This sweet potato purée is a great dish for the fall. It does not contain a lot of fat or much added sweetener, so there’s no need to save it for your holiday table (though it will certainly fit in there just fine!).
Baking the sweet potatoes for a long time makes them super soft and sweet, almost caramelized…adding a bit of milk infused with sweet spices and topping with some crunchy maple glazed pecans makes them even better.
Sweet Potato Puree
For the Sweet Potatoes:
*3 large sweet potatoes, pierced with a fork all over and wrapped in foil
*1 cup organic milk (I used grass-fed raw milk; you could also use coconut milk or your favorite milk substitute)
*1 thumb sized hunk of fresh ginger, peeled
*1 (1 1/2 -inch) cinnamon stick
*5 whole cloves
*3 star anise
*1 tablespoon butter
*1 tablespoon maple syrup
*1 teaspoon vanilla extract
For the pecans:
1/2 cup pecans (for best digestion, you can soak them in salted water for 4-8 hours first, if possible)
2 Tb. pure maple syrup
2 Tb. organic butter, melted
pinch of Himalayan or sea salt
1. Heat the oven to 400°F. Place the foil wrapped sweet potatoes in the oven and cook until they are very soft, 1 1/2- 2 hours. When the sweet potatoes have finished cooking, unwrap and allow them to cool before slicing in half.
2. Scoop the flesh from the skins and place in a large bowl. Mash the sweet potatoes and then set aside.
3. In a small pot, heat the milk and the rest of the ingredients through the maple syrup. Bring to a boil. Reduce heat to a simmer and cook for about 15-20 minutes, until the spices have infused into the liquid and it has reduced by 1/3-1/2. Add the vanilla extract and mix well.
Strain out the spices and add the milk to the sweet potatoes. Mix well. Top the spiced mashed sweet potatoes with chopped maple glazed pecans.
Maple Glazed Pecans:
1. Preheat oven to 300°F. Toss pecans with the other ingredients and spread out on a cookie sheet. Bake for 45 minutes to 1 hour, or until crispy, tossing every 10-15 minutes. Cool, chop and add another pinch of salt to the pecans before sprinkling them on the puréed sweet potatoes.