At their sweetest in fall and winter, these spuds make a crowd-pleasing side dish. Use the basic version without flavorings to make pie, biscuits, or souffles.


Recipe Summary

10 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor.

  • Add flavorings, if desired; puree.

    Maple-Butter: Add 2 tablespoons each melted butter and maple syrup. Serve puree with more butter and syrup.

    Orange-Ginger: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger.

    Lime-Cayenne: Add 1 tablespoon lime juice and a pinch of cayenne. Thin with a bit of cooking liquid, if needed.

  • Season with salt and pepper; serve.

Cook's Notes

Never keep sweet potatoes in the refrigerator, as their natural sugars will convert to starch, making them less sweet. They will keep for up to 3 weeks in a cool, dry place.

Reviews (2)

82 Ratings
  • 5 star values: 13
  • 4 star values: 20
  • 3 star values: 32
  • 2 star values: 16
  • 1 star values: 1
Rating: Unrated
I have made Sweet Potato Puree with Orange-Ginger numerous times--it's a family favorite--but tonight I tried the Maple-Butter puree for the first time. Delicious! Easy! My only recommendation would be to add some milk or cooking liquid, as the potatoes were pretty thick after they went through the food processor. I know I'll be making this again soon.
Rating: Unrated
The Orange-Ginger variation is one of my favorite ways to serve sweet potatoes. Easy and delicious.