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Sweet Potato Puree by Chef Ryan Zale

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

  1. Peel and place sweet potatoes in a large saucepan, cover potatoes with water and a pinch of salt.
  2. Bring to a boil, cook until tender when pierced with the tip of a paring knife, about 20 to 25 minutes.
  3. Drain.
  4. While still warm, place in a food processor with syrup, butter and rosemary and pulse until well mashed and combined.
  5. Check for seasoning.
  6. Serve hot.
  7. 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.

https://oldfh.collegecompanydesign.com/2012/11/sweet-potato-puree-by-chef-ryan-zale/

blogRecipesSeasonal EatingChef Ryan Zaleeasyrosemarysidesvegetarian
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