Sweet Potato Purée

Published on
January 31, 2024
Regardless of what is being served, this sweet potato purée dish will take center stage. Sweet, spicy, nutty from the browned butter and insanely smooth, this blend creates the most magnificent sweet potatoes, ever.
Maple sweet potato puree.
Prep Time:
10 Minutes
Cook Time:
25 Minutes
Difficulty Level:

6 large sweet potatoes

8 tablespoons butter

3 tablespoons Maple Sweet Potato Seasoning

1/4 cup sour cream


1. Pierce sweet potatoes 5-6 times with a fork. Microwave sweet potatoes for 8-10 minutes each or until very tender.

2. Melt the butter in saucepan over medium-low heat. As the butter melts it will begin to foam and the color will go from lemony-yellow to toasty-brown. When the foaming stops, remove from the heat and stir in the Maple Sweet Potato Seasoning.

3. When the potatoes are cool enough to handle, peel, discarding the skins. In a food processor fitted with a metal blade or blender, add the potatoes and seasoned butter. Pulse 10 times or until smooth. Add the sour cream, and pulse just until combined. Serve warm.

Cook's Note:

- If the sour cream is over processed, the potatoes be runny. Another option is to transfer the blended potatoes to a bowl and fold in the sour cream by hand.

- If using an oven to cook sweet potatoes- arrange on a foil lined rimmed baking sheet and bake at 400ºF for 45 minutes or until very tender. Procced to step 2.

Recipe Tip:
Microwave no more than three sweet potatoes at a time, repeat with remaining potatoes.
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