- 2 1/2 pounds sweet potatoes, peeled and cut into chunks
- 2 bay leaves
- 1 medium onion, peeled and halved
- 2 tablespoons butter
- 2 McIntosh or Golden Delicious apples, peeled, cored and finely chopped
- 1/2 cup heavy cream or buttermilk
- 1/4 cup pure maple syrup
- A few grates fresh nutmeg
- A pinch of ground cinnamon
- Ground black pepper
- 2 cups store-bought honey-roasted pecans or maple walnuts, chopped
- Place the potatoes, bay leaves, onion and some salt into a medium size saucepan with enough cold water to submerge them completely. Place the pan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes. Drain the cooked potatoes, discarding the bay leaf and onion, and reserve them in the same pot they were cooked in.
- While the potatoes are working, place a medium size skillet over medium-high heat and melt the butter. Add the apples to the pan and sauté until tender, 3-4 minutes. Stir in the cream or buttermilk, maple syrup, nutmeg and cinnamon and season with salt and pepper. Reserve warm.
- To the bowl of a food processor, add the potatoes and pulse a couple of times. Add the apple-cream mixture to the food processor and puree. Serve the potatoes garnished with the pecans or walnuts.