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Photo: Justin Bernhaut Photo by: Photo: Justin Bernhaut

Sweet Potato Puree with Maple

Real Simple NOVEMBER 2005

  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 111.03mg
  • Calories: 318.48
  • Calories from fat: 38%
  • Carbohydrate: 46.92g
  • Cholesterol: 31.46mg
  • Fat: 13.44g
  • Fiber: 5.71g
  • Iron: 1.39mg
  • Protein: 4.45mg
  • Saturated fat: 8.36g
  • Sodium: 149.63mg

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Sweet Potato Puree with Maple recipe