*Sponsored post. While I was given a product to review, all opinions are my own.
My old food processor and I had just broken up, as the blade had died and I decided to save up for a newer, better model that would be durable enough to handle my blogger needs. Well a few weeks later I was excited to win a Magimix food processor, along with juicer in a contest given by a local blogger, Erin of Her Heartland Soul. When she sent me the email I was at work, did a little squeal and went to go look up this brand, to see what I was about to get my hands on-wow this thing was shiny, powerful looking, and a beast in the kitchen, according to the website and reviews I found online. When it came in it’s new, big, shiny box, I knew I had to see for myself what all the fuss was about-and the fuss was dead on. This thing grated cheese like a master, chopped up nuts like a ninja, and made pesto into a liquid dream. I was in heaven. I contacted Magimix via Twitter, to see about working together on a collaboration and was lead to Suki in public relations. She went me the mash and puree attachment to try out, and with Fall around the corner, the images of smooth apple butter, mashed potatoes, and other hearty side dishes came to mind. For my first project I decided to go with sweet potato puree, with maple butter-a great side dish to ham, turkey, chicken, or veggies, the maple butter adds a touch of sweetness to make this feel like a guilty pleasure while still being good for you. The puree attachment is easy to add on, works fast and hard to get your sweet potatoes silky smooth to get dinner on the table quick and easy.
So if you are in the market for a workhorse, a processor that will blend, grate, puree, and beyond, head over to Magimix website and see their products for yourself. And try my sweet potato puree, as it will be the talk of the dinner table, and the block if share with the neighbors.
- For sweet potatoes:
- 4 sweet potatoes pierced with a fork
- 2 T olive oil
- salt and pepper
- For maple butter:
- 3 T melted unsalted butter (I used Plugra)
- 3 T real maple syrup
- Mix together and set aside
- Preheat oven to 450 and place pierced baked potatoes on a foil or parchment lined baking sheet. Drizzle with oil and sprinkle with salt and pepper.
- Depending on size, roast for 45-55 minutes or until tender.
- Very carefully remove the skin with a towel or pot holder (best to do while still hot, comes off easily) and cut into chunks.
- Add both potatoes and maple butter to processor and puree to desired consistency.
- Serve warm, adding more butter if desired.
Leftovers can be kept in fridge for up to three days.