Sweet Potato Puree
2 lb. sweet potatoes 4 Tbsp butter 1⁄ cup maple syrup
4 3 or 4 sprigs of sage salt black pepper aluminum foil
6-ounce fillet (per serving) canola oil Wondra flour
Brown Butter Sauce
2 Tbsp butter (per fillet) 1 Tbsp capers (with juice) 2 Tbsp chopped parsley lemon juice (from half a lemon) 1⁄ cup walnuts
4 salt black pepper
Ready to Bake: Sweet potatoes and sage sprigs are prepped to go in the oven.
Simple Sauce: Brown butter is rich and easy to make.
Velvety: The puree’s smooth texture adds to its earthy flavor.