Best 9 Sweet Potato Puree With Browned Butter Maple Syrup Recipes

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Sweet potato puree with browned butter maple syrup is an elegant and easy dish that combines the sweet flavors of roasted sweet potatoes, browned butter, and maple syrup. With its velvety texture and rich, nutty flavor, this dish is perfect for special occasions or everyday meals and can be enjoyed as a main course, a side dish, or even a dessert. It can be easily prepared using simple ingredients that can be found in most grocery stores. With a little bit of planning and minimal effort, you can create a stunning dish that will leave your taste buds tantalized and craving for more.

Here are our top 9 tried and tested recipes!

SWEET POTATO PUREE



Sweet Potato Puree image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 3

3 large sweet potatoes, peeled and cut into 2-inch chunks
Maple-butter, orange-ginger, or lime-cayenne flavoring (optional, see below)
Kosher salt and freshly ground pepper

Steps:

  • 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.

Nutrition Facts : Calories 172 g, Fat 1 g, Fiber 4 g, Protein 3 g

MASHED SWEET POTATOES WITH MAPLE AND BROWN BUTTER



Mashed Sweet Potatoes With Maple and Brown Butter image

This recipe is a grown-up take on sweet potatoes with brown sugar and marshmallows. A generous swirl of browned butter and maple syrup give the potatoes an earthy sweetness and great depth of flavor, while salted, toasted pecans sprinkled on top add a savory crunch. To save time on Thanksgiving, toast the pecans and make the brown butter up to a day in advance. Simply store the pecans in an airtight container, and the brown butter in the refrigerator. (Gently melt the butter in the microwave before using.)

Provided by Lidey Heuck

Categories     dinner, vegetables, side dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 7

4 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup raw pecans (optional)
2 teaspoons kosher salt, plus more to taste
10 tablespoons unsalted butter (1¼ sticks)
1/2 cup whole milk
3 tablespoons maple syrup, plus more to taste
1/2 teaspoon black pepper, plus more to taste

Steps:

  • Bring a large pot of water to a boil. Add the sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.
  • Meanwhile, toast the pecans (optional): Place the pecans in a medium sauté pan. Cook over medium-low heat, tossing often, for 3 to 5 minutes, until lightly toasted. Transfer to a cutting board, and roughly chop. Sprinkle generously with salt, and set aside. Wipe out the pan with a paper towel.
  • In the same pan, melt the butter over medium heat. Cook, watching carefully and stirring occasionally with a silicone spatula, until brown bits appear and the butter gives off a nutty aroma, about 3 minutes. Remove from the heat immediately. Carefully pour the melted butter into a small heatproof bowl, scraping the pan with a spatula to get all of the brown bits. Set aside.
  • Drain the cooked potatoes, and add them to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, 3 tablespoons maple syrup, 2 teaspoons salt and pepper and mix on medium-low speed until the potatoes are creamy and smooth. Add the reserved brown butter and mix until just incorporated.
  • Transfer the potatoes to a shallow serving bowl, sprinkle with the reserved pecans, and drizzle with maple syrup. Serve warm. (The potatoes may be kept warm, covered, in a low oven for up to 30 minutes. Add the pecans just before serving.)

SWEET POTATO PUREE WITH BROWNED-BUTTER MAPLE SYRUP



Sweet Potato Puree with Browned-Butter Maple Syrup image

With just a modest amount of pure maplesyrup, this version retains all theexpected sweetness of the familiar dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h45m

Number Of Ingredients 5

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 241 g, Cholesterol 4 g, Fat 4 g, Fiber 6 g, Protein 4 g, Sodium 335 g

SILKY SWEET POTATO PUREE



Silky Sweet Potato Puree image

Silky Sweet Potato Puree can be made two days in advance.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 8

Number Of Ingredients 5

3 pounds whole sweet potatoes, pricked with a fork
½ teaspoon salt and freshly ground pepper, to taste
½ cup buttermilk
½ cup whole milk
6 tablespoons butter

Steps:

  • Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
  • Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g

SWEET POTATO PUREE WITH MAPLE



Sweet Potato Puree With Maple image

Here is another version of one of my favorites, great on the Thanksgiving table or at any holiday. From Real Simple Magazine November 2005.

Provided by JackieOhNo

Categories     Yam/Sweet Potato

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 6

5 lbs sweet potatoes, unpeeled
1/4-1/2 cup maple syrup
5 tablespoons unsalted butter, at room temperature
1 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg

Steps:

  • Heat oven to 375 degrees.
  • Pierce the sweet potatoes several times with a fork and place on a foil-lined baking sheet. Bake until softened, 1-1/2 hours, depending on size; let cool.
  • Slice each sweet potato in half lengthwise. Scoop the flesh into a saucepan and discard the skins. Add the maple syrup (to taste), butter and sour cream. Using a wooden spoon or potato masher, mix until smooth. Season with the salt and nutmeg.
  • Place over medium heat, stirring occasionally, until warmed through, about 5 minutes.

