Baked Sweet Potato Purée

By Marian Burros

Updated Aug. 3, 2024

Total Time
45 minutes
Rating
4(5)
Comments
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Featured in: AMERICA REACHES FOR TRADITION; Giving Thanks, at the President's Table

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Ingredients

Yield:12 - 14 servings
  • 6large or 8 to 10 medium sweet potatoes, baked (about 8 pounds)
  • ½cup melted unsalted butter
  • ¼cup heavy cream
  • 2eggs, beaten
  • ½teaspoon cinnamon
  • 1teaspoon vanilla
  • Salt to taste
  • ¾cup toasted chopped pecans
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

280 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 4 grams protein; 659 milligrams sodium

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

  1. Step 1

    Heat oven to 350 degrees. Peel and mash sweet potatoes. In a bowl, combine them with butter, cream, eggs, cinnamon, vanilla, salt and ½ cup pecans. Blend thoroughly.

  2. Step 2

    Place mixture in a casserole; top with remaining pecans. Bake 30 minutes. (Purée may be made a day ahead and refrigerated; return to room temperature and bake).

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Comments

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Kevin Osinski

Recipe can be easily halved and will still serve a crowd. The full recipe could serve up to 16 people. I make it nearly every Thanksgiving and it never disappoints.

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