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Sweet Potato Puree with Maple

Photo: Justin Bernhaut
Yield Makes 8 servings


  • 5 pounds sweet potatoes, unpeeled
  • 1/4 to 1/2 cup maple syrup
  • 5 tablespoons unsalted butter, at room temperature
  • 1 cup sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg

Nutrition Information

  • calcium 111.03 mg
  • calories 318.48
  • caloriesfromfat 38 %
  • carbohydrate 46.92 g
  • cholesterol 31.46 mg
  • fat 13.44 g
  • fiber 5.71 g
  • iron 1.39 mg
  • protein 4.45 mg
  • satfat 8.36 g
  • sodium 149.63 mg

How to Make It

  1. Heat oven to 375° F.

    Pierce the sweet potatoes several times with a fork and place on a foil-lined baking sheet. Bake until softened, 1 to 1 1/2 hours, depending on size; let cool. Slice each sweet potato in half lengthwise. Scoop the flesh into a saucepan and discard the skins. Add the maple syrup (to taste), butter, and sour cream. Using a wooden spoon or potato masher, mix until smooth. Season with the salt and nutmeg. Place over medium heat, stirring occasionally, until warmed through, about 5 minutes.

    Make Ahead: Assemble the puree the day before (but don't heat it). Allow an extra 5 minutes for warming.