Ingredients
- 10 medium-size sweet potatoes
- 1 cup butter
- 1 cup maple syrup
- 1/2 cup sour cream
- 1 bunch chives, finely chopped
- 1 cup oven-roasted pecans
Method
- Preheat the oven to 180 ˚C (350 ˚F).
- Using a knife, prick the sweet potatoes. Put on a cookie sheet and bake for 1 hour (or until they are soft). Remove from the oven and let rest for a few minutes.
- Peel the sweet potatoes. Put them in a food processor, along with butter, maple syrup and sour cream and mix to obtain the consistency of a puree.
- Put the puree in a bowl, add chives, gently mix together, then put the roasted pecans on top and serve.
