Sweet Potato Puree With Maple


A great holiday side dish, and so much better than canned.

Sweet Potato Puree With Maple
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
8 serves

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.


  • 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


  1. Heat oven to 375° F.

  2. Pierce the sweet potatoes several times with a fork and place on a foil-lined baking sheet.

  3. Bake until softened (1 to 1 1/2 hours, depending on size), and then let cool.

  4. Slice each sweet potato in half lengthwise, scoop the flesh into a saucepan, and discard the skins.

  5. 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.

  6. Cook over medium heat, stirring occasionally, until warmed through (about 5 minutes).

Nutrition Facts (per serving)

319 Calories
13g Fat
47g Carbs
5mg Protein
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.

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