Sweet Potato Puree With Maple
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
- 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
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.
Quick Tip
Make-ahead: Assemble the puree the day before (but don't heat it). Allow an extra 5 minutes for warming.
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