Food Recipes Sweet Potato Puree With Maple 4.1 (115) A great holiday side dish, and so much better than canned. By Katy Sparks Katy Sparks Katy Sparks is an award-winning chef and owner of Katy Sparks Culinary Consulting. She has over 25 years of experience in the food industry. Her recipes have appeared in Food & Wine Magazine, Real Simple, and other publications. Highlights: * Over 25 years of experience in the food industry * Owner and culinary director at Katy Sparks Culinary Consulting * Former executive chef at Quilty's * Former culinary director at Balducci's * Former vice president of culinary research and development at Great Performances * Former consultant at Community Table, Radish, Melt Shop, Union Market, Murray's Cheese, Tavern on the Green, and Dixon Roadside * Former recipe content developer at RealEats Meals * Knife Skills Training Mentor at Hot Bread Kitchen * Food and Wine Best New Chef, 1998 * Wine Spectator Rising Star Chef, 1998 * Guest speaker at Cornell University in 2007 * Honored as Johnson & Wales University Successful Alumni & inducted into Hall of Fame, 2011 Real Simple's Editorial Guidelines Updated on August 9, 2022 Print Share Share Tweet Pin Email Some ingredients are just destined to go together—like, for instance, earthy, roasted sweet potatoes and dark, sweet maple syrup. As the main players in this easy but flavorful side dish, they nod to the classic flavors of a traditional marshmallow-topped sweet potato casserole, but in one simple dish (and with much less sugar). The method couldn’t be more straightforward. Just bake the potatoes until tender, then mash them along with a few glugs of syrup, plenty of butter, and the secret ingredient: tart, rich, sour cream. A final flurry of nutmeg adds a warm, spicy note and brings the whole combination together. Get the recipe:Sweet Potato Puree With Maple. Photo: Justin Bernhaut Prep Time: 10 mins Cook Time: 5 mins Bake Time: 1 hrs Total Time: 1 hrs 15 mins Yield: 8 serves Jump to Nutrition Facts Jump to recipe Many seasonal recipes call for pumpkin puree, but a puree made from fresh sweet potatoes is just as good, maybe better. Sweet potatoes are easier to prepare than pumpkins, and are available year round. And while pumpkin may seem like the healthier option (with fewer calories and carbs), sweet potatoes win points for having more vitamins and minerals; namely magnesium, potassium, fiber, copper, and vitamins A and B6. What's more, sweet potatoes provide antioxidants like beta-carotene, which boost your immune system. This versatile puree makes a delicious fall side dish, a nutritious food option for babies, and an ingredient for Sweet potato buttermilk pancakes. If the bake time of 1-to-1½ hours is a deal breaker, fast-track the process by boiling the potatoes instead. Ingredients 5 pounds sweet potatoes, unpeeled ¼ to 1/2 cup maple syrup 5 tablespoons unsalted butter, at room temperature 1 cup sour cream ½ teaspoon kosher salt ¼ 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), and then let cool. Slice each sweet potato in half lengthwise, scoop the flesh into a saucepan, and discard the skins. Add maple syrup (to taste), butter, and sour cream; season with salt and nutmeg; and then use a wooden spoon or potato masher to mix until smooth. Cook over medium heat, stirring occasionally, until warmed through (about 5 minutes). Print Nutrition Facts (per serving) 319 Calories 13g Fat 47g Carbs 5mg Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 319 % Daily Value * Total Fat 13g 17% Saturated Fat 8g 42% Cholesterol 32mg 11% Sodium 150mg 7% Total Carbohydrate 47g 17% Protein 5g Calcium 111mg 9% Iron 1mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.