Nutrition Facts : Calories 389.1, Fat 13, SaturatedFat 7.9, Cholesterol 34, Sodium 326.6, Carbohydrate 64.6, Fiber 8.5, Sugar 18.8, Protein 5.1

MAPLE SWEET POTATO PUREE WITH CARAMELIZED ONIONS



Maple Sweet Potato Puree with Caramelized Onions image

Provided by Claire Robinson

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

4 large sweet potatoes, peeled and chopped into rough chunks
1/4 cup grade B maple syrup, plus 2 tablespoons
1/4 cup extra-virgin olive oil, divided in 1/2
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons butter
1 large Vidalia or other sweet onion, thinly sliced
Hot water

Steps:

  • Preheat oven to 375 degrees F.
  • Place sweet potatoes, 1/4 cup of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.
  • Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 2 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.
  • Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.
  • Serve in a warm dish and garnish with the reserved caramelized onions. YUMMY!!!

SWEET POTATO PUREE WITH BANANAS AND BUTTERED PECANS



Sweet Potato Puree with Bananas and Buttered Pecans image

Provided by Food Network

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 11

6 pounds (about 6) sweet potatoes
2 ripe bananas, skins on
2 ounces (1/2 stick) unsalted butter, softened
1/2 cup pure maple syrup
2 tablespoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 pound pecans
1/2 cup unsalted butter
1 tablespoon salt
2 tablespoons brown sugar

Steps:

  • Preheat oven to 425 degrees F.
  • Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky.
  • Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula.
  • In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.

MAPLE SWEET POTATO PUREE



Maple Sweet Potato Puree image

Make and share this Maple Sweet Potato Puree recipe from Food.com.

Provided by Scarlett516

Categories     Yam/Sweet Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

4 large sweet potatoes
1/4 cup grade b maple syrup, plus 2 tablespoons
1/4 cup extra-virgin olive oil, divided in 1/2
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon fresh ground black pepper, plus more for seasoning
2 tablespoons butter
1 large vidalia onions or 1 large other sweet onion, thinly sliced
hot water

Steps:

  • Preheat oven to 375°F
  • Peel and cut the sweet potato into chunks.
  • Combine the sweet potato chunks, 1/4 cup maple syrup, 1/4 cup olive oil, 2 teaspoons salt, and 1 tsp pepper and place in shallow baking dish.
  • Bake in the oven for 35-40 minutes, or until sweet potatoes are soft. Check the sweet potatoes after 15 minutes and stir if needed.
  • About 10 minutes before the sweet potatoes are done, thinly slice the onion.
  • Melt 2tbsp butter in a medium sauce pan.
  • Add 2 tbsp olive oil, the sliced onion, 2 tbsp maple syrup, and season with salt and pepper.
  • Sauté onions for about 2 minutes or until deep golden brown. If pan becomes dry, add 1 tbsp water.
  • Remove the onions from the stove and set aside.
  • Put the sweet potato mixture in a food processor and pulse until just blended. Add half the caramelized onions. Pulse a few times until you have the desired consistency, adding 1 tbsp water at a time if needed for a smoother puree.
  • Fold in the remaining onions, reserving a few for the garnish.
  • Serve in a warm dish garnished with the remaining caramelized onions on top for garnish.

Nutrition Facts : Calories 174.8, Fat 9.7, SaturatedFat 2.8, Cholesterol 7.6, Sodium 499.2, Carbohydrate 21.6, Fiber 2.3, Sugar 9.5, Protein 1.3

CANDIED SWEET POTATOES WITH MAPLE SYRUP



Candied Sweet Potatoes with Maple Syrup image

I created these candied sweet potatoes with maple syrup to entice my young children to eat sweet potatoes. They didn't like them plain and none of us liked recipes using marshmallows, pineapple, etc. This slightly-sweet version fit the bill. The kids are grown-up now, but still request this be served every Thanksgiving.

Provided by Suse57

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 8

Number Of Ingredients 9

2 ½ pounds sweet potatoes, peeled and cubed
butter-flavored nonstick cooking spray
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ cup pure maple syrup
3 tablespoons salted butter, melted

Steps:

  • Bring a pot of water to a boil; add sweet potatoes. Continue to boil until they are easily pierced with a knife, 15 to 20 minutes. Drain.
  • While potatoes boil, preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
  • Mash the potatoes thoroughly in a bowl. Mix cinnamon, salt, pepper, nutmeg, and allspice together and stir into the potatoes. Transfer to the prepared baking pan. Mix maple syrup and butter together and drizzle over top.
  • Bake in the preheated oven until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 189.3 calories, Carbohydrate 36 g, Cholesterol 11.4 mg, Fat 4.5 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 2.8 g, Sodium 400.6 mg, Sugar 11.9 g

Tips:

  • Choose medium-sized sweet potatoes for the best flavor and texture.
  • Prick the sweet potatoes with a fork before baking to help them cook more evenly.
  • Bake the sweet potatoes until they are tender when pierced with a fork, about 1 hour.
  • Let the sweet potatoes cool slightly before handling them.
  • Use a ricer or food processor to puree the sweet potatoes until smooth.
  • Add the browned butter, maple syrup, salt, and pepper to the sweet potato puree and stir until well combined.
  • Serve the sweet potato puree immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Sweet potato puree with browned butter and maple syrup is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of vitamins, minerals, and fiber. It is also a great way to use up leftover sweet potatoes. With a few simple ingredients and a little time, you can create a dish that is sure to please everyone at your table.

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