Maple-Whipped Sweet Potatoes
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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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; 3 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.
Powered byPreparation
- 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.
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Cooking Notes
NYT Cooking
Hi, Kate. Mashed/whipped potatoes should be made day of.
claire
didn’t feel like a trip to store so i subbed sweet potato for yam, maple syrup for local honey and sour cream for plain greek yoghurt. it was absolutely delicious!
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.
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.
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.
Sunny
I made this the day before thanksgiving and reheated it in the microwave. I only used half the maple syrup. It was good and easy.
A Go
Can this be made with canned yams?
Mary Rouse
These are to die for good. Very easy too.
cz
6 smallish sweet potatoes for 4, same add-ins. Made before and reheated for 3 minutes in microwave. Very good.
Skipaccess
I made this quick recipe for a holiday get together. It was simple without adding citrus or other flavors that some folks don't care for. As a Vermonter I am always happy to find a recipe with real maple syrup too. I did add some chopped roasted pecans on top. It turned out great!
Paul
My son said these were the best potatoes ever!
Louise
This is a very good idea. Love the sour cream. I put through a food mill because it makes the potatoes fluffy with minimal effort. Next time I will reduce the maple syrup quantity -- a touch of sweetness/flavor, yes. But I do not want sweet potatoes tasting like dessert.
Kathryn
this is yummy, but I found I had to add extra sour cream and maple for the flavor and consistency I was looking for. I used a hand mixer and we will be reheating for tomorrow (I have never had an issue with reheating mashed sweet potatoes).
claire
didn’t feel like a trip to store so i subbed sweet potato for yam, maple syrup for local honey and sour cream for plain greek yoghurt. it was absolutely delicious!
Nicole
Really nice if you want the flavor of the sweet potatoes to be front and center. I swapped nonfat Greek yogurt for the sour cream because it’s what I had on hand, but otherwise stuck to the recipe, and all was well. This will make a nice side for Thanksgiving.
Deborah
Subtle but special. The sour cream has a magical effect on the flavor.
Smallwood
What is the best method for reheating them?
Deborah
I've reheated in double boiler and in microwave. Both work fine.
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