Make this side dish a day or two ahead. On Thanksgiving, reheat it in the oven or microwave.
Ingredients
For the syrup:
4 tablespoons unsalted butter
1/4 cup (packed) light-brown sugar
2 tablespoons pure maple syrup
Finely grated zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg
6 sweet potatoes (about 12 ounces each), peeled, cut into large cubes
Salt, to taste
Preparation
Step 1
1. Mix the syrup ingredients in a small pot; swirl over low heat until combined, about 5 minutes.
Step 2
2. Place the sweet potatoes in a large pot. Cover with cold, salted water; bring to a boil, reduce heat to a simmer and cook the potatoes until very tender, 15 minutes. Drain. Place in a large bowl.
Step 3
3. Mash the potatoes with a fork or potato masher until smooth, drizzling the syrup all over. Season with salt. Serve hot. (Or cover and reheat later in a preheated 350°F oven for 15 to 20 minutes.)
Nutrition Per Serving
Nutritional analysis per serving: 310 calories
62g carbohydrate
4g protein
6g fat
15mg cholesterol
#### Nutritional analysis provided by Parade
