Maple Mashed Sweet Potatoes

Brown butter infused sweet potatoes
balance an earthy flavor with the
extra sweetness of maple syrup.

Ingredients:
6 large sweet potatoes
2 tablespoons unsalted butter, at room temperature
3 tablespoons sour cream
3 tablespoons pure maple syrup
Salt and black pepper
6 tablespoons unsalted butter
6 tablespoons coarsely chopped hazelnuts
1 medium shallot, minced
3 tablespoons finely chopped Italian parsley

Directions:
Preheat the oven to 375 degrees F.
Wash the potatoes and pierce them with a fork.
Bake for about 1 hour or until soft
when pierced with the point of a knife.
When cool enough to handle, peel the potatoes
and place in the bowl of a food processor.
Add the butter, sour cream, and maple syrup
and pulse until the potatoes are smooth.
Season to taste with salt and pepper.
Transfer to a casserole, cover,
and keep warm until ready to serve.
Melt the butter in a medium saucepan
over medium-low heat until pale golden, about 4 to 5 minutes.
Add the hazelnuts and cook, stirring,
over medium heat until the nuts
are golden and fragrant, 2 to 3 minutes.
Add the shallot and parsley and cook
until just softened, about 1 minute.
Season to taste with salt and pepper.
If the sauce is to be reheated just before serving,
the parsley should be added at
this stage to keep it fresh and green.
Drizzle the hazelnut butter over the top
of the sweet potatoes and serve.