New This Month

Sweet Potato Puree with Browned-Butter Maple Syrup


With just a modest amount of pure maple syrup, this version retains all the expected sweetness of the familiar dish.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Martha Stewart Living, November 2010


  • 4 pounds sweet potatoes
  • Coarse salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 4 1/2 teaspoons pure maple syrup
  • 1/4 cup chopped toasted pecans


  1. Preheat oven to 400 degrees. Prick sweet potatoes a few times with a fork. Bake on a foil-lined baking sheet until tender, 1 hour 15 minutes. Let cool slightly.

  2. Scoop out flesh from sweet potatoes, and puree in a food processor with 1 1/2 teaspoons salt until smooth (you may need to do this in 2 batches). Season with pepper.

  3. Heat a saucepan over medium heat. Add butter; cook, swirling, until deep brown with a nutty aroma. Remove from heat; swirl in syrup. Reheat puree; transfer to a bowl. Pour butter over top; sprinkle with pecans.

Reviews Add a comment

  • hiker2011
    19 NOV, 2012
    This recipe sounds good and looks easy. I did notice that step # 3 is incomplete. I believe it should say to add the pecans to the butter since it says to cook until an nutty aroma! Oh well, that's what I will do. I plan to try it for this Thanksgiving (2012)
  • tamdevon
    22 NOV, 2011
    I made this last year and loved it so much that I am bringing it out again. It's easy to make as described and easy to modify. It also looks pretty on the table.