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Maple Sweet Potato Puree and Roasted Organic Mushrooms

Ken Gladysz, Executive Chef at The Hotel Hershey

Maple Sweet Potato Puree:
30 ounces (2) sweet potatoes, peeled, trimmed and cut into large cubes
1 tablespoon plus 1 teaspoon milk
2 teaspoons maple syrup
3/4 teaspoon butter, soft
2 ounces pecans, toasted and chopped
Salt and white pepper, fresh ground

Organic Mushrooms:
16 ounces organic beech mushrooms, trimmed, cleaned and sliced (domestic may be substituted)
2 tablespoons vegetable oil
Salt and black pepper, fresh ground

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Maple Sweet Potato Puree:
Place sweet potatoes in steamer basket in a medium sauce pot. Bring to a boil over high heat. Steam for 18 minutes or until potatoes are knife-tender. Turn off heat and let stand for 5 minutes. Pass potatoes through food mill. Warm milk, syrup and butter in small sauce pan. Add to pureed potatoes; mix well. Add pecans and mix. Season with salt and pepper.

Organic Mushrooms:
Heat oil in large saute pan over high heat. Add mushrooms and saute for 2 1/2 minutes. Season with salt and pepper. Hold on side for service.

Notes: Serve with Hershey's Cocoa-Ancho Pepper-Rubbed Beef Tenderloin.


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