Wednesday, November 30, 2011

Maple Sweet Potato Puree

Maple Sweet Potato Puree

This is a very simple sweet potato recipe which I love to make year round or as long as Garnet sweet potatoes are available. Using 100% pure maple syrup instead of brown sugar makes the puree less sweet with a robust maple flavor. Do not substitute maple syrup for the imitation pancake syrup. They are not the same. I normally make a very large quantity of this recipe so that I can eat this as my lunch. I can just eat this all on its own and be satisfied. Sweet potatoes are the healthiest vegetable on the planet. Sweet potatoes are great complex carbohydrates loaded with Vitamin A, Vitamin C, Vitamin E, iron, potassium and fiber. They are also fat-free, cholesterol-free and very low sodium.

Garnet sweet potatoes are my favorite variety of the orange-fleshed sweet potatoes because it's more starchier, moist and flavorful compared to the Beauregard and Jewel varieties. Peak season for the Garnet variety is September to March. According to the North Carolina Sweet Potato Commission, Garnet "yams" as labeled in the supermarkets, are really sweet potatoes. North Carolina is the largest producers of sweet potatoes in the U.S., while China is the largest producer of sweet potatoes in the world.

5 pounds Garnet sweet potatoes
1/4 cup unsweetened fresh coconut milk or 2% reduced fat milk (2.0 ounces)
2 tablespoons unsalted butter, melted (1 ounces)
2 teaspoons organic unsulfured blackstrap molasses or any grade of your choice (0.3 ounce) (Optional)

1/2 cup 100% pure Grade A, dark amber maple syrup (5.2 ounces)
3/4 teaspoon salt

Preheat oven to 350 degrees. Position oven rack to center of the oven.

Scrub sweet potatoes clean under cold water and damp dry. Cut off pointy ends of each sweet potato (if you cut off the pointy ends, you don't need to prick the sweet potatoes). Wrap each sweet potatoes in aluminum foil and place on a sheet pan. Bake for about 1 to 1-3/4 hours, depending on the size, until knife tender when inserted into center of the sweet potato (start checking after 1 hour). Remove from oven and let sweet potatoes cool until cool enough to handle. Peel and discard the skin and cut into large chunks into the bowl of a food processor.

In a microwavable measuring cup or small bowl, heat the milk in the microwave for about 25 seconds on high power. Stir in the molasses, butter and maple syrup until blended. 

Add the milk/molasses/syrup mixture and salt to the sweet potatoes. Process until thoroughly combined and smooth. Transfer to a serving dish.

Yields 10 to 12 servings


  1. What difference does it make if the sweet potatoes are not wrapped in foil?

  2. Hi Rose! I like to wrap the sweet potatoes in foil to keep it moist and not dry and burn on the outside. If you choose not the wrap it, that is fine.