Part side dish; part dessert – this recipe features the rich flavor of slow-roasted sweet potatoes whipped until velvety-smooth with butter and maple syrup. For this Thanksgiving-inspired appetizer we served our indulgent maple whipped sweet potatoes in small baking dishes topped with a buttery-crisp ginger pecan streusel crumb topping for a just right-size portion of deliciousness.
- 4 medium-large sweet potatoes, scrubbed clean
- 4 tablespoons butter, melted
- ¼ cup maple syrup
- As needed coarse-ground salt and black pepper
- 4 tablespoons flour
- ¼ cup brown sugar
- ½ cup coarsely chopped pecans
- 2 teaspoons crystalized ginger, fine chopped
- ¼ cup butter, melted
- 1 Preheat oven to 400°F. Butter 12 small individual-sized baking dishes and reserve.
- 2 Pierce sweet potatoes with a fork; transfer to baking sheet. Bake uncovered for about 60 to 90 minutes or until very tender.
- 3 Slice cooked sweet potatoes in half; scoop out tender sweet potato and transfer to a food processor bowl fitted with a steel blade. Add butter and maple syrup; process until completely smooth. Add salt and black pepper; taste and adjust flavor.
- 4 Reduce oven temperature to 350°F. Transfer whipped sweet potatoes to buttered baking dishes.
- 5 Combine flour, brown sugar, pecans and ginger in small bowl; add melted butter and stir until mixture resembles coarse crumbs. Sprinkle evenly over the top of each baking dish.
- 6 Arrange baking dishes on sheet pans; bake for 15 minutes or until streusel topping is lightly browned.