Maple-Whipped Sweet Potatoes

Recipe from Larry Forgione

Adapted by Karen Baar

Maple-Whipped Sweet Potatoes
Lisa Nicklin for The New York Times
Total Time
1 hour
Rating
4(443)
Comments
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Ingredients

Yield:4 servings
  • 4large sweet potatoes
  • 1tablespoon unsalted butter, at room temperature
  • 2tablespoons sour cream
  • 2tablespoons pure maple syrup
  • Salt
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

204 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 3 grams protein; 425 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

    Preheat oven to 375 degrees.

  2. Step 2

    Pierce the potatoes with a fork or knife. Bake for 45 to 50 minutes, until soft. Let cool slightly.

  3. 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.

  4. Step 4

    Transfer to a covered casserole and keep warm until ready to serve.

Ratings

4 out of 5
443 user ratings
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Comments

NYT Cooking

Hi, Kate. Mashed/whipped potatoes should be made day of.

ellen

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.

Cheryl

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.

neurodrew

This has become a standard for Thanksgiving at my home

Jon

I used honey instead of syrup and the result was delicious.

Artful

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.

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Credits

Adapted from "An American Place" by Larry Forgione (William Morrow, 1996)

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