Sweet Potato and Plantain Puree with Cinnamon and Maple

This may just replace sweet potato casserole in this family. I haven't gotten the official word from Matt yet but I know he loved it too. He actually ate it cold the next day and suggested that we put it in a pie crust for dessert. It's very silky and just sweet enough.

Unfortunately the picture isn't going to make you just have to try this dish but you should. As I was taking my 6th picture - trying to make it look so good that you just had to make it tonight - I realized that mashed potatoes, of any kind, are never going to photograph particularly well. So, you'll just have to take my word for it! 

Sweet Potato and Plantain Puree with Cinnamon and Maple Syrup **
Serves 8


3 large sweet potatoes
1 very ripe plantain
8 tablespoons unsalted butter, room temperature and cut into cubes
2 teaspoons ground cinnamon
1/4 cup maple syrup, plus more for drizzling
1 cup heavy cream, plus more to make it creamier if desired


1. Preheat the oven to 400 and bake the sweet potatoes until almost tender, about 50 minutes. Put the plantain (peel on) on the baking sheet and cook another 15 minutes, until the potatoes are fork tender and the plantain looks black. 
2. Once cool enough to handle, cut the sweet potatoes lengthwise and scrape the flesh into a food processor . Also, cut open the plantain and add the flesh to the sweet potatoes. Pulse in a food processor until creamy.
3. Add the butter, cinnamon, 1/4 cup maple syrup, and heavy cream to the food processor and pulse until combined. You can add more heavy cream to make it creamier if you'd like. 
4. Spoon the puree into a baking dish and heat in the oven for about 10-15 minutes or until hot all the way through. Drizzle with a little more maple syrup. Serve on warmed plates. 


** Bobby Flay