Make Marc Forgione's Maple Whipped Sweet Potatoes

Do these mashed potatoes.

It's that time of year again. Time to start planning what to serve with your turkey this Thanksgiving. If you're looking to shake things up a little, you might want to try this recipe from Marc Forgione for Maple Whipped Sweet Potatoes, included in The Macy's Culinary Council Thanksgiving and Holiday Cookbook.

"This has been a fixture on our Thanksgiving table all my life," Forgione tells us. "My dad came up with it at An American Place, and everyone who tastes it swears they'll never make sweet potatoes any other way. The hazelnut brown butter is my extra spin."

Maple Whipped Sweet Potatoes
by Marc Forgione

Yield: 6

For the mashed potatoes:
4 sweet potatoes, about 2 1/2 pounds total weight, unpeeled
2 tablespoons sour cream
1 tablespoon unsalted butter, at room temperature
2 tablespoons pure maple syrup
salt and freshly ground black pepper, to taste

Using a fork, pierce the skin of each sweet potato in a few places. Place the potatoes on a rimmed baking sheet and, in a 375-degree oven, bake until soft, 45 to 50 minutes. Remove from the oven, and let cool until they can be handled.

Cut each sweet potato in half lengthwise, scoop the potato pulp into a food processor, and discard the skin. Add the sour cream, butter, and maple syrup and pulse the mixture until smooth. Season with salt and pepper. Transfer to a baking dish, and cover to keep warm until ready to serve. (The sweet potatoes may be prepared up to this point 24 hours in advance, covered, and refrigerated. To reheat, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil, and place in the oven until heated through, about 30 minutes.)

For the Hazelnut Brown Butter:
4 tablespoons unsalted butter
1/4 cup chopped hazelnuts
1 small shallot, minced
2 tablespoons finely chopped fresh flat-leaf parsley
salt and freshly ground black pepper, to taste

In a heavy-bottomed saucepan over medium heat, melt the butter and cook until pale gold, 2 to 3 minutes (be careful the butter does not burn). Add the hazelnuts and stir until golden and fragrant, 1 to 2 minutes longer. Add the shallot and parsley, and cook just until softened, about 1 minute. Season with salt and pepper. (The brown butter may be prepared up to 24 hours in advance, covered, and refrigerated. Before serving, reheat in a small, heavy-bottomed saucepan over medium heat.) Drizzle the brown butter over the hot sweet potatoes and serve immediately.

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