Sweet Potato Puree With Maple |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Here is another version of one of my favorites, great on the Thanksgiving table or at any holiday. From Real Simple Magazine November 2005. 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:
1. Heat oven to 375 degrees.
2. 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.
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.
4. Place over medium heat, stirring occasionally, until warmed through, about 5 minutes.
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