Finney
Master Chef
Smashed Sweet Potatoes with Maple-Glazed Walnuts
4 large sweet potatoes
1/2 cup walnut halves
6 tablespoons maple syrup, divided
3 tablespoons butter, melted
Kosher salt
Grill the sweet potatoes over Indirect Medium heat until tender when pierced with a fork, about 1 hour, turning 3 or 4 times. Remove from grill. Let cool and peel.
In a medium skillet toast the walnuts over medium heat until golden. Drizzle 3 tablespoons of the maple syrup over the walnuts. Reduce heat to low and stir constantly until walnuts are glazed and there is no maple syrup left in bottom of the skillet, about 3 minutes. Transfer the glazed walnuts to a plate to cool.
In a mixing bowl, place sweet potatoes, the remaining 3 tablespoons of maple syrup, and butter. Mash with a potato masher or hand mixer to combine. Season with salt to taste. Transfer to a serving bowl and top with the glazed walnuts.
Makes 4 to 6 servings.
4 large sweet potatoes
1/2 cup walnut halves
6 tablespoons maple syrup, divided
3 tablespoons butter, melted
Kosher salt
Grill the sweet potatoes over Indirect Medium heat until tender when pierced with a fork, about 1 hour, turning 3 or 4 times. Remove from grill. Let cool and peel.
In a medium skillet toast the walnuts over medium heat until golden. Drizzle 3 tablespoons of the maple syrup over the walnuts. Reduce heat to low and stir constantly until walnuts are glazed and there is no maple syrup left in bottom of the skillet, about 3 minutes. Transfer the glazed walnuts to a plate to cool.
In a mixing bowl, place sweet potatoes, the remaining 3 tablespoons of maple syrup, and butter. Mash with a potato masher or hand mixer to combine. Season with salt to taste. Transfer to a serving bowl and top with the glazed walnuts.
Makes 4 to 6 servings.
