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Sweet Potato Puree With Maple

Justin Bernhaut
Serves 8 Hands-On Time: 10m Total Time: 1hr 30m

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

Directions

  1. Heat oven to 375° F.
  2. 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.
  3. 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
     
By Katy Sparks,  October 2000
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Quick Tip

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

Nutritional Information

  • Per Serving
  • Calories 318.48Calories From Fat 38%
  • Calcium  111.03mg
  • Carbohydrate  46.92g
  • Cholesterol  31.46mg
  • Fat  13.44g
  • Fiber  5.71g
  • Iron  1.39mg
  • Protein  4.45mg
  • Sat Fat  8.36g
  • Sodium  149.63mg
What does this mean? See Nutrition 101.

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