Chef Louis DiBiccari’s Maple Sweet Potato Purée With White Sweet Potatoes

April 19, 2015 2:04 am Last Updated: September 8, 2015 7:35 am

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.

Chef Louis DiBiccari. (Mike Diskin)
Chef Louis DiBiccari. (Mike Diskin)

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 sweet potatoes in preheated 350-degree oven for 2 hours. Remove skins from potatoes.

2. Place sweet potatoes in food processor and purée with maple, brown butter, and cream till very smooth. Season with salt to taste.