Maple-Whipped Sweet Potatoes
Published March 18, 1997
Lisa Nicklin for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
4 large sweet potatoes
1 tablespoon unsalted butter, at room temperature
2 tablespoons sour cream
2 tablespoons pure maple syrup
Salt
Freshly ground black pepper
Nutritional analysis per serving (4 servings)
40 grams carbs; 11 milligrams cholesterol; 204 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 5 grams fiber; 425 milligrams sodium; 3 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Pierce the potatoes with a fork or knife. Bake for 45 to 50 minutes, until soft. Let cool slightly.
- Step 3
When the potatoes are cool enough to handle, cut them in half and scoop the potato pulp into a bowl. Add the butter, sour cream and maple syrup. Using a potato masher or sturdy whisk, mash or beat the potatoes until smooth. Season to taste with salt and pepper.
- Step 4
Transfer to a covered casserole and keep warm until ready to serve.
Private Notes
Comments
Grabbed some sweet potatoes yesterday on a whim knowing I could find an easy, but delicious recipe once I got home. This recipe was just the thing - a few ingredients that I already had on hand, and no-fuss preparation. My family loved it! Good simple food with great flavor.
Hi, Kate. Mashed/whipped potatoes should be made day of.
I have to disagree with NYT Cooking. As someone who has been in the catering business for many years, where things like whipped potatoes and sweet potatoes are ALWAYS made ahead....they hold just fine! You can microwave or use double boiler. Or what caterers do is put in an oven safe foil pan, cover with saran (yes saran) and then foil, and then heat in oven.
This has become a standard for Thanksgiving at my home
I used honey instead of syrup and the result was delicious.
I used crème fraîche instead of sour cream, added about a half teaspoon of allspice instead of pepper, and used an immersion blender to whip the sweet potatoes. They were a huge hit at Thanksgiving dinner and a great low-intensity side dish.