Sweet Potato Puree With Maple
photo by ncmysteryshopper
- Ready In:
- 1hr 50mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 5 lbs sweet potatoes, unpeeled
- 1⁄4 - 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 degrees.
- Pierce the sweet potatoes several times with a fork and place on a foil-lined baking sheet. Bake until softened, 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.
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Reviews
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I love sweet potato especially when oven roasted and well this just sent it over the moon. I scaled it back for one serve and battled to get through half it with other sides and the salmon I served with it. I used a sugar free maple syrup which made it a diabetics dream with a low fat sour cream and as I used salted butter (though only half the amount) I did not use extra salt. Thaank you JackieOohNo!, made for 123 Hit Wonders.
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This was very easy to make and we loved the addition of the Maple syrup. I have to admit that I messed up and thought the ingredient was cream, and I added 1/2 milk and 1/2 cream..... only to realize just now that the recipe calls for SOUR cream! It was still very good! Thanks Jackie! Zaar World Tour 4 - Whine and Cheese
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!