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from "Real Simple® magazine"

Sweet potatoes have a shorter shelf life than regular potatoes. You can keep them in a cool, dark, dry place for two to four weeks.

Hands-on time: 15 minutes
Total time: 1 hour, 50 minutes

Makes 8 servings

5 pounds sweet potatoes (about 10 large), unpeeled
5 tablespoons unsalted butter, at room temperature
1 cup sour cream
1/4 to 1/2 cup maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg

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

CALORIES 318 (38% from fat); FAT 13g (sat 8g); PROTEIN 4g; CHOLESTEROL 31mg; SODIUM 150mg; FIBER 6g; CARBOHYDRATE 47g

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Jewel Yams, Medium - $1.49/lb
  Breakstone's Sour Cream - $3.29/ea
  Coombs Family Farms Certified Organic Grade A Dark Amber Maple Syrup - $6.99/ea
 8fl oz
You May Already Have
  Spice Supreme Ground Nutmeg - $1.99/ea
  Breakstone's All-Natural Unsalted Butter - $3.19/ea
 2ct, 4oz ea
  David's Kosher Salt - $2.99/ea
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