Time-saving strategies for the holiday
Have a no-work Thanksgiving or as close as you can get with these tips
Start with a basic menu. That will be your game plan. Include some favorites, perhaps a new recipe. Don't go overboard. Ditch the nonessentials. Do you really need dinner rolls when you're already serving stuffing? (Bill Hogan/Chicago Tribune)
2 tablespoons pure maple syrup
1/4 teaspoon salt
Freshly ground pepper
Hazelnut brown butter, see recipe below
1. Heat oven to 375 degrees. Pierce sweet potato skins in several places. Put on baking sheet; bake until soft, 45 to 50 minutes. Remove from oven; cool. When cool enough to handle, cut each in half. Scoop pulp into food processor; discard skin. Add sour cream, butter and syrup; pulse until smooth. Season with salt and pepper to taste. Put whipped potatoes in a baking dish.
2. If serving immediately, keep whipped potatoes warm. Drizzle with hazelnut brown butter to serve. If preparing ahead, refrigerate covered up to 24 hours. To reheat, cover with foil; bake in 375 degree oven until heated through, 30 minutes. Drizzle with heated hazelnut brown butter.
Hazelnut brown butter:
In a heavy saucepan, melt 1/2 stick unsalted butter over medium heat until pale gold, 3 to 4 minutes. Do not burn. Add 1/4 cup chopped hazelnuts; stir until golden and fragrant, 1 to 2 minutes. Add 1 small shallot, minced, and 2 tablespoons finely chopped flat leaf parsley; cook 1 minute. Season with salt and freshly ground pepper. Use brown butter immediately or refrigerate, covered, up to 24 hours. Heat before using.
Per serving: calories, g fat, g saturated fat, mg cholesterol, g carbohydrates, g protein, mg sodium, g fiber.