Sweet Potato Puree with Maple

Sweet Potato Puree with Maple Recipe
Photo: Justin Bernhaut

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Katy Sparks,

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note