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Sweet Potato Puree With Maple

Sweet Potato Puree With Maple
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Serves 8| Hands-On Time: | Total Time:


  • 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


  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 October, 2000

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

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

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.