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Yield: Makes 10 (1/2 cup) servings

Sweet Potatoes
3 large sweet potatoes

1/2 cup unsalted butter

1 cup heavy cream

1 teaspoon salt

Maple Butter

1/2 cup unsalted butter, softened

3 tablespoons maple syrup


Based on 54 ratings

Preparation Method

  1. Preheat Wolf oven in ROAST at 400° F (204°C).
  2. Prick each sweet potato at least 5 times with a fork.
  3. Place them in center of oven and roast about 1 hour or until very soft.
  4. Remove from oven and allow to cool slightly before peeling.
  5. Place peeled potatoes and butter in 14-cup food processor and puree until smooth.
  6. Add cream and 1 teaspoon salt; process another 10 seconds.
  7. Adjust seasoning.
  8. Spread potatoes in 1 1/2-quart baking dish or 8-inch square dish.
  9. Roast, uncovered, for 30 minutes or until slightly brown around the edges.

To make the maple butter:

  1. While the potatoes are in the oven, in a small bowl, whisk together butter and maple syrup.
  2. Set aside.
  3. Remove from oven and top with maple butter just before serving.

To make ahead:

  1. Follow the above directions until after the potatoes are spread into dish.
  2. Cover tightly and refrigerate overnight.
  3. When ready to serve, preheat Wolf oven in ROAST at 400°F (204°C) and roast for 40 to 45 minutes, or until slightly brown around the edges.
  4. Serve with maple butter as above.

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