Maple Whipped Sweet Potatoes, Hazelnut Brown Butter

Marc Forgione, chef and partner of Restaurant Marc Forgione

Maple Whipped Sweet Potatoes, Hazelnut Brown Butter

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    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


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    • 1

      Preheat the oven to 375F.

    • 2

      Pierce the potatoes with a fork or knife.

    • 3

      Bake for 45 to 50 minutes until soft.

    • 4

      Let cool slightly.

    • 5

      When the potatoes are cool enough to handle, cut them in half and scoop the potato pulp into a bowl.

    • 6

      Add 1 tabelspoon butter, sour cream, and maple syrup.

    • 7

      Transfer all to a food processor and pulse potatoes until smooth. Season to taste with salt and pepper.

    • 8

      Transfer to a covered casserole and keep warm until ready to serve. 

    • 9

      Melt the butter in a medium-size, heavy saucepan over medium-low heat until pale golden, 4 to 5 minutes.

    • 10

      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.

    • 11

      Season with salt and pepper. This sauce can be rewarmed just before serving.

    • 12

      Drizzle butter all over top of potatoes

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