Sweet Potato Puree With Maple

0511recipe
Photo by Justin Bernhaut
Sweet Potato Puree With Maple 4.1 112 5 1
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  • Serves 8
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 318.48 calories
    • Calories 38 calories from fat
    • Fat 13.44 g
    • Sat Fat 8.36 g
    • Cholesterol 31.46 mg
    • Sodium 149.63 mg
    • Protein 4.45 mg
    • Carbohydrate 46.92 g
    • Fiber 5.71 g
    • Iron 1.39 mg
    • Calcium 111.03 mg

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

Ingredients

  1. Check 5 pounds sweet potatoes, unpeeled
  2. Check 1/4 to 1/2 cup maple syrup
  3. Check 5 tablespoons unsalted butter, at room temperature
  4. Check 1 cup sour cream
  5. Check 1/2 teaspoon kosher salt
  6. Check 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
     

 

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