Sweet Potato Puree by Chef Ryan Zale
Hickory syrup is amazingly versatile and can be used as a grilling glaze, as a marinade or a sauce. This recipe uses it with sweet potatoes to give a savory flavor, especially as it combines with the fresh rosemary.
Ingredients
- 3 large sweet potatoes
- 3 tablespoons melted butter
- 3 tablespoons hickory syrup, substitute maple syrup if you are unable to find hickory
- 1 tablespoon fresh Rosemary, finely chopped
- Kosher salt and pepper to taste
Instructions
- Peel and place sweet potatoes in a large saucepan, cover potatoes with water and a pinch of salt.
- Bring to a boil, cook until tender when pierced with the tip of a paring knife, about 20 to 25 minutes.
- Drain.
- While still warm, place in a food processor with syrup, butter and rosemary and pulse until well mashed and combined.
- Check for seasoning.
- Serve hot.
- As shown in photo, serve with grilled rabbit loin and mustard marinade and garden rub.
Notes
Recipe created by Chef Ryan Zale, Executive Chef at the Local Chop & Grill House in Harrisonburg, VA. Visit their website at www.localchops.com. Eat Fresh Eat LOCAL.
