large Sweet Potatoes||1/4 cup (1/2 stick) unsalted butter|
|2 tablespoons sour cream||1/4 cup chopped hazelnuts|
|2 tablespoons unsalted butter, at room temparture||1 small shallot, minced|
|2 tablespoons pure maple syrup||2 finely chopped fresh Italian parsley leaves|
|Salt & freshly ground black pepper|
Preheat the oven to 375F.
Pierce the potatoes with a fork or knife.
Bake for 45 to 50 minutes until soft.
Let cool slightly.
When the potatoes are cool enough to handle, cut them in half and scoop the potato pulp into a bowl.
Add 1 tabelspoon butter, sour cream, and maple syrup.
Transfer all to a food processor and pulse potatoes until smooth. Season to taste with salt and pepper.
Transfer to a covered casserole and keep warm until ready to serve.
Melt the butter in a medium-size, heavy saucepan over medium-low heat until pale golden, 4 to 5 minutes.
Add the hazelnuts and cook, stirring, over medium heat until golden and fragrant, 2 to 3 minutes longer. Add the shallot and parsley and cook until just softened, about 1 minute.
Season with salt and pepper. This sauce can be rewarmed just before serving.
Drizzle butter all over top of potatoes
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf