Sweet Potato Puree With Maple

"Here is another version of one of my favorites, great on the Thanksgiving table or at any holiday. From Real Simple Magazine November 2005."
Sweet Potato Puree With Maple created by ncmysteryshopper
Ready In:
1hr 50mins




  • 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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  1. I'mPat
    Sweet Potato Puree With Maple Created by I'mPat
  2. I'mPat
    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.
  3. Scrambled Mama
    This is a delicious recipe that makes for a sweet side dish. Once I made the recipe as directed, I added brown sugar, pecans, and nutmeg to the top, and then I browned it in the oven for 10 minutes. Yum!
  4. haskinsfam
    YUMMY! This is so good! I'm the only person in the family who eats sweet potatoes...but I'm really loving having all these left overs!
  5. ncmysteryshopper
    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


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!!
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