Sweet Potato Puree with Maple |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 pounds sweet potatoes, unpeeled |
1/4 to 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:
1. 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.Make Ahead: Assemble the puree the day before (but don't heat it). Allow an extra 5 minutes for warming.
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