Recipe: Williams-Sonoma Sweet Potato Puree (using maple syrup and half-and-half)

SWEET POTATO PUREE
Source: Adapted from Entertaining: Inspired Menus For Cooking with Family and Friends (Williams-Sonoma) by George Dolese
Servings: 8 to 10

Look for sweet potatoes that have dark brownish-orange skin and a bright orange interior, sometimes labeled "yams" at the supermarket. Their flesh is naturally moist and sweet when cooked and pureed.

4 lb. orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes
2 tsp. coarse salt, plus more, to taste
1 1/4 cups half-and-half
1/4 cup maple syrup
5 Tbsp. unsalted butter
Freshly ground white pepper, to taste

In a large saucepan over medium heat, combine the sweet potatoes, the 2 tsp. salt and water to cover the potatoes by 2 inches. Bring to a boil and cook until the potatoes are tender when pierced with a knife, about 20 minutes. Drain in a colander and transfer to a large bowl. Using a potato masher, mash the sweet potatoes well.

In a small saucepan over medium heat, warm the half-and-half and maple syrup until hot. Remove from the heat.

Add 4 Tbsp. (1/2 stick) of the butter to the sweet potatoes, then slowly pour in the hot half-and-half mixture while stirring with a wooden spoon. Continue to stir until the potatoes are light and creamy. Season with salt and white pepper. Transfer the sweet potatoes to a warmed serving bowl and top with the remaining 1 Tbsp. butter. Serve immediately.