Chef Louis DiBiccari’s Maple White Sweet Potato Purée

January 18, 2015 Updated: July 18, 2015

It was a happy accident. Chef Louis DiBiccari received a case of white sweet potatoes a couple of a years ago, but found out they were more velvety and had more body than their orange-fleshed cousins. This dish pairs perfectly with chicken, duck, game birds, pork chops, and lamb shank.

Maple White Sweet Potato Purée
Chef Louis DiBiccari, Tavern Road (Boston, Mass.)

Starchier than their better-known orange cousins, white sweet potatoes make velvety puree. Accented with smoked maple, walnuts and breadcrumbs, the dish pairs perfectly with hearty winter entrees.

  • 6 white sweet potatoes
  • 1/2 cup maple syrup
  • 1 cup brown butter
  • 1 cup heavy cream

1. Roast potatoes in preheated 350-degree oven for 2 hours. Remove skins from potatoes.
2. Place potatoes in food processor and purée with maple, brown butter, and cream till very smooth. Season with salt to taste.