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Maple-Whipped Sweet Potatoes

Often the most favorite holiday side dishes are the simplest. This recipe combines roasted sweet potatoes with butter and maple syrup in the food processor with very little effort.

  • Servings: 8
Maple-Whipped Sweet Potatoes

Source: Everyday Food, November 2010


  • 4 pounds sweet potatoes (about 7 medium)
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup pure maple syrup
  • Coarse salt and ground pepper


  1. Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet. Bake until very tender when pierced with a knife, 1 hour. When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor. Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm.

Cook's Note

To store, refrigerate in an airtight container, up to 2 days. Reheat gently, 10 minutes.

Reviews (5)

  • Heather Kronstedt 21 Nov, 2012

    Very good

  • Heather Kronstedt 21 Nov, 2012

    Very good

  • homestar 24 Nov, 2011

    I made this for the first time this morning and it was easy to make and the taste is delightful. It's creamy and mild and not too sweet.

    The only thing I would add is that the recipe suggests scooping the flesh from the potatoes. I found it much easier to lay the halved potatoes cut-side down and then lift the skin off. No need for any spoons or scooping :)

  • BJOHN80312 24 Nov, 2011

    This is the second Thanksgiving I have made this recipe. Love it!!

  • sunshinegirl 22 Nov, 2011

    I love potato skins, and as the cook, I feel I get the best of all meals, taste testing, quality control etc. I would have one of the skins , hot, crispy and melting butter a little salt and pepper and in the mouth it goes. Then I would get rid of the rest of the skins. I love all sweet potato dishes even though where I am we call the orange one yams. They are all good.

